Development of Pudding Recipes by Fortified Rice Berry

Abstract

This experimental study aimed to develop a recipe of berry rice pudding that meets consumer acceptance, and also examined shelf life and nutritional properties of the developed product. Four different proportions of blended berry as the percentage 10, 20, 30 and 40, were supplemented and then evaluated in terms of their sensory properties by 5 experts and 80 consumers. The nutritional properties were compared and analyzed against the Nutritive Values of Thai Foods using arithmetic mean and standard deviation. According to the analysis of nutritional properties, 100 gram healthy berry rice pudding contained 143.7 kilocalories, 3.7 gram protein, 4.3 gram fat, 22.4 gram carbohydrate, 17.1 gram calcium, 64 milligram phosphorus, 0.1 gram fiber, 8.4 microgram beta-carotene, 94.1 microgram vitamin A, and 22.6 microgram vitamin E. The pudding can be stored in a refrigerator at 12 degree Celsius for 4 days.