Effect of Riceberry Rice on Antioxidant Activities of Rice Wrapped Lotus Leaf Frozen Product and Changes in Physical Properties after Thawing

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Sunan Parnsakhorn
Jaturong Langkapin


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.


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Parnsakhorn S, Langkapin J. Effect of Riceberry Rice on Antioxidant Activities of Rice Wrapped Lotus Leaf Frozen Product and Changes in Physical Properties after Thawing. J Appl Res Sci Tech [Internet]. 2023 Mar. 12 [cited 2023 Dec. 5];22(1):1-12. Available from: https://ph01.tci-thaijo.org/index.php/rmutt-journal/article/view/250277
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