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Effect of Soaking Condition on Total Anthocyanin Content and Physical Properties of Brown Rice Cv

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Effect of Soaking Condition on Total Anthocyanin Content and Physical Properties of Brown Rice Cv The 16th FOOD INNOVATION ASIA CONFERENCE 2014 12 -13 June 2014, BITEC Bangna, Bangkok, Thailand Effect of Soaking Condition on Total Anthocyanin Content and Physical Properties of Brown Rice cv. Riceberry Cooked by Microwave Oven 1Piyaporn Suriya*, 2 Poonpat Poonnoy, 3Thanes Keokamnerd 1Graduate student, Food-Science and Technology Program, Faculty of Engineering and Agro-Industry, Maejo University, Chiang Mai, Thailand. 2Assist. Prof. Dr., Food Engineering Program, Faculty of Engineering and Agro-Industry, Maejo University, Chiang Mai, Thailand. 3Lecturer Dr., Food-Science and Technology Program, Faculty of Engineering and Agro-Industry, Maejo University, Chiang Mai,Thailand. * Corresponding author: [email protected] Abstract Brown rice cv. riceberry is dark purple rice contain considerably more anthocyanins than unpigmented rice in the aleurone layer of its grain. This study aimed to optimize soaking conditions of the brown rice cv. riceberry for cooking by microwave oven. Box-Behnken design (BBD) and response surface methodology (RSM) were applied to optimize soaking condition. With the different temperature of soaking water at 20, 35 and 50 oC in 20 min under 800 W microwave power. The Samples were analyzed total anthocyanin content, moisture content, hardness, swelling ratio and color (L* a* b*). The RSM indicated that the optimal soaking conditions of the brown rice cv. riceberry were as followed; a ratio of rice:water was 1:4.52 g/ml; soaking time was 49.88 min, soaking temperature was 29.46 oC, and the remaining of total anthocyanin content was 149.73 mg/100 g dry weight. The remaining of the total anthocyanin content was lower than that obtained from the untreated brown rice cv. riceberry by 47.66% and lower than that obtained from brown rice cv. riceberry cooking with rice cooker by 3.26%. Physical properties of rice cooked by microwave oven showed no difference from rice cooked by a rice cooker. This research implied the microwave oven could be used for cooking small quantity of rice to be consumed by the individual or a small group of people. Keywords: Brown Rice cv. Riceberry, Total anthocyanin content, Microwave cooking Introductionคลังความรู้ดิจิทัล มหาวิทยาลัยเกษตรศาสตร์ Rice is a staple food and an economic crop of Thailand.หมดอายุวันที่ It is not 28-10-2564only white rice but also many special rice cultivars that contain color pigments, such as black glutinous rice (black rice), Hom Nil rice (purple rice) and Sung Yod rice (red color) (Yossaporn and others 2013). Riceberry, a black purple rice variety (Oryza Sativa L.), is a new breeding line developed by the Rice Research Center, Kasetsart University, Kamphaeng Saen, Nakhon Pathom, Thailand (Leardkamolkarn and others 2011). Riceberry is a dark purple rice contains considerably more anthocyanins than unpigmented rice in the aleurone layer of its grain. This rice cultivars possess potential capacity in 10 The 16th FOOD INNOVATION ASIA CONFERENCE 2014 12 -13 June 2014, BITEC Bangna, Bangkok, Thailand reducing LDL-cholesterol oxidation, other possible mechanisms involved in their ability to reduce the risk of heart diseases may include reduction of pro-inflammatory mediator synthesis, suppressing cyclooxygenase activity, and down-regulation of nitric oxide production (Kris-Etherton and others 2002). Microwave heating is gaining popularity over conventional heating owing to its inherent advantage of rapidity and convenience. It provides consistent better nutrition than any other method of cooking and reheating. Microwave oven is also used to cook rice. Cooking food with microwave oven might not convenient for mass cooking but it is convenience for cooking food in a small quantity, especially in the households (Decareau and Peterson 1986). Box-Behnken design (BBD) and response surface methodology (RSM) were used to optimize soaking condition of the brown rice cv. riceberry for cooking by microwave oven and compared the remaining anthocyanin content and physical properties of rice cooked in the rice cooker. Materials and methods Sample preparation Riceberry rice collecting from local farmers in Thailand was washed with tap water for elimination of debris. Soaking conditions were studied according to a ratio of rice:water, soaking time and soaking temperature. The variables were ratio of rice:water at 1:4, 1:5 and 1:6, soaking time at 0, 30 and 60 min and soaking temperature at 20, 35 and 50 oC. All samples used microwave (Panasonic, NN-S235 WF) power of 800 W and the heating time was 20 min. Samples were analyzed for obtaining moisture content, hardness, swelling ratio, color (L* a* b*) and total anthocyanin content. Analyticalคลังความรู้ดิจิทัล methods มหาวิทยาลัยเกษตรศาสตร์ Moisture content was measured by using a moisture หมดอายุวันที่balance (Sartorius, 28-10-2564 MA30, U.S.A) (Jeya and others 2009). Hunter color meter readings (JUKI, 801, TOKYO, JAPAN) and hardness were determined as described by Lyon and others (2000). Swelling ratio were determined as described by Butt and others (2008). 