Sensorial and nutritional properties of “Pawa” added with pigmented Rice (Oryza sativa)

Paper Details

Research Paper 07/12/2022
Views (554) Download (106)
current_issue_feature_image
publication_file

Sensorial and nutritional properties of “Pawa” added with pigmented Rice (Oryza sativa)

Macluven T. Gonzales, Ma Krischen Z. Austria, Diana O. Lim, Ju-Mark R. Pagaduan, Yvette D. Medrano, Rhea L. Trinidad
Int. J. Biosci.21( 6), 331-340, December 2022.
Certificate: IJB 2022 [Generate Certificate]

Abstract

The traditional rice delicacy pawa of Piat, Cagayan was modified by incorporating pigmented rice varieties particularly red and black rice varieties. The study aimed to determine the optimum level of substitution of pigmented rice flour in the manufacture of pawa and to determine the sensorial, nutritional and functional properties of the enriched rice-based product. Pawa samples were prepared by using 10%, 20%, 30%, 40%, and 50% of red and black rice flours. Pawa samples were evaluated by 25 panelists using quality scoring, specifically 7- point hedonic scale for the sensory attributes color, aroma, flavour, texture, and general acceptability. The following chemical composition moisture content (g/100g), protein content (g/100g), fat content (g/100g), ash content (g/100g), carbohydrate content (g/100g) and crude fiber (%) of the rice flours as well as the pawa samples were also determined. Based on the results, the general acceptability of pawa samples prepared with 10% and 20% black rice flour were significantly better than the other levels of substitution. Pawa samples with 20 to 30% red rice flour substitution, on the same way, were highly accepted by the panelists in terms of the products’ overall acceptability. Substitution of up both black rice flour and red rice flour in the preparation of pawa also provided higher nutrition.

VIEWS 117

Ahsan Ansari MU, Siddiqui DA. 2019. Packaging features and consumer buying behavior towards packaged food items. Ansari, MUA and Siddiqui, DA (2019). Packaging Features and Consumer Buying Behavior towards Packaged Food Items. Global Scientific Journal 7(3), 1050-1073.

Beltran JC, Daplin KMA, Relado-Sevilla R, Arida IA, Ante RL, Chua JD, Baltazar Valencia MSD, Moya PF. 2020. Productivity and Profitability of Aromatic Rice Production in the Philippines. International Journal of Sustainable Agricultural Research 8, 4.

Blasé MEM. 2020. Optimisation of Rice Flour Traits for the Production of Indigenous Rice Recipes. Current Research in Nutrition and Food Science Journal 8(1), 349-359.

Chaudhary RC. 2003. Speciality rices of the world: Effect of WTO and IPR on its production trend and marketing.

Chen J, Huang J, Deng S, Huang Y. 2016. Combining ozone and slurry ice to maximize shelf-life and quality of bighead croaker (Collichthys niveatus). Journal of Food Science and Technology 53(10), 3651-3660.

Choi H, Joung HW, Choi EK, Kim HS. 2022. Understanding vegetarian customers: the effects of restaurant attributes on customer satisfaction and behavioral intentions. Journal of Food service Business Research 25(3), 353-376.

Deng GF, Xu XR, Zhang Y, Li D, Gan RY, Li HB. 2013. Phenolic compound and bioactivities of pigmented rice. Critical reviews in Food Science and Nutrition 53(3), 296-306.

Han HM, Cho JH, Koh BK. 2011. Processing properties of Korean rice varieties in relation to rice noodle quality. Food Science and Biotechnology 20(5), 1277-1282.

Hu C, Zawistowski J, Ling W, Kitts DD. 2003. Black rice (Oryza sativa L. indica) pigmented fraction suppresses both reactive oxygen species and nitric oxide in chemical and biological model systems. Journal of agricultural and food chemistry 51(18), 5271-5277.

Huang YC, Lai HM. 2010. Noodle quality affected by different cereal starches. Journal of Food Engineering 97(2), 135-143.

Ibañez AG, Soriano MM, Dumlao FS, Policar DV. 2020. Prevailing Indigenous Filipino Rice-Based Food Processing Practices in Cayagan Valley Region, Philippines. The PASCHR Journal 3(1), 1-1.

Itthivadhanapong P, Sangnark A. 2016. Effects of substitution of black glutinous rice flour for wheat flour on batter and cake properties. International Food Research Journal 23(3), 1190.

Kim JD, Lee JC, Hsieh FH, Eun JB. 2001. Rice cake production using black rice and medium-grain brown rice. Food Science and Biotechnology 10(3), 315-322.

