The Physicochemical Properties and Consumer Acceptance of Ricegrass Beverage Ready for Consumption

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dc.contributor.authorUtsaphong Uprawanna
dc.contributor.authorPhitchakorn Norchai
dc.contributor.authorChananbhorn Thongrote
dc.contributor.correspondenceC. Thongrote; Innovation and Technology Transfer Institute, University of Phayao, Phayao, 65000, Thailand; email: Chananbhorn.t@gmail.com
dc.date.accessioned2025-03-10T07:34:44Z
dc.date.available2025-03-10T07:34:44Z
dc.date.issued2023
dc.description.abstractJuice extracted from riceberry grass has exhibited higher phenol and antioxidant activity. The objective of this research was to enhance the value of ricegrass and to develop a product that small community enterprises can follow through the entire production process. This study was designed to examine the physicochemical, microbiological properties and sensory evaluation of ricegrass juice and ricegrass juice mixed with soybeans and navy beans (SN) milk. Rice leaves were extracted with room temperature water at ratios of 10:1, 2:1, 1:1, 1:5 and 1:10 (w/v) and with hot water at ratios of 2:1 and 1:1 (w/v). The results revealed that ricegrass leaves extracted with room temperature water at a ratio of 1:5 (w/v) had a higher yield, total phenol and antioxidant activity. The sensory evaluation found that 30% of ricegrass juice that was mixed with 10% SN milk had the highest acceptance score on all attributes. Pasteurized products stored at 4¡C for 8 days were close near to the Thai community product standard (TCPS 529/2547), but total phenol and antioxidant activity decreased during storage (p ² 0.05). Furthermore, ricegrass juice mixed with SN milk product is a functional drink which has plenty of phenol, antioxidant and nutrition. © 2023, Research and Development Institute Suan Dusit University. All rights reserved.
dc.identifier.citationJournal of Food Health and Bioenvironmental Science
dc.identifier.issn26300311
dc.identifier.scopus2-s2.0-85206376480
dc.identifier.urihttps://repository.dusit.ac.th//handle/123456789/4551
dc.languageEnglish
dc.publisherResearch and Development Institute Suan Dusit University
dc.rights.holderScopus
dc.subjectAntioxidant
dc.subjectRiceberry rice
dc.subjectThai ricegrass
dc.subjectTotal phenolic
dc.titleThe Physicochemical Properties and Consumer Acceptance of Ricegrass Beverage Ready for Consumption
dc.typeArticle
mods.location.urlhttps://www.scopus.com/inward/record.uri?eid=2-s2.0-85206376480&partnerID=40&md5=3d63a8cead40c76bc5fa4483003c647a
oaire.citation.endPage63
oaire.citation.issue2
oaire.citation.startPage56
oaire.citation.volume16
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