Abstract
The study was aimed to investigate the effects of different microwave heating times (1, 2, and 3 min at output microwave of 800 W) in comparison with the traditional heating (3 min, 110oC) on some physico-chemical properties and sensory evaluation. The consumer survey for the final product use was also conducted to determine whether there is a significant difference in general liking of the product with gender. The results indicated that the product with the shorter microwave heating time contained higher protein and reducing sugar compared to traditional heating. The microwave heating time significantly affected the viscosity of milk, whereas insignificantly influenced color, pH, and TSS values of milk. Among samples, microwave roasted at 3 min provided the comparable total acceptance score in sensory evaluation of the traditional heating. The milk contains protein (0.18g/100ml), total lipid (0.87g/100ml), and carbohydrate (7.56g/100ml). No significant association between gender and opinion was found expressing the liking of the product in which there were 61.35% females and 45.58% males liking the product. This study revealed that microwave heating could be used for roasting step to replace the traditional roasting in terms of product quality and nutrient retention. The study also provided a basic formula of the main components of the rice milk and demonstrated that the using the germinated red-brown rice to produce the rice milk could provide the product, ensuring all main compositions of rice such as protein, lipid, and carbohydrate.
Highlights
Dairy-free milk alternatives are gaining their popularity such as oat, coconut, almond, soy milk, and rice milk
The results indicated that the product with the shorter microwave heating time contained higher protein and reducing sugar compared to traditional heating
The grains are burnt and cracked as roasted by traditional method so that nutritional values are reduced followed by. Deriving from such a problem, several studies used microwave technology replacing for the traditional method and the results obtained with higher nutrients, compared with traditional methods (Cross and Fung, 1982; Uherová et al, 1993; López-Berenguer et al, 2007; Tiansawang et al, 2014)
Summary
Dairy-free milk alternatives are gaining their popularity such as oat, coconut, almond, soy milk, and rice milk. Using the germinated red-brown rice to produce the rice milk is steps of value addition. The germinated red-brown rice milk produced by the germinated red-brown rice with rock sugar, non-dairy cream, and other ingredients (peanut and stabilizers) could fulfil demands of consumers such as the lactose intolerant/allergy sufferers and its nutrition values (Valencia-Flores et al, 2013). The grains are burnt and cracked as roasted by traditional method so that nutritional values are reduced followed by Deriving from such a problem, several studies used microwave technology replacing for the traditional method and the results obtained with higher nutrients, compared with traditional methods (Cross and Fung, 1982; Uherová et al, 1993; López-Berenguer et al, 2007; Tiansawang et al, 2014). Roasting step in the process was replaced by microwave technology with the hypothesis of nutritional value retention and comparable quality
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