Effect of Germinated Colored Rice on Bioactive Compounds and Quality of Fresh Germinated Colored Rice Noodle
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Published:
Mar 15, 2018
Keywords:
Bioactive compounds Colored rice Germination Rice noodle
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Abstract
The objectives of the study were 1) to investigate the effect of pH (pH 6 and 7) on bioactive compounds and antioxidant activity of germinated colored rice, and 2) to study the effect of adding various ratios of germinated colored rice (0, 10, 20, 30, 40 and 50%) on physicochemical property and sensory evaluation of fresh rice noodles. Two species of colored rice, namely Riceberry (RB) and Hom-Nil (HN) were employed as samples for germination. The results indicated that total phenolic content, total anthocyanin content, GABA content and antioxidant activity (FRAP and DPPH assay) were considerably higher when colored rice was soaked at pH 6 compared to pH 7 (P < 0.05). The bioactive compounds and proximate compositions of fresh rice noodles were significantly enhanced when addition of Germinated Colored Rice (GCR) increased (P < 0.05). However, texture profile analysis of the fresh GCR noodle had remarkable decrease in terms of cohesiveness, springiness and chewiness which had lowest values at 50% supplement of GCR. Lightness (L*) of the noodle reduced whereas redness (a*) and yellowness (b*) incresed significantly (P < 0.05) when GCR addition increased. Additionally, there was no distinct difference in sensory evaluation scores from thirty untrained panelists by adding 10 and 20% GCR in the fresh noodle (P > 0.05). This study concluded that the incorporation of GCR up to 20% into the formulation could be used to increase nutritional value of the fresh germinated colored rice noodle.
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Thao, N. T. T., & Niwat, C. (2018). Effect of Germinated Colored Rice on Bioactive Compounds and Quality of Fresh Germinated Colored Rice Noodle. Applied Science and Engineering Progress, 11(1), 27–37. Retrieved from https://ph02.tci-thaijo.org/index.php/ijast/article/view/211387
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References
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[2] C. Oh and S. Oh, “Effects of germinated brown rice extracts with enhanced levels of GABA on cancer cell proliferation and apoptosis,” Journal of Medicinal Food, vol. 7, no. 1, pp. 19–23, 2004.
[3] J. Sutharut and J. Sudarat, “Total anthocyanin content and antioxidant activity of germinated colored rice,” International Food Research Journal, vol. 19, no. 1, pp. 215–221, 2012.
[4] H. S. Gujral, P. Sharma, A. Kumar, and B. Singh, “Total phenolic content and antioxidant activity of extruded brown rice,” International Journal of Food Properties, vol. 15, no. 2, pp. 301–311, 2012.
[5] Y. Wichamanee and I. Teerarat, “Production of germinated Red Jasmine brown rice and its physicochemical properties,” International Food Research Journal, vol. 19, no. 4, pp. 1649–1654, 2012.
[6] S. Maisont and W. Narkrugsa, “The effect of germination on gaba content, chemical composition, total phenolics content and antioxidant capacity of thai waxy paddy rice,” Kasetsart Journal (Natural Science), vol. 44, pp. 912–923, 2010.
[7] J. Banchuen, P. Thammarutwasik, B. Ooraikul, P. Wuttijumnong, and P. Sirivongpaisal, “Increasing the bio-active compounds contents by optimizing the germination conditions of southern thai brown rice,” Songklanakarin Journal of Science and Technology, vol. 32, no. 3, pp. 219–230, 2010.
[8] B. P. Swati and K. Khalid, “Germinated brown rice as a value added rice product: A review,” Journal of Food Science and Technology, vol. 48, no. 6, pp. 661–667, 2011.
[9] K. Jirapa, Y. Jarae, R. Phanee, and K. Jirasak, “Changes of bioactive components in germinated paddy rice (Oryza sativa L.),” International Food Research Journal, vol. 23, no. 1, pp. 229–236, 2015.
[10] Handbook of Food Products Manufacturing, John Wiley & Sons, Inc., Hoboken, New Jersey, 2007, pp. 556–559.
[11] Determination of substances characteristic of green and black tea — Part 1: Content of total polyphenols in tea — Colorimetric method using Folin-Ciocalteu reagent, ISO 14502–1: 2005, 2005.
[12] D. Karladeea and S. Suriyong, “γ-Aminobutyric acid (GABA) content in different varieties of brown rice during germination,” ScienceAsia, vol. 38, pp. 13–17, 2012.
[13] P. Molyneux, “The use of the stable free radical diphenylpicrylhydrazyl (DPPH) for estimating antioxidant activity,” Songklanakarin Journal Sciences Technology, vol. 26, no. 2, 211–219, 2004.
[14] I. F. Benzie and J. J. Stain, “Ferric reducing/ antioxidant power assay: Direct measure of total antioxidant activity of biological fluids and modified version for simultaneous measurement of total antioxidant power and ascorbic acid concentration,” Methods Enzymology, vol. 299, pp. 15–27, 1999.
[15] AOAC, “Official methods of analysis of the association of official analytical chemistry,” AOAC International, Washingtons, USA, 2000.
[16] C. Ai-Ling, A. D. Paul, G. H. Jeff, J. M. Phillip, and M. S. Darryl, “Quality and antioxidant properties of instant noodles enhanced with common buckwheat flour,” Journal of Cereal Science, vol. 57, pp. 281–287, 2013.
[17] H. Rungarun and N. Athapol, “Hydrothermal treatments of rice starch for improvement of rice noodle quality,” Food Science and Technology, vol. 40, no. 10, pp. 1723–1731, 2007.
