| Research and development of snack bar from various brown rice varieties at Phatthalung Rice Research Center during 2011 – 2012 showed that mixing of roasted individual brown rice 100 grams with the 40 grams of white sugar produced better appearance and acceptable product compared with 40 grams honey bee. Nutritional analysis of roasted 100 grams brown rice showed the highest protein contents was highest in black glutinous brown rice (8.6 percent), followed by Sangyod Phatthalung brown rice. However, the highest fat and potassium contents were found in roasted Sangyod Phatthalung brown rice at 4.0 grams and 1120 milligrams, respectively. In comparison, the roasted black glutinous brown rice contained 3.7 grams of fat and 971.9 milligrams of potassium,... |
