THE PREPARATION OF WATER SOAKING WITH RICEBERRY RICE AND APPLICATION FOR COCONUT MILK JELLY

  • นรินทร์ภพ ช่วยการ Program of Food and Nutrition, Faculty of Liberal Arts, Rajamangala University of Technology Srivijaya, Songkhla 90000
Keywords: Riceberry rice, coconut milk jelly, antioxidant

Abstract

The objective of this research was to study the optimum condition of Riceberry rice water extraction in coconut milk jelly. This study was selected with the 3 formulas of coconut milk jellies, which formula 1 of the coconut milk jelly had the highest scores of overall liking (p<0.05). The formula 1 of the coconut milk jelly was selected in the next step. After that, the Riceberry rice was extracted with water (2:1 w/w) by varying the extraction times (15 30 and 45 min). The results exhibited the coconut milk jelly using Riceberry rice water extract at 45 and 60 min were not significantly different (p>0.05). Therefore, the coconut milk jelly using Riceberry rice water extract at 45 min was chosen to determine the physico-chemical properties. The Lightness (L*) was decreased (p<0.05). On the other hand, the yellowness (b*) redness (a*) and gel strength trend to increase with an increasing of period time (p<0.05). Moreover, the total phenolic content and total anthocyanin content of the coconut milk jelly using Riceberry rice water extract at 45 min were 58.76 mgGAE/g and 5.87 mg/100g, respectively. The antioxidant activity (DPPH and ABTS) were measured with an IC50 values of 46.81 and 47.39 mg/mL, respectively.

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Published
2018-10-16
Section
บทความวิจัย (Research Article)