Brown rice and Hang rice of Lai Pla Thong variety : Antioxidant activity and Customers acceptance
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Abstract
Lai Pla thong rice variety is the local rice of Chanthaburi province, with a desirable nature of cooked brown rice that smells like butter but it’s a drawback in hard texture. The texture quality of brown rice is improved by processing it into Hang rice. This research emphasized the antioxidant activity of Brown rice and Hang rice of Lai Pla Thong rice and consumer acceptance of cooked hang rice. The results show that Brown rice extracted has an ash content, protein content, reducing sugar content, and total phenolic content of 2.880 percent, 11.219 g/g extract, 0.0729 mg/g extract, and 17.041 mg GAE/g, respectively, and antioxidant activity with IC50 of 619.257 µg/ml. Hang Rice extracted has a lower protein content (7.633 ± 0.0259 g/g extract) and ash content (2.391 ± 0.0038 percent), whereas exhibits higher reducing sugar content (0.1031±0.0021 mg/g extract) and total phenolic content (17.857 mg GAE/g) than that of brown rice. Additionally, the antioxidant activity with DPPH radical (IC50 = 594.625 µg/ml) of Hang rice is stronger than that of brown rice. Hang Rice cooked has fluffier than that brown rice and it was assessed the sensory evaluation and overall acceptability by the 9-point hedonic scale. The result revealed that the highest acceptability scores were obtained for cooked hang rice at a 1:5 ratio of seeds and water with panelists' moderate preference. These results suggest Lai Pla Thong rice variety is good promising health benefits to consumers and that Hang rice processing improves the color appetizing, texture quality, and remains usefulness on rice, these features are a good selectness for consumers who dislike consuming cooked brown rice.
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