Product Development of Ready - to - Eat Sweetened Sticky Rice Products in Retort Pouch Packaging

Abstract

This experimental research aims to develop a ready - to - eat Sweetened Sticky Rice Products in a retort pouch packaged. The study investigates the optimal amount of coconut milk, the method of mooning glutinous rice, and the appropriate steaming time. The results indicate that mooning 500 grams of glutinous rice using the traditional method allows for a reduction in coconut milk to 400 grams. This formulation received higher taste and texture preference scores compared to the basic recipe using 500 grams of coconut milk and the one using 600 grams (p ≤ 0.05). However, there were no significant differences in appearance, color, aroma, or overall preference among the three formulations (p > 0.05). Regarding the steaming time of glutinous rice, the study found that reducing the steaming time to 5 minutes, flipping the rice, and steaming for another 5 minutes resulted in a 50 % doneness level. After sterilization at 119°C for 25 minutes, this formulation yielded a better texture and higher overall preference compared to the 75% - cooked and fully (100%) conventionally steamed glutinous rice.