brown rice flour
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2022 ◽  
pp. 108201322110692
Author(s):  
Naseer Ahmad Bhat ◽  
Idrees Ahmed Wani ◽  
Neelofar Sultan

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.


2022 ◽  
Vol 6 (6) ◽  
Author(s):  
Ayuh Firlana ◽  
La Karimuna ◽  
Muhammad Syukri Sadimantara

ABSTRACTThe aim of this study was to determine the effect of the formulation of brown rice (Oryza nivaraL) flour and bitter gourd (Momordica charantia L) flour on the organoleptic and nutritional values of cookies as a snack for diabetics. This study was arranged based on a completely randomized design (CRD). This study used five treatments, namely brown rice flour: bitter gourd flour A0 (100%: 0%), A1 (97%: 3%), A2 (94%: 6%), A3 (91%: 9%), and A4 (88% : 12%). The data were analyzed using analysis of variances (ANOVA) and if it had a significant effect on the observed variables, then Duncan's Multiple Range Test (DMRT) was conducted at a 95% confidence level (α=0.05). The results showed that the most preferred product was found in A2 treatment with organoleptic scores of color, texture, taste, and aroma reached 3.61 (like), 3.70 (like), 3.29 (like), and 3.57 (like), respectively. The nutritional value of cookies produced in A2 treatment shows that it has 3.30% water, 0.81% ash, 32.54% fat, 7.76% protein, and 18.20% glucose. The brown rice and bitter gourd cookies products met the national quality standards for water, ash, and protein contents.Keywords: brown rice, bitter gourd, cookies, snack, proximate value.ABSTRAKPenelitian ini bertujuan penelitian ini adalah untuk pengaruh formulasi tepung beras merah (Oryza nivaraL) dan tepung buah pare (Momordica charantia L) terhadap nilai organoleptik dan nilai gizi cookies sebagai makanan selingan pada penderita diabetes. Penelitian ini disusun berdasarkan rancangan acak lengkap (RAL). Penelitian ini menggunakan lima perlakuan yang yaitu Tepung beras merah : Tepung Buah Pare A0 (Tepung 100 % : 0%), A1 (97% : 3 %), A2 (94%: 6%), A3 (91%: 9%), A4 (88% : 12%). Data dianalisis menggunakan analysis of variances (ANOVA) dan apabila berpengaruh nyata terhadap variabel pengamatan, maka dilakukan uji duncan’s multiple range Test (DMRT) pada taraf kepercayaan 95% (α=0,05). Hasil penelitian menunjukkan bahwa penilaian organoleptik terhadap cookies dengan penambahan beras merah (Oryza nivara L) dan buah pare (Momordica charantia L) yang disukai panelis terdapat pada perlakuan A2 dengan skor organoleptik warna 3,61 (suka), organoleptik tekstur 3,70 (suka), organoleptik rasa 3,29 (suka), organoleptik aroma 3,57(suka). Nilai gizi cookies yang dihasilkan pada perlakuan A2 mengandung kadar air sebesar 3.30%, kadar abu sebesar 0,81%, kadar lemak sebesar 32,54 %, kadar protein 7,76%, kadar glukosa sebesar 18,20%. Berdasarkan standar mutu SNI cookies bahwa produk cookies beras merah dan buah pare sudah memenuhi standar mutu SNI untuk kadar air, kadar abu, dan kadar protein.Kata kunci : beras merah, buah pare, cookies, makanan selingan, nilai proksimat.


LWT ◽  
2021 ◽  
pp. 112326
Author(s):  
Ricardo S. Aleman ◽  
Gabriella Paz ◽  
Anita Morris ◽  
Witoon Prinyawiwatkul ◽  
Marvin Moncada ◽  
...  

