Instant and ready-to-drink beverages from cooked germinated brown rice (Oryza sativa L.)

Date

4-2014

Degree

Bachelor of Science in Food Technology

Major Course

Major in Food Science

College

College of Agriculture and Food Science (CAFS)

Adviser/Committee Chair

Rona Camille M. Lizardo

Restrictions

Restricted: Not available to the general public and to those bound by the confidentiality agreement. Access is available only after consultation with author/thesis adviser.

Abstract

Consumption of brown rice has been a problem for most Filipinos due to its tedious preparation, long cooking time, hard cooked texture and short shelf-life. Germination softens the BR grains making it easier to prepare, cook, and eat. In this study, GBR was used in the production of instant and ready-to-drink beverages. GBR samples from NSIC Rc 160, IMS2, Chor-chor-os and Ominio and the beverages made from them were analyzed for their proximate composition, microbial content and functional properties. Sensory evaluation was done to assess the quality and acceptability of the beverages produced. In terms of proximate composition, samples from pigmented rice had higher protein content (8.58 ? 8.62%) while waxy varieties used had higher crude fat (2.63 ? 3.30%). Functional properties of all GBR samples were comparable but notably higher for the black rice Ominio. In terms of sensory characteristics, all beverages had no significant difference though beverages from pigmented GBR were more preferred. Microbial count for the raw and cooked GBR and their beverages were found to be under the limit for the tolerable microbial load for food products and poses minimal or low hazard to consumer health.

Language

English

Location

UPLB Main Library Special Collections Section (USCS)

Call Number

LG 993.5 2014 F61 /C43

Document Type

Thesis

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