scholarly journals Enhancement of Nutritional and Antioxidant Properties of Brown Rice Flour Through Solid-State Yeast Fermentation

2017 ◽  
Vol 94 (3) ◽  
pp. 519-523 ◽  
Author(s):  
Muna Ilowefah ◽  
Jamilah Bakar ◽  
Hasanah M. Ghazali ◽  
Kharidah Muhammad
Keyword(s):  
Solid State ◽  
Antioxidant Properties ◽  
Brown Rice ◽  
Rice Flour ◽  
Yeast Fermentation ◽  
Brown Rice Flour

Cooking Quality, Antioxidant Properties, and Starch Digestibility of Wheat Noodles Substituted with Extruded Brown Rice Flour

2017 ◽  
Vol 94 (3) ◽  
pp. 464-470 ◽  
Author(s):  
Na-Na Wu ◽  
Bin Tan ◽  
Sha-Sha Li ◽  
Xiao-Hong Tian ◽  
Ming Liu ◽  
...  
Keyword(s):  
Cooking Quality ◽  
Antioxidant Properties ◽  
Brown Rice ◽  
Rice Flour ◽  
Starch Digestibility ◽  
Brown Rice Flour

Effect of Gamma-irradiation on the Physicochemical, Functional, and Antioxidant Properties of Unpigmented Brown Whole Rice Flour

2022 ◽  
pp. 108201322110692
Author(s):  
Naseer Ahmad Bhat ◽  
Idrees Ahmed Wani ◽  
Neelofar Sultan
Keyword(s):  
Gamma Irradiation ◽  
Irradiation Dose ◽  
Amylose Content ◽  
Antioxidant Properties ◽  
Brown Rice ◽  
Rice Flour ◽  
Whole Grain ◽  
Apparent Amylose Content ◽  
Brown Rice Flour ◽  
Rice Flours

Whole grain brown rice, being a rich source of fiber and other bioactive compounds like polyphenols is effective in reducing the risk of chronic diseases including cardiovascular diseases, hypercholesterolemia and Type II diabetes. The study was aimed to evaluate the effect of gamma irradiation on the physicochemical, functional and antioxidant properties of whole grain brown rice flour. The brown rice flour was conditioned to two different moisture contents of 10% and 12% and treated with gamma irradiation doses of 0 kGy (native or control), 2.5 kGy and 5 kGy. Moisture, protein, fat, ash and carbohydrate content of native flour was found as 10 g/100 g, 6.54 g/100 g, 1.54 g/100 g, 1.0 g/100 g, and 81.48 g/100 g, respectively. The hunter color ‘L’, ‘a’, and ‘b’ values of the native brown rice flour sample were found as 81.95, −0.97 and 17.36, respectively and were non-significantly ( p ≥ 0.05) affected by gamma irradiation. Apparent amylose content was observed to decrease significantly ( p ≤ 0.05) from 29.97 to 20.30 g/100 g with the increase in gamma irradiation dose and moisture content. The pasting properties such as peak viscosity, trough viscosity and final viscosity of all the flour samples decreased significantly ( p ≤ 0.05) with the increase in irradiation dose. The functional properties such as water and oil absorption and emulsion capacities were increased while emulsion stability and foaming stability decreased upon irradiation. Irradiation led to an overall increase in the antioxidant activity of rice flours. In general, FTIR spectra revealed a decrease in the absorption intensities of the functional groups. Therefore, it can be concluded that gamma irradiation can be used as a tool to modify the physicochemical properties of rice flours as well as to improve their antioxidant properties.

