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TB-08 Rice Food Products

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TB-08 Rice Food Products RICE TECHNOLOGY Bulletin Department of Agriculture Philippine Rice Research Institute (PhilRice) 1994 No. 8 RICE OOD PRODUCTS Published by the Philippine Rice Research Institute. Readers are encouraged to reproduce the contents of this bulletin with acknowledgment. FOREWORD Traditional rice food products generally have short shelf-life. Quality also depends to a large extent on the locality, the manufacturer, and the tools used. We studied and improved these processes in order to prolong the shelf-life of these products and improve their quality. We focused on two concerns in our rice food products development: first, we studied the preparations of traditional food products like puto, kutsinta, sapin-sapin, and espasol; second, we developed new products from rice, such as: rice spaghetti, chifon cake, brownies, waffles, rice wine and rice milk. We also succeeded in making new products from rice, such as bakery products commonly made from wheat. These new, high value products from rice will hopefully spur greater de- mand for rice as an industrial raw material. Broken grains and low-grade rice may find their use in the production of rice wine and the rice milk, a highly nutritious drink. Although still in the developmental stage, we are now confident that these products will spur other related demands, such as good eating quality rices, which calls for an improved breeding program, and improved drying and milling facili- ties. Our objective in all this is to provide rural households, cooperatives, and small scale industries with additional income from rice food enterprises. SANTIAGO R. OBIEN Director Rice Food Products Introduction Binlid, broken grains and low-grade rice can now be made into rice wine and cultured rice milk. On the other hand, the development of a rice flour mill, which produces fine, dry flour from rice, has made possible the develop- ment of bakery products from rice: chiffon cakes, wafls, brownies products traditionally made from wheat. Another exciting product is the rice spaghetti, but this is still in the development stage. This bulletin presents some of the recommended steps in making these new products. Problems Addressed 1. Diversification of rice as industrial raw material for the development of rice-based food products. 2. Utilization of low-grade and broken grains for rice-based food products. 3. Additional income from rice food products for rural house- holds or cooperatives. 2 Baked Rice Food Products (Waffles, Brownies, Chiffon cake) 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 Cost to Beneficiaries 10 to 12% cheaper than baked food products from wheat flour Results of Sensory Tests Brownies and waffles Comparable to commercial brownies and waffles, regard- less of rice variety used (provided that flour particles pass through mesh sieve #140) Chiffon cake Cake using flour from PSB Rc 4 (intermediate amylose), IR 44 and PSB Rc 10 (high amylose) have texture, tenderness, grain, and flavor comparable to cake baked from commer- cial flour Cake using flour from PSB Rc 4 has moist mouthfeel and its volume of expansion is comparable to the commercial cake fklour Bolted at the rear of the power tiller, the main components of the rototiller are belt and pulley power transmitting mechanism, chain and sprocket transmission with body, skid, and rotors. 4 Preparation Brownies 6 pc eggs 2 c sugar 2 tsp vanilla 80 g unsweetened chocolate 1 c butter 1 1/2 c rice flour 1/4 tsp baking powder 1/2 tsp salt In a bowl, beat egg until light. Set aside. In a double boiler, melt together sugar, vanilla, unsweetened chocolate, and butter. Pour and blend this mixture into the beaten egg. 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. Waffle 1/2 c rice flour 1/3 c 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. 