Reducing retrogradation and lipid oxidation of normal and glutinous rice flours by adding mango peel powder

Thermoplastic starches and a nonwoven pineapple leaf sheet (NPALF) were prepared. Two types of flours were used to prepare thermoplastic starches (TPSs) which were Rice flour thermoplastic starch (RTPS) and Glutinous rice flour thermoplastic starch (GTPS). Two layers of thermoplastic starches and NPALF layer were sandwiched and pressed by a hot pressing machine at 150°C with 1500 psi for 15 min. All composites were investigated their densities and tensile properties. The density of all composite types had a lower density than each neat TPSs and types of rice flours did not affect their densities. The tensile property results confirmed NPALF could be used as a reinforcing agent both in GTPS and RTPS composites but their tensile improvement effectiveness in both systems are different. NPALF composite with RTPS did not affect the tensile strength but provided a slight improvement in modulus. Remarkably, NPALF composite using GTPS explored the great improvement performance both in strength and modulus which were increased up to 174% and 308% comparing with neat GTPS. SEM micrograph evidence clearly showed good wetting between GTPS and the reinforcement layer in the composite. This is resulting in the NPALF-GTPS composite showed a strong improvement in tensile properties.

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Study effect of natural extracts on the antioxidant activity in pork balls

British Food Journal ◽

10.1108/bfj-11-2016-0532 ◽

2017 ◽

Vol 119 (10) ◽

pp. 2217-2228 ◽

Cited By ~ 3

Author(s):

Roungdao Klinjapo ◽

Kamonchanok Areerat ◽

Pornpong Sutthirak

Keyword(s):

Antioxidant Activity ◽

Lipid Oxidation ◽

Natural Antioxidants ◽

Antioxidant Property ◽

Total Phenolic ◽

Content Type ◽

Natural Extracts ◽

Mango Peel ◽

Research Findings ◽

Peel Extract

Purpose The purpose of this paper is to investigate the potential of fruit waste materials from fruit industry as sources of powerful natural antioxidants. Design/methodology/approach The peels of mango, rambutan, and santol were extracted and analyzed for their antioxidant activity. Pork ball samples were prepared and treated with different natural extracts at various concentrations, namely 0.05, 0.10, 0.15, and 0.20% (v/w), compared with the control (no natural extract), and then stored at 4°C. The samples were investigated at the zeroth, third, fifth, eighth and tenth day to find out the antioxidant activity of the total phenolic content and lipid oxidation including the evaluation of the change of rancid flavor and color during storage. All statistical results were analyzed by RCBD using SPSS at p⩽0.05. Findings During storage, the amount of phenolic compound in a pork ball by adding fruit extracts at various concentrations slightly decreased, while the lipid oxidation slightly increased. Mango extract showed the best efficiency to delay lipid oxidation in the pork ball for ten days followed by santol extract and rambutan extract. For sensory evaluation, the pork ball with fruit extract at various concentrations showed the lower rancidity development than control, and mango extract at 0.20% (v/w) showed the best delaying rancidity during ten-day storage. Thus, mango peel extract at 0.20% (v/w) showed the highest effectiveness of antioxidant activity against lipid oxidation in pork ball. Originality/value This study was continued from the previous research which investigated the best extraction condition for by-products of mango, rambutan, and santol. From that study, the authors found that the crude extracts need further research on their antioxidant property in foods. The research findings have provided information regarding the interesting new natural antioxidant that can be applied into lipid-containing foods to delay the rancidity and extend the shelf life.

