Main Article Content
The purpose of this research was to study the effect of using cooked riceberry rice at the ratio of rice to water of 1:1 and 1:2 for the production of rice wrapped in lotus leaf. Such products also contain other components, including: shiitake mushrooms, lotus seeds, dried shrimps, pork, (Chinese) sausage and salted egg, with a total weight of approximately 150 g. Then, products were freeze at –18oC and -40oC before thawing and analyze total microbial content, anthocyanin content, antioxidant activity and the change in physical properties after thawing. It was found that all of the products tested gave the overall microbial count at a level that was safe for consumption. For anthocyanin content and antioxidant activity DPPH were presented highest value at 22.60 mg/g dry weight and 68.67 mg eq Trolox/100g, respectively, with the sample of frozen lotus leaf rice products at -18oC for use rice to water ratio of 1:1. In testing the properties of L*, a*, moisture content and water activity were found that thawing in air, microwave heating, and thawing in water were not affected the change in such value. While the b* value decreased slightly after thawing in water and the hardness value was decreased after microwave heating. When considering the overall preference for the product after thawing, it was found that the consumers were most satisfied with the microwave heating technique for thawing.
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
Palanasingh C, Thaweesuk D. [Exercise and energy source]. Journal of science and technology Mahasarakham University. 2013;31
Srichamroen A. Food and Nutrition: Prevention and therapy. Third printing. Chulalongkorn University Press, Bangkok. 2013. Thai.
Thananiwetkul N. Food and Nutrition. (Mushroom nutritional value). Village doctor magazine, volume: 327. 2006. Thai.
Kandikere RS. Nutritional quality evaluation of electron beam-irradiated lotus (Nelumbo nucifera) seeds. Food Chem. 2008;107(1):
Uttarapichart B. Handbook of Microbiology Laboratory. Phatthalung Department of Biology Faculty of Science Thaksin University. 2012. Thai.
Naivikun O. Rice : Science and Technology. Third printing. Kasetsart University Press., 2013. Thai.
Sirichokworrakita S, Phetkhuta J, Khommoona A. Effect of partial substitution of wheat flour with riceberry flour on quality of noodles. Procedia - Social and Behavioral Sciences. 2015;197:1006–12.
Boontan C, Lanniam T, Saimor C, Thammathanarak B. Comparison of riceberry flour and sweetener on quality of custard cream buns. Journal of Agricultural Science. 2015;46(3 Suppl):525-28. Thai.
Sinchaipanich P, Butphong K, Disanil S, Tawichatwittayakul R. [Effect of riceberry flour as a substitute for wheat flour in brownies: Texture and quality characteristics]. Thai Science and Technology Journal. 2017;10(2):69-80. Thai.
Khamchoom S. Development of a betel nut drink from colored rice with antioxidant activity. Master of Science Thesis (Food Science and Technology Branch). Phibunsongkhram Rajabhat University, Phitsanulok. 2016. Thai.
Lien EJ, Ren S, Bui HH, R Wang R. Quantitative structure-activity relationship analysis of phenolic antioxidants. Free Radic Biol Med. 1999;26(3-4):285-94.
Hanying W. Free radicals and antioxidants in the mechanism of carcinogenesis. Science journal, Khon Kaen University. 2006;34(3):199-208. Thai.
Ranganna S. Plant pigment. In Ragana S (Editor). Manual of analysis of fruit and vegetable produce. Tata McGraw-Hill Publishing Co., Ltd, New Delhi. 1977. p. 72-93.
Suwan N. Effect of coating materials on controlling of browning and weight loss in lychee fruit. Thesis (Master of Science (Biology Department)) Chiang Mai University. 2005. Thai.
Shao Y, Xu F, Sun X, Bao J, Beta T. Identification and quantification of phenolic acids and anthocyanins as antioxidants in bran, embryo and endosperm of white, red and black rice kernels (Oryza sativa L.). J Cereal Sci. 2014;59(2):211-8.
Pellati F, Benvenuti S, Magro L, Melegari M, Soragni F. Analysis of phenolic compounds and radical scavenging activity of Echinacea spp. J Pharmaceut Biomed. 2004;35(2):289-301.
AOAC. Official Methods of AOAC International. 17th ed. The Association of Official Analytical Chemists, Virginia; 2000.
Reyes VG, Jindal VK. A small sample back extrusion test for measuring texture of cooked rice. J Food Quality. 1989;13(2):109-18.
Maturin L, Peeler JT. Chapter 3 Aerobic Plate Count: Food and Drug Administration (FDA), Bacteriological Analytical Manual Online. 8th ed. Silver Spring, Berlin. 2001.
Kanjana M, Kulika J, Duangta S. Quick-cooking mixed brown rice. Food Technology Journal Siam University. 2012;8(1):35-46. Thai.
Department of Medical Sciences. Criteria for Microbiological Quality No.3. Bureau of food quality and safety department of medical sciences ministry of health Nonthaburi province. P2 Design and Print Company Limited. 2017. Thai.
Yawadio R, Tanimori S, Morita N. Identification of phenolic compounds isolated from pigmented rices and their aldose reductase inhibitory activities. Food Chem. 2007;101(4):1616-25.
Areekul W, Wongnarat K, Kittaworapat S. Stability of anthocyanin and ability to destroy free radicals in blueberry juice and blueberry concentrate. Proc. of the 47th Kasetsart University Annual Conference, Kasetsart, 17-20 March, 2009. p. 499-506. Thai.
Khumkhom S. Effect of riceberry flour on physicochemical properties and antioxidant activities of steamed bun. Thai Science and Technology Journal (TSTJ). 2019;28(11):2025-38. Thai.
Hiemori m, Koh E, Mitchell AE. Influence of cooking on anthocyanins in black rice (Oryzasativa L. japonica var. SBR). J Agr Food Chem. 2009; 57(5):1908-14.
Langsatthong W. Food processing technology. Department of Agro-Industry Technology Faculty of Applied Sciences King Mongkut's Institute of Technology North Bangkok. 6th ed. Tex and Journal Publication Company Limited, Bangkok. 2014. Thai.
Tong CH, Lentz RR, Lund DB. A microwave oven with variable continuous power and a feedback temperature controller. Biotechnology Progress. 1993;9(5):488–96.
Parnsakhorn S, Langkapin J, Pansri P, Chaiyadam T. Effect of sterilization process on physicochemical properties of lotus leaf wrapped rice in retort pouch product. J Appl Res Sci Tech. 2020;19(1):1-15. Thai.