5 Chiffon cake 2 1/4 c sifted rice flour 1 tbsp baking powder 1 tsp salt 3/4 c sugar 1/2 c vegetable oil 8 egg yolks 1 c pineapple juice 8 egg whites 1/2 tsp cream of tartar 3/4 c granulated sugar Preheat oven to 325o;. Sift flour, baking powder, salt, and sugar in a bowl. Make a well at the center and pour oil and egg yolks. Blend in pineapple joice and mix until smooth. Set aside. Beat egg whites with cream of tartar until soft peaks form. Add 3/4 c sugar gradually and beat until stiff. ;old in eggyolk mixture into the beaten egg whites until thoroughly blended. Turn 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 be- cause it absorbs more water than wheat flour. Thus, instead of 3/4 c pineapple juice, use 1 c. 6 Rice Wine Outstanding Feature Quality and flavor comparable to good quality wine 7 Results of Physicochemical Tests (Varieties sampled: IR 64, C22, IR 10, IR 36, BPI Ri1, IR 42, IR 65, Buenkitan) Wine volume recovered BPi Ri1 is highest (400 ml) C22 and IR 36 are lowest (300 ml) Weight of fermented residue C22 is highest (81.9 g) BPi Ri1 is lowest (12.48g g) Alcohol content IR 65 is highest (14.3%) BPI Ri1 is lowest (4.5%) Acidity IR 42 is highest (0.90%) IR 64 and BPI Ri1 are lowest (0.58%) 8 Preparation Broken Rice Soak in water overnight Drain and add water 3x its weight Cook by steam in a pressure cooker Cool and spread on bamboo trays Inoculate with mold starter (Koji) and incubate for 20 hr Inoculate with yeast starter #1 (Bubod 1) and incubate for 15 hr Transer saccharified rice to sterilized jar Inoculate with yeast starter #2 (Bubod 2) and incubate for 20 days Extract liquid by pressing through cheesecloth ;ilter to separate liquid from lees Store wine in sterilized bottle and pasteurize Allow to age (3 to 6 months) 9 Cultured Rice Milk Outstanding Feature Protein enriched nutritious drink 10 Results of Physicochemical and Sensory Tests Total soluble solids : 0.5o Brix Titratable acidity : 0.86 pH : 3.79 Color (unflavored) : creamy white Taste : slightly sweet and slightly sour Acceptability : moderately acceptable; needs flavorings to improve its taste Storage life : 2-5 days 11 Preparation Milk Base (broken rice, powdered milk, sugar) Add soya oil and then cocoa Transfer mixture to an osteriser and blend for 5 min Inoculate with L. bulgaricus and incubate for 30 min Inoculate with S. thermophilus and incubate for 48 hr Homogenize curdled milk Bottle Pasteurize 12 This bulletin was prepared by the following: Roger F. Barroga, project coordinator Karen Eloisa T. Barroga, managing editor James A. Patindol, subject matter specialist Nanette V. Zulueta, subject matter specialist Arleen Robert E. Baclit, photographer Dennis Glenn L. Flores, desktop publishing artist Produced by: Communication Division Technology Transfer Program For further information, contact: Rice Chemistry and Food Science Division Philippine Rice Research Institute Maligaya, Muñoz, 3119 Nueva Ecija Tel Nos.: 112, 113, 277, 258, 285, 354 Cellular Phone No.: 302-9517 Fax No.: (4456) 113 PhilRice On November 5, 1985, then president Ferdinand E. Marcos signed Executive Order No. 1061 creating the Philippine Rice Research Institute or PhilRice. His successor, former president Corazon C. Aquino reaffirmed this order on November 7, 1986 through Executive Order No. 60, which broadened and strengthened the mandate of PhilRice. Full operations began in 1987 in the University of the Philippines at Los Baños, Laguna. To strengthen its institutional capability, PhilRice in 1988 sought assistance from the Japanese government for a grant to build its central experiment station in Maligaya, Muñoz, Nueva Ecija. Through the Japan International Cooperation Agency (JICA), a fully-equipped research complex was built and turned over to the Philippines in March 1991. These facilities were inaugurated in May 1991. Today, PhilRice coordinates and unifies the research and developmetn activities of more than 60 agencies working on rice nationwide. This includes experiment stations of the Department of Agriculture and state colleges adn universities, strategically located in the country. PhilRice’s research programs cover rice varietal improvement, planting and fertilizer management, integrated pest management, rice-based farming systems, rice engineering and mechanization, rice chemistry and food science, social science and policy research, and technology transfer. PhilRice is attached to the Department of Agriculture..
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