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TB-21 Rice Food Products

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TB-21 Rice Food Products Rice Technology Bulletin Department of Agriculture Philippine Rice Research Institute (PhilRice) ISSN 0117-9799 1997 No. 21 Rice ood Products REVISED Rice Technology Bulletin Series No. 1 Released Rice Varieties (1968-1994) No. 2 Pagpaparami at Pagpupuro ng Binhi sa Sariling Bukid No. 3 Paggawa ng Maligaya Rice Hull Stove No. 4 PhilRice Micromill No. 5 PhilRice Flourmill No. 6 PhilRice Drumseeder No. 7 PhilRice Rototiller No. 8 Rice Food Products No. 9 PhilRice-UAF Batch Dryer No. 10 Integrated Management of the Malayan Black Bug No. 11 SG800 Rice Stripper-Harvester No. 12 Dry Seeded Rice-Based Cropping Technologies No. 13 Maligaya Rice Hull Stove No. 14 10 Steps in Compost Production No. 15 Rice Tungro Virus Disease No. 16 The Philippine Rice Seed Industry and the National Rice Seed Production Network No. 17 10 Hakbang sa Paggawa ng Kompost No. 18 10 nga Addang ti Panagaramid iti Kompost No. 19 Characteristics of Popular Philippine Rice Varieties No. 20 Integrated Pest Management of the Rice Black Bug OREWORD As consumer demands change, food science research leads to new developments. Changing demographics and life-styles stimu- late the development of products to meet the diverse consumer needs. Worth of and demand for value-added agricultural products are stimulated. We focused on two concerns in our rice food products develop- ment: first we studied preparations and processing methods of tra- ditional rice food products like ‘puto’, ‘kutsinta’, ‘sapin-sapin’, and ‘espasol’ to improve their quality; second, we developed new prod- ucts from rice, such as pasta or noodles, chiffon cake, brownies, and waffles which are commonly made from wheat flour, and rice wine. These new, high-value-added products from rice will hopefully spur greater demand for rice as an industrial raw material. Rice farmers will then benefit as a result of stable or increased demand for their product and consequently reduce the need or price sup- ports, making it possible to reduce farm subsidies and government expenditures while strengthening markets for rice products. Our objective in all this is to provide households, cooperatives, and small scale industries with additional income from rice food enterprise. SANTIAGO R. OBIEN Executive Director 1 RICE OOD PRODUCTS Introduction The development of a rice flour mill, which produces 100-mesh dry flour from rice, has made possible the development of bakery products from rice: chiffon cakes, waffles, brownies, cream puffs and pancakes - - products traditionally made from wheat. This bulletin presents some of the recommended steps in making these new products. Problems address: 1. Diversification of rice as industrial raw material for the development of rice-based food products. 2. Additional income from rice for rural households or cooperatives by converting into value-added food products. 2 MODERN RICE OOD PRODUCTS (Waffles, Brownies, Chiffon cake, Cream puff, Pancake) High officials of the land get a taste of the chiffon cake here in PhilRice, Muñoz, Nueva Ecija; (l-r) His Excellency President #idel V. Ramos, PhilRice Director Santiago R. Obien, Nueva Ecja Governor Tomas Joson III, and Agriculture Secretary Roberto S. Sebastian. Outstanding Feature: • Quality and taste comparable to baked food products from commercial wheat flour. 3 Results of Sensory Tests Brownies and Waffles Comparable to commercial brownies and waffles, regardless of rice variety used (provided that flour particles pass through mesh sieve #140). Pancakes Using 100 mesh low amylose rice (MS6) flour, texture and flavor are comparable to pancake from wheat flour. Cream Puff Comparable to commercial cream puff using PSB Rc6 variety in terms of appearance, tenderness, flavor and acceptability. Chiffon Cake Cake using flour from PSB Rc4 (intermediate amylose), IR 44 and PSB Rc 10 (high amylose) have texture, tenderness, grain, and flavor comparable to cake baked from commercial wheat flour. PSB Rc4 cake has moist mouthfeel and its volume of expansion is comparable to the commercial cake flour. 