EFFECTS OF VACUUM PRESSURE AND HERBAL PLANT EXTRACTS ON THE PHYSICAL AND ANTIOXIDANT PROPERTIES OF VACUUM IMPREGNATED RICE
Keywords:
Vacuum impregnation technique, Roselle, Butterfly pea, Vacuum impregnated riceAbstract
The aimed of this study was evaluated the effects of vacuum pressure levels (50, 500 and 1013.25 mbar) and herbal plant extracts (roselle; Hibiscus sabdariffa L. and butterfly pea; Clitoria Ternatea L.) on the physical and antioxidant properties of vacuum impregnated white non-glutinous rice. The results indicated that the lightness (L* value) of both herbal plants vacuum impregnated rice reduced with increasing the vacuum pressure. Whereas, the values of water loss, mass fraction of rice occupied by impregnation liquid (X), sample volume deformation () and effective porosity (
e) of the samples were increased with increasing the vacuum pressure. In addition, the highest antioxidant quality (total phenolic compounds and DPPH-radical scavenging activity) was evaluated in the roselle and butterfly pea vacuum impregnated rice at 50 mbar. The apparent color of roselle and butterfly pea treated rice were visibly differenced depending on the natural pigment of herbal plant. While, the roselle vacuum impregnated rice showed significant higher total phenolic content (59.68 mg Garlic acid equivalent/100g) and antioxidant activity (31.00 mg Ascorbic acid equivalent/100g) than butterfly pea vacuum impregnated sample (43.64 mg Garlic acid equivalent/100g and 23.19 mg Ascorbic acid equivalent/100g, respectively). This study clearly suggested that vacuum pressure levels are important parameter in the application of vacuum impregnation technique to fortified antioxidants into other foods. Moreover, the vacuum impregnation technique could be increased the nutritional and commercial values of white rice.
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