The purpose of this study was to optimize the formula of cereal drink. Ninetyoneto ninety-three percent of red kidney bean three to five percent of peanut andone to three percent of Job’s tear were studied by using Mixture experimental design(Scheffe’ simplex-centroid design) to determined the optimumformula. Chemical and physical properties %protein pH and total soluble solid were analyzed. The result shown the formula of cereal drink consisted of 0.5% red kidney bean 1% peanut and 1%Job’s tear were the optimum formula. The optimum product was evaluated color(L* a* b*) pH %protein %fat and %fiber. The product consisted of L*38.20 a*0.13 b*3.46 pH 6.6 1.3% of protein 0.2% of fat and 0.02% of fiber. Coliform bacterials was less than 3.0 MPN/100ml. Sensory evaluation was tested by 100 panelists using 9-point hedonic scale in aspects of color odor flavor texture and overall liking were 6.18 6.16 6.09 6.04 and 6.63 respectively. The overall liking of product was within the range of like slightly

This research on product development of beverage from Riceberry plus protein was aimed to 1) develop the formulation of beverage from Riceberry 2) study the appropriate ratio of beverage from Riceberry to instant protein content 3) study the appropriate ratio of beverage from Riceberry plus protein to sugar content 4) study the quality change of storage. Samples used in this study were personnel of nutrition service division Central Chest Institute of Thailand among 30 samples. Sensory evaluation was carried out using the acceptance scores on appearance color smelling viscousness smoothness overall preference (5- point hedonic scale). Data were analyzed by using mean and standard deviation. To study mean comparison analysis was used. This research revealed that the best formulated beverage from Riceberry plus protein contains Riceberry 200 gm. water 1800 ml. instant protein 54 gm. and sugar 90 gm. This appearance is clearly violet rich Riceberry and soybean smell and sweet with sugar. The acceptance scores on appearance color smelling viscousness smoothness overall preference were 3.93 3.80 3.03 3.23 3.40 and 3.17 respectively that mean like moderately. The study of changes in the physical revealed that beverage could be kept for 1-3 days at the temperature of 7˚C.