Substitution of Rice Flour by Unripe Banana Flour Improved Physical Characteristics and Increased Bioactive Compounds of Vietnamese Rice Paper
Abstract
Vietnamese rice paper (Namnueng sheet) is a rice flour based product that has high consumer demand but contains low bioactive compound and resistant starch (RS) content. Unripe banana flour (UBF) is a good source of bioactive compounds, antioxidants and RS. Therefore, this study was conducted to increase the amount of bioactive compounds, antioxidants, and resistant starches in rice paper by replacing rice flour with UBF. The effect of substitution of rice flour with URF on physical characteristics, sensory evaluation, antioxidant activity, and total phenolic compounds was investigated. The fermented rice starch from Prachinburi 2 cultivar was replaced by UBF at 0, 20, 30 and 40%. The pasting properties of mixed flour were determined using a rapid viscosity analyzer. It was found that the increasing in replacing level UBF resulted in higher viscosity and setback value than rice starch without UBF adding. For the study on change of color of rice paper, the addition of UBF resulted in decreasing of brightness (L*), but increasing in redness value (a*) and yellowness (b*). Tensile strength and stickiness of rice paper were increased as the UBF level increased. The rice paper prepared by substituting rice starch by 40% of UBF contained the highest RS content (9.58%), while the rice paper without UBF adding contained the lowest RS content (3.50%). The rice paper added with UBF had higher total phenolic content and antioxidant activity evaluated by DPPH assay than rice paper without UBF. The sensory evaluation, rice paper replacing with 30% of UBF had highest preference score (7.55-7.70). Keywords : rice paper ; rice flour ; unripe banana flour ; resistant starch ; total phenolic compoundReferences
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AOAC. 2000. Official Methods of Analysis of the Association of the Official Analytical Chemists. Association of Official Analytical Chemists, Arlington.
Aquino, C. F., Salomao, L. C. C., Ribeiro, S. M. R., Siqueira, D. L. D. & Cecon, P. R. (2016). Carbohydrates, phenolic compounds and antioxidant activity in pulp and peel of 15 banana cultivars. Revista Brasileira de Fruticultura, 38(4), 1-11.
Belitz, H. D. & Grosch, W. (1999). Food Chemistry. Springer-Verlag Berlin Heidelberg, New York.
Bennett, R. N., Shiga, T. M., Hassinotto, N. M. A., Rosa, E. A. S., Lajolo, F. M. & Cordenunsi, B. R. (2010). Phenolics and antioxidant properties of fruit pulp and cell wall fractions of postharvest banana (Musa acuminate Juss.) cultivars. Journal of Agricultural and Food Chemistry. 58: 7991-8003.
Chayapham, O., Puttanlek, C., Uttapap, D. & Rungsardthong, V. (2008). Improvement of rice paper quality by mixing rice flour with canna starch. KMUTT Research and Development Journal, 31(2), 245-260.
Chen, J. J., Lu. S. & Lii, C. Y. (1999). Effect of milling on the physicochemical characteristics of waxy rice in Taiwan. Cereal Chemistry, 76, 796-799.
Detchewa, P., Thongngam, M. & Naivikul, O. (2012). Physicochemical and thermal properties of non-waxy rice flour as affected by waxy rice flour and its influence on textural and cooking properties of rice spaghetti. IPCBEE. 39. 235-239.
Ho, L., Aziz, N., A. A. & Azahari, B. (2013). Physico-chemical characteristics and sensory evaluation of wheat bread partially substituted with banana (Musa acuminate X balbisiana ca. Awak) pseudo- stem flour. Food Chemistry, 139, 532-539.
Hoover, R., Sailaja, Y. & Sosulski, F. W. (1996). Characterization of starches from wild and long-grain brown rice . Food Research International. 29 (2): 99-107.
Kabari, K., Barine, D.& Nnendah, E. (2020). The effect of chemical treatments on the browning prevention of plantain (Musa papadisiaca) products. Journal of Food Stability. 3(2): 12-8.
Li, Q., Obadi, M., Qi, Yajing, Liu, S., Jiang, Y., Zhang, Q., Sun, J., Jian, S. & Xu, B. (2020). Softness, elasticity, and smoothness characteristics of cooked udon noodles based on texture analysis. Journal of Texture Studies, 51, 444-452.
Li, Z., Guo, L., Lin, L., He, W., Zhang, L., & Wei, C. (2018). Comparison of physicochemical properties of starches from flesh and peel of green banana fruit. Molecules. 23: 1-15.
Likitcholatarn, J., Ritthiruangdej, P., Rumpagaporn, P., Lumdubwong, N. & Ratanasumawong, S. (2018). Effect of mixed high amylose rice flour on pasting properties and texture of rice noodles. Journal of Food Science and Agriculture Technology, 4 (Special Issue), 53-58.
