The Development of Drink from Riceberry with Black Sesame
Abstract
This research studied the development of a healthy drink from riceberry with the addition of roasted black sesame in order to produce as a snack for type 2 diabetic patients. The samples were prepared and examined for sensory evaluation by using 25 panelists which aimed to study the appropriate formula by evaluation of the ratio between riceberry and water and the sesame levels. The different ratios of riceberry and water were prepared at 1:15, 1:17.5, and 1:20, respectively. The sample contained riceberry and water at 1:20 received the highest score which was significantly different (p<0.05) in texture and overall acceptadle attributes. This sample was selected to further study the addition of roasted sesame levels at 0.5, 1.0, 1.5 and 2.0 percent. Flavor, texture, taste and overall acceptability of 1.0 percent sesame scored higher than the other levels. Thus, the most acceptance Riceberry drink formula was produced from 1:20 of Riceberry rice and water and 1.0 percent roasted sesame. This acceptable formula was chosen to measure the bioactive compounds, antioxidant activity, physical and microbiological qualities. Riceberry drink provided 20.58 kcal/ 100 milliliters. The content of total anthocyanin bioactive compound was 0.07 mg/100 ml. The total antioxidant (ORAC) was 158.65 mole TE while the inhibition activity was 39.96 percent. The viscosity of the product was 178.4 centipoise. The product had the dark purple color. The lightness (L*), yellowness (b*) and redness (a*) were 0.16, 0.23 and 0.01 respectively. Yeast and mold and coliform examination were within the limit according to the microbiological specifications of Food and Drug of Thailand.
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