Development of healthy puffed rice product prototype

Abstract

The development of the healthy food product was conducted due to the consumer demand that tends to continuously increase. This research aims to develop the prototype puffed rice product with good nutrition and suitable for healthy food. The effect of rice varieties on the rate of puffing and the appropriate component ratio for a healthy puffed rice development were observed. The result founded that rice varieties were significantly affected by puffing rate (p<0.05). The RD6 Rice had the highest puffing rate at 260.17% w/v, followed by San Pa Tong Rice, Kiaw Ngoo Rice and Purple Rice at 195.84, 175.00 and 150.00% w/v, respectively. The component ratio of puffed rice, soybean powder and pumpkin powder was significantly affected on sensory acceptance and chemical compositions (p<0.05). The optimum ingredients for developed a healthy puffed rice product were puffed rice 66.7%, egg white 14.8%, water 1.8%, sugar 8.9% salt 0.4% and soybean powder 7.5% w/w. Product received overall liking score with 8.24, which is the most like level. The proximate analysis of product was as following; ash 1.78% w/w, protein 10.75% w/w, fat 1.62% w/w, dietary fiber 0.55% w/w, carbohydrate 81.87% w/w, moisture 3.48% and water activity was 0.22. The healthy puffed rice showed good nutritional value. Protein, dietary fiber and mineral content were increased due to the egg white and soybean powder in the formula. The fat content in prototype product was approximately 10 times lower than the puffed rice obtained from frying.