Author(s):  
Patchareeporn Choobthaisong ◽  
Orawan Oupathumpanont

This research aimed to study: 1) the suitable formula gluten free pasta supplemented with Cladophora spp., 2) the chemical and physical properties of pasta supplemented with Cladophora spp., and 3) the consumer acceptance. A mixture design experiment was conducted, and three factors were analyzed, 50-70% brown rice flour, 15-25%modified starch, and 10-20%Cladophora spp., the most suitable formula indicated 68%brown rice, 22%modified starch, 10%Cladophora spp.  The nutritional profile of this gluten-free pasta per 100 grams was 379.00 kilocalories of total energy, 7.09 grams of protein, 1.91 grams of dietary fiber, 0.11 milligrams of vitamin B, 0.11 milligrams of vitamin B2, 31.30 milligrams of calcium, and 3.84 milligrams of iron and antioxidant activity 48.50 mg eq Trolox. Most consumers’ overall liking score was at a moderate level. The gluten-free pasta supplemented with Cladophora spp. will make better nutrition value.  


2021 ◽  
Vol 348 ◽  
pp. 129032
Author(s):  
Shunjing Luo ◽  
Xudong Yan ◽  
Yuteng Fu ◽  
Min Pang ◽  
Ruiyun Chen ◽  
...  

2021 ◽  
Vol 2 (2) ◽  
pp. 58-68
Author(s):  
Khairul Amri ◽  
Nazaruddin Nazaruddin ◽  
Siska Cicilia

This study aims to determine the effect of the proportion of brown rice flour and seaweed flour on the antioxidant activity of iwel, a traditional Lombok cake. This study used a completely randomized design (CRD) with one factor, namely the proportion of brown rice flour and seaweed flour with 6 treatments, namely K0 (100%: 0%), K1 (90%: 10%), K2 (80%: 20) , K3 (70%: 30%), K4 (60%: 40%) and K5 (50%: 50%). Each treatment was repeated 3 times in order to obtain 18 experimental units. The chemical parameters observed included chemical parameters (antioxidant activity, moisture content, ash content), and organoleptic parameters (texture, color, taste and odor) by hedonic and scoring. Observation data were analyzed using Analysis of Variance at the 5% real level using Co-stat software. If there is a significant difference, a further test is carried out using Orthogonal Polynomials for chemical parameters and Honest Significant Difference (BNJ) at the 5% level for organoleptic parameters. The results showed that the higher the addition of seaweed flour caused a decreased in antioxidant activity, moisture content, and preference of panelists but increased ash content of iwel. The proportion of brown rice flour and seaweed flour at K2 was the best treatment seen from the antioxidant activity of 58.80%; moisture content 17.13%; and the ash content of 3.94% and the panelists prefer a bit chewy texture, red color, taste of brown rice flour and had not smell of seaweed.


Author(s):  
Intan Nurul Azni

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


Food Research ◽  
2021 ◽  
Vol 5 (S1) ◽  
pp. 94-102
Author(s):  
H.T. Truc ◽  
P.Q. Trung ◽  
N.T.L. Ngoc ◽  
N.D.T. Binh ◽  
L.N.D. Duy ◽  
...  

Roasting temperature and time are important parameters in the process of roasted germinated brown rice flour (RGBRF), which cause the loss of bioactive ingredients and sensory value of the product. During roasting and storage, fat oxidation is also one of the problems that reduce the quality of RGBRF. In order to complete the RGBRF process, experiments using different temperature and time as 160oC, 200oC, 240oC for 10 to 30 mins were done to find the best roasting conditions. To limit the oxidation of fat during the processing and preserving RGBRF, ergothioneine (ERG) extract from enoki mushroom were supplemented at 3%, 5%, 7% and 10% (w/w) before roasted, the product was then ground and put into two types of packaging (PA and aluminum), vacuum seamed and stored at room temperature for 8 weeks were carried out. The results showed that germinated brown rice (GBR) which supplemented 3% of the extract before roasted at 200oC for 30 mins showed the best quality in term of sensory value, γ-aminobutyric acid (GABA) content and helped to limit fat oxidation as well as maintained stable quality after 8 weeks of storage in PA and aluminum packaging. In addition, the results from in vitro of starch resistance and in vivo of sugar absorption capacity in rats showed that RGBRF did not significantly change the GI index as well as the ability to absorb sugar compared to unroasted product. The results indicated that RGBRF should be used as a nutritious food with the ability to supplement bioactive compounds to the people at risk of lifestyle diseases.


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