CHANGES IN ANTIOXIDANT AND PHYSICOCHEMICAL PROPERTIES OF INDONESIAN BLACK RICE FLOUR (VAR. BANJARNEGARA AND BANTUL) DURING NO-DIE EXTRUSION COOKING
Article Sidebar
Published
31 December 2018
Keywords:
-
anthocyanin, antioxidant properties, black rice, extrusion cooking, physicochemical properties
Abstract
This research aimed to evaluate the effect of extrusion cooking conditions (barrel temperature and feed moisture content) on the changes in the physicochemical properties and antioxidant activity of the Indonesian black rice flour (var. Banjarnegara and Bantul). The rice flours were extruded using a no-die twin screw extruder at various barrel temperatures (110 and 140°C) and moisture content of 15, 20, 25% (wb). The total phenolic content (TPC), total anthocyanin content (TAC), and antioxidant activity generally decreased by 29, 46, and 19%, respectively. During extrusion cooking, the higher moisture content re-sulted in a higher retention of anthocyanins hence increased the antioxidant activity as measured by DPPH assay. Increasing temperature produced less retention of both anthocyanins and phenolics, hence lowering the antioxidant activity. The water absorption of the products also increased as the moisture content and barrel temperature increased, while the water solubility of the products became lower as the moisture content increased. Following a no-die extrusion cooking, both varieties of the black rice experienced changes with regard to the physicochemical properties and antioxidant activity. Due to the high antioxidant activity (DPPH value of 510.4 mg Trolox equiv/100 g) and FRAP value of 2340.9 mg Trolox equiv/100 g), the black rice var. Banjarnegara is recommended for further development. No-die extrusion cooking conditions at 110°C and moisture content of more than 25% is selected to achieve fully gelatinized flour with high antioxidant activity.
References
Altan A, McCarthy KL, Maskan M. 2009. Effect of extrusion process on antioxidant activity, total phenolics and β-glucan content of extrudates developed from barley-fruit and vegetable by-products. Int J Food Sci Technol 44: 1263-1271. DOI: 10.1111/j.1365-2621.2009.01956.x.
[AOAC] Association of Official Analytical Chemists. 2012. Official methods of analysis. 15th ed. AOAC International, Washington DC, USA.
Birla DS, Malik K, Sainger M, Chaudhary D, Jaiwal R, Jaiwal PK. 2017. Progress and challenges in improving the nutritional quality of rice (Oryza sativa L.). Crit Rev Food Sci Nutr 57: 2455-2481. DOI: 10.1080/10408398.2015.1084992.
Bobo-García G, Davidov-Pardo G, Arroqui C, Vírseda P, Marín-Arroyo MR, Navarro M. 2014. Intra-laboratory validation of microplate me-thods for total phenolic content and antioxidant activity on polyphenolic extracts, and compari-son with conventional spectrophotometric me-thods. J Sci Food Agr 95: 204-209. DOI: 10.10 02/jsfa.6706.
Brennan C, Brennan M, Derbyshire E, Tiwari BK. 2011. Effects of extrusion on the polyphenols, vitamins, and antioxidant activity of foods. Trends Food Sci Tech 22: 570-575. DOI: 10.10 16/j.tifs.2011.05.007.
Budiman, Arisoesilaningsih E, Wibowo RBE. 2012. Growth adaptation of two Indonesian black rice origin NTT cultivating in organic paddy field, Malang-East Java. J Trop Life Sci 2: 77-80. DOI: 10.11594/jtls.02.03.04.
Goufo P, Trindade H. 2014. Rice antioxidants: phe-nolic acids, flavonoids, anthocyanins, proantho-cyanidins, tocopherols, tocotrienols, -oryzanol, and phytic acid. Food Sci Nutr 2: 75-104. DOI: 10.1002/fsn3.86.
Handayani AP, Ramakrishnan Y, Karim R, Muhammad K. 2014. Antioxidant Properties, degradation kinetics and storage stability of drinks prepared from the cooking water of pig-mented rice. Adv J Food Sci Technol 6: 668-679. DOI: 10.19026/ajfst.6.92.
Hartati S. 2013. Pengaruh pengolahan terhadap kandungan poliphenol dan antosianin beras wu-lung yang berpotensi sebagai makanan diet penderita diabetes mellitus. J Pangan Gizi 4: 57-67.
Hiemori M, Koh E, Mitchell AE. 2009. Influence of cooking on anthocyanins in black rice (Oryza sativa L. japonica var. SBR). J Agr Food Chem 57: 1908-1914. DOI: 10.1021/jf803153z.
Hirth M, Leiter A, Beck SM, Schuchmann HP. 2014. Effect of extrusion cooking process parameters on the retention of bilberry anthocyanins in starch based food. J Food Eng 125: 139-146. DOI: 10.1016/j.jfoodeng.2013.10.034.
