Formulation Development of Instant Rice Berry Porridge Fortified with Egg White Protein
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Abstract
This study was conducted to evaluate the effect of broken rice berry and egg white ratio on chemical and physical properties of instant rice berry porridge fortified with egg white protein. The ratio of broken rice and egg white evaluated were 100:0, 80:20, 60:40, 40:60, and 20:80 and the consumer acceptance of instant rice berry porridge fortified with egg white protein was investigated. The result obtained indicated that the instant porridge fortified with egg white protein in all samples had moisture content less than 7% with water activity value less than 0.27. Moreover, increase in the addition of egg white resulted in higher protein content, total color difference (∆E) and water solubility index while lower the water absorption index. After adding water, the instant porridge fortified with more egg white added showed increased total color difference (∆E) and decreased viscosity. Sensory evaluation using the 9-point hedonic scale, the just about right (JAR) scale and eggy smell intensity score demonstrated that the 40% egg white formula was the most desirable as the overall acceptability scores and properties were improved indicating more acceptance by the consumers. The result of eggy smell intensity score demonstrated that only the 80% egg white formula had a higher score for the eggy smell intensity than other formula. The result from the penalty analysis indicated that the attributes of the too-soft endpoints of the purple color of rice berry rice and too-rough endpoints of the texture of the porridge had a significant effect on total acceptance (Noteworthy). Therefore, properties of instant porridge fortified with egg white protein could be improved by adjusting the darker purple color of the rice berry rice and adjusting the texture of the porridge to a softer texture.
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