| 摘要 |
A process of producing instant baby food from Tinawon (Japonica) heirloom rice comprising the steps of preparing the Tinawon rice and all needed materials; blanching 250 grams of rice with 75 mL water for 4 minutes or until water is absorbed; oven- drying blanched rice for 20 minutes or until it reaches 12 pcnt moisture; cooling the oven dried rice for fifteen (15) minutes; grinding the rice to produce rice powder; measuring 15 grams of rice powder, 5 grams of sugar, and 3 grams of preselected vegetable; mixing the ingredients with 375 ml of boiling water; stirring continuously the mixture for 5 minutes; and pouring the mixture into desired bowl. The Tinawon varieties come from the group, Lucu-op, Pingkitan and lmbuucan. The vegetable ingredients monggo (Vigna radiata L.), soybean (Glycine max) and malunggay (Moringa oleifera L.) are oven dried or sundried and are in powdered form. |
