Development of Sweetened Condensed Creamer made of Thai Pathumthani Rice (Hom-Pathum) Milk
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Abstract
Thai Pathumthani Rice (Hom-Pathum) is a Geographic Indication (GI) product cultivated in Thailand. Plant-based milk production has gained popularity due to its lower greenhouse gas emissions, water use, and land utilization than dairy milk. Sweetened condensed cream is a concentrated dairy product made by eliminating a lot of water from cream and adding sugar for stability, texture, and shelf life. Its creamy texture, high fat content, and sweetness make it popular in confectionery, bakery, and desserts. This study was aimed to utilize the whole Hom-Pathum rice for Hom-Pathum rice milk (HPRM) production and formulate a sweetened condensed creamer (SCC) product. The acquired SCC was assessed for its physical, physico-chemical, biological activity, chemical composition, and microbiological properties. The results showed that the ratio of rice to water 1:10 (%w/v) was suitable for HPRM production and processes to SCC product. The color of obtained SCC made of HPRM (HP-SCC) was significantly different in L* value (76.31±2.43) when compared to commercial sweetened condensed cream (CSCC), 72.83±3.01, (p<0.05). No difference was observed in pH, water activity (Aw) and total acidity value of final product compared with CSCC (p>0.05). The viscosity of HP-SCC showed the consistency (7,642.63±29.78cP) with commercial product. The HP-SCC enhanced antioxidant activity and eliminated hazards from pathogenic bacteria, resulting in a safe product. These findings may serve as preliminary results for the creation of HPRM and HP-SCC products that fulfill consumer quality standards.
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