Development of Herbal Roasted Rice for local’s Industry: Case Study of Mung Kahan Pattana Community, Mae Taeng District, Chiang Mai Province

Abstract

Development of herbal roasted rice for local’s industry: case study of Mung Kahan Pattana
community, Mae Taeng district, Chiang Mai province were reported. The objective of this research was to
study the effect of temperature, packaging and type of different herb on the roasted brown rice. It was
found that samples roasted at 80O
C heating time of 20 minutes was cooked uniformly. In case of sensory
evaluation, the roasted herb brown rice with ginger resulted in significantly better overall acceptance from
testers (p<0.05). Therefore, based on the moisture content the results showed that sample in vacuum and
aluminum foil bag had good quality products when compared with standard qualities (Thai community
product standard NO 1381/2550). The result obtained from this experimental could be used in the future
such as local wisdom, quality improvement and of rice products.