Optimization Of Fortified Parboiling Process Of White Rice With Clitoria Ternatea Flower Extract And Its Characterization Of Physicochemical, Cooking Properties And Storage Stability
Clitoria ternatea flower extract is commonly used in making blue rice of popular Malay delicacy “Nasi Kerabu”. A fortified parboil process was developed. Flavonoid fortification and blue coloration of white rice was developed by parboiling process using the Clitoria ternatea (CT) flower extract....
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| Format: | Thesis |
| Language: | English |
| Published: |
2019
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| Subjects: | |
| Online Access: | http://eprints.usm.my/48187/1/MUHAMMAD%20EZZUDIN%20BIN%20RAMLI%20cut.pdf |
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| Summary: | Clitoria ternatea flower extract is commonly used in making blue rice of
popular Malay delicacy “Nasi Kerabu”. A fortified parboil process was developed.
Flavonoid fortification and blue coloration of white rice was developed by parboiling
process using the Clitoria ternatea (CT) flower extract. The physicochemical, cooking
properties and storage stability of the fortified rice were studied and compared with
raw and white parboiled rice as control. In Phase 1, the fortification method was
introduced during soaking of white rice with CT extract (1:100 w/v) to replace water
prior to steaming and drying. The fortified parboiling process of three different
varieties of rice namely MRQ 74, MRQ 76 and glutinous rice was optimized using full
factorial design with two processing parameters: soaking temperatures (50, 60, and 70
°C) and soaking time (10, 20, and 30 minutes) to obtain maximum total flavonoid
content (TFC) of the fortified rice. The TFC increased with increase in soaking
temperature and time for all varieties of rice. MRQ 74 showed linear model with
maximum TFC of 3150.0 μg/g, while MRQ 76 and glutinous rice showed quadratic
model with maximum TFC of 4466.7μg/g and 6111.1 μg/g, respectively at optimum
soaking condition of 70 °C and 30 minutes. Interestingly, the maximum TFC was
inversely correlated to their amylose content (Pearson correlation=-0.999). In Phase 2,
the physicochemical and cooking properties of the fortified parboiled rice were
compared with raw and parboiled rice (control). |
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