INTERNATIONAL JOURNAL OF AGRICULTURAL TECHNOLOGY

Volume 16, No. 02, Month MARCH, Year 2020, Pages 349 - 364

Formulation of sweetened condensed rice-milk fortified with cereals in retortable pouch

Polpued, R. and Khuenpet, K.

Abstract Download PDF

The addition of single cereal such as Job’s tear (J), almond (A) and white sesame (S) in sweetened condensed rice-milk caused lower viscosity than the other cereal formulations (p<0.05). Almond mixed with white sesame (AS) sweetened condensed rice-milk formulaton had the highest viscosity of 2,381.67 cP which was comparable with commercial sweetened condensed milk (control) with 1,890 cP. The total soluble solid of the developed products ranged from 23.90 to 26.63Brix, water activity (aw) of 0.966-0.970 and pH values of 6.07-6.26. Sweetened condensed rice-milk fortified with Job’s tear mixed with almond (JA), Job’s tear mixed with white sesame (JS) and almond mixed with white sesame (AS) had high viscosity and were selected for sensory evaluation. There was no significant difference in appearance and color in all samples compared with a commercial product. However, sweetness, oiliness and viscosity scores of the three formulations ranged from 5.49-5.90, 5.35-5.75 and 4.95-5.22, respectively.

Keywords

Cereals, Coffee test, Retortable pouch, Sweetened condensed rice-milk

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