Liu, Y-F. Chaiwanishsiri, & Laohasongkram. (2012). Effect of broken rice noodle flour, tapioca starch and cross-linked tapioca starch on quality of composite rice noodle. In 38th Congress on Science and Technology of Thailand. (pp. 1-7). The Empress Convention Hall, ChiangMai, Thailand.
Menezes, E. W., Tadini, C. C., Tribess, T. B., Zuleta, A., Binaghi, J., Pak, N., Vera, G., Dan, M. C. T., Bertolini, A. C., Cordenusi, B. R., & Lajolo, F. M. (2011). Chemical composition and nutritional value of unripe banana flour (Musa acuminate, var. Nanicao). Plant Foods for Human Nutrition. 66: 231-237.
Moongngarm, A., Tiboonbun, W., Sapong, M., Sriwong, P, Phiewtong, L., Prakitrum, R. & Huychan, N. (2014). Resistant starch and bioactive contents of unripe banana flour as influenced by harvesting periods and its application. American Journal of Agricultural and Biological Science, 9(3), 457- 465.
Nakayoshi, Y., Nakamura, S., Kameo, Y., Shiiba, D., Katusragi, Y. & Ohtsubo, K. (2015). Measurement of resistant starch content in cooked rice and analysis of gelatinization and retrogradation characteristics. Bioscience, Biotechnology, and Biochemistry, 79(11), 1860-1866.
Phattra, P. & Maweang, M. (2015). Effects of natural fermentation on the rice slurry properties related to
rice paper production. Journal of Food Science and Agricultural Technology, 1(1), 22-25.
Phothiset, S. & Chareoenrein (2007). Morphology and physicochemical changes in rice flour during rice paper production. Food Research International, 40, 266-272.
Thai Community Product Standard (2005). Dried rice noodles. Retrieved January 8, 2021, from
http://tcps.tisi.go.th/pub/tcps730_48.pdf
Rungrusmee S., Shrestha, S., Sadiq, M. B. & Anal, A. K. (2020). Influence of resistant starch, xanthan gum, inulin and defatted rice bran on the physicochemical, functional and sensory properties of low glycemic gluten-free noodles. LWT-Food Science and Technology, 126, 1-9.
Suyalek, S., Jaturonglumlet, S. Amornlerdpison, D., Narkprasom, N. & Narkprasom, K. (2020). Encapsulation of crude extracts from Banana (Musa X paradisca) flowers by spray drying. Burapha Science Journal, 25(2), 448-463.
Thao, N. T. T. & Niwat, C. (2018). Effect of geminated colored rice on bioactive compounds and quality of fresh geminated colored rice noodle. KMUTNB International Journal of Applied Science and Technology, 11, 27-37.
Tiboonbun, W., Sungsir-in, M. and Moongngarm, A. (2011). Effect of replacement of unripe banana flour for rice flour on physical properties and resistant starch content of rice noodle. World Academy of Science, Engineering and Technology International Journal of Nutrition and Food Technology, 5(9), 558-561.
Vatanasuchart, N., Niyomwit, B., & Wongkrajang,K. (2009). Resistant starch content and the in vitro starch digestibility of Thai starchy foods. Kasetsart Journal (Natural Science). 43:178-186.
Yadav, R. B., Kumar, N., & Yadav, B. S. (2016). Characterization of banana, potato, and rice starch blends
AOAC. 2000. Official Methods of Analysis of the Association of the Official Analytical Chemists. Association of Official Analytical Chemists, Arlington.
Aquino, C. F., Salomao, L. C. C., Ribeiro, S. M. R., Siqueira, D. L. D. & Cecon, P. R. (2016). Carbohydrates, phenolic compounds and antioxidant activity in pulp and peel of 15 banana cultivars. Revista Brasileira de Fruticultura, 38(4), 1-11.
Belitz, H. D. & Grosch, W. (1999). Food Chemistry. Springer-Verlag Berlin Heidelberg, New York.
Bennett, R. N., Shiga, T. M., Hassinotto, N. M. A., Rosa, E. A. S., Lajolo, F. M. & Cordenunsi, B. R. (2010). Phenolics and antioxidant properties of fruit pulp and cell wall fractions of postharvest banana (Musa acuminate Juss.) cultivars. Journal of Agricultural and Food Chemistry. 58: 7991-8003.
Chayapham, O., Puttanlek, C., Uttapap, D. & Rungsardthong, V. (2008). Improvement of rice paper quality by mixing rice flour with canna starch. KMUTT Research and Development Journal, 31(2), 245-260.
Chen, J. J., Lu. S. & Lii, C. Y. (1999). Effect of milling on the physicochemical characteristics of waxy rice in Taiwan. Cereal Chemistry, 76, 796-799.
Detchewa, P., Thongngam, M. & Naivikul, O. (2012). Physicochemical and thermal properties of non-waxy rice flour as affected by waxy rice flour and its influence on textural and cooking properties of rice spaghetti. IPCBEE. 39. 235-239.
