Healthy Food Products from Rice Bran by Hua Hin Farmer Conservation Group Community Enterprise in Tap Tai District, Hua Hin, Prachuap Khiri Khan

Authors

  • Waewdao Jhongkolnee Faculty of Hospitality and Tourism Industry, Rajamangala University of Technology Rattanakosin

Keywords:

product development; healthy food; rice berry bran products; bread; cookies

Abstract

This study aimed to develop healthy food products from rice bran and evaluate the satisfaction of consumers with these products. The experiment recipes were developed by substituting 0 %, 5 %, 10 %, or 15 % of rice berry bran for wheat flour to make sweet bread and butter cookies to investigate product attributes, i.e. appearance, color, scent, taste, texture, and overall preference. Preferences for the products were rated on the 9-Point Hedonic Scale by 50 panelists using their sensory organs. An assessment of product satisfaction was also conducted with 100 consumers. Descriptive statistics (percentage, mean, and standard deviation), including analysis of variance and Duncan’s New Multiple Range Test, was used to analyze the data and determine whether the sample means were statistically different at p-values of 0.05. The study indicated that the experiment on a sweet bread recipe that substituted 10 % of rice berry bran for wheat flour received the highest level of preference when compared with the control bread recipe. There was no statistically significant difference in scent between the four bread recipes at a p-value of 0.05. There was no statistically significant difference in appearance, scent, taste, and texture of the four experimental cookie recipes at p-value 0.05 compared with the control cookie recipe, except for their color. The results also revealed that the consumers expressed high and extremely high satisfaction with the experimental bread and cookies recipes. Ninety-nine per cent of the consumers accepted the products made from rice berry bran due to their nutritional value. Furthermore, 71 % of the consumers would buy the products at 10-20 baht per bag and 30-35 Baht per box if they become available at a bakery shop. The study implied that the developed products from the waste of rice milling process could generate more income for the community enterprise and provide more options of healthy products for consumers. 

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Published

2021-12-23

How to Cite

Jhongkolnee แ. . (2021). Healthy Food Products from Rice Bran by Hua Hin Farmer Conservation Group Community Enterprise in Tap Tai District, Hua Hin, Prachuap Khiri Khan. EAU Heritage Journal Science and Technology, 15(3), 175–189. Retrieved from https://he01.tci-thaijo.org/index.php/EAUHJSci/article/view/248937

Issue

Section

Research Articles