Adding value to corn and purple rice through production of homemade soft drink Adding value to corn and purple rice through production of homemade soft drink

Abstract

The objective of this research is to study the value added of rice and corn by producing carbonated soft drinks at the household level by studying the ratio of rice, water and corn against a total amount of soluble solids and the appropriate pH in the beverage. This research conduct the preference testing in group testing (N=30) by a 5-point Likert scale questionnaire. The result suggested that the consumers are accepted the rice beverage at the ratio of 1:20 (boiled rice juice /water) with the total amount soluble solids of the total amount soluble solids of 10 brix (3.70 ± 0.674) and protein content of 0.00%, fat 0.07%, carbohydrates 9.95%, moisture 89.93%, ash 0.05%, antioxidant 7.0.92 %, anthocyanin 6.18 % and gamma oryzanol not detected.  In the corn beverage, the consumers are accepted the ratio of corn to water at the ratio 1:1 the total amount soluble solids of 8 brix (3.10 ± 0.994) and protein content of 0.86%, carbohydrates 7.12%, fat 0.35%, moisture 91.31%, ash 0.36%, antioxidants 42.06%. Food microbial test found that no risk microbes in those beverages. This study could be an utilization guideline for adding value in rice and corn product through a household production.