Broken Riceberry (BR) Powder Production Using a Double Drum Dryer and Its Utilization in the Development of Instant Beverages

Abstract

This study was designed to examine broken riceberry (BR) powder production through the use of a double drum dryer. There were two stages involved: (1) to study the optimized drum drying conditions for BR powder using response surface methodology (RSM), and (2) to utilize BR powder for the development of instant beverages. According to the results, the optimum drum drying condition was a drum temperature of 125 °C and drum speed of 1.0 rpm. Under these conditions, BR powder contained moisture = 5.81%, water activity = 0.494, total color difference 15.45, DPPH scavenging activity = 73.93%, water solubility index (WSI) = 52.33%, and water absorption index (WAI) = 10.52. For the utilization of BR powder for developing instant beverages, the product quality was light purple in color, water activity = 0.354, DPPH scavenging activity = 45%, WSI = 65.75%, and WAI = 12.25. The developed instant beverage contained 4.28% moisture, 13.89% protein, 12.42% fat, 4.23% fiber, and 2.23% ash. The microbial properties were <10 CFU/g for aerobic plate count and yeast and mold. The overall liking score was ‘like moderately’. This study indicated that the BR powder is of good quality and has potential in the beverage industry.

Riceberry bran as a potential source of anti-diabetic agents and its Riceberry bran powder

“…Color is a major quality parameter in a dried food product; color was presented in terms of L*, a*, and b*, which implied that the Riceberry bran powder was pink powder. These data agreed with the reports from Rittisak, Charoen, and Savedboworn (2022). Their study reported the optimal condition for broken Riceberry powder preparation as using a double drum dryer at 125C and a drum speed of 1.0 rpm.…”

“…Under their conditions, the broken Riceberry powder contained moisture content and water activity of less than 10 and 0.6, respectively. Their broken Riceberry powder was also found as pink powder (Rittisak et al, 2022). The results on chemical properties obviously displayed that using a double drum dryer to prepare Riceberry bran powder did not demolish the activities on anti--glucosidase, antioxidants against DPPH and ABTS radicals, or phenolic content.…”

Special Issue on “Food Processing Technologies Applied to Cereals, Legumes, Oilseeds, Alternative Food Raw Materials and Their Derivatives”

“…Rittisak et al [4] proposed riceberry as a raw material for broken riceberry powder production by using a drum dryer after pregelatinization. The potential of the resultant powder was examined for the development of a novel instant beverage.…”