Main Article Content
The purposes of this study were to develop formula and to study drying methods of instant Riceberry porridge fortified with dietary fiber from Jerusalem artichoke (JA). Four formulas of instant Riceberry porridge were produced from three rice types, including Riceberry broken rice (RBR), jasmine broken rice (JBR) and sticky broken rice (SBR) with different ratios. The results showed that 100 % instant Riceberry rice porridge had the highest water solubility index and viscosity value. From the sensorial evaluation test, 100 % instant Riceberry rice porridge got the highest score in color and the overall acceptability with slightly like level. The addition of higher JA slurry contents increased water solubility index (WSI) and decreased water absorption index (WAI) (p < 0.05). Riceberry porridge added with JA slurry 5 % got the highest scores of viscosity (6.25±1.45) and overall acceptability (6.38±0.16) with slightly like. Riceberry porridge fortified with JA slurry was dried by a drum dryer at different temperatures. It was found that an increase of drum temperature resulted in a decrease of moisture content and aw of instant Riceberry porridge products, whereas the total phenolic content (TPC) and radical scavenging activity were raised (p < 0.05). Riceberry porridge added JA was also dried by applying the foam-mat drying method. The result indicated that 25 % of methocel solution 2 % was suitable content used as foaming agents due to providing the lowest in foam density, giving the highest overrun and producing foam stability.
 Srikaeo, K. and Sopade, P.A., 2010, Functional properties and starch digestibility of instant Jasmine rice porridges, Carbohydr. Polym. 82 952-957.
 Siphaya, C., Riceberry rice, Available Source: https://siweb.dss.go.th/dss_doc/DSS_Doc/show_discription_doc.asp?ID=1973, December 29, 2016. (in Thai)
 Roberfroid, M.B., 1993, Dietary fiber, inulin and oligo-fructose: a review comparing their physio-logical effects, Crit. Rev. Food Sci. Nutr. 33(2): 103-48.
 van Loo, J., Coussement, P., DeLeenheer, L., Hoebregs, H. and Smits, G., 1995, On the presence of inulin and oligofructose as natural ingredients in the Western diet, Crit. Rev. Food Sci. Nutr. 35(6): 525-52.
 Tanjor, S., Judprasong, K., Chaito, C. and Jogloy, S., 2012, Inulin and fructooligosacharides in different varieties of Jerusalem artichoke (Helianthus tuberosus L.), KKU Res. J. 2: 1-13.
 Rungsardthong, V., 2004, Food Processing Technology, 4th Ed., King Mongkut's University of Technology North Bangkok, Bangkok, 500 p. (in Thai)
 Boonyawattana, K., 2005, Powdered beverage from Indian mulberry (morinda citrifolia linn.) mixed with fruit by Foam-mat drying, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, 69 p. (in Thai)
 Thailand Industrial Standards Institute, 2005, Thai Industrial Standards (TISI. 315/2005) Rice Porridge, Bangkok. (in Thai)
 Ministry of Industry, 2015, Thai Community Product Standard: Instant Brown Rice No. 1068, Thai Industrial Standards, Bangkok. (in Thai)
 Yaieiam, S., Teangpook, C., Wirivutthikorn, W. and Siripanporn, J., 2004, Development of instant brown fragrance rice porridge, Food J. (Thailand) 34(3): 240-246. (in Thai)
 Khuenpet, K., Fukuoka, M., Jittanit, W. and Sirisansaneeyakul, S., 2017, Spray drying of inulin component extracted from Jerusalem artichoke tuber powder using conventional and ohmic-ultrasonic heating for extraction process, J. Food Eng. 194: 67-78.
 Sriroth, K. and Piyachomkwan, K., 2003, Starch Technology, 3rd Ed., Kasetsart University, Bangkok, 303 p. (in Thai)
 Khamtai, T. and Ratphitagsanti, W., 2016, Improvement on antioxidant properties of brown rice (Riceberry cultivar) with Ultra superheated steam technology, Proceedings of 54th Kasetsart University Annual Conference: Science, Genetic Engineering, Architecture and Engineering, Agro-Industry, Natural Resources and Environment, 1194 p. (in Thai)
 Supavititpatana, T., 2001, Effect of foaming agents on the properties of instant-germinated-brown-rice porridges using foam-mat method, The Golden Teak: Research J. 17(1): 1-12. (in Thai)
 AOAC, 2000, Official Methods of Analysis, 17th Ed., Association of Official Analytical Chemists, Washington, DC.
 Jittanit, W., Lalitmassakul, C. and Charn-Utsar, P., 2012, Quality of instant congee and energy consumption in the drying process by using drum dryer, J. KMUTNB. 22(2): 256-264.
 Vanmontree, B., Treeamnuk, T., Jitkuson, P. and Singkong, W., 2013, Effect of drying method on instant brown rice porridge by drum dryer, pp. 520-523, The 14th TSAE National Conference and the 6th TSAE International Conference. (in Thai)
 Sirichokworrakit, S., Phetkhuta, J. and Khommoon, A., 2015, Effect of partial substitution of wheat flour with Riceberry flour on quality of noodles, Procedia Soc. Behav. Sci. 197: 1006-1012.
 Kerdpiboon, S., Puttongsiri, T. and Devahastin, S., 2011, Effect of drying temperature on physical property and flow characteristics of instant porridge mixed with pumpkin, Agric. Sci. J. 42(2) (Suppl.): 445-448. (in Thai)
 McGuire, R.G., 1992, Report of objective color measurements, Hort. Sci. 27: 1254-1255.
