Publication: Nutritional composition and textural properties of ready-to-eat compact rice developed from selected brown rice available in Malaysia
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Date
2018-06
Authors
Hairudin, Noor Sy Afinaz
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Abstract
Rice is a staple food for nearly two-thirds of world population. However, brown rice is less preferred compared to white rice due to its sensory and textural attributes, in addition to lack of availability. Therefore, this study is one of the alternative to increase the availability of wholegrain sources in different form of meal, such as compact rice with nice palatability and match well with any side dish, while contributing beneficial nutrients compared to white rice. Compact brown rice able to be produced from three different varieties of brown rice. When compared compact brown rice to compact white rice, compact brown rice contributes to higher protein ranged between 7.00 - 8.63%, higher fat in form of unsaturated fats (1.98 - 2. 69%), higher minerals (0.63 - 0.84%) and has low carbohydrate ( 10.44 - I 0.83%) meanwhile compact brown rice only contribute 1.55 - 1.56%, 0.33 - 0.34%, 0.28 - 0.38% and 17.56 - 17.93% of protein, fat, total ash and carbohydrate percentages respectively. However, due to practical error and cooking method, compact brown rice has lower total dietary fibre content which is ranged between 7.10 - 9.46 g/l00g while compact white rice contributes between 7.43 - 11 .30 g/l00g. Texture profile analyses and sensory evaluation are also conducted to assess palatability level of compact brown rice. Compact brown rice from three different rice varieties are not able to fonn a uniformly structured compact rice due to its property of less stickiness which cause less ability to stick with other grains therefore lead to unsolid structure. Among the brown rice varieties, long grain brown rice has the nearest hardness, adhesiveness, cohesiveness and gumminess compared to commercial compact rice with the values of 418.60g VS 687.34g, -153.31 VS -162.85, l.94 VS 2.20 and 812.55kg VS 1513.27kg respectively. Based on sensory attributes, when compared to commercial compact rice, specialty brown rice shows insignificant difference in term of aroma, texture, taste and appearance attributes. Even though long grain brown rice is more similar to commercial compact rice in term of textural properties, specialty brown rice is more preferred as it might be influenced by its palatability and appearance. Hence, specialty variety is the most suitable brown rice for development of compact rice, as it also well-accepted when served with popular side dishes such as serunding, /ontong and rendang. Further study is needed which centred on different treatment of cooking method while preserving beneficial nutrients and has nice palatability.