Healthy Drink from Riceberry Rice with Black Bean and FOS-Prebiotic
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Published:
Jan 1, 2020
Keywords:
Riceberry rice legume-cereal prebiotic fructooligosaccharide (FOS)
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Abstract
This research studied the production of healthy drink from riceberry rice with legume-cereal and prebiotic by using sensory test, analyze physical, chemical, and microbial properties, and including the content of bioactive compound and antioxidant activity. The research found that the selected formula was the ratio of riceberry rice and black bean and water at 1:0.5:20, boiled and blended thoroughly at 85-90 oC for 25-30 minutes, filter out the waste and added 5.0% of fructooligosaccharide (FOS) solution, the products was kept in 4 oC had the most sensory score with the flavor texture and overall acceptance at 7.14 7.09 and 7.50 respectively, a viscosity was 150 centipoise. The product provided 36.76 kcal/100 ml, while the chemical compositions, moisture, protein, total fats, total carbohydrate, ash and fiber were 93.93, 0.80 0.36, 7.58, 0.10 and 0.56 % respectively. Yeast mold and coliform examination were within the limit, according to the microbiological specifications of Thai Food and Drug Administration. The product contained 0.11 mg/100 ml of total anthocyanin compounds and total antioxidant activity (ORAC assay) was 569.04 µmole TE/100 ml.
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How to Cite
Aroonrungsawasdi, S., Chumsri, N.- orn, & Utarwuthipong, T. (2020). Healthy Drink from Riceberry Rice with Black Bean and FOS-Prebiotic. Journal of Food Technology, Siam University, 15(1), 28–36. Retrieved from https://li01.tci-thaijo.org/index.php/JFTSU/article/view/194810
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บทความวิจัย (Research Articles)
Copyrights of all articles in the Journal of Food Technology available in print or online are owned by Siam University and protected by law.
References
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[27] Abeysekara, S., Chilibeck, P.D., Vatanparast, H., et. Al. (2012). A Pulse-based diet is effective for reducing total and LDL-cholesterol in older adults. British Journal of Nutrition. 108 (suppl 1): S103-10.
[28] Hermsdorff HH, Zulet MA, Abete I, and et al. (2011). A legume-based hypocaloric diet reduces proinflammatory status and improves metabolic features in overweight/obese subjects. European Journal of Nutrition. 50: 61-69.
[29] Huebner, J., Wehling, R.L., Parkhurst, A., & Hutkins, R.W. (2008). Effect of processing conditions on the prebiotic activity of commercial prebiotics. International Dairy Journal.18: 287–293.
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[2] Department of Non-communicable Diseases. (2018). NCD Forum 2018.Together, Let's beat NCD: ประชารัฐร่วมใจ ลดภัย NCDs. Retrieved June 24, 2019 from https:// drive.google.com/drive/folders/1mUhEi9RV1_2E4TfvE6mb38f0W9sli_1P.
[3] Ibrahim, M.A., Koorbanally, N.A., & Islam, M. (2014). Antioxidative activity and inhibition of key enzymes linked to type-2 diabetes (-glucosidase and -amylase). Acta Pharmaceutica. 64: 311–324.
[4] Giacco, F., & Brownlee, M. (2010). Oxidative stress and diabetic complications. Circulation Research. 107: 1058–1070.
[5] American Diabetes Association, ADA. (2007). Nutrition recommendations and interventions for Diabetes. Diabetics Care. 30 (suppl1): S48-S65.
[6] Sommasut, R. (2009). Principles of nutritional therapy. Prachin Buri: Supattra Printin.
[7] Sancho, R.A.S., and Pastore, G.M. (2012). Evaluation of the effects of anthocyanins in type 2 diabetes. Food Research International. 46:378-386
[8] Leardkamolkarn, V., Thongthep, W., Suttiarporn, P., Kongkachuichai, R., Wongpornchai, S., & Wanavijitr, A. (2011). Chemopreventive properties of bran extracted from a newly-developed Thai rice: The Riceberry. Food Chemistry. (125): 978-985.
[9] Sirichokworrakit, S., Phetkhut, J., & Khommon, A. (2015). Effect of partial substitution of wheat flour with riceberry flour on quality of noodles. Procedia - asocial and Behavioral Sciences. 197(25): 1006-1012.
[10] Seeram, N.P., Aviram, M., Zhang, Y. Henning, S.M., Feng, L., Dreher, D., & Heber, D. (2008). Comparison of antioxidant potency of commonly consumed polyphenol-rich beverages in the United State. Journal of Agricultural and Food Chemistry. 56: 1415-1422.
