INNOVATIVE

RICE BASED PRODUCT

PRESENTATION
NurShafinah Shaik Ali, Liyana Hamal Anuar, Nur Aida
Kartini Mohd Ismail

School of Food Science and Technology

Universiti Malaysia Terengganu
Terengganu, Malaysia

The 2nd ASEAN University Consortium on Food and Agro-based Engineering Education
Student Seminar and Competition
4 – 5 February 2016, Kasetsart University, Bangkok, Thailand
From Malaysia…we present to you..
PRODUCT CONCEPT
 UNIQUENESS

✓ 51% rice based ingredients

✓ High product digestibility
✓ Gluten free
✓ No artificial flavour and colouring
✓ Authentic fermented glutinous rice flavour
 INNOVATIVENESS

Fermented
Glutinous Rice Innovation
Special
Features (Tapai Pulut) ✓ Freeze drying technology
→ powder form
✓ Indigenous Asian ✓ Highly stable → longer
products – has global shelf life
potential ✓ Sustainable → authentic
✓ Has an excellent ✓ Perishable → short flavour and nutrients
blend of sweet and shelf life ✓ Boost up application as
sour taste ✓ Watery and sticky food ingredient.
✓ Better bioavailability feel in hands →not ✓ Food ingredient for future
of nutrients convenient
✓ Limited application
as food ingredient

Drawbacks
MARKET SURVEY
 INGREDIENTS
Cracker Cream

80%
• Cooked rice • Fermented glutinous rice
• rice flour (tapai pulut) powder
• unsalted melted butter • unsalted butter
• Oil • icing sugar
23%
• icing sugar • milk
• salt • lemon
• emplex • vanilla essence
• concentrated tapai pulut
• sodium bicarbonate
 PROCESSING FLOW

Tapai powder

Freeze
dried
Pasteurized
to deactivate
yeasts

Tapai pulut was

prepared
 PROCESSING FLOW

All the ingredients Butter and icing sugar

Crackers

were ground were mixed

Cream
Tapai pulut powder
The dough was were incorporated
molded and baked and mixed well

The cream was

sandwiched between
crackers
 PACKAGING

Secondary – Paperboard
✓ Low density materials
✓ Grease resistant
✓ Good stiffness
✓ Excellent substrates for
inexpensive printing

Primary - Polypropylene
✓ Water-vapor barrier
✓ Moisture barrier
✓ Good heat seal properties
✓ Flexibility
Secondary Packaging – A Closer Look
23.4cm

8.9cm

6.9cm
Secondary Packaging – A Closer Look
Secondary Packaging – A Closer Look
Secondary Packaging – A Closer Look
Secondary Packaging – A Closer Look
 NUTRITION FACTS

Serving Size : 26.5 g

Serving Per Pack : 10
Amount Per Serving
Calories 160 kcal
Calories from Fat 72 kcal
Per serving (26.5 g) % Daily value*
Total fat 8g 12%
Saturated fat 5.1 g 26%
Trans fat 0g 0%
Cholesterol 10 mg 3%
Sodium 99 mg 4%
Total Carbohydrate 21 g 7%
Dietary fiber Less than 1 g
Sugar 20.3 g
Protein 1g
* Percent Daily Values are based on a 2,000 calorie diet.
 NUTRITION FACTS

Serving size: 26.5 g

Serving Per Pack: 10
Per 100 g Per Serving (26.5 g)
Energy 600 kcal 159 kcal 8% of daily
2520 kJ 668 kJ energy needs
Carbohydrate 79.3 g 21.0 g
Energy from 317.2 kcal 84 kcal
carbohydrate
Protein 3.8 g 1.0 g
Total Fat 29.8 g 7.9 g
 PRODUCT
STABILITY
❑ Water activity
- Rice cracker =0.65
- Tapai flavoured cream =0.7

❑ Shelf life
- Varies with storage condition
- MINIMUM 1 year at room temperature
 SENSORY
ACCEPTANCE

1-Dislike extremely
7-Like extremely
Thank You and Have A Break
with….