Development of tablet product from riceberry broken rice

Abstract

Riceberry rice is dark purple coloured grains. It is one of the most famous rice for consumers. There are nutrients and high antioxidant properties. Riceberry broken rice (RBR) is a by-product from the rice milling process and has a low value. It can be processed into various products. The purpose of this research was to study the ingredients and the ratios for tablet formulations, including RBR powder, milk powder, whey protein, icing sugar, strawberry powder, bulking agent, anticaking agent and lubricant agent. Tabletting of powders was performed using a rotary tablet press machine. It was found that the powder products exhibited passable flow with the Carr Index of 24.57-32.10% and the Hausner Ratio value of 1.33-1.47. The water activity value of product was in the range 0.36-0.45. The tablets had thickness 3.86-4.38 mm, diameter 13.07-13.35 mm and weight 0.62-0.71 g/tablet. The increase of RBR powder content (10% - 40%) decreased hardness value of tablet products about 5 times (from 64 N to 12 N). Sensory evaluation of products in appearance, color, texture, odor, flavor, hardness, dissolution in the mouth and overall liking were conducted using 9 - point hedonic scale with 30 untrained panelists. The results showed that the optimal tablet formulation consisted of 30% RBR powder, 30% icing sugar, 18% milk powder, 1% anticaking agent, 1% lubricant agent and 20% bulking agent or strawberry powder. They showed the highest overall liking scores in ranges of “like slightly” to “like moderately”