Effect of Riceberry Flour on Physicochemical Properties and Antioxidant Activities of Steamed Bun
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Abstract
The objectives of the present study were to investigate the physicochemical properties and to assay antioxidant activities of steamed buns that substituted wheat flour with Riceberry (Oryza sativa L.) flour at different levels (0, 10, 20, 30, 40 and 50 % by wheat flour weight). Spectrophotometer analyses showed that the contents of total phenolic, total flavonoids, total anthocyanin and antioxidant activities (DPPH, ABTS, FRAP and reducing power) in Riceberry flour were about 1.54-41.05 folds higher than those in wheat flour. Substitution of wheat flour with 10-50 % Riceberry flour in the steamed bun formulations significantly (p ≤ 0.05) increased total phenolic content, total flavonoid content and total anthocyanin content up to 9.23, 3.13 and 12.82-folds, respectively. Moreover, the addition of Riceberry flour to wheat flour, particularly in a high level (50 % Riceberry flour), was effective ton enhance antioxidant activities, as evaluated by means of DPPH, ABTS, FRAP and reducing power, which increased by 16.01, 8.33, 5.88 and 5.40-fold respectively, compared the control (100 % wheat flour). Texture and color measurements were undertaken by texture analyzer (TA-XT2) and HunterLab colorimeter, respectively. The results showed that the hardness and a* value of steamed buns increased and cohesiveness, springiness, L* and b* values decreased significantly (p ≤ 0.05) with increasing amount of Riceberry flour in steamed buns.
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