Ho, L., Aziz, N., A. A. & Azahari, B. (2013). Physico-chemical characteristics and sensory evaluation of wheat bread partially substituted with banana (Musa acuminate X balbisiana ca. Awak) pseudo- stem flour. Food Chemistry, 139, 532-539.
Hoover, R., Sailaja, Y. & Sosulski, F. W. (1996). Characterization of starches from wild and long-grain brown rice . Food Research International. 29 (2): 99-107.
Kabari, K., Barine, D.& Nnendah, E. (2020). The effect of chemical treatments on the browning prevention of plantain (Musa papadisiaca) products. Journal of Food Stability. 3(2): 12-8.
Li, Q., Obadi, M., Qi, Yajing, Liu, S., Jiang, Y., Zhang, Q., Sun, J., Jian, S. & Xu, B. (2020). Softness, elasticity, and smoothness characteristics of cooked udon noodles based on texture analysis. Journal of Texture Studies, 51, 444-452.
Li, Z., Guo, L., Lin, L., He, W., Zhang, L., & Wei, C. (2018). Comparison of physicochemical properties of starches from flesh and peel of green banana fruit. Molecules. 23: 1-15.
Likitcholatarn, J., Ritthiruangdej, P., Rumpagaporn, P., Lumdubwong, N. & Ratanasumawong, S. (2018). Effect of mixed high amylose rice flour on pasting properties and texture of rice noodles. Journal of Food Science and Agriculture Technology, 4 (Special Issue), 53-58.
Liu, Y-F. Chaiwanishsiri, & Laohasongkram. (2012). Effect of broken rice noodle flour, tapioca starch and cross-linked tapioca starch on quality of composite rice noodle. In 38th Congress on Science and Technology of Thailand. (pp. 1-7). The Empress Convention Hall, ChiangMai, Thailand.
Menezes, E. W., Tadini, C. C., Tribess, T. B., Zuleta, A., Binaghi, J., Pak, N., Vera, G., Dan, M. C. T., Bertolini, A. C., Cordenusi, B. R., & Lajolo, F. M. (2011). Chemical composition and nutritional value of unripe banana flour (Musa acuminate, var. Nanicao). Plant Foods for Human Nutrition. 66: 231-237.
Moongngarm, A., Tiboonbun, W., Sapong, M., Sriwong, P, Phiewtong, L., Prakitrum, R. & Huychan, N. (2014). Resistant starch and bioactive contents of unripe banana flour as influenced by harvesting periods and its application. American Journal of Agricultural and Biological Science, 9(3), 457- 465.
Nakayoshi, Y., Nakamura, S., Kameo, Y., Shiiba, D., Katusragi, Y. & Ohtsubo, K. (2015). Measurement of resistant starch content in cooked rice and analysis of gelatinization and retrogradation characteristics. Bioscience, Biotechnology, and Biochemistry, 79(11), 1860-1866.
Phattra, P. & Maweang, M. (2015). Effects of natural fermentation on the rice slurry properties related to
rice paper production. Journal of Food Science and Agricultural Technology, 1(1), 22-25.
Phothiset, S. & Chareoenrein (2007). Morphology and physicochemical changes in rice flour during rice paper production. Food Research International, 40, 266-272.
Thai Community Product Standard (2005). Dried rice noodles. Retrieved January 8, 2021, from
http://tcps.tisi.go.th/pub/tcps730_48.pdf
Rungrusmee S., Shrestha, S., Sadiq, M. B. & Anal, A. K. (2020). Influence of resistant starch, xanthan gum, inulin and defatted rice bran on the physicochemical, functional and sensory properties of low glycemic gluten-free noodles. LWT-Food Science and Technology, 126, 1-9.
Suyalek, S., Jaturonglumlet, S. Amornlerdpison, D., Narkprasom, N. & Narkprasom, K. (2020). Encapsulation of crude extracts from Banana (Musa X paradisca) flowers by spray drying. Burapha Science Journal, 25(2), 448-463.
Thao, N. T. T. & Niwat, C. (2018). Effect of geminated colored rice on bioactive compounds and quality of fresh geminated colored rice noodle. KMUTNB International Journal of Applied Science and Technology, 11, 27-37.
Tiboonbun, W., Sungsir-in, M. and Moongngarm, A. (2011). Effect of replacement of unripe banana flour for rice flour on physical properties and resistant starch content of rice noodle. World Academy of Science, Engineering and Technology International Journal of Nutrition and Food Technology, 5(9), 558-561.
Vatanasuchart, N., Niyomwit, B., & Wongkrajang,K. (2009). Resistant starch content and the in vitro starch digestibility of Thai starchy foods. Kasetsart Journal (Natural Science). 43:178-186.
Yadav, R. B., Kumar, N., & Yadav, B. S. (2016). Characterization of banana, potato, and rice starch blends
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2021-05-05
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