4 Preparation Brownies 1 1/2 c rice flour 6 pc eggs 2 c white sugar 2 tsp vanilla 1 c butter 1/4 tsp baking powder 1/2 tsp salt 80 g unsweetened chocolate In a bowl, beat eggs until light. Set aside. Melt together sugar, vanilla, unsweetened chocolate, and butter in a double boiler. Pour and blend the melted mixture into the beaten eggs. Add flour, baking powder, and salt. Mix well. Pour into a 6x6x2 inch (15x15x5 cm) pan and bake at 350o* for 25 min. Cool slightly and slice into squares. Total recipe cost: P114.59 Cost per serving: P5.73 Number of servings: 20 Waffle 3/4 c rice flour 1/3 c white sugar 1/4 c butter 1 tsp baking powder 3 pc eggs 1/2 c evaporated milk a few drops of vanilla a pinch of salt Combine all ingredients in a bowl and beat until smooth. Cook in waffle maker. Total recipe cost: P26.98 Cost per serving: P4.50 Number of servings: 6 Pancake 1/4 c margarine 3/4 c flour 3 pc eggs 1/3 c white sugar 1 tsp baking powder 250 ml water 3 drops vanilla a pinch of salt Sift dry ingredients and add melted margarine. Mix for 15 seconds at speed 1 and 3 minutes at speed 3. Add water and mix until smooth. Cook in a preheated pan for 3 minutes. Total recipe cost: P13.74 Cost per serving: P2.29 Number of servings: 6 5 Preparation Cream Puff 6 pc eggs 1/2 c butter 1 c water 4 pc eggs 1/2 tsp salt Preheat oven to 425o* (220oC). Lightly grease baking sheet. Melt butter and salt in water until boiling. Add flour and stir to get flour well blended with water-fat mixture. Remove from the heat and continue stirring pro- cess untill ball formed around the spoon being used. Partially cool the cooked starch and add half of the beaten egg. Stir vigorously. Divide paste mixture into 3 equal portions. Place one portion on grease baking sheet. Bake until lightly golden brown (15 to 20 minutes). Reduce oven setting to 350o*, bake for another 20 minutes then reduce heat further and continue baking until centers are fairly dry. Puff can be pricked with fork about 10 minutes before removing from oven. Cool puff shells and fill with cream. Custard/Cream illing: 2c milk 2 Tbsp corn starch 2 pc egg yolk 1/8 tsp salt 1/2 c sugar 2 Tbsp butter a drop of vanilla (optional) Mix milk with egg yolks. Add sugar, corn starch and salt. Cook in a double boiler with constant stirring. Add butter and vanilla. Stir until the mixture thickens. Cool to room temperature. Inject into the shells. Total recipe cost: P57.59 Cost per serving: P5.76 Number of servings: 10 6 Preparation Chiffon Cake 2 1/4 c sifted rice flour 1 Tbsp baking powder 1 tsp salt 1/2 c vegetable oil 8 pc eggs 1 c fruit juice (pineapple, orange, or other preferred flavors) 1/2 tsp cream of tartar 1 1/2 c white sugar (divided by 2 parts) Preheat oven at 325o*. Separate egg yolks from the egg white. Sift flour, baking powder, salt and 3/4 c white sugar in a bowl. Make a well at the center and pour oil and egg yolks. Blend in pineapple juice and mix until smooth. Set aside. Beat egg whites with cream of tartar until soft peaks form. Add remain- ing white sugar gradually and beat until stiff. *old in egg yolk mixture into the beaten egg whites until thoroughly blended. Pour into a 13x9x4 inch (33x23x10 cm) ungreased rectangular pan or 10x4 inch (25x10 cm) ungreased tube pan. Bake in preheated oven for 45-50 min. Invert to cool. Note: With rice flour, more liquid is needed because it absorbs more water than wheat flour. Thus, instead of 3/4 c juice, use 1 c. Total recipe cost: P 49.19 Cost per serving: P3.01 Number of servings: 16 7 NATIVE RICE OOD PRODUCTS Outstanding Feature • use of dry milled rice flour provide ease and shorter time of product preparation. 8 Preparation Puto 1 1/2 c rice flour 1 c water 1/2 c sugar 4 egg whites 1/4 bar cheese slices (for toppings) 1. Separate egg whites and beat until soft peaks form. 2. Add 1/2 cup sugar gradually and beat until stiff. 3. Combine rice flour and sugar in a bowl then add water. 4. Blend the mixture until smooth. 5. *old in the flour mixture into the beaten egg whites until thoroughly blended. 6. Pour into puto molders and top with sliced cheese. 7. Steam in medium heat for 15 minutes. 8. Partially cool and remove from the molders. Total recipe cost: P36.82 Cost per serving: P1.31 Number of servings: 28 9 Preparation Espasol 3/4 c rice flour* 1 1/2 c white sugar 2 c coconut milk 1. Toast flour until slightly brown. 2. Put coconut milk and sugar in a pan and bring to boil. 3. Add the toasted flour leaving 1/4 cup for dusting. 4. Stir until dry and very sticky. 5. Roll on floured board and cut to desired shape. Total recipe cost: P15.86 Cost per serving: P0.93 Number of servings: 17 * Dried and powdered vegetables like saluyot (2% or 5 g) or squash (15% or 37.5 g) are found acceptable to be incorporated in place of certain amount of rice for Beta-carotene supplementation. 10 RICE WINE* * A collaborative study with the Institute of Food Science and Technology, UP Los Baños) Outstanding Feature Quality and flavor comparable to good quality wine. 11 Results of Physicochemical Tests using different starter cultures IR 64 IR65 % alcohol 16.2 - 19.5% 15.3 - 19.5% pH 3.6 - 4.9 3.8 - 4.7 % total sugars 0.07 - 0.25 0.02 - 0.14 volume of wine 0.67 - 1.50 il/kg rice 1.74 - 1.78 li/kg rice Rice Wine Preparation 1.
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