View Article |
Development of a snack bar containing popped rice (Khai Mod Rin) for pre-school children
Puangjinda, K1, Matan, N2, Nisoa, M3.
The objective of this study was to investigate the effect of moisture content (10%, 14% and
18%) and popping time (30, 60 and 90 s) on the expansion volume of popped, dried unhusked
rice. Khai Mod Rin rice, a local rice from Nakhon Si Thammarat, was used. From this analysis,
the development of popped rice snack bars was done for children from ages 3 to 5. Seven
recipes of the snack bar (35 - 55% popped rice with 25 - 45% honey and 10 - 30% peanut butter)
were obtained by using a mixture design. The hardness of the snack bar and the acceptability of
the hardness (by the panel) were then assessed. Finally, acceptability by the preschool children
was evaluated. Results showed that moisture content from 10% to 14% with the popping time
at 90 seconds (p < 0.05) was found to be the best for providing the highest expansion volume
from unhusked rice. In addition, from the hedonic testing of the target group children, the ideal
popped rice snack bar recipe containing 55% popped rice, 35% honey and 10% peanut butter
possessed the highest hardness value (114±9 N) and acceptability score (89%). Popped rice has
a good opportunity to be served as a snack for preschool children.
Affiliation:
- Walailak University, Thailand
- Walailak University, Thailand
- Walailak University, Thailand
|
|
Indexation |
Indexed by |
MyJurnal (2019) |
H-Index
|
0 |
Immediacy Index
|
0.000 |
Rank |
0 |
Indexed by |
Scopus (SCImago Journal Rankings 2016) |
Impact Factor
|
- |
Rank |
Q3 (Food Science) |
Additional Information |
0.335 (SJR) |
|
|
|