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This research studied the production of healthy drink from riceberry rice with legume-cereal and prebiotic by using sensory test, analyze physical, chemical, and microbial properties, and including the content of bioactive compound and antioxidant activity. The research found that the selected formula was the ratio of riceberry rice and black bean and water at 1:0.5:20, boiled and blended thoroughly at 85-90 oC for 25-30 minutes, filter out the waste and added 5.0% of fructooligosaccharide (FOS) solution, the products was kept in 4 oC had the most sensory score with the flavor texture and overall acceptance at 7.14 7.09 and 7.50 respectively, a viscosity was 150 centipoise. The product provided 36.76 kcal/100 ml, while the chemical compositions, moisture, protein, total fats, total carbohydrate, ash and fiber were 93.93, 0.80 0.36, 7.58, 0.10 and 0.56 % respectively. Yeast mold and coliform examination were within the limit, according to the microbiological specifications of Thai Food and Drug Administration. The product contained 0.11 mg/100 ml of total anthocyanin compounds and total antioxidant activity (ORAC assay) was 569.04 µmole TE/100 ml.
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