Product Development and Quality Evaluation of Broken Rice-Soybean Based Milk | |
| Author | Sam Sambath |
| Call Number | AIT Thesis no.FB-14-02 |
| Subject(s) | New products Food--Quality |
| Note | A thesis submitted in partial fulfillment of the requirements for the degree of Master of Science in Food Engineering and Bioprocess Technology, School of Environment, Resources and Development |
| Publisher | Asian Institute of Technology |
| Series Statement | Thesis ; no. FB-14-02 |
| Abstract | In this study, broken rice was processed into non-dairy milk product. Various ratios of uncooked broken rice milk (BRM) and cooked BRM were mixed with soybean milk (SM) and the quality of the products was studied. Results showed that for both cooked and uncooked BRM, the product made of 20% BRM and 80% SM without flavor had the highest quality. The formula containing the same ratio but with 0.1% chocolate flavor was the most preferred in the sensory evaluation tests. Moreover, broken rice-soybean milk was fermented with Lactobacillus plantarum TISTR2075 and Lactobacillus casei TISTR1500. Based on appearance, color, aroma, flavor, taste and overall acceptability, the mo st preferred fermented product formula was 20% uncooked BRM and 80% SM with 0.1% orange juice flavor. The products were also added with maltodext rin DE10 and spray-dried. Increase in the amount maltodextrin improved the L*, WAI, WSI, and dispersibility of the powder while the a*, b*, moisture content, and water activity decreased. Best results were obtained at 25% maltodextrin DE 10. Furthermore, during the shelf-life storage study of the products both in liquid and powder form at 4 o C, the pH, color, total soluble solid, pr ecipitation, total acidity, moisture, water activity and survival cell remained stable. |
| Year | 2014 |
| Corresponding Series Added Entry | Asian Institute of Technology. Thesis ; no. FB-14-02 |
| Type | Thesis |
| School | School of Environment, Resources, and Development (SERD) |
| Department | Department of Food, Agriculture and Natural Resources (Former title: Department of Food Agriculture, and BioResources (DFAB)) |
| Academic Program/FoS | Food Engineering and Bioprocess Technology (FB) |
| Chairperson(s) | Athapol Noomhorm; |
| Examination Committee(s) | Anil Kumar Anal;Muanmai Apintanapong; |
| Scholarship Donor(s) | Ministry of Foreign Affairs, Norway; |
| Degree | Thesis (M. Sc.) - Asian Institute of Technology, 2014 |