KMITL Expo 2026
Processing
of
healthy
food
and
beverage
products
from
broken
rice
RD
43
คณะครุศาสตร์อุตสาหกรรมและเทคโนโลยี
AI GeneratedAI Translated
Innovation Owner
PK
นางสาว Pinmanee Kwanmuang
Advisor
Details
This project adds value to broken RD 43 rice by processing it into healthy food and beverage products, including probiotic and prebiotic rice milk, as well as vegetable-flavored rice snacks made from the remaining rice pulp.
This project utilizes broken RD 43 rice, a byproduct of rice milling, to create high-nutritional value food and beverage products:
- Rice Milk: Developed into various flavors of probiotic and prebiotic rice milk.
- Rice Snacks: The remaining pulp from the rice milk extraction process is processed into vegetable-flavored rice snacks.
Objective
The objectives are to develop high-protein plant-based crispy snacks and nutritious probiotic and prebiotic rice milk beverages that offer distinct flavors and health benefits.
- Crispy snacks are thin, crunchy, fragrant, bite-sized, and come in orange, green, and red colors.
- The crispy snacks are high in protein, primarily derived from plant sources.
- Probiotic rice milk has a fragrant aroma from the ingredients used and a sweet and sour taste.
- Probiotic rice milk contains Lactobacillus, which aids digestion and is suitable for those who do not consume fermented milk.
- Prebiotic rice milk resembles plant-based milk, contains plant protein, is fragrant, and can be consumed as a milk substitute.
INNOVATION VOTING
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