Chemical Composition and Antioxidant Properties of Instant Cereal Beverage Powder from Thung Kula Ronghai Broken Jasmine Rice and Mixed Grains
Keywords:
Thung Kula Ronghai Broken Jasmine Rice, Instant cereal drink, Riceberry flour, mung bean flour, millet flourAbstract
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 (aw) 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.
References
AOAC International. (2000). Official methods of analysis of AOAC International (17th ed.).
Chuchird, P., Pattarathitiwat, P., & Pongprajak, A. (2024). Formulation and evaluation of physical, chemical and sensory properties of instant functional beverage powder containing Pathum Thani fragrance rice, soy protein and milk powder. Food Research, 8(3), 394-401. https://doi.org/10.26656/fr.2017.8(3).319
Hutadilok-Towatana, N., Chaiyamutti, P., Panthong, K., Mahabusarakam, W., & Rukachaisirikul, V. (2006). Antioxidative and free radical scavenging activities of some plants used in Thai folk medicine. Pharmaceutical Biology, 44(3), 221-228. https://doi.org/10.1080/13880200600685592
Jabeen, R., Mehmood, S., & Ahmad, R. (2024). Development of germinated brown rice-based novel functional beverage enriched with γ-aminobutyric acid: Nutritional and bio-functional characterization. Foods, 13(8), 1282. https://doi.org/10.3390/foods13081282
Jacob, J., Krishnan, V., Antony, C., Bhavyasri, M., Aruna, C., Mishra, K., Nepolean, T., Satyavathi, C. T., & Visarada, K. B. R. S. (2024). The nutrition and therapeutic potential of millets: an updated narrative review. Frontiers in nutrition, 11, 1346869. https://doi.org/10.3389/fnut.2024.1346869
Mishra, S., Singh, R., Upadhyay, A., Mishra, S., & Shukla, S. (2023). Emerging trends in processing for cereal and legume-based beverages: A review. Future Foods, 8, 100257. https://doi.org/10.1016/j.fufo.2023.100257
Oliveira, A. P. de, T. M. R. de Albuquerque, and E. L. de Souza. 2026. “ Deciphering Pigmented Rice Varieties as Sustainable and Unexplored Valuable Sources of Bioactive Components With Health-Related Properties and Technological Applications—A Systematic Review.” Comprehensive Reviews in Food Science and Food Safety 25, no. 1: e70355. https://doi.org/10.1111/1541-4337.70355
Parnsakhorn, S., & Langkapin, J. (2021). Effects of processing and heating on antioxidant activity and quality of Riceberry malted beverage. Thai Science and Technology Journal, 29(1), 119–133. https://li01.tci-thaijo.org/index.php/tstj/article/view/223383
Rittisak, S., Charoen, R., Choosuk, N., Savedboworn, W., & Riansa-ngawong, W. (2022). Response Surface Optimization for Antioxidant Extraction and Attributes Liking from Roasted Rice Germ Flavored Herbal Tea. Processes, 10(1), 125. https://doi.org/10.3390/pr10010125
Seth, D. (2021). Chemical and functional evaluation of Burma black rice based instant beverage Mix (BBIBM). Pharma Innovation,10(7),931-937.
https://www.thepharmajournal.com/archives/2021/vol10issue7/PartL/10-6-226-963.pdf
Yadav, G. P., Kumar, D., Dalbhagat, C. G., & Mishra, H. N. (2024). A comprehensive review on instant rice: Preparation methodology, characterization, and quality attributes. Food Chemistry Advances, 4, 100581. https://doi.org/https://doi.org/10.1016/j.focha.2023.100581
Yamuangmorn, S., & Prom-U-Thai, C. (2021). The Potential of High-Anthocyanin Purple Rice as a Functional Ingredient in Human Health. Antioxidants (Basel, Switzerland), 10(6), 833. https://doi.org/10.3390/antiox10060833
Zafar, S. H., Umair, M., & Akhtar, M. (2023). Nutritional evaluation, proximate and chemical composition of mungbean varieties/cultivars pertaining to food quality characterization. Food Chemistry Advances, 2, 100160. https://doi.org/https://doi.org/10.1016/j.focha.2022.100160
Downloads
Published
Versions
- 2026-01-19 (2)
- 2026-01-18 (1)
How to Cite
Issue
Section
License
Copyright (c) 2026 Faculty of Liberal Art and Science, Roi-Ed Rajabhat University
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
บทความที่ได้รับการตีพิมพ์เป็นลิขสิทธิ์ของคณะศิลปศาสตร์และวิทยาศาสตร์ มหาวิทยาลัยราชภัฏร้อยเอ็ด
ข้อความที่ปรากฏในบทความแต่ละเรื่องในวารสารวิชาการเล่มนี้เป็นความคิดเห็นส่วนตัวของผู้เขียนแต่ละท่านไม่เกี่ยวข้องกับมหาวิทยาลัยราชภัฎร้อยเอ็ด และคณาจารย์ท่านอื่นๆในมหาวิทยาลัยฯ แต่อย่างใด ความรับผิดชอบองค์ประกอบทั้งหมดของบทความแต่ละเรื่องเป็นของผู้เขียนแต่ละท่าน หากมีความผิดพลาดใดๆ ผู้เขียนแต่ละท่านจะรับผิดชอบบทความของตนเองแต่ผู้เดียว
