• Pakawadee Phugan คณะวิทยาศาสตร์และเทคโนโลยี มหาวิทยาลัยราชภัฏพิบูลสงคราม


product development, fried batter, riceberry germ


            The objective of this research is to develop coating batter from riceberry germ. The result showed that the coating batter formula which wheat flour was substituted by 40% of riceberry germ received the highest satisfaction from the consumers. The chemical and nutritional compositions of product were as follows: moisture 10.90 ± 0.16 percent, ash  2.21 ± 0.09 percent, carbohydrate 77.79 ± 0.11 percent, fat 2.35 ± 0.20 percent, protein 6.75 ± 0.11 percent, and beta carotene 1.34 micrograms. Physical analysis results showed that water activity (aw) value of the product was in between 0.58-0.60 and L* a* b* color values were 38.21 ± 0.17, 10.33 ± 0.15 and 8.24 ± 0.13, respectively. Microbiological quality of the coating batter with riceberry germ was according to the production standard of community products.


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How to Cite

Phugan, P. (2018). SUBSTITUTION OF RICEBERRY GERM FOR WHEAT FLOUR IN COATING BATTER. Life Sciences and Environment Journal, 19(1), 196–203. Retrieved from



Research Articles