Production of Healthy Beverage from “Homnil” Rice

Abstract

The production of healthy beverage from “Homnil” rice was conducted to find a suitable ratio between rice flour and water at 1:20, 1:30 and 1:40 with rice flour extraction temperature at 50^oC. Types and amount of sweeteners were 60^oBrix sucrose syrup and 60^o
Brix Banana syrup at concentration levels of 7 and 9^oBrix. Amount of gelatin stabilizer was used at 0,0.1, 0.2, 0.3 and 0.4 percent and suitable period for disinfection at 90^oC was studied at 15, 20, 25 and 30 minutes. It was found that the most suitable ratio between rice flour and water was 1:30. The batter viscosity was 14.73 centipoises, with pH, total soluble solids, protein content, fat content, and fiber of 6.71, 1.1, 0.23, 0.05 and 0.83 percent, respectively. The amount of Anthocyanin was 0.37 mg/ml. From adjustment of total soluble solids, it was found that the 7^oBrix sucrose syrup was most acceptable from testers in taste, texture, and overall liking (p<0.05). The use of 0.3 percent gelatin (by weight) resulted in wholeness of the beverage, without layers. The beverage had viscosity of 18 centipoises, pH of 6.4, total soluble solids of 9.8 percent, and Anthocyanin content of 0.7mg/ml. It was also found that with disinfection at the temperature of 90^oC for 25 minutes, the beverage could be kept for 15 days at the temperature of 4-6^oC with standard amount of microbes.