After the testing of the technical ingredients, we finally made our decisions on which technical ingredients to use in our product. First of all, our group decided to test on rice were Xanthan gum 0.15%, 0.35%, and 0.5%. Second, Arabic gum 7.5%, 15%, and 30%. Lastly for rice, we decided to use Agar with percentage of 0.1%, 0.5% and 1%. As for the sauce, we decided to mix the Xanthan gum with National 465 and also tested out Textra with Xathan gum. Both percentage of 0.3% and 0.65%.
We mixed these technical ingredients in our products and made 4 batches of each type. The reason we did these 4 batches was to observe it on different weeks. The study started on week 0 until week 3 for both rice and sauces. The test the we carried out for sauce on week 0 was viscosity test, water activity, pH, and brix. Whereas for rice, we conducted test on texture, water activity, and colour test.
All the results gained from week 0 will be compared to following weeks. Finally, we are going to observe the desirable changes or undesirable changes to the products.
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