Chemical Composition and Antioxidant Properties of Instant Cereal Beverage Powder from Thung Kula Ronghai Broken Jasmine Rice and Mixed Grains

Abstract

This study aimed to develop an instant cereal beverage powder from Thung Kula Ronghai broken jasmine rice blended with riceberry flour, mung bean flour, and Job’s tears flour, to valorize rice milling by-products and enhance functional beverage innovation. Five formulations (MR1–MR5) were designed by varying the proportion of broken jasmine rice from 35% to 60%, while maintaining a total cereal base of 100%. Results showed that medium jasmine rice proportions (MR1–MR3) yielded superior physicochemical and sensory qualities. The lightness (L*) increased from 76.67 to 86.75 and yellowness (b*) from 25.66 to 28.96, while redness (a*) decreased, producing a more appealing light-yellow tone. Sensory evaluation indicated that MR1 and MR3 scored highest in taste (7.77 ± 0.43), aroma (7.40 ± 0.52), and overall acceptance (7.40 ± 0.62), rated as “moderately liked.” The optimized prototype (M3) exhibited moisture content of 10.25 d.b. %, water activity (a_w) of 0.45, protein 14.35 d.b %, fat 4.78 d.b. %, and ash 4.33 d.b %, all within the safe range for long-term storage. Notably, M1 showed high total phenolic content (TPC) of 228.56 mg GAE/g and DPPH antioxidant activity of 129.14 µmol TE/g, indicating strong antioxidant potential. The findings confirmed that using 35–50% jasmine rice with balanced mixed grains produced optimal color, aroma, taste, and nutritional profile. Therefore, this formulation demonstrates high potential for industrial-scale production of functional instant cereal beverages derived from local Thai cereals.