Klunklin W, Savage G. 2018. Biscuits: A substitution of wheat flour with purple rice flour. Advances in Food Science and Engineering 2(3), 81-97.

Kushwaha UKS. 2016. Black rice: Research, history and development. Springer.

Lainumngen N, Saengprakai J, Tanjor S, Phanpho W, Phodsoongnoen A. 2020. Development of high anthocyanin crispy rice bar. Suan Sunandha Sci. Technol. J 7, 34-42.

Lee JC, Kim JD, Hsieh FH, Eun JB. 2008. Production of black rice cake using ground black rice and medium‐grain brown rice. International Journal of Food Science & Technology 43(6), 1078-1082.

Ling WH, Cheng QX, Ma J, Wang T. 2001. Red and black rice decrease atherosclerotic plaque formation and increase antioxidant status in rabbits. The Journal of Nutrition 131(5), 1421-1426.

Masni Z, Wasli ME. 2019. Yield performance and nutrient uptake of red rice variety (MRM 16) at different NPK fertilizer rates. International Journal of Agronomy 2019.

Mazumdar A, Aswin GA, Bhatt D. 2022. Utilization of black rice and red rice in value added products: A review. Proteins 8, 0-3.

McWilliams M. 2005. Foods: experimental perspectives. MacMillian Publishing Company.

Meng F, Wei Y, Yang X. 2005. Iron content and bioavailability in rice. Journal of trace elements in medicine and biology 18(4), 333-338.

Meza SLR, Sinnecker P, Schmiele M, Massaretto IL, Chang YK, Marquez UML. 2019. Production of innovative gluten-free breakfast cereals based on red and black rice by extrusion processing technology. Journal of food science and technology 56(11), 4855-4866.

Murali RD, Kumar N. 2020. Black Rice: A novel ingredient in food processing. Journal of Nutrition and Food Sciences 10, 1-7.

Pengkumsri N, Chaiyasut C, Saenjum C, Sirilun S, Peerajan S, Suwannalert P, Sivamaruthi BS. 2015. Physicochemical and antioxidative properties of black, brown and red rice varieties of northern Thailand. Food Science and Technology 35, 331-338.

Rao DS, Babu PM, Swarnalatha P, Kota S, Bhadana VP, Varaprasad GS, Babu VR. 2014. Assessment of grain zinc and iron variability in rice germplasm using Energy Dispersive X-ray Fluorescence Spectrophotometer. J Rice Res 7(1), 45-52.

Rathna Priya TS, Eliazer Nelson ARL, Ravichandran K, Antony U. 2019. Nutritional and functional properties of coloured rice varieties of South India: a review. Journal of Ethnic Foods 6(1), 1-11.

Shakri AA, Kasim KF, Rukunudin IB. 2021. Chemical compositions and physical properties of selected Malaysian rice: A review. In IOP Conference Series: Earth and Environmental Science 765(1), 012024.

Shen Y, Jin L, Xiao P, Lu Y, Bao J. 2009. Total phenolics, flavonoids, antioxidant capacity in rice grain and their relations to grain color, size and weight. Journal of Cereal Science 49(1), 106-111.

Suzuki M, Kimura T, Yamagishi K, Shinmoto H, Yamaki K. 2004. Comparison of mineral contents in 8 cultivars of pigmented brown rice. Journal of the Japanese Society for Food Science and Technology (Japan).

Tananuwong K, Tewaruth W. 2010. Extraction and application of antioxidants from black glutinous rice. LWT-Food Science and Technology 43(3), 476-481.

Thomas R, Wan-Nadiah WA, Bhat R. 2013. Physiochemical properties, proximate composition, and cooking qualities of locally grown and imported rice varieties marketed in Penang, Malaysia. Int. Food Res. J. 20(3), 1345-1351

Veni BK. 2019. Nutrition profiles of different colored rice: A review. Lipids 3, 0-9.

Villarin MD, Salinasal JCA, Aller MC, Pascual PRL. 2021. Development of rice (Oryza sativa L.) puff “ampao” chips. Plant cell biotechnology and molecular biology 34-42.

Wang LQ, Liu WJ, Xu Y, He YQ, Luo LJ, Xing YZ, Zhang Q. 2007. Genetic basis of 17 traits and viscosity parameters characterizing the eating and cooking quality of rice grain. Theoretical and Applied Genetics 115(4), 463-476.

Yawadio R, Tanimori S, Morita N. 2007. Identification of phenolic compounds isolated from pigmented rices and their aldose reductase inhibitory activities. Food Chemistry 101(4), 1616-1625.