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Ā÷éǰ100:0 đüúćĔĀš
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Ă÷úąǰǰ1.38 5.12 38.2 5.28 3.97ǰǰĒúąǰ50.02
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Ā÷é
The objective of this research is to study the recipe of instant Sang-Yod rice soup.The broken-
milled rice and germ of Sang-Yod rice were substituted for wheat flour in the standard soup cream. It
was found that the ratio was 100:0 for 60 minutes. The viscosity of Sang-Yod rice soup was 283.30 cP
and the value of L a* b* were 62.80, 5.51 and 10.95 respectively. The condition to make the instant
Sang-Yod rice soup was to dry at 60
o
C for 10 hours, it was found that A
w
was 0.35 and the value of L
a* b* were 49.47, 7.98 and 11.64 respectively. The rehydration of instant Sang-Yod rice soup was
studied the ratio of product:water. It was found that the most acceptance was product:water by 1:7
with the highest score, 7.65, the viscosity of soup was 178.80 cP and the value of L a* b* were 53.04,
6.71 and 14.38 respectively. Moreover, the chemical compositions of Sang-Yod soup increased such as,
protein, moisture, fat, ash, fiber and carbohydrate were 1.38, 5.12, 38.2, 5.28, 3.97 and 50.02
respectively.
ǰ
,FZXPSET
Product Development, Instant Soup, Sang-Yod Rice
____________________________
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Corresponding author: Tel.: 081 666 7685 E-mail address:
