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Development of healthy colored rice snack containing concentrated pineapplejuice |
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| รหัสดีโอไอ | |
| Creator | Niphatlada Sriwanitwong and Chutamat Niwat |
| Title | Development of healthy colored rice snack containing concentrated pineapplejuice |
| Publisher | Faculty of Agro-Industry |
| Publication Year | 2558 |
| Journal Title | Food and Applied Bioscience |
| Journal Vol. | 3 |
| Journal No. | 3 |
| Page no. | 173-183 |
| Keyword | colored rice, rice snack, total phenolic compound, anthocyanin, concentrated pineapple juice |
| URL Website | www.tci-thaijo.org/index.php/fabjournal |
| Website title | www.tci-thaijo.org/index.php/fabjournal/article/view/78257 |
| ISSN | 2286-8615 |
| Abstract | Rice with pigment or colored rice is a goodsource of antioxidant such as anthocyanin and phenolic compound, which can reduce risk of cancer and coronary heart disease. The objective of this study was to develop healthy colored rice snack containing concentrated pineapple juice.Concentrated pineapple juice (50?Brix) was prepared by vacuum evaporator at 50?Cwith the rate of agitation at85.0 SPand645 mmHg for 13.5 h. Puffed colored rice was prepared by a microwaveovenat two different temperatures (180 and 200?C) and times (6 and 7 min)usinga 2?2 factorial in randomized complete block design. Five formulationsof the healthy colored rice snack using mixture design technique were obtained. Then,the physical (texture and color), chemical(total phenolic compound, TPC; anthocyanin; DPPH assayand proximate analysis), and sensory properties of all sampleswere determined. The results showed that the best condition of puffed rice preparation was at 180?C for 6 min. Formulation2,which consistedof 37% puffed rice, 34% concentrated pineapple juice, 4% gelatin, 5% sugar, 5% honey and 15% dried fruit,has the highest value in anthocyanin, DPPH, ash, protein, fat and crude fiber when comparedto theothers (p<0.05). The sensory using30 panelists showed that formulation2 had the highest value in overallappearance (6.4), color (6.5), odor(6.7), hardness (6.3), crispiness(6.5)and overall liking(7.0). Therefore, this formulationcould be used for further development of healthy colored rice snack to obtain more consumer acceptability. |
