Broken rice of Thai cross breed black rice Riceberry was an under-utilized agricultural by-product that contains high content of anthocyanins the multiple health benefits flavonoid. In this study these anthocyanins were used to develop healthy dark hocolates. The anthocyanin extract from the broken Riceberry rice was prepared into anthocyanin powder using freeze-drying technique in which maltodextrin was used as a carrier material. Healthy dark chocolates were prepared by replacing cocoa powder with anthocyanin powder by 5 10 and 15 g/g cocoa powder which respectively delivers DC5 DC10 and DC15 anthocyanin-fortified dark chocolate bars. The color analysis showed no blooming (undesired white color at the chocolate surface) in all chocolates. The increase the anthocyanin powder content significantly decreased the hardness of the dark chocolates (33.9-27.2 N). Total anthocyanin content (TAC) in the dark chocolates increased respectively as anthocyanin powder content increased. The health benefit of the anthocyanin-fortified dark chocolates was improved as the DPPH antioxidant activity of all treatments was 4-9% higher than that of the control DC0. Sensory evaluation revealed that DC10 received higher liking scores (6.4-7.5) than the DC0 indicating more consumer preference. The anthocyanin-fortified dark chocolate delivers an alternative strategy to improve the health property of chocolates. This application of anthocyanin from the broken Riceberry rice could help increase the value and the utilization of Thai agricultural by-product.

Rice flour-based cookies are gluten-free products. Cricket powder and isolated soy protein are alternative protein sources which can provide desirable nutrition. Xanthan gum is one of the hydrocolloids affecting the texture of cookies. This study investigated the effect of cricket powder (CP) isolated soy protein (ISP) and xanthan gum on the physical chemical and sensory qualities of rice flour-based cookies. The substitution of rice flour with two protein sources CP (25 and 35%) and ISP (0 25 and 35%) in the cookie formulations which were evaluated for their qualities using a 2x3 factorial arrangement in a completely randomized design. The result showed that when CP increased or ISP decreased the diameter of the product significantly (p≤0.05) increased but the hardness of the product significantly (p≤0.05) decreased. The effect of xanthan gum (0 0.14 0.28 and 0.42%) on the quality of products was also evaluated. It indicated that the increase in xanthan gum content significantly (p≤0.05) increased water activity moisture content and hardness of product while the liking score for hardness and overall liking significantly (p≤0.05) decreased. Therefore the optimal formula of rice flour cookies was 25% CP and 35% ISP for rice flour replacement without xanthan gum.

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.

This research aims to develop the new product from a northern local fermented soy bean which were seasoning powder and furikake-rice seasoning and analyze to observe the nutritional chemical component and antioxidant of the products. The fermented soy bean was dried using hot air oven to achieve a required moisture content prior to apply to the new product. The best ratio of the dried fermented soybean powder was of 35%. The sensory test was used to evaluate the customer acceptance in these developed products. The results showed that the panelist moderately like the products with the overall acceptable score of 7 . 8 5±0 . 3 6 for the seasoning powder and 7 . 4 6±0 . 6 7 and 7 . 4 4±1 . 0 1 for furikake-rice seasoning in sesame-seaweed and garlic flavors respectively. The analysis of the nutritional values (protein fat and antioxidant) of the product were analyzed. The result showed that the seasoning powder has the highest values of nutritional values which were 43.80% 19.24% and 3.72 μmol TE/g for protein fat and antioxidant respectively. The furikake-rice seasoning sesame-seaweed have the values of protein fat and antioxidant of 2 9 . 9 0 %9.72% and 1.79 μmol TE/g respectively. The garlic flavor has the values of protein fat and antioxidant of 31.70% 20.51% 1.96 μmol TE/g respectively. The developed product would be continuously produced in a commercial product for the local community since the fermented soybean products have high amount of nutrition especially the protein content.

From the development of broken-milled rice berry for the elderly to commercial overall it was found that there are 4 types of products that the elderly accept included 1.Ready to consume broken-milled rice berry with fried mackerel with shrimp paste sauce. 2. Ready to consume rich ingredient rice berry grains. 3. Ready to consume Stir died broken-milled rice berry with hot yellow curry paste. and 4.broken-milled rice berry burger. Found that the consumer rated the features in terms of color smell texture taste and the allover liking is very much to the most. The consumers gives the score of the product likelihood score 3 is highest. Nutrition studies of all four products which are 1.Ready to consume broken-milled rice berry with fried mackerel with shrimp paste sauce. 2. Ready to consume rich ingredient rice berry grains. 3. Ready to consume Stir died broken-milled rice berry with hot yellow curry paste. and 4.broken-milled rice berry burger found that: all four products are healthful and provide nutrients including essential and beneficial vitamins for elderly whether it be vitamin A D B12 K calcium Thymine Niacin phosphorus etc. Which these nutrients and vitamins cannot be synthesized by the body itself also inhibits the deterioration of the organs of the body and prevents various diseases that commonly occur in the elderly. And from microbiological examination for storage study by containing all four products in an opaque package with a list and can withstand over 110 degrees Celsius storage by temperature control does not exceed four degree Celsius for seven days. The results that within seven days there are no microorganisms yeast and mold have been found in four kinds of products which shows that storage by temperature control does not exceed four degree Celsius can be stored without harm to the consumers.