Hui C, Bin Y, Xiaoping Y, Long Y, Chunye C, Mantian M, Ling W. 2010. Anticancer activities of an anthocyanin-rich extract from black rice against breast cancer cells in vitro and in vivo. Nutr Cancer 62: 1128-1136. DOI: 10.1080/0163 5581.2010.494821.
Ito T, Nakajima M, Isobe S. 2015. Effect of extru-sion-cooking variables on the properties of cornstarch with soybean oil. Food Sci Technol Res 21: 359-364. DOI: 10.3136/fstr.21.359.
Kristamtini, Taryono, Basunanda P, Murti RH. 2014. Keragaman genetik dan korelasi parameter warna beras dan kandungan antosianin total sebelas kultivar padi beras hitam lokal. Ilmu Pertanian 17: 90-103.
Lee SG, Vance TM, Nam TG, Kim DO, Koo SI, Chun OK. 2016. Evaluation of pH differential and HPLC methods expressed as cyanidin-3-glucoside equivalent for measuring the total an-thocyanin content of berries. J Food Meas Cha-ract 10: 562-568. DOI: 10.1007/s11694-016-93 37-9.
Mesquita CDB, Leonel M, Mischan MM. 2013. Effects of processing on physical properties of extruded snacks with blends of sour cassava starch and flaxseed flour. Food Sci Tech 33: 404-410. DOI: 10.1590/S0101-2061201300500 0073.
Min S, Ryu S, Kim D. 2010. Anti-inflammatory effects of black rice, cyanidin-3-O-β-D-glyco-side, and its metabolites, cyanidin and protoca-techuic acid. Int Immunopharmacol 10: 959-966. DOI: 10.1016/j.intimp.2010.05.009.
Oikonomou NA, Krokida MK. 2011. Literature data compilation of WAI and WSI of extrudate food products. Int J Food Prop 14: 199-240. DOI: 10.1080/10942910903160422.
Patras A, Brunton NP, O'Donnel C, Tiwari BK. 2010. Effect of thermal processing on anthocyanin stability in foods; mechanisms and kinetics of degradation. Trends Food Sci Tech 21: 3-11. DOI: 10.1016/j.tifs.2009.07.004.
Pratiwi R, Purwestri YA. 2017. Black rice as a functional food in Indonesia. Funct Foods Health Dis 7: 182-194.
Reddy CK, Kimi L, Haripriya S. 2016. Variety difference in molecular structure, functional pro-perties, phytochemical content and antioxidant capacity of pigmented rice. J Food Meas Cha-ract 10: 605-613. DOI: 10.1007/s11694-106-93 44-x.
Sarawong C, Schoenlechner R, Sekiguchi K, Berghofer E, Ng PKW. 2014. Effect of extrusion cooking on the physicochemical properties, re-sistant starch, phenolic content and antioxidant capacities of green banana flour. Food Chem 143: 33-39. DOI: 10.1016/j.foodchem.2013.07. 081.
Seth D, Badwaik LS, Ganapathy V. 2015. Effect of feed composition, moisture content and extru-sion temperature on extrudate characteristics of yam-corn-rice based snack food. J Foof Sci Tech 52: 1830-1838. DOI: 10.1007/s13197-01 3-1181-x.
Sharma P, Gujral HS, Singh B. 2012. Antioxidant ac-tivity of barley as affected by extrusion cooking. Food Chem 131: 1406-1413. DOI: 10.1016/j. foodchem.2011.10.009.
Sobukola OP, Babajide JM, Ogunsade O. 2013. Effect of brewers spent grain addition and ex-trusion parameters on some properties of ex-truded yam starch-based pasta. J Food Pro-cess Pres 37: 734-743. DOI: 10.1111/j.1745-4549.2012.00711.x.
Sompong R, Siebenhandl-Ehn S, Berghofer E, Schoenlechner R. 2011. Extrusion cooking pro-perties of white and coloured rice varieties with different amylose content. Starch-Stärke 63: 55-63. DOI: 10.1002/star.201000086.
Stojceska V, Ainsworth P, Plunkett A, İbanoğlu Ş. 2009. The effect of extrusion cooking using dif-ferent water feed rates on the quality of ready-to-eat snacks made from food by-products. Food Chem 114: 226-232. DOI: 10.1016/j.food chem.2008.09.043.
Tang Y, Cai W, Xu B. 2015. From rice bag to table: Fate of phenolic chemical compositions and antioxidant activities in waxy and non-waxy black rice during home cooking. Food Chem 191: 81-90. DOI: 10.1016/j.foodchem.2015.02. 001.
Ti H, Zhang R, Zhang M, Wei Z, Chi J, Deng Y, Zhang Y. 2015. Effect of extrusion on phytoche-mical profiles in milled fractions of black rice. Food Chem 178: 186-194. DOI: 10.1016/j.food chem.2015.01.087.