[11] Chumsri, N., & Aroonrungsawasdi, S. (2016). A Development of healthy beverage from riceberry rice with black sesame. Christian University of Thailand Journal. 22(3): 340-351.
[12] Aroonrungsawasdi, S., Chumsri, N., & Inklab, L. (2018). The effect of riceberry rice drink consumption on glycated hemoglobin (HbA1c) in elderly with type 2 diabetes. Christian University of Thailand Journal. 24(3): 355-364.
[13] Ha, V., & et al. (2014). Effect of dietary pulse intake on established therapeutic lipid targets for Cardiovascular risk reduction; a systematic review and meta-analysis of randomized controlled trials. Canadian Medical Association Journal. 186(8): E252-E262.
[14] Abrams, S.A, Hawthorne, M.K., Aliu O., Hicks, D.P., Chen, Z., & Griffin, J.I. (2007). An inulin-type fructan enhances calcium absorption primarily via an effect on colonic absorption in humans. Journal of Nutrition. 137(10): 2208-12.
[15] Chamber, E.S., Preston, T., Frost, G., & Morrison, D.J. (2018). Role of gut microbiota-generated short-chain fatty acids in metabolic and cardiovascular health. Current Nutrition Report. 7: 198-206.
[16] World Gastroenterology Organization. (2009). World Gastroenterology Organization practice guidelines: Probiotics and prebiotics. Arab Journal of Gastroenterology. 10 (2009): 33–42.
[17] Chuemongkon, W. (2013). The use of fructo-oligosaccharide (FOS) in medical foods. Thai Pharmaceutical and Health Science Journal. 8(3): 122-128.
[18] Gibson, G.R., Roberfoid, M.B. (ed.). (2008). Handbook of prebiotics. New York: CRC Press.
[19] Sabater-Molina M, Larqué E, Torrella F., & Zamora S. (2009). Dietary fructooligosaccharides and potential benefits on health. Journal of Physiology and Biochemistry. 65(3): 315-328.
[20] Bonnema, A.L., Kolberg, L.W., Thomas, W., & Stavin, J.L.(2010). Gastrointestinal tolerance of chicory inulin products. Journal of the American Dietetic Association. 110: 865-868.
[21] Fan, L., Zhang, S., Yu, L., & Ma, L. (2006). Evaluation of antioxidant property and quality of breads containing Auricularia auricula polysaccharide flour. Food Chemistry. 101: 1158-1163.
[22] AOAC, (2016). In Association of Official Analytical Chemists, 20th ed. AOAC Inc. Retrieved February 1, 2018 from https://www.megazyme.com/technical-support/dietary-fiber/measurement-of-dietary-fiber.
[23] BAM. (2002). Microbiological Methods & Bacteriological Analytical Manual Retrieved October 18, 2015 from https://www.fda.gov/Food/FoodScienceResearch/LaboratoryMethods/ucm2006949.
[24] Da Costa, C. T., Nelson, B. C., Margolis, S. A., & Horton, D. (2000). Separation of blackcurrant anthocyanins by capillary zone electrophoresis. Journal of Chromatography A. (799: 1–2): 321–327.
[25] Ou B., Hampsch-Woodill M., & Prior R.L. (2001). Development and validation of an improved oxygen radical absorbance capacity assay using fluorescein as the fluorescent probe. Journal of Agricultural and Food Chemistry. 49(10): 4619-26.
[26] Crittenden, R., & Playne, M.J. (2009). Prebiotics In Handbook of Probiotics and Prebiotics; Lee, Y.K., Salminen, S., Eds.; John Wiley & Sons Inc.: Hoboken, NJ, USA, pp. 535–561.
[27] Abeysekara, S., Chilibeck, P.D., Vatanparast, H., et. Al. (2012). A Pulse-based diet is effective for reducing total and LDL-cholesterol in older adults. British Journal of Nutrition. 108 (suppl 1): S103-10.
[28] Hermsdorff HH, Zulet MA, Abete I, and et al. (2011). A legume-based hypocaloric diet reduces proinflammatory status and improves metabolic features in overweight/obese subjects. European Journal of Nutrition. 50: 61-69.
[29] Huebner, J., Wehling, R.L., Parkhurst, A., & Hutkins, R.W. (2008). Effect of processing conditions on the prebiotic activity of commercial prebiotics. International Dairy Journal.18: 287–293.
[30] Wang. Y. (2009). Prebiotics: Present and future in food science and technology. Food Research International. 42: 8-12.