Development of the antioxidant beverage from colored rice and juice

Abstract

This research developed of the antioxidant beverage from colored rice and juice resources, including Riceberry rice, Sangyod rice, beetroot, and gac. The research aimed to optimize water content for rice extraction, examine the appropriate ratio of rice extract and fruit juice, determine a suitable amount of stabilizer, and optimize the sterilization process. The result demonstrated that the optimum water content for extracting rice was using water 20 times the rice weight, which obtained rice extract with Suitable viscosity. The appropriate ratio of rice extract:juice is 75-25 for Riceberry rice extract:beetroot juice and 80:20 for Sangyod rice extract:beetroot juice, based on the presented highest Oxygen Radical Absorbance Capacity (ORAC) value, 176 and 143 umol TE/100 g, respectively. The stabilizer Suitable for healthy drink was 0.1% pectin with 0.2% carboxymethyl cellulose (CMC), obtaining a homogeneous drink and decreased phase separation. The sterilization process with an autoclave at 5 psi (110 °C) for 25 minutes and spraying hot steam at 110 °C for 25 minutes ensured a shelf life of at least 6 months at room temperature. The nutritional value per serving (180 ml) was that the Riceberry rice drink R2 formula, which contains rice water:beetroot juice at a ratio of 75:25 provides less energy than Sangyod rice drink formula S2, which contains rice water:beetroot juice in a ratio of 75:25.