Product Development of Low-Calorie Instant Coffee-Infused Brown Rice Beverage
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Abstract
This research aimed to develop an instant low-calorie Sangyod brown rice (SBR) beverage with a coffee flavor. The study investigated the effects of coffee substitution (0%, 5%, 10%, and 15% of cooked brown rice powder) and sweetened stevia extract (0%, 0.075%, 0.15%, and 0.25%) on the characteristics of the instant SBR powder. The findings revealed higher levels of coffee substitution result in a decrease in L* (lightness) values (p<0.05) for the instant SBR powder and a reduction in L* values for the instant SBR beverage, a* (redness) and b* (yellowness) values increase (p<0.05). Moreover, increased coffee substitution led to a decrease in the water absorption index (WAI) and an increase in water solubility index (WSI) of the instant SBR powder. Anthocyanin content and antioxidant properties also increased significantly (p<0.05). The highest overall liking score was observed at a 10% coffee substitution level (p<0.05). Furthermore, the study examined the effects of sweetened stevia extract substitution, revealing that higher levels decreased the L* values and WSI of the instant SBR powder. However, these substitution levels did not significantly affect WAI, anthocyanin content, and antioxidant properties (p≥0.05). Sensory evaluation indicated that the instant SBR beverage with 0.15% sweetened stevia extract substitution had the highest overall liking score. In conclusion, this research provides valuable insights for developing an instant SBR powder that meets market demands for low-calorie beverages with an appealing coffee flavor.
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