[18] S. Tian, K. Nakamura, and T. Kayahara, “Analysis of phenolic componuds in white rice, brown rice and germinated brown rice,” Journal of Agrcultural and Food Chemistry, vol. 52, pp. 4808–4813, 2004.
[19] A. Moongngarm and N. Saetung, “Comparison of chemical compositions and bioactive compounds of germinated rough rice and brown rice,” Food Chemistry, vol. 122, no. 3, pp. 782–788, 2010.
[20] E. Kowalczyk, P. Krzesinski, M. Kura, B. Szmigiel, and J. Blaszczyk, “Anthocyanins in medicine,” Polish Journal of Pharmacology, vol. 55, pp. 699– 702, 2003.
[21] R. Sompong, S. Siebenhandl-Ehn, G. Linsberger- Martin, and G. E. Berghofer, “Physicochemical and antioxidative properties of red and black rice varieties from Thailand, China and Sri Lanka,” Food Chemistry, vol. 124, pp. 132–140, 2011.
[22] N. Nongyao, N. Reapradub, P. Rottanachaisit, and J. Kongkiattaijorn, “Analysis of Anthocyanin Compositions in pigmented rice brans,” in Proceedings The 10th Mahasarakham University Research Conference, 2009, pp. 649–660.
[23] P. Pasko, H. Barton, P. Zagrodzki, S. Gorinstein, M. Flota, and Z. Zachwieja, “Anthocyanins, total polyphenols and antioxidant activity in amaranth and quinoa seeds and sprouts during their growth,” Food Chemistry, vol. 15, no. 3, pp. 994–998, 2009.
[24] N. Komatsuzaki, K. Tsukahara, H. Toyoshima, T. Suzuki, N. Shimizu, T. Kimura, “Effect of soaking and gaseous treatment on GABA content in germinated brown rice,” Journal of Food Engineering, vol. 78, no. 2, pp. 556–560, 2007.
[25] D. Dewar, P. Yam, and J. McCulloch, “Drug development for stroke: Importance of protecting cerebral white matter,” European Journal of Pharmacology, vol. 375, pp. 41–50, 1999.
[26] S. Jiamyangyuen and B. Ooraikul, “Effect of germination on antioxidants, textural, and sensorial property of germinated,” FDA Journal, vol. 16, no. 1, pp. 25–33, 2009.
[27] J. Frias, M. L. Miranda, R. Boblado, and V. C. Vidial, “Effect of germination and fermentation on the antioxidant vitamin content and antioxidant capacity of Lupinus albus var. Multolupa,” Food Chemistry, vol. 92, no. 2, pp. 211–220, 2004.
[28] K. Inoue, T. Ochiai, H. Kasao, M. Hayakawa, K. Kimura, H. Sansawa, “Blood-pressure-lowering effect of a novel fermented milk containing aminobutyric acid (GABA) in mild hypertensive,” European Journal of Clinical Nutrition, vol. 57, pp. 490–495, 2003.
[29] F. Cornejo, P. J. Caceres, C. M. Villaluenga, C. M. Rosell, and J. Frias, “Effects of germination on the nutritive value and bioactive compounds of brown rice breads,” Food Chemistry, vol. 173, pp. 298–304, 2015.
[30] D. T. Dinara, H. Navam, H. Ronny, E. Satchi, and J. Alok, “Effects of germination on nutrient composition of long grain rice and its protein physico-chemical and functional properties,” Journal of Food Nutrition, vol. 1, pp. 1–9, 2014.
[31] P. J. Cáceres, V. C. Martínez, L. Amigo, and J. Frias, “Assessment on proximate composition, dietary fiber, phytic acid and protein hydrolysis of germinated Ecuatorian brown rice,” Plant Foods for Human Nutrition, vol. 69, no. 3, pp. 261–267, 2014.
[32] S. Yodmanee, T. T. Karrila, and P. Pakdeechanuan, “Physical, chemical and antioxidant properties of pigmented rice grown in southern Thailand,” International Food Research Journal, vol. 18, no. 3, pp. 901–906, 2011.
[33] F. Cornejo, P. J. Caceres, C. Martínez-Villaluenga, C. M. Rosell, and J. Frias, “Effects of germination on the nutritive value and bioactive compounds of brown rice breads,” Food Chemistry, vol. 173, pp. 298–304, 2015.
[34] B. X. Fu, “Asian noodles: History, classification, raw materials, and processing,” Food Research International, vol. 41, pp. 159–163, 2008.
[35] J. Y. Lee and W. J. Lee, “Quality characteristics of germinated brown rice flour added noodles,” Korean Journal of Food Nutrition, vol. 40, no. 7, pp. 981–985, 2011.
[36] H. J. Chung, A. Cho, and S. T. Lim, “Effect of heatmoisture treatment for utilization of germinated brown rice in wheat noodle,” Food Science and Technology, vol. 47, no. 2, pp. 342–347, 2012.
[37] K. Thitima and S. Sirichai, “Influence of germination time on the GABA content and physical properties of germinated brown rice,” Asian Journal of Food and Agro-Industry, vol. 5, no. 4, pp. 270–283, 2012.
[38] Y. Kaneko and Y. Morohashi, “The effect of sodium hypochlorite treatment on the development of α-amylase activity in mung bean cotyledons,” Plant Science, vol. 164, no. 2, pp. 287–292, 2003.
[39] S. Asama, N. Musai, I. M. Umar, and M. Ismail, “Physicochemical properties of germinated brown rice (Oryza sativa L.) starch,” African Journal of Biotechnology, vol. 10, no. 33, pp. 6281–6291, 2011.
[40] W. J. Lee and J. K. Jung, “Quality characteristics and preparation of noodles from brown rice flour and colored rice flour,” Korean Journal of Culinary Research, vol. 8, pp. 267–278, 2002.