Effect of Riceberry Flour on Physicochemical Properties and Antioxidant Activities of Steamed Bun

Main Article Content

สุพิชญา คำคม

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.

Downloads

Download data is not yet available.

Article Details

Section
วิทยาศาสตร์ชีวภาพ
Author Biography

สุพิชญา คำคม

หลักสูตรคหกรรมศาสตร์ คณะวิทยาศาสตร์และเทคโนโลยี มหาวิทยาลัยราชภัฏพระนครศรีอยุธยา ถนนปรีดี พนมยงค์ ตำบลประตูชัย อำเภอพระนครศรีอยุธยา จังหวัดพระนครศรีอยุธยา 13000

References

[1] Shao, Y., Hu, Z., Yu, Y., Mou, R., Zhu, Z. and Beta, T., 2018, Phenolic acids, anthocyanins, proanthocyanidins, antioxidant activity, minerals and their correlations in non-pigmented, red, and black rice, Food Chem. 239: 733-741.
[2] Ratseewo, J., Warren, F.J. and Siriamornpun, S., 2019, The influence of starch structure and anthocyanin content on the digestibility of Thai pigmented rice, Food Chem. 298: 124949.
[3] Wiriyawattana, P., Suwonsichon, S. and Suwonsichon, T., 2018, Effects of drum drying on physical and antioxidant properties of riceberry flour, Agric. Nat. Resour. 52: 445-450.
[4] Prangthip, P., Surasiang, R., Charoensiri, R., Leardkamolkarn, V., Komindr, S., Yamborisut, U., Vanavichitr, A. and Kongkachui chai, R., 2013, Amelioration of hyper glycemia, hyperlipidemia, oxidative stress and inflammation in steptozotocin-induced diabetic rats fed a high fat diet by Riceberry supplement, J. Funct. Foods 5: 195-203.
[5] Leardkamolkarn, V., Thongthep, W., Suttiar porn, P., Kongkachuichai, R., Wong pornchai, S. and Wanavijitr, A., 2011, Chemopreventive properties of the bran extracted from a newly-developed Thai rice: The Riceberry, Food Chem. 125: 978-985.
[6] Arjinajarn, P., Chueakula, N., Pongchaide cha, A., Jaikumkao, K., Chatsudthipong, V., Mahatheeranont, S., Norkaew, O., Chattipa korn, N. and Lungkaphin, A., 2017, Antho cyanin-rich Riceberry bran extract attenuates gentamicin-induced heaptotoxicity by reducing oxidative stress, inflammation and apoptosis in rats, Biomed. Pharmacother. 92: 412-420.
[7] Thiranusornkij, L., Thiranusornkij, L., Tham narathip, P., Chandrachai, A., Kuakpetoon, D. and Adisakwattana S., 2019, Comparative studies on physicochemical properties, starch hydrolysis, predicted glycemic index of Hom Mali rice and Riceberry rice flour and their, Food Chem. 283: 224-231.
[8] Sinchaipanit, P., Budpong, K., Disnil, S. and Twichatwitayakul, R., 2017, Influences of rice berry flour as a wheat flour substitute in brownie: textural and quality attributes, SDU Res. J. Sci. Technol. 10(2): 69-79. (in Thai)
[9] Hongpan, H., Ngensombat, K. and Rattana phiboon, I., 2019, Development of Ar-lua product from riceberry flour, Bhurapha Sci. J. 24(2): 782-794. (in Thai)
[10] Zhu, F., 2014, Influence of ingredients and chemical components on the quality of Chinese steamed bread, Food Chem. 163: 154-162.
[11] Kubola, J., Siriamornpun, S. and Meeso, N., 2011, Phytochemical, vitamin C and sugar content of Thai fruits, Food Chem. 126: 972-981.
[12] Belwal, T., Dhyani, P., Bhatt, I.D., Rawal, R.S. and Pande, V., 2016, Optimization extraction conditions for improving phenolic content and antioxidant activity in Berberis asiatica fruits using response surface methodology (RSM), Food Chem. 207: 115-124.
[13] Gao, Q.H., Wu, P.T., Liu, J.R., Wu, C.S., Parry, J.W. and Wang, M., 2011, Physico-chemical properties and antioxidant capacity of different jujube (Ziziphus jujube Mill.) cultivars grown in loess plateau of China, Sci. Hort. 130: 67-72.
