Development of Oil Free Puffed Sangyod Rice Grain and Other Seeds Product

Abstract

The development of oil free puffed Sangyod rice grain and other seeds product to increasing the value of puffed rice products in the southern region, which is the source of Sangyod rice cultivation, which has many benefits and to get the product that is beneficial to consumers who are healthy today. 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 one because less oil was consumed which was good for health. In developing puffed Sangyod rice grain product, Consumers accepted the second formula 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 count and water activity were studied. No mold nor yeast were found in day 0, water activity 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. Material cost was 95 Baht. 30% processing cost was 29 Baht for 50 pieces of product. The average cost per piece was 2.10 Baht.