Proportion of Kimpul Flour and Brown Rice Flour on Food Bar Processing

2019 ◽  
Author(s):  
Fungki Sri Rejeki ◽  
Diana Puspitasari ◽  
Endang Retnowati Wedowati ◽  
Tri Rahayuningsih
Keyword(s):  
Brown Rice ◽  
Rice Flour ◽  
Brown Rice Flour

scholarly journals Physicochemical and functional properties of yeast fermented brown rice flour

2014 ◽  
Vol 52 (9) ◽  
pp. 5534-5545 ◽  
Author(s):  
Muna Ilowefah ◽  
Jamilah Bakar ◽  
Hasanah M. Ghazali ◽  
Ahmed Mediani ◽  
Kharidah Muhammad
Keyword(s):  
Functional Properties ◽  
Brown Rice ◽  
Rice Flour ◽  
Brown Rice Flour ◽  
Physicochemical And Functional Properties

scholarly journals FORMULASI BAHAN MAKANAN CAMPURAN BERBAHAN DASAR KEDELAI, BERAS MERAH, DAN PISANG KEPOK UNTUK MAKANAN PENDAMPING-ASI

2021 ◽  
Vol 1 (1) ◽  
pp. 1-7
Author(s):  
Intan Nurul Azni
Keyword(s):  
Escherichia Coli ◽  
Olive Oil ◽  
Complementary Feeding ◽  
Brown Rice ◽  
Skim Milk ◽  
Rice Flour ◽  
Soy Flour ◽  
Red Rice ◽  
Brown Rice Flour ◽  
Banana Flour

Pemberian Makanan Pendamping Air Susu Ibu (MP-ASI) merupakan hal yang penting bagi pertumbuhan bayi dengan memperhatikan baik bentuk maupun jumlahnya. Pengembangan produk MP-ASI dilakukan melalui pengembangan formula makanan tambahan yang sesuai dengan standar gizi anak berupa bahan makanan campuran (BMC). Penelitian ini bertujuan untuk mendapatkan formula bahan makanan campuran berbasis tepung kedelai, tepung beras merah, dan tepung pisang kepok yang memiliki nilai kalori dan protein yang memenuhi kebutuhan gizi pada anak berusia diatas 6 bulan. Penelitian ini terdiri dari 4 tahap, yaitu: pembuatan formula BMC, pengujian proksimat BMC, analisis organoleptik dengan uji hedonik, dan uji mikrobiologi dari formula terpilih. Bahan-bahan BMC terdiri dari tepung kedelai, tepung beras merah, tepung pisang kepok, susu skim, gula bubuk, serta minyak zaitun. Penelitian ini terdiri dari 3 formula dengan kadar tepung kedelai, tepung beras merah, dan tepung pisang kepok yang berbeda. Perbandingan tepung kedelai:tepung beras merah: tepung pisang kepok: susu skim: tepung gula: minyak zaitun pada Formula 1 (F1) adalah 30:15:15:30:5:5; F2 adalah 25:20:15:30:5:5; dan F3 adalah 25:15:20:30:5:5. Berdasarkan uji proksimat, ketiga formula telah memenuhi standar SNI MP-ASI 01-7111.1-2005 untuk kadar air. Sedangkan untuk kadar abu dan karbohidrat lebih tinggi dibanding SNI tersebut. Untuk kadar protein, F3 sudah sesuai SNI, namun F1 dan F2 di atas SNI. Untuk kadar lemak F1 dan F2 sudah sesuai dengan SNI, namun F3 di atas SNI. Berdasarkan hasil organoleptik, F3 memiliki skor yang tertinggi untuk semua parameter. Berdasarkan uji mikrobiologis, F3 sesuai standar SNI MP-ASI 01-7111.1-2005 untuk parameter MPN coliform, Escherichia coli, Salmonella sp, dan Staphylococcus aureus. ABSTRACT: Giving complementary feeding is important for infant's growth by considering both source and quantity. Developing complementary feeding products was carried out by formulating supplementary foods that are in accordance with children's nutritional standards in the form of composite foods. This study aims to obtain some formulas from the mixture of soybean flour, red rice flour, and kepok banana flour which have sufficient caloric and protein content to meet nutritional needs of children over 6 months. This study consisted of 4 steps composite foods formulation, proximate analysis, organoleptic analysis with hedonic tests, and microbiological tests for selected formulas. The ingredients of complimentary foods were soy flour, brown rice flour, kepok banana flour, skim milk, powdered sugar, and olive oil. This study consisted of 3 formulas with different levels of soy flour, brown rice flour, and kepok banana flour. The ratio of soy flour: brown rice flour: kepok banana flour: skim milk: powdered sugar: olive oil for Formula 1 (F1) was 30: 15: 15: 30: 5: 5; F2 was 25: 20: 15: 30: 5: 5; as well as F3 was 25: 15: 20: 30: 5: 5. Based on the proximate test, the three formulas met the SNI MP-ASI 01-7111.1-2005 standard for moisture content. While for ash and carbohydrate contents had a higher value than the SNI. The protein content of F3 was in accordance with SNI, but F1 and F2 were above SNI. Fat content for F1 and F2 were in accordance with SNI, but F3 was above SNI. Based on organoleptic results, F3 had the highest score for all parameters. Based on microbiological tests, F3 met with SNI MP-ASI standard 01-7111.1-2005 for MPN coliform, Escherichia coli, Salmonella sp, and Staphylococcus sp parameters. Keywords: Complementary feeding, composite foods, kepok banana, red rice, soy bean

