Development of Khao-tan Product from Riceberry Rice Enhanced with Yellow Marian Plum Flavor and Multigrain Topping
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Abstract
This experimental study aimed to 1) determine an appropriate substitution level of Riceberry rice for glutinous rice of khao-tan, 2) determine a suitable level of Marian plum for the khao-tan production process and caramel syrup, 3) analyze nutritional composition and microbiological quality to establish shelf life, and 4) assess consumer acceptance. A randomized complete block design (RCBD) was employed; data were analyzed using ANOVA and DMRT at the 0.05 significance level. Research instruments included sensory evaluation, a consumer satisfaction questionnaire, and standard chemical and microbiological analytical tools.
The optimal formulation consisted of 70% glutinous rice and 30% Riceberry rice. Marian plum pulp at 20% (v/v) effectively replaced watermelon juice, and the topping syrup was prepared with 100% Marian plum pulp. The product provided 190 kcal per 40 g serving, containing 27 g carbohydrate, 3 g protein, 8 g total fat, and no detectable cholesterol. The total plate count and yeasts and molds remained within standards throughout 12 weeks of storage, supporting a 3-month shelf life for products packaged in jars and foil pouches. Among 100 consumers, overall liking reached the “like very much” level (8.26), with 100% acceptance and 88% purchase intention. The developed product shows strong potential as a new item for the RICE CARE community enterprise in Nakhon Nayok, adding value to local raw materials and supporting sustainable community income.
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