Development of oil free puffed sangyod rice grain and other seeds product

Abstract

This research had the following objectives: 1) To compare roasted and fried Sangyod rice grain products. 2) To find proper proportion of puffed Sangyod rice grains to other seeds. 3) To find storage life of puffed Sangyod rice grains mixed with other seeds product. 4) To calculate cost of production of oil free puffed Sangyod rice grains mixed with other seeds product. Results found that physical properties of roasted Sangyod rice grains puffed and expand better than the fried ones. Consumers preferred the roasted grains to the fried oned because less oil was consumed which was good for health. In developing puffed Sangyod rice grain product, Consumers accepted the second formular of 50:50 proportion of puffed Sangyod rice grains to other seeds better than the other proportion of 30:70 and 70:30. The results were statistically significant. This formular was used in storage life study. Results found that the product can be kept 7 days at ordinary room temperature Microbial growth was observed every two days. Mold and yeast counts and water activity were studied. No mold nor yeast were found in day 0, water ativity was 0.58. No mold nor yeast were found for 7 days. Cost of production of puffed Sangyod rice grain mixed with other seeds product was calculated. The material cost was 95 Bahts. 30% processing codt was 29 Bahts for 50 pieces of product. The average cost per piece was 2.10 Bahts.