Development of red rice powder beverages – impact of maltodextrin and egg white powder on the physical characteristics

Food Technology Department, Faculty of Engineering, Bina Nusantara University, Jakarta 11480, Indonesia

^* Corresponding author: andreas.romulo@binus.ac.id

Abstract

Red rice is becoming increasingly popular because of its vivid crimson color, unique taste, nutritional benefits, and versatility for food and beverages application. This presents possibilities for the creation of new products, such as powdered beverages. The process of producing red rice powdered beverages entails the addition of fillers like maltodextrin and foaming agents such as egg white powder. These components play a vital role in determining the physical characteristics of the product. The objective of this study was to examine the impact of maltodextrin and egg white powder on the physical properties of the final product. The independent variables investigated were maltodextrin concentrations of 10%, 20%, and 30%, and egg white powder concentrations of 4%, 4.5%, and 5%. The analysis included the examination of bulk density, foam stability, foam density, solubility, and drying rate. The results showed that higher concentration of maltodextrin and egg white powder could increase the solubility time (14.31- 6.65 s) and bulk density (0.70-0.92 g/mL). Instead, the higher maltodextrin and egg white powder concentration, the lower the foam density (0.60-0.33 g/mL) and foam stability (100-94.67%). Notably, higher concentration of egg white powder could improve the drying rate (0.05 g water/g dry solid min.) of the product.