CCQM-K108.2014: determination of arsenic species and total arsenic in brown rice flour

Metrologia ◽  
2017 ◽  
Vol 54 (1A) ◽  
pp. 08021-08021 ◽  
Author(s):  
K Inagaki ◽  
T Narukawa ◽  
A Hioki ◽  
S Miyashita ◽  
S E Long ◽  
...  
Keyword(s):  
Brown Rice ◽  
Rice Flour ◽  
Arsenic Species ◽  
Total Arsenic ◽  
Brown Rice Flour

scholarly journals Quality of gluten-free cookies from germinated brown rice flour

Food Research ◽  
2018 ◽  
Vol 3 (3) ◽  
pp. 199-207 ◽  
Author(s):  
I.F. Bolarinwa ◽  
P.T. Lim ◽  
Kharidah Muhammad
Keyword(s):  
Brown Rice ◽  
Rice Flour ◽  
Gluten Free ◽  
Germinated Brown Rice ◽  
Brown Rice Flour

Brown Rice Flour Rheology

Brown Rice ◽  
2017 ◽  
pp. 67-78 ◽  
Author(s):  
Shumaila Jan ◽  
H. A. Pushpadass ◽  
D. C. Saxena ◽  
R. P. Kingsly Ambrose
Keyword(s):  
Brown Rice ◽  
Rice Flour ◽  
Brown Rice Flour

scholarly journals The Effect of Dryer Type on Consumer Acceptance of Brown and Black Rice Sembada Varieties of Noodles

2021 ◽  
Vol 316 ◽  
pp. 03016
Author(s):  
Nurdeana Cahyaningrum ◽  
Muhammad Fajri ◽  
Siti Dewi Indrasari ◽  
Heni Purwaningsih
Keyword(s):  
Brown Rice ◽  
Rice Flour ◽  
The Elderly ◽  
Consumer Acceptance ◽  
Drying Methods ◽  
Black Rice ◽  
Organoleptic Test ◽  
Randomized Design ◽  
Simple Processing ◽  
Brown Rice Flour

Noodles are foods that are liked by children, teenagers, adults, and the elderly. Noodles have become popular among the people because of their low price and simple processing and serving. Noodle processing is still made from wheat flour; people still consume more white rice, while the variety of processing noodles from brown rice flour has not been done much. The purpose of this study was to determine the effect of drying methods (cabinet dryer and sunlight) on consumer acceptance of Sembada varieties of brown rice and black rice noodles. The research method used was a completely randomized design with 3 replications. The object of research is noodles with brown rice flour substitution of 25%, 50%, 75%, and 100%. This research was conducted in October 2019 with a total of 30 panelists. Organoleptic test using hedonic method. The results of the organoleptic test showed that the substitution of 100% brown rice flour by drying using a cabinet dryer gave a better effect on the quality of the resulting color, which is more attractive, has a distinctive aroma and taste. brown rice flour the rice flour used, and the resulting consistency are very friendly to the panelists.

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