Riceberry rice is dark purple coloured grains. It is one of the most famous rice for consumers. There are nutrients and high antioxidant properties. Riceberry broken rice (RBR) is a by-product from the rice milling process and has a low value. It can be processed into various products. The purpose of this research was to study the ingredients and the ratios for tablet formulations including RBR powder milk powder whey protein icing sugar strawberry powder bulking agent anticaking agent and lubricant agent. Tabletting of powders was performed using a rotary tablet press machine. It was found that the powder products exhibited passable flow with the Carr Index of 24.57-32.10% and the Hausner Ratio value of 1.33-1.47. The water activity value of product was in the range 0.36-0.45. The tablets had thickness 3.86-4.38 mm diameter 13.07-13.35 mm and weight 0.62-0.71 g/tablet. The increase of RBR powder content (10% - 40%) decreased hardness value of tablet products about 5 times (from 64 N to 12 N). Sensory evaluation of products in appearance color texture odor flavor hardness dissolution in the mouth and overall liking were conducted using 9 - point hedonic scale with 30 untrained panelists. The results showed that the optimal tablet formulation consisted of 30% RBR powder 30% icing sugar 18% milk powder 1% anticaking agent 1% lubricant agent and 20% bulking agent or strawberry powder. They showed the highest overall liking scores in ranges of “like slightly” to “like moderately”

Product development of Thai rice snacks. The rice such as Nakhonchaisri brown rice and Jubilee black rice from Bann Chanode community enterprise Khlong Yong-Lan Tak Fa community are used in this research. Nakhonchaisri brown rice to make pop rice and Jubilee black rice to milled in rice flour for substitute wheat flour. The snack products include Nakhonchaisri brown rice cereal bar Jubilee black rice Thai crispy pancake and Jubilee black rice scone. The Nakhonchaisri brown rice and Jubilee black rice for Product development of Thai rice snacks increase of dietary fiber has some colorant from rice is raw material meanwhile decrease in texture attribute which affects acceptance. The packaging design of product development of Thai rice snacks. The respondents gave a very satisfactory rating so the package is beautiful. Consumer acceptance testing The development of 3 products of Thai rice snack for 100 tasters found that most of the testers more than 80% accepted the product development of Thai rice snacks.

This study investigated the effects of partial replacement of wheat flours with Hom Nil rice flour on the physicochemical characteristics antioxidant activities and sensory acceptance of chinese steam bread (Mantou). Mantou was made with wheat flours partially substituted with Hom Nil rice flour at the level of 0% 10% 20% and 30%. Colour parameters (lightness (L*) redness (a*) and yellowness (b*)) of Mantou were measured using a Hunter colorimeter and found that L* andb* values of Mantou decreased while a* value increased with increase in level of Hom Nil rice flour from 0 to 30%. Physical characteristics including hardness springiness and cohesiveness of Mantou were significantly affected with substitution due to the disruption of dough structure. The hardness of Mantou increased with the increasing of the Hom Nil rice flour substitution (0%-30%) in contrast with springiness and cohesiveness. The total phenolic/anthocyanin contents and antioxidant activities (DPPH FRAP and ABTS) of Mantou increased with increasing Hom Nil rice flour level up to 30%. These results suggested that the substitution of 20 % Hom Nil rice flour would produce healthy and acceptable Mantou with higher total phenolic/anthocyanin contents and antioxidant activities.

The purposes of this research were 1) to study organic rice production of Praknamdaeng Community Amphawa Samutsongkhram 2) to investigate explicit knowledge of organic rice plantation in Praknamdaeng Community and 3) to discover guidelines on promotion to grow organic rice for food security of Praknamdaeng Community. The population groups were agricultural government officials and Praknamdaeng’s farmers. The research tool was interview analyzed by content analysis. The results revealed as follows: 1) According to organic rice production of Praknamdaeng Community there were 288 hectares (1800 rais in Thai) rice-growing areas and 90 farmers’ families in villages 2 3 4 and 6. The land was full of clay not flooded and in the downstream irrigation area. The weather was humid because it was near the sea. There were many different types of rice varieties grown in Praknamdaeng Community namely; Khao Leuang Patew Chumphon Pathumthani fragrant rice RD 31 Suphan Buri 1 RD 59 RD 47 Sangyod Maung Phatthalung rice Aromatic Black (Hom–nin) rice and Riceberry rice. Rice farming process was mostly taught by villages’ ancestors or experts through learning by doing and working together. The problem of traditional rice growing was soil degradation. The organic rice cultivation in Praknamdaeng Community began in 2005. Khao Leuang Patew Chumphon the loca rice was highly grown. Nowadays 70 percentage of the land was full of GAP organic rice production. The biggest problem for the farmers in the community was drought. 2) As for the appropriate knowledge of organic rice production in Praknamdaeng Community the rice farming processes between traditional and organic rice growing were not different. In the case of organic rice production bio-chemicals were used as herbicides and pesticides but the amount of chemical substances was reduced and only used in a short period for safe. 3) Due to guidelines on promotion to grow organic rice for food security of Praknamdaeng Community there were some guidelines for the 2 groups: farmers and community. The guidelines for the farmers were 1) the pursuit of knowledge or transfer of knowledge to the farmers 2) establishing the learning center of organic rice production in the community by chemical-free cultivation 3) providing organic rice paddy demonstration plot for learning 4) preparing the local people to understand and be volunteers for organic rice cultivation 5) developing farmer organization and 6) promoting comprehensive marketing. The guidelines for the community were 1) in the aspect of the quality of life organic rice consumption has to be promoted for the local people and for food security in the future 2) in the aspect of promotion of farmer career organic rice products can be more value-added make pride and more money for the community 3) systematic community enterprise management 4) support for the networks of producers food processing and distribution of organic rice among other communities and provinces. In the aspect of food security the farmers firstly focus on farmer career stability because they consider it as one of the important careers to produce food to the society. Moreover standard qualified products and suitable demand and supply are included.