 Mayacherw, P., 2015, Development of Healthy Instant Legume-rice Porridges, Thaksin University, Songkhla, 31 p. (in Thai)
 Na Nakorn, K., 2009, Effect of Amylose Content and Processing Conditions on Functional Properties of Pregelatinized Rice Starches, Prince of Songkla University, Songkla, 118 p. (in Thai)
 Naivikul, O., 1989, Cereal Chemistry, Kasetsart University, Bangkok, 148 p. (in Thai)
 Wiriyawattana, P., Suwonsichon, S. and Suwonsichon, T., 2018, Effects of drum drying on physical and antioxidant properties of Riceberry flour, Agric. Nat. Resour. 52: 445-450.
 Namhong, T., 2006, Value Added Rice Starch and It Utilization, Rajamangala University of Technology Suvarnabhumi. (in Thai)
 Rubel, I.A., Iraporda, C., Novosad, R., Cabrera, F.A, Genovese, D.B. and Manrique, G.D., 2018, Inulin rich carbohydrates extraction from Jerusalem artichoke (Helianthus tuberosus L.) tubers and application of different drying methods, Food Res. Int. 103: 226-233.
 Ding, Q.B., Ainsworth, P., Tucker, G. and Marson, H., 2005. The effect of extrusion conditions on the physicochemical properties and sensory characteristics of rice-based expanded snacks, J. Food Eng. 66: 283-289.
 Mayachiew, P., Charunuch, C. and Devahastin, S., 2015, Physicochemical and thermal properties of extruded instant functional rice porridge powder as affected by the addition of soybean or mung bean, J. Food Sci. 80(12): E2782-E2791.
 Guha, M., Ali, S.Z. and Bhattacharya, S., 1997, Twin-screw extrusion of rice flour without a die: Effect of barrel temperature and screw speed on extrusion and extrudate characteristics, J. Food Eng. 32: 251-267.
 Malai, D., Chaichawalit, C., Janphen, S. and Mailaead, S., 2013, Development of fresh noodles by substitution of Jerusalem artichoke powder, Agric. Sci. J. 44(2)(Suppl.): 269-272. (in Thai)
 Lekjing, S., Noonim, P., Boottajean, S. and Chantawong, P., 2019, Effect of substitu tion of wheat flour with Sangyod brown rice flour on physicochemical and sensory qualities in snack product, Khon Kaen Agric. J. 47(Suppl. 1): 680-684. (in Thai)
 Wattanapahui, S., 2011, Development of Instant Pasta, Srinakharinwirot University, Bangkok.
 Bulan, D., 2016, Effects of Jerusalem artichoke (Helianthus tuberosus L.) powder addition on sensory characteristics of fresh pasta, pp. 164-169, 4th Suan Sunandha Academic National Conference on Research for Sustainable Development. (in Thai)
 Parnsakhorn, S., 2007, The study of optimum condition for drying instant Sao Hai rice cooking powder by drum dryer, The 6th STOU National Research Conference, Sukhothai Thammathirat Open University, Bangkok. (in Thai)
 Kim, J.S., Kang, O.J. and Gweon, O.C., 2013, Comparison of phenolic acids and flavonoids in black garlic at different thermal processing steps, J. Funct. Foods 5: 80-86.
 RauppI, D.S., RodriguesII, E., RockenbachII, I.I., CarbonarI, A., CamposI, P.F., BorsatoIII, A.V. and Fett, R., 2011, Effect of processing on antioxidant potential and total phenolics content in beet (Beta vulgaris L.), Ciênc, Tecnol. Aliment. Campinas 31: 688-693.
 Inkaew, C., Keokamnerd, T., Rardniyom, C. and Arkanit, K., 2015, Effects of Date-to-water Ratio and Foaming Agents on the Foam Quality Prior to Foam-mat Drying, Research Report, Maejo University, Chiang Mai. (in Thai)
 Panyakrua, R., Supavititpatana, T. and Supavititpatana, P., 2012, Effect of types and concentrations of foaming agents on qualities and sensory properties of instant germinated brown rice porridge, pp. 19-23, Proceedings The 4th Science Research National Conference, Naresuan University, Phitsanulok. (in Thai)
 Hart, M.R., Graham, R.P., Ginnette, L.F. and Morgan, A.I., 1963, Foams for foam-mat drying, Food Tech. 17: 1302-1304.
 Yawiang, W., 2013, Optimum Condition of Whet Protein Powder Production by Foam-mat Drying and the Nutritional Composition of the Powder, Chiang Mai University, Chiang Mai, 103 p. (in Thai)
 Jeeraphun, T., 2006, Food and Animal Feeding, Available Source: http://elearn ing.nsru.ac.t/web_elearning/animal/index.2php, May 1, 2017. (in Thai)
 Udonthani Rice Research Center, Rice and Benefits of Rice Kernel, Available Source: http://ubn.brrd.in.th/web/index.php/-06-11-06-2011, May 1, 2017. (in Thai)
 Khuenpet, K., Jittanit, W., Sirisansaneeya kul, S. and Srichamnong, W., 2015, Effect of pretreatments on quality of Jerusalem artichoke (Helianthus tuberosus L.) tuber powder and inulin extraction, Trans. ASABE. 58: 1873-1884.