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Characteristics of Rice Flour Breads Using Yeast Isolated from Pear Red Bartlett Fruits

Journal of Agricultural Science ◽

10.5539/jas.v10n3p16 ◽

2018 ◽

Vol 10 (3) ◽

pp. 16

Author(s):

Takeshi Nagai ◽

Norihisa Kai ◽

Yasuhiro Tanoue ◽

Nobutaka Suzuki

Keyword(s):

Rice Flour ◽

Rice Cultivars ◽

Wild Type ◽

Damaged Starch ◽

Market Shares ◽

Glutinous Rice ◽

Rice Flours ◽

Specific Volumes ◽

Made In

To develop high qualities of rice flour breads, we tried to prepare breads using rice flours from major five non-glutinous rice cultivars on market shares of Japan and wild-type Saccharomyces cerevisiae strain YTPR1 isolated from pear Red Bartlett fruits. Apparent amylose contents of rice flours were measured about 12.1-19.9%. Damaged starch contents of these flours were about 22% regardless to the kinds of rice cultivars. Gluten was added about 20 wt.% based on rice flour, and breads were made in the same way. Any bread has caused caving. Next, the amount of water added in dough was regulated in consideration of moisture contents of rice flours. Except for Akitakomachi flour, breads largely expanded, although loaves volumes did not amount to that on bread made from bread flour and commercially available baker’s dried yeast. It was observed correlation between the amount of water and amylose contents of rice flours with R2 = 0.703. It suggested that the amount of water added in dough might estimate from amylose contents of rice flours. Specific volumes of these loaves were low compared with that made from bread flour. However, by sensory analysis, breads made from Hinohikari and Haenuki flours had total points closest to that made from bread flour: it could produce high quality of breads using Hinohikari and Haenuki flours and yeast isolated from pear Red Bartlett fruits.

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Slowing down of starch hydrolysis of glutinous rice and non-glutinous rice flours by black soybean extracts: Cooperation between cyanidin 3-O-glucoside and procyanidins

Journal of Functional Foods ◽

10.1016/j.jff.2021.104741 ◽

2021 ◽

Vol 86 ◽

pp. 104741 ◽

Cited By ~ 1

Author(s):

Umeo Takahama ◽

Ji-Woo Park ◽

Toshihiro Ansai ◽

Sachiko Hirota

Keyword(s):

Starch Hydrolysis ◽

Black Soybean ◽

Slowing Down ◽

Glutinous Rice ◽

Rice Flours ◽

Hydrolysis Of

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Effect of Purple Glutinous rice bran supplementation on performance, oxidative status and lipid oxidation in broiler

Indian Journal of Animal Research ◽

10.18805/ijar.v0iof.8478 ◽

2017 ◽

Author(s):

M. Punyatong ◽

W. Tapingkae ◽

N. Pripwai ◽

W. Laenoi

Keyword(s):

Lipid Oxidation ◽

Rice Bran ◽

Broiler Chickens ◽

Average Daily Gain ◽

Oxidative Status ◽

Control Group ◽

Feed Conversion ◽

Breast Meat ◽

Positive Effects ◽

Glutinous Rice

This study investigated the effect of purple glutinous rice bran (PRB) supplementation on performance, oxidative status and lipid oxidation in broiler. Two hundred male day old broiler chickens were randomly assigned to 5 groups of 40 birds each. Each treatment, fed the basal corn-soybean diets containing 0%, 3%, 6%, 9% and 12% of purple glutinous rice bran (PRB). Diets were formulated separately for starter and finisher phases (day 0 to 21 and day 22 to 42). Oxygen radical absorbance capacity (ORAC) in PRB supplemented groups were higher than rice bran group and depend on the supplement dose of PRB. PRB supplementation (6%, 9% and 12%) increased (P less than 0.05) weight gain (WG), average daily gain (ADG) and decreased (p less than 0.05) feed conversion ratio (FCR) compared to control group. Malondialdehyde (MDA) levels in serum from the PRB groups were lower than control group (P less than 0.05). Glutathione (GSH) levels in serum of PRB groups (6%, 9% and 12% PRB) were higher than control group (P less than 0.05). However, there were no difference between 3% PRB and control groups. No difference of lipid oxidation in breast meat after storage between PRB supplemented groups with control group (P>0.05). This study indicated that PRB supplementation in diet had positive effects on performance and oxidative status of broiler chickens but had no effect on lipid oxidation in breast meat storage

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