CAREER EXPANSION TO ADD VALUE FROM RICEBERRY TO ICE CREAM

Abstract

This article aims to develop an ice cream product and study the acceptance of a healthy ice cream made from Riceberry rice, as well as to examine the nutritional value of the ice cream. Data was collected through brainstorming meetings, experiments, and surveys. The research tools included questionnaires. Statistical analysis was conducted using percentage, mean, standard deviation, and t-test (t-test). The research results showed that the healthy ice cream product made from Riceberry rice and Thapthim Chumphae rice, in amounts of 20, 40, and 60 grams, was boiled with 400 grams of water at a temperature of 80 degrees Celsius with the lid closed for 10, 20, and 30 minutes, then used to replace coconut milk in different ratios in the ice cream formulas. The consumer satisfaction was then tested with 400 participants in Hua Hin district, Prachuap Khiri Khan Province. The test results found that the average liking score for all 3 ice cream formulas in all aspects was at the level of liking moderate to liking very much (= 6.77–7.33). The third formula of ice cream contains coconut milk, Riceberry water, Tubtim Chum Phae rice juice, corn starch, sugar, salt, and vanilla were 60.98, 17.42, 8.71, 0.87, 11.67, 0.17, and 0.17 percent, with total liking scores closest to the control ice cream formula.

Results of nutritional analysis found that the nutritional value of 100 grams of riceberry ice cream would provide 965.65 kilocalories of energy, 87.47 grams of carbohydrates, 65.45 grams of fat, and a small amount of vitamin B, vitamin C, and calcium.