The process of germinated brown rice 3 in 1 supplement into twist stick products for health

Abstract

“The process of brown rice 3 in 1 supplement into twist stick products for health” aims at studying the 3 different proportions of the germinated brown rice 10%, 15%, and 20% by weight of wheat flour supplement into twist stick products Design the experiment by Randomized Complete Block into twist stick products (RCBD) for the nutritional value of twist stick product. The quality color and senses, color. Smell, criteria taste, texture (crumbliness) and overall appreciation were evaluated and given up to 9- points hedonic scale by 30 experimenters and the test was done twice The average was computed and the variance was analyzed by ANOVA at the 0.05 confidence intervals and the difference of averages were examined by Duncan’s new multiple test through the prefabricated program. The results reveal that the score of criteria taste of twist stick products that contained 10% of germinated brown rice 3 in 1 was intermediate accepted with scores of 7.58 While the scores of color, smell and overall appreciation 0fthe products which composed 15% of brown rice were accounted for 7.75 7.65 and 7.58, respectively. As for 20% of germinated brown rice, the texture (crumbliness) of the products was moderately accepted with a score of 7.37 Analysis of variance and compared differences of smell are statistically at 0.05. The trainees, who were participating in the technological procedure of germinated brown rice 3 in 1 supplement into twist stick products for heath course, provided the satisfying scores of topic and details, training time, equipments, extra knowledge after training, ability to apply knowledge and overall appreciation which were accounted for 74%, 64%, 52%, 62%, 72% and 86%,respectively.