Instant Cereal Beverage Product

Abstract

This study was conducted at Pathum Thani Rice Research Center during 2005-2007 to develop instant beverage product from cereals. It was found that the most suitable product preparation was to dry a mixture of brown rice flour (500 g/1,000 ml water) by using a drum dryer. The product was good about solubility, absorption and optimum viscosity. Non-waxy rice of low amylose content group, Khao Dawk Mali 105 and Pathumthani 1 were suitable for preparing an instant cereal beverage product. Low amylose rice gave an appropriate viscosity and good texture of product. To improve the nutritional value, other cereal flakes such as job's tears, mungbean, soybean or corn could be added to the ingredient. The cereal flakes from job's tears and corn could improve the texture, viscosity and flavor of product, but the cereal flakes from mungbean and soybean produced strong beany smell and improper texture. The ingredient of an instant cereal beverage having a good taste would contain 7 g of brown rice flake, 2 g of corn flake, 1 g of job's tears flake, 7 g of milk powder, 12 g of sugar and 5 g of non - dairy creamer per 150 ml of hot water.