11 The 16th FOOD INNOVATION ASIA CONFERENCE 2014 12 -13 June 2014, BITEC Bangna, Bangkok, Thailand Extraction of anthocyanins Selected samples were extracted at room temperature with 10 ml of 0.1 M HCl / methanol (85:15, (v/v)) for 30 min on a magnetic stirrer and then separated by centrifugation and the supernatants were collected and kept in dark and cold (+4 oC). The residues were twice re-extracted under the same conditions, and supernatants of all three extraction were combined. Supernatants were separated via centrifugation at 2500 g for 10 min. The solvent was removed at 40 oC using a rotary evaporator and the resulting anthocyanins concentrates were determined by a spectrophotometric method. (Hatch, DR/2000, U.S.A). Determination of total anthocyanin content Determination of the total amount of anthocyanins (TAC) was done using the reported spectrophotometric method (Abdel-Aal and Hucl 1999). Anthocyanins were extracted with acidified methanol (methanol and 1M HCL, 85:15, v/v) with a solvent to sample ratio of 1:10. Absorbance was measured after centrifugation at 525 nm against a reagent blank. Experimental design and data analysis The main and interaction effects of the factors: ratio of rice: water (X1), soaking time (X2) and soaking temperature (X3) on the remaining of anthocyanin content (Y) were evaluated. The range and levels of the variables were given in Table 1, and the experimental designs with the observed responses and predicted values for the remaining of anthocyanin content were presented in Table 2. A second-order polynomial quadratic equation was fitted to evaluate the effect of each independent variable to the response. Table 1คลังความรู้ดิจิทัล Independent มหาวิทยาลัยเกษตรศาสตร์ variable used in the BBD and actual factor levels corresponding to coded factor levels. Independent variable Code Uncodeหมดอายุวันที่ Actual factor 28-10-2564 level at coded factor levels -1 0 +1 ratio of rice :water (g/ml) X1 X1 1:4 1:5 1:6 soaking time (min) X2 X2 0 30 60 o soaking temperature ( C) X3 X3 20 35 50 12 The 16th FOOD INNOVATION ASIA CONFERENCE 2014 12 -13 June 2014, BITEC Bangna, Bangkok, Thailand Table 2 BBD with the observed and predicted values for the remaining of anthocyanin content Run Coded variable level the remaining of anthocyanin content (mg/100 g dry weight) X1 X2 X3 Observed Predicted 1 1.000 1.000 -1.000 101.49 98.43 2 1.000 1.000 1.000 94.51 91.20 3 1.000 -1.000 1.000 88.82 89.33 4 1.000 -1.000 -1.000 93.48 92.10 5 1.000 0.000 0.000 97.25 104.49 6 -1.000 -1.000 1.000 106.73 106.59 7 -1.000 0.000 0.000 104.88 110.44 8 -1.000 1.000 1.000 112.57 110.75 9 -1.000 1.000 -1.000 96.77 93.06 10 -1.000 -1.000 -1.000 84.32 84.43 11 0.000 0.000 -1.000 127.58 135.62 12 0.000 1.000 0.000 129.49 141.38 13 0.000 0.000 1.000 138.31 143.08 14 0.000 -1.000 0.000 135.22 136.13 15 0.000 0.000 0.000 148.39 144.92 16 0.000 0.000 0.000 148.39 144.92 17 0.000 0.000 0.000 149.73 144.92 3 3 3 3 2 푌 = 훽0 + 훽푖 푋푖 + 훽푖푖 푋푖 + 훽푖푗 푋푖 푋푗 (1) 푖=1 푖=1 푖=1 푗 =푖+1 where xi, xj are the input variables, which influence the response variable , Y, β0 is the th intercept, βi is the ith linear coefficient, βii is the quadratic coefficient and βij is the ij interaction coefficient. The statistical software package Design-Expert (Version 7.0.0, Stat-Ease Inc., Silicon คลังความรู้ดิจิทัล มหาวิทยาลัยเกษตรศาสตร์ Valley, CA, USA) was used for the regression analysis of the experimental data and the response surface plots. Analysis of variance (ANOVA) was used to estimateหมดอายุวันที่ the statistical 28-10-2564 parameters. Results and Discussions Preliminary one-factorial experiments had identified the ranges for the three main factors. These ranges were 1:4–1:6 g/ml, 0–60 min and 20–50 oC for ratio of rice:water, soaking time and soaking temperature, respectively. Optimization of the pretreatment conditions was achieved by 13 The 16th FOOD INNOVATION ASIA CONFERENCE 2014 12 -13 June 2014, BITEC Bangna, Bangkok, Thailand employing BBD and the polynomial equation describing samples of the remaining of anthocyanin content as a simultaneous function of ratio of rice:water (X1), soaking time (X2) and soaking temperature (X3), is shown in Eq. (2) 2 2 2 Y=144.92-2.97X1+2.63X2+3.73X3-0.57X1X2-6.23X1X3-1.12X2X3-37.45X1 -6.16X2 -5.57X3 (2) The statistical significance of the model equation was evaluated by the F-test for analysis of variance (ANOVA) in Table 3, which shows that the regression was statistically significant.
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