This study was conducted to determine the effect of composite rice (Riceberry and Red jasmine rice) flour ratio and germination process on the physical and chemical properties and sensory characteristics of brownies. The ratios of Riceberry and Red jasmine rice flour at 75:25, 50:50, and 25:75 were investigated. As the amount of red jasmine rice flour increased, affected physical properties by increasing in the specific volume and L*, a*, b* values but decreased the hardness. However, there was no influenced on chemical composition. The sensory characteristics were found to increase with increasing ratio of red jasmine rice flour. However, there were no significance (p>0.05) different on sensory characteristics except the taste attribute score. Thus, the selected ratio was 50:50 Riceberry and Red jasmine rice flour. The effect of germination was found to increase specific volume, and L*, a*, b* values but decreased reducing sugar. There was no significance (p>0.05) different of sensory characteristics between brownies made from raw and germinated rice flours. Therefore, rice grains should be germinated before utilization of rice flour as substitution of wheat flour to produce gluten free product.

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The popularity of ice cream is increasing in tropical countries such as in Thailand. Purple sweet has high anthocyanin content which provides an attractive purple appearance for ice cream consumption. The purposes of this study were to determine the effects of the ratio of purple sweet potato mash and water, and concentration of carboxymethyl cellulose (CMC) as a stabilizer on the properties of ice cream. The different ratios of purple sweet potato mash and water at 40:60, 50:50, and 60:40 were investigated. The results showed that the ratios of purple sweet potato mash and water had a significant effect (p≤0.05) on physical properties. The overrun, a* and b* values, and melting rate decreased with an increase in purple sweet potato mash. There was a significant (p≤0.05) difference in sensory characteristics scores of appearance, taste, texture, and overall acceptance. The scores decreased with an increase in purple sweet potato mash. Therefore, the selected ratio was 40:60 between purple sweet potato mash and water. In another study, the concentration of CMC at 0.2, 0.3, and 0.4% of total ingredients on the properties of ice cream was observed. The results demonstrated that overrun and melting rates decreased with an increase in CMC. In addition, an increase in CMC showed significantly (p≤0.05) superior taste and texture scores. Therefore, the selected condition for product development of purple sweet potato-based ice cream was the ratio of purple sweet potato mash and water at 40:60 and 0.4%CMC.