A protein-enriched rice product from Kum Doi Saket rice, and locallysourced nutrient-rich grainsfrom Northern Thailand

Abstract

Rice, recognized as a primary source of carbohydrates, is associated with
a high glycemic index, potentially elevating the risk of various diseases, including obesity and diabetes. This research aims to develop a fortified extruded rice product from the low-value broken grain Kam Doi Saket rice through the enrichment of protein and phenolic compounds by the addition of Lablab beans and perilla seeds. In the experiments, the proportion of Lablab bean powder was varied at ratios of 0%, 15%, 35%, and 55%, and the best formula from the initial experiments was used to adjust the quantity of perilla seeds at ratios of 0%, 1%, 3%, and 5%. Results revealed that an increase in the proportion of Lablab beans in the product led to increase protein content, increased levels of total phenolic compounds, and enhanced antioxidant capacities in the fortified rice product. In terms of texture, this formula exhibited the highest hardness values, while cohesiveness, adhesiveness, and chewiness values were comparatively lower than those of other formulas. Moreover, the outcomes of the perilla seed application indicated that the recipe employing Kam Doi Saket rice, Lablab beans, and perilla seeds in a ratio of 42:55:3 resulted in a protein content of 17.02%, total phenolic compounds measuring 0.44 mg GAE/g, an antioxidant capacity percentage of 0.19 mgTE/g, and an overall acceptance sensory score of 5.70.
In conclusion, it was determined from the experiments that Lablab beans and perilla seeds can serve as suitable raw materials for the production of protein-fortified rice products from broken Kam Doi Saket Rice.