Formulation of sweetened condensed rice-milk fortified with cereals in retortable pouch
Article Sidebar
Main Article Content
Abstract
The addition of single cereal such as Job’s tear (J), almond (A) and white sesame (S) in sweetened condensed rice-milk caused lower viscosity than the other cereal formulations (p<0.05). Almond mixed with white sesame (AS) sweetened condensed rice-milk formulaton had the highest viscosity of 2,381.67 cP which was comparable with commercial sweetened condensed milk (control) with 1,890 cP. The total soluble solid of the developed products ranged from 23.90 to 26.63°Brix, water activity (aw) of 0.966-0.970 and pH values of 6.07-6.26. Sweetened condensed rice-milk fortified with Job’s tear mixed with almond (JA), Job’s tear mixed with white sesame (JS) and almond mixed with white sesame (AS) had high viscosity and were selected for sensory evaluation. There was no significant difference in appearance and color in all samples compared with a commercial product. However, sweetness, oiliness and viscosity scores of the three formulations ranged from 5.49-5.90, 5.35-5.75 and 4.95-5.22, respectively.
Article Details
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
References
Ahrens, S., Venkatachalam, M., Mistry, A. M., Lapsley, K. and Sathe, S. K. (2005). Almond (Prunus dulcis L.) protein quality. Plant Foods for Human Nutrition, 60:123-128.
Berk, Z. (2013). Thermal processes, methods and equipment. Chapter 18, Food Process Engineering and Technology (Second Edition), 421-438.
Bhattacharya, K. R. (1979). Gelatinization temperature of rice starch and its determination. Proceedings of the workshop on chemical aspects of rice grain quality, International Rice Research Institute, 24:116-118.
Chaisiricharoenkul, J., Tongta, S. and Intarapichet, K. O. (2011). Structure and chemical and physicochemical properties of job’s tear (Coix Lacryma-jobi L.) kernels and flour. Suranaree Journal of Science and Technology, 18:109-122.
Chiewchan, N., Phungamngoen, C. and Siriwattanayothin, S. (2006). Effect of homogenizing pressure and sterilizing condition on quality of canned high fat coconut milk. Journal of Food Engineering, 73:38-44.
Dantas, F. B. H. and Dantas, S. T. (2016). Canned food and packaging parameters. Chapter, Reference Module in Food Science, pp.1-5.
Fontana, A. J. (2005). Water activity for confectionery quality and shelf-life. Retrieved from https://courses.ecolechocolat.com/lobjects/pdf/water_activity_confectionery.pdf.
Gutierrez, J. L. V., Johanson, D. and Langton, M. (2016). Effects of added inulin and wheat gluten on structure of rye porridge. Food Science and Technology, 66:211-216.
Hess, H. J. (2003). Condensed milk. Chapter, Encyclopedia of Food Sciences and Nutrition (Second Edition), 1574-1581.
Hoffman, W., Moltzen, B. and Bucheim, W. (1996). Photometric measurement of coffee-cream stability in hot coffee solutions. Milchwissenschaft, 51:191-4.
Jackson, D. S. (2003). Starch functional properties. Chapter, Encyclopedia of Food Sciences and Nutrition (Second Edition), 5572-5575.
Kanu, P. J. (2011). Biochemical analysis of black and white sesame seed from China. American
Journal of Biochemistry and Molecular, 1:145-157.
Khuenpet, K., Vatthanakul, S., Sirisansaneeyakul, S., Songpim, M. and Jittanit, W. (2016). Formulation and production of sweetened condensed rice milk. Thailand Patent No. 1603002232.
Kouchaksaraei, Z. A., Varidi, M., Varidi, M. J. and Pourazarang, H. (2015). Study of stability characteristics of sesame milk: effect of pasteurization temperature, additives, and homogenisation pressure. Quality Assurance and Safety of Crops & Foods, 7:677-686.
Lalpuria, M., Anantheswaran, R. and Floros, J. (2012). Packaging technologies and their role in
food safety. Microbial Decontamination in the Food Industry, 701-745.
Liu, X., Zhang, X., Rong, Y. Z., Wu, J. H., Yang, Y. J. and Wang, Z. W. (2015). Rapid determination of fat, protein and amino acid content in coix seed using near-infrared spectroscopy technique. Food Analytical Methods, 8:334-342.
