Effect of Fat Substitution with Pre-gelatinized Riceberry Rice Flour on Physicochemical Properties, Sensory Acceptance and Shelf life of Salad Dressing
Keywords:pre-gelatinized, riceberry rice, bioactive compounds, salad dressing
The objectives of this research was to study substitution of soybean oil with pre-gelatinized riceberry rice flour of Buriram in low fat salad dressing product at 0, 10, 20, 30 and 40 percent of soybean oil weight. Study on physical and chemical properties, sensory evaluation and shelf life. It was found that substitution of pre-gelatinized riceberry rice flour increased with decreasing of lightness (L*) and yellowness (b*) of salad dressing, but the redness (a*) was increased (p≤0.05). Total phenolic content, total anthocyanin content and antioxidant activity increased with increasing of pre-gelatinized riceberry rice flour (p≤0.05). The pH value not significant different were between 3.89-4.01. Lipid content tend to decrease with increasing of pre-gelatinized riceberry rice flour (p≤0.05). Sensory evaluated of fat substitute with pre-gelatinized riceberry rice flour of salad dressing was not significantly different (p>0.05). The best formula was substitution soy bean oil with 30% pre-gelatinized riceberry rice flour. Study on the shelf life of salad dressing was packed in plastic jar and stored at 4 °C for 28 days. It was found that decreasing of color value, total phenolic content, total anthocyanin content and antioxidant activity with longer of storage periods. Lipid oxidation increased with increasing of storage periods (p≤0.05). The result revealed that the total microorganism was not detected in salad dressing sample after storage at 4 ◦C for 28 days. Yeast and molds was found in the range of lower than 10 colonies (p≤0.05), the salad dressing was shelf life at about 28 days.
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