This research aims to (1) Study the Improved the spreading feature on the bread of products (2) Study the Increase nutrition by using quinoa in products (3) Study the shelf life of products. the study indicated that When improving spreading characteristics on the bread by using different levels of corn starch in 3 levels Include 2 3 and 4 % From the results Found that Sensory evaluation results (9 point-hedonic scale). recipe that highest score in terms of overall liking was the 3% at 7.98 points. For the physical properties of the developed product showed that this lightness (L*) redness (a*) and yellowness (b*) were 23.19 7.23 and 2.83 respectively while a viscosity of 96436 cp. When Study the Increase nutrition by using quinoa in the product in 3 levels Include 1 3 and 5 % From the results Found that Sensory evaluation results (9 point-hedonic scale). recipe that highest score in terms of overall liking was the 5% at 8.14 points. For the physical properties of the developed product showed that this lightness (L*) redness (a*) and yellowness (b*) were 24.32 7.59 and 3.69 respectively with viscosity of 184800 cp. In terms of chemical composition it was found to consist of moisture protein fat coarse fiber ash and carbohydrates. 49.64 3.83 4.13 1.81 1.56 and 39.03 % respectively. When stored at temperature 4±1 ๐C 1 week found that Can be stored for 4 weeks to be safe for consumers According to (peanut butter community product standard)

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”

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.

The objectives of this research were to study the optimal formulation of imitated peanut butter spreads on bread productsfor (1) Study the right recipe of bread from rice riceberry (2) Study the increasing stability of the product Development of Imitation bread spreads from broken riceberryrice (3) Study the nutritional value of the product Development of Imitation bread spreads from broken riceberry rice (4) Study microbial transformation and during storage of candy paint problems of the product Development of Imitation bread spreads from broken riceberry rice (5) Study the adoption of consumer products for the product Development of Imitation bread spreads from broken riceberry rice. The study indicated that the stabilization of spreads on bread products from broken-rice rice berry and the nutritional value of the product. Take the broken-rice to the appropriate amount for the basic formula bread. Perform quality testing by measuring color viscosity and sensory evaluation (9-point hedonic scale). From the results found that the mixture of developed butter spreads on bread products made from broken-rice gained the highest score in terms of overall liking at 7.94 points. The formula consists of riceberry 30.7% water 27.7% condensed milk 29.5% butter 5.9 % cocoa powder 1.9% milk powder 1.9% vanilla 1.1 % sugar 0.9% salt 0.4% and SP 1.2% additives. For the physical properties of the developed product showed that this lightness (L*) redness (a*) and yellowness (b*) were 24.62 11.89 and 11.85 respectively while a viscosity of 26727 cp. The nutritional value of 100 g of this product contained protein fiber carbohydrate and carbohydrate at 2.56 0.96 2.77 and 47.38 g respectively Moreover its contained 0.81 mg vitamin E and 95.80 mg Antioxidant. After storage at 4.1 ๐C for 6 weeks this product was shown to be safe for consumption. It passed quality criteria of Thai community product standard (TCPS 1012/2548). Regarding the acceptance of consumers which were a general consumer groupof 100 food tasters the majority were female with a percentage of 77%. The highest age range was 30-39 years and 40-49 years with a percentage of 25%. Most consumers had an educational level a bachelor’s degree with a percentage of 59% These consumers are state enterprise officer with a percentage of 52% and incomes were higher than 25000 baht per month with a percentage of 36%. Respondents mostly expressed opinions about The Development of Imitated Spreads on Bread from Riceberry in terms of innovative 100% of them accepted the product and 97% decided to buy The Development of Imitated Spreads on Bread from Riceberry. Glass bottle packaging of 200 grams in weight selling at 70-89 baht per package.

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.