Maria, M. F. and Victoria, A. T. (2018). Influence of processing treatments on quality of vegetable milk from almond (Terminalia catappa) kernels. Acta Scientific Nutritional Health, 2:37-42.
Osman, N. M. H., Yusof, B-N M. and Ismai, A. (2017). Estimating glycemic index of rice-based mixed meals by using predicted and adjusted formulae. Rice Science, 24:274-282.
Parnsakhorn, S. and Langkapin, J. (2012). Study on Production of Pasteurized Cereal Cream Milk Substitute Coconut Milk Product. Rajamangala University of Thanyaburi, Thailand.
Patton, S. (1952). Studies of heated Milk. IV. Observations on browning. Journal of Dairy Science, 35:1053-066.
Peamprasart, T. and Chiewchan, N. (2006). Effect of fat content and preheat treatment on the apparent viscosity of coconut milk after homogenization. Journal of Food Engineering, 77:653-658.
Prasad, N., KR, S., Prasad, D. S., Vijay, N., Kothari, R. and Swamy, N. (2012). A review on nutritional and nutraceutical properties of sesame. Journal of Nutrition and Food Sciences, 2:1-6.
Raman, R. (2018). Is White Rice Healthy or Bad for You? Healthline. Retrieved from https://www.healthline.com/nutrition/is-white-rice-bad-for-you#nutrition.
Richardson, D. P., Astrup, A., Cocaul, A. and Ellis, P. (2009). The nutritional and health benefits of almonds: a healthy food choice. Food Science and Technology Bulletin Functional Foods, 6:41-50.
Rohman, A., Helmiyati, S., Hapsari, M. and Setyaningrum, D. L. (2014). Rice in health and nutrition. International Food Research Journal, 21:13-24.
Sethi, S., Tyagi, S. K. and Anurag, R. K. (2016). Plant-based milk alternatives an emerging segment of functional beverages: a review. Journal of Food Science and Technology, 53:3408-3423.
Siddique, N. A., Islam, N., Habib, R., Rashid, H. U., Islam, A. and Afrin, S. (2017). Evaluation
of the quality of sweetened condensed milk of different brands available in local markets of Bangladesh. International Journal of Natural and Social Sciences, 4:64-70.
Sun, Q., Spiegelman, D., Dam, R. M., Holmes, M. D., Malik, V. S., Willett, W. C. and Hu, F. B. (2010). White rice, brown rice, and risk of type 2 diabetes in US men and women. Archives of Internal Medicine, 170:961-969.
Suwonsichon, S. (2010). Development of table syrup from super refined molasses. Thai Science and Technology Journal, 18:42-55.
Teehan, C., Kelly, P.M., Devery, R. and O’Toole, A. (1997a). Evaluation of test conditions during the measurement of coffee stability of instant whole milk powder. International Journal of Dairy Technology, 50:113-121.
Teehan, C. M., Kelly, P. M., Devery, R. D and O’Toole, A. (1997b). Factors Affecting the Coffee-Stability of Instant Whole Milk Powder. (Master’s Thesis). Dublin City University, Ireland.
Viteri, P. C. L. (2015). Study of the Cooking Effect Induced by Sterilization Heat Treatment Processes for Chilled Dairy Desserts. (Master’s Thesis). Wageningen University, Netherlands.
Wasusun, A., Wongpiyachon, S., Songchitsomboon, S., Sukviwat, W., Maneenin, P. and Pakkethati, S. (2017). Rice Variety RD43: medium glycemic index rice for niche market. 34th Proceeding of rice and temperate cereal crops conference, pp.300.
Zbikowska, A. and Zbikowski, Z. (2006). Stability of milk concentrates in hot coffee. Polish Journal of Food and Nutrition Sciences, 15:253-258.
Zhu, F. (2017). Coix: Chemical composition and health effects. Trends in Food Science and
Technology, 61:160-175.
Zouari, R., Besbes, S., Ellouze-Chaabouni, S. and Ghribi-Aydi, D. (2016). Cookies from composite wheat-sesame peels flours: Dough quality and effect of Bacillus subtilis SPB1 biosurfactant addition. Food chemistry, 194:758-768.