Creative Food Product of Healthy Puffed Riceberry Snack Bar Developed by Private-Community-University Collaborations

Authors

  • Naksit Panyoyai Department of Agro Industry Chiang Mai Rajabhat University Mae Rim Campus Chiang Mai 50330
  • Watcharapong Wattanakul Faculty of Agricultural Technology, Chiang Mai Rajabhat University, Mae Rim Campus, Chiang Mai, 50330, Thailand
  • Piluntasoot Suwannalers Faculty of Agricultural Technology, Chiang Mai Rajabhat University, Mae Rim Campus, Chiang Mai, 50330, Thailand
  • Akharasit Bunsongthae Research and Development Institute, Chiang Mai Rajabhat University, Mae Rim Campus, Chiang Mai, 50330, Thailand
  • Sakunrat khumcharoen Research and Development Institute, Chiang Mai Rajabhat University, Mae Rim Campus, Chiang Mai, 50330, Thailand
  • Prakaydao Kaima Research and Development Institute, Chiang Mai Rajabhat University, Mae Rim Campus, Chiang Mai, 50330, Thailand
  • TongMed Prompratan Hin Kling Community enterprise, Wang Nam Lad Sub-district, Pisali District, Nakhon Sawan, 60220, Thailand
  • Wannipa Kaewyodkong 4Restart Thailand, Innovation for Society, Petroleum Authority of Thailand, Public Company Limited, Bangkok, 10900, Thailand

DOI:

https://doi.org/10.22437/ifstj.v7i2.31095

Keywords:

puffed rice, rice berry, snack bar, community product, creative food

Abstract

Riceberry” a variety cultivated for its high anthocyanin content, offers bio-functional benefits. The development of Riceberry products not only enriches the nutritional profile but also adds a creative dimension to the One Tambon One Product (OTOP) initiative of Thailand. The collaborative effort of Hin Kling, a community enterprise in Nakhon Sawan, Chiang Mai Rajabhat University (CMRU), and the support from the Petroleum Authority of Thailand (PTT) Public Company Limited, has been instrumental in this venture. Adopting the Four Ps model (process, product, packaging, and product marketing), the collaboration focused on refining production processes, ensuring product quality, providing informative packaging, and devising effective marketing strategies. The study revealed that saturated fat content was reduced by two-fold through the innovative approach of blending palm oil with soybean oil for frying puffed rice. The resulting puffed rice was then combined with various ingredients and shaped into bars, offering a product with a commendable shelf life of up to three months. Moreover, a commitment to health was demonstrated by reducing the added palm sugar, leading to lower sugar content, reduced calories, and improved texture in the healthier product. Rigorous quality checks, including water activity value, anthocyanin content, and total and pathogenic bacteria count, ensured that the product met the standards set for cereal bars. To enhance consumer awareness, the product's nutritional value was highlighted through a detailed nutritional facts section on the food label. Additionally, a captivating community story was crafted to introduce the health-focused product to the wider health food market. The three-party collaboration behind the Riceberry initiative has successfully delivered a bio-functional, nutritious, and creatively presented product tailored for health-conscious consumers.

 

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Published

2024-07-29

How to Cite

Panyoyai, N., Wattanakul, W. ., Suwannalers, P. ., Bunsongthae, A. ., khumcharoen, S. ., Kaima, P., Prompratan, T. ., & Kaewyodkong , W. (2024). Creative Food Product of Healthy Puffed Riceberry Snack Bar Developed by Private-Community-University Collaborations . Indonesian Food Science and Technology Journal, 7(2), 75-83. https://doi.org/10.22437/ifstj.v7i2.31095

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