การพัฒนาผลิตภัณฑ์น้ำสลัดข้นจากข้าวหักไรซ์เบอรี่โดยใช้เลซิติน จากถั่วเหลืองเพื่อเป็นสารให้ความคงตัว

The stability study of salad dressing products from rice berry broken rice is aimed to study the appropriate amount of vinegar of thick salad dressing from riceberry broken rice. Broken Riceberry rice is further developed by studying the stability by using different amounts of lecithin by soybean lecithin content of 0.15 % Then the physical quality was found that the thickened salad dressing from broken riceberry using soy lecithin was a stabilizing substance with reddish-brown color with brightness (L*) 39.34 ± 0.07 red color value (a*) 11.48 ± 0.04 and yellow value (b*) 5.56 + 0.53. Salad dressing has a soluble solids 33.17 + 0.29 (ºBrix) consistency of stabilization value is 11.48 ± 0.04 cm. pH 3.60 ± 0.01 and titratable acidity 0.43 ± 0.02 %. Proximate analysis is 52.01 % moisture 30.22 % carbohydrate14.86 % fat 2.12 % fiber and 0.79 % ash. During storage at 4 ºC for 4 weeks the total amount of microorganisms and yeasts is less than 10 colonies per gram which pass the requirements of the Community Product Standards. 672/2547.