Examination of Milk Drink using Rice Powder by its Layer Physicochemical Property of Milled Layer Separatd from Rice Grains and its Utilization, Part II.

Abstract

Taking physicochemical properties of rice powder of various layers into consideration, nutritious rice drink prepared by adding milk to it were examined on the inherent viscosity and color tones.
With no difference among varieties between 30-60% of the inner layer, the viscosity obtained was within the range of 15 cP±5 (measured with BL type viscosity meter) when the amount of rice powder used was 3%, and the level obtained was appropriate as viscosity. In case of more than 70%of the outer layer, some differences were recognized among varieties and layers, and the viscosity in appropriate level controlled when the amount of rice powder used was 5-8%, respectively. As for color tone, the more outer layer is used, the more brown colored, and it was more conspicuous as Japanese style-cafe au lait image.