การพัฒนาสูตรต้นแบบผลิตภัณฑ์เครื่องดื่มเจลให้พลังงานจากข้าวขาวดอกมะลิ 105 สำหรับนักกีฬาที่ออกกำลังกายเป็นเวลานาน

Abstract

The objective of this study aimed to develop an energy gel drink from Khao Dawk Mali 105 (Oryza sativa L. var. KDML 105) rice for endurance sport athletes. Firstly, Khao Dawk Mali 105 rice flour was sifted with a 100-mesh sieve then mixed with water ratio 1 to 3, heated to 84.9 degrees Celsius to make rice flour gelatinized. The Central Composite Design experiment was to study a optimum conditions for digestion of rice flour with alpha-amylase enzyme. It was found that the alpha-amylase enzyme concentration 46.68 AAU/mL, temperature 54.48 degrees Celsius, time 127.89 minutes was the optimal point. The clear solution was separated from the digested slurry which had the total sugar (% tts) 26.68 % and the dextrose equivalent (DE) is 19.03. Then the clear solution was added electrolyte ingredient and vitamins. After the mixture was prepared, the optimal flavor, gelling agent and amount of gelling agent were studied. The results showed that Citrus flavor received the highest scores in overall liking preference (7.9 ± 0.7) and significantly different (P <0.05) from the others. Adding with CMC 0.72% (w/w) provided the highest score in flavor preference (6.9 ± 2.2) and significantly difference from the others (P <0.05). Nutrition fact per serving (100 g) of the energy gel had 120 kcal, total carbohydrates 29.78 g, Sodium 231.99 mg, Potassium 17.55 mg, Vitamin B 20.90 mg, Vitamin B 60.27 μg and Vitamin B5 0.57 μg. Energy gel from Khao Dawk Mali 105 rice flour (REG) were tested on 20 volunteer simulated soccer players who studied in Department of Physical Education Faculty of Education Srinakharinwirot University, Thailand. Each Participant consumed only one of glucose energy gel (GLU), Rice energy gel (REG) or placebo (PLA). After ingested, participants were trained Loughborough Intermittent Shuttle Test (L.I.S.T). Blood glucose and lactate were collected on resting, after finished each Block 1-4 and after training period. The result found that REG group had blood glucose levels of Block 1 increased from resting period and was able to maintain blood glucose level throughout the training period, significantly (P <0.05) (resting period: 95.1 ± 5.1 mg / dL, Block 1: 131.3 ± 11.9 mg / dL, Block 2: 143.1 ± 15.7mg / dL, Block 3: 131.1 ± 20.9 mg / dL, Block 4: 115.1 ± 16.5 mg / dL, after training: 111.4 ± 14.0 mg / dL, respectively). Meanwhile GLU group had the highest blood glucose level in Block 1-2. On the other hand there was no significantly different from REG group in Block 3 until the end of the training. (resting period: 1.74±0.83 mmol / dL, Block 1: 3.97±1.52 mmol / dL Block 2: 3.94 ± 1.01 mmol / dL, Block 3: 2.58±1.26 mmol / dL, Block 4: 2.56 ± 0.81 mmol / dL, after training 2.91±1.46 mmol / dL, respectively). On the contrary PLA group had no difference throughout the training period. Blood lactate levels of the REG group increased significantly from Block 1 to 2 and decreased in Block 3. There were no significant difference between Block 3 until after exercise and the resting period. Other wise the blood lactate levels of GLU and PLA group was significantly different from resting period throughout the training period. (P <0.05). Production cost is 9.72 baht per serving. (100 g). Consumer 71 percent made a product purchasing decision