[14] Shao, Y., Xu, F., Sun, X., Bao, J. and Beta, T., 2014, 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. 59: 211-218.
[15] Protonotariou, S., Drakos, A., Evageliou, V., Ritzoulis, C. and Mandala, I., 2014, Sieving fractionation and jet mill micronization affect the functional properties of wheat flour, J. Food Eng. 134: 24-29.
[16] Tangsrianugul, N., Wongsagonsup, R. and Suphantharika, M., 2019, Physicochemical and rheological properties of flour and starch from Thai pigmented rice cultivars, Int. J. Biol. Macromol. 137: 666-675.
[17] Kraithong, S., Lee, S. and Rawdkuen, S., 2018, Physicochemical and functional properties of Thai organic rice flour, J. Cereal Sci. 79: 259-266.
[18] Anggraini, T., Novelina, Limber, U. and Amelia, R., 2015, Antioxidant activities of some red, black and white rice cultivar from west sumatra, Indonesia, Pak. J. Nutr. 14: 112-117.
[19] Melini, V., Panfili, G., Fratianni, A. and Acquistucci, R., 2019, Bioactive compounds in rice on Italian market: Pigmented varieties as a source of carotenoids, total phenolic compounds and anthocyanins, before and after cooking, Food Chem. 277: 119-127.
[20] Shen, Y., Song, X., Chen, Y., Li, L., Sun, J., Huang, C., Oua, S. and Zhang, H., 2017, Effects of sorghum, purple rice and rhubarb rice on lipids status and antioxidant capacity in mice fed a high-fat diet, J. Funct. Foods 39: 103-111.
[21] Callcott, E.T., Santhakumar, A.B., Strappe, P., Luo, J. and Blanchard, C.L., 2018, Polyphenols from Australian-grown pigmented red and purple rice inhibit adipocyte differentiation, J. Cereal Sci. 81: 140-146.
[22] Chatthongpisut, R., Schwartz, S.J. and Yongsawatdigul, J., 2015, Antioxidant activities and antiproliferative activity of Thai purple rice cooked by various methods on human colon cancer cells, Food Chem. 188: 99-105.
[23] Ou, S. and Kwok, K.C., 2004, Ferulic acid: Pharmaceutical functions, preparation and applications in foods, J. Sci. Food Agric. 84: 1261-1269.
[24] Wang, H., Cao, G. and Ronald, L., 1997, Oxygen radical absorbing capacity of anthocyanins, J. Agric. Food Chem. 45: 304-309.
[25] Liu, J., Liu, S., Wu, Q., Gu, Y., Kan, J. and Jin, C., 2017, Effect of protocatechuic acid incorporation on the physical, mechanical, structural and antioxidant properties of chitosan film, Food Hydrocoll. 73: 90-100.
[26] Hsieh, P.H., Weng, Y.M., Yu, Z.R. and Wang, B.J., 2017, Substitution of wheat flour with wholegrain flours affects physical properties, sensory acceptance, and starch digestion of Chinese steam bread (Mantou), LWT Food Sci. Technol. 86: 571-576.
[27] Zhu, F. and Sun, J., 2019, Physicochemical and sensory properties of steamed bread fortified with purple sweet potato flour, Food Biosci. 30: 100411.
[28] Kaur, P., Sharma, P., Kumar, V., Panghal, A., Kaur, J. and Gat, Y., 2019, Effect of addition of flaxseed flour on phytochemical, physicochemical, nutritional, and textural properties of cookies, J. Saudi Soc. Agric. Sci. 18: 372-377.
[29] Cao, Y., Zhang, F., Guo, P., Dong, S. and Li, H., 2019, Effect of wheat flour substitution with potato pulp on dough rheology, the quality of steamed bread and in vitro starch digestibility, LWT Food Sci. Technol. 111: 527-533.
[30] Sun, R., Zhang, Z., Hu, X., Xing, Q. and Zhuo, W., 2015, Effect of wheat germ flour addition on wheat flour, dough and Chinese steamed bread properties, J. Cereal Sci. 64: 153-158.
[31] Zhu, F., Sakulnak, R. and Wang, S., 2016, Effect of black tea on antioxidant, textural, and sensory properties of Chinese steamed bread, Food Chem. 194: 1217-1223.