Formulation and evaluation of physical, chemical and sensory properties of instant functional beverage powder containing Pathum Thani fragrance rice, soy protein and milk powder

The purpose of this study was to determine the influence of proportion and ratio of the following main ingredients comprising Pathum Thani fragrance rice powder, soy protein and milk powder on physicochemical properties and sensory characteristics of instant functional beverage powder. The experimental procedures consisted of prerequisite processing steps of cooking, drying, crushing and mixing all ingredients. The design was used to produce a total of ten samples of powdered beverage...