Table 2.
Percentages of ingredients used in the formulation and serving size of each product
| Product formula 1 | Snack | Drink | Soup | |||
|---|---|---|---|---|---|---|
| MS | RS | MD | RD | MSO | RSO | |
| Mung bean starch | 51.55 | - | 45.37 | - | 41.1 | - |
| Rice flour | - | 31.16 | - | 26.67 | - | 24.79 |
| Brown rice flour | - | 31.16 | - | 26.67 | - | 24.79 |
| Soybean flour | 38.32 | 25.67 | 39.962 | 28.542 | 32.06 | 22.31 |
| Ground black sesame seed | 4.56 | 4.58 | 4.01 | 4.07 | 4.11 | 4.13 |
| Acesulfame-K | 0.1 | 0.1 | 0.1 | 0.1 | - | - |
| Rice bran oil | 0.91 | 2.75 | 1.05 | 2.44 | 1.23 | 2.48 |
| Sugar | 4.56 | 4.58 | 9.512 | 9.512 | - | - |
| Soup seasoning | - | - | - | - | 21.52 | 21.52 |
| Serving size3 | 30 g | 20 g (160 ml) | 22 g (300 ml) | |||
1Main carbohydrate sources i.e. M: mung bean starch, R: polished rice + brown rice flours;
Kinds of product i.e. S: snack flake, D: instant drink, SO: instant soup.
2Added during dry-mixing step.
3Value in the bracket is the serving size after the product was recombined with water.