The Study on the Effect of Ingredients on Quality of Jelly Product from Germinated Brown Rice Powder by Using Respond Surface Method
Abstract
The study on the effect of ingredients for developing jelly product from germinated brown rice powder (GBRP) by using respond surface method. The result showed that the GBRP was 69.07 % of yield, bright-lightness color contained L*, a* and b* value were 94.80, -0.14 and 1.57. It was 5.70 % of moisture content and 0.25 of water activity. Water absorption index and water solubility index of the GBRP were 0.80 and 57.02%. Influence of ingredients between the GBRP, gelatin and water content were found that increasing of GBRP and water contents were affected on color brightness of product. The gelatin was important factor on hardness, chewiness and springiness. The color and texture were affected on sensory evaluation. Consumers seemed to increase their liking score of product brightness and sensory attributes (flavor, texture and overall liking) when increasing water content. The optimal formulation of jelly product from GBRP to consumer acceptance should consisted of 10-12.5% of GBRP, 5-5.83% of and 82.5-85.0% of water. Keyword: germinated brown rice, germinated brown rice powder, jelly product, response surface methodReferences
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Wulff, G., Avenaki, G & Guzmann, M. S. P. (2005). Molecular encapsulation of flavors as helical inclusion complexes of amylose. Journal of Cereal Science, 41, 239-249.
Zhuang, H., An, H., Chen, H., Xie, Z., Zhao, J., Xu, X. & Jin, Z., (2010). Effect of extrusion parameters on physicochemicalproperties of hybrid Indica rice (type 9718) extrudates. Journal of Food Process and Preservation, 34, 1080-1102
AOAC (2000). Official Method of Analysis of AOAC International. 18th ed., The Association of official Analytical Chemists, Arlington, Virginia.
Bryant, R. J., Kadan, R. S., Chamapagne, E. T., Vinyard, B. T. & Boykin, D. (2001). Functional and digestive
characteristics of extruded rice flour. Cereal Chemistry, 78(2), 131–137.
Bureau of Rice Research and Development (BRRD). (2009). Germinated brown rice milk. Retrieved February, 10, 2015, from http://www.oknation.net/blog/print.php?id=381281.
Chug, H. J, Jang, S. H, Cho, H. Y & Lim, S. T. (2009) Effect of steeping and anaerobic treatment on GABA content in germinated waxy hull less barley. Journal of Food Science and Technology, 49,
1712-1716.
Guo, L., Colby, R. H., Lusignan , C. P. & Whitesides T. H. (2003). Kinetics of Triple Helix Formation in Semidilute Gelatin Solutions. Macromolecules, 36 (26), 9999–10008.
Komatsuzaki, N., Tsukahara, K., Toyoshima, H., Suzuki, T., Shimizu, N. & Kimura, T. (2007). Effect of soaking and gaseous treatment on GABA content in geminated brown rice. Journal of Food Engineering,78, 556-560.
Lee.E. H, Yeom, H. J, Ha, M. S & Bae, D. H. (2010). Development of banana peel jelly and its antioxidant and textural properties. Food Science and Biotechnology, 19 (2), 449–455.
Lopes, L. C. M., Batista, K. A., Fernandes, K. F., & Santiago, R. A. C. (2012). Functional, biochemical and pasting properties of extruded bean (Phaseolus vulgaris) cotyledons. International Journal of Food Science & Technology, 47(9), 1859-1865.
Oupadissakoon, S. (1994). Statistic and Experimental Design volume 2. Bangkok Thailand.
Papageorgiou, M., Kasapis, S & Richardson R. K. (1994). Steric exclusion phenomena in gellan/gelatin systems I. Physical properties of single and binary gels. Food Hydrocolloids, 8(2), 97-112.
Thai Industrial Standards Institute. (2004). Soft Jelly (TCPS Number 519/2004).
Wulff, G., Avenaki, G & Guzmann, M. S. P. (2005). Molecular encapsulation of flavors as helical inclusion complexes of amylose. Journal of Cereal Science, 41, 239-249.
Zhuang, H., An, H., Chen, H., Xie, Z., Zhao, J., Xu, X. & Jin, Z., (2010). Effect of extrusion parameters on physicochemicalproperties of hybrid Indica rice (type 9718) extrudates. Journal of Food Process and Preservation, 34, 1080-1102
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2017-03-03
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