Zhang M, Zhang RF, Zhang FX, Liu RH. 2010. Phenolic profiles and antioxidant activity of black rice bran of different commercially avai-lable varieties. J Agr Food Chem 58: 7580-7587. DOI: 10.1021/jf1007665.
[AOAC] Association of Official Analytical Chemists. 2012. Official methods of analysis. 15th ed. AOAC International, Washington DC, USA.
Birla DS, Malik K, Sainger M, Chaudhary D, Jaiwal R, Jaiwal PK. 2017. Progress and challenges in improving the nutritional quality of rice (Oryza sativa L.). Crit Rev Food Sci Nutr 57: 2455-2481. DOI: 10.1080/10408398.2015.1084992.
Bobo-García G, Davidov-Pardo G, Arroqui C, Vírseda P, Marín-Arroyo MR, Navarro M. 2014. Intra-laboratory validation of microplate me-thods for total phenolic content and antioxidant activity on polyphenolic extracts, and compari-son with conventional spectrophotometric me-thods. J Sci Food Agr 95: 204-209. DOI: 10.10 02/jsfa.6706.
Brennan C, Brennan M, Derbyshire E, Tiwari BK. 2011. Effects of extrusion on the polyphenols, vitamins, and antioxidant activity of foods. Trends Food Sci Tech 22: 570-575. DOI: 10.10 16/j.tifs.2011.05.007.
Budiman, Arisoesilaningsih E, Wibowo RBE. 2012. Growth adaptation of two Indonesian black rice origin NTT cultivating in organic paddy field, Malang-East Java. J Trop Life Sci 2: 77-80. DOI: 10.11594/jtls.02.03.04.
Goufo P, Trindade H. 2014. Rice antioxidants: phe-nolic acids, flavonoids, anthocyanins, proantho-cyanidins, tocopherols, tocotrienols, -oryzanol, and phytic acid. Food Sci Nutr 2: 75-104. DOI: 10.1002/fsn3.86.
Handayani AP, Ramakrishnan Y, Karim R, Muhammad K. 2014. Antioxidant Properties, degradation kinetics and storage stability of drinks prepared from the cooking water of pig-mented rice. Adv J Food Sci Technol 6: 668-679. DOI: 10.19026/ajfst.6.92.
Hartati S. 2013. Pengaruh pengolahan terhadap kandungan poliphenol dan antosianin beras wu-lung yang berpotensi sebagai makanan diet penderita diabetes mellitus. J Pangan Gizi 4: 57-67.
Hiemori M, Koh E, Mitchell AE. 2009. Influence of cooking on anthocyanins in black rice (Oryza sativa L. japonica var. SBR). J Agr Food Chem 57: 1908-1914. DOI: 10.1021/jf803153z.
Hirth M, Leiter A, Beck SM, Schuchmann HP. 2014. Effect of extrusion cooking process parameters on the retention of bilberry anthocyanins in starch based food. J Food Eng 125: 139-146. DOI: 10.1016/j.jfoodeng.2013.10.034.
Hui C, Bin Y, Xiaoping Y, Long Y, Chunye C, Mantian M, Ling W. 2010. Anticancer activities of an anthocyanin-rich extract from black rice against breast cancer cells in vitro and in vivo. Nutr Cancer 62: 1128-1136. DOI: 10.1080/0163 5581.2010.494821.
Ito T, Nakajima M, Isobe S. 2015. Effect of extru-sion-cooking variables on the properties of cornstarch with soybean oil. Food Sci Technol Res 21: 359-364. DOI: 10.3136/fstr.21.359.
Kristamtini, Taryono, Basunanda P, Murti RH. 2014. Keragaman genetik dan korelasi parameter warna beras dan kandungan antosianin total sebelas kultivar padi beras hitam lokal. Ilmu Pertanian 17: 90-103.
Lee SG, Vance TM, Nam TG, Kim DO, Koo SI, Chun OK. 2016. Evaluation of pH differential and HPLC methods expressed as cyanidin-3-glucoside equivalent for measuring the total an-thocyanin content of berries. J Food Meas Cha-ract 10: 562-568. DOI: 10.1007/s11694-016-93 37-9.
Mesquita CDB, Leonel M, Mischan MM. 2013. Effects of processing on physical properties of extruded snacks with blends of sour cassava starch and flaxseed flour. Food Sci Tech 33: 404-410. DOI: 10.1590/S0101-2061201300500 0073.
Min S, Ryu S, Kim D. 2010. Anti-inflammatory effects of black rice, cyanidin-3-O-β-D-glyco-side, and its metabolites, cyanidin and protoca-techuic acid. Int Immunopharmacol 10: 959-966. DOI: 10.1016/j.intimp.2010.05.009.
Oikonomou NA, Krokida MK. 2011. Literature data compilation of WAI and WSI of extrudate food products. Int J Food Prop 14: 199-240. DOI: 10.1080/10942910903160422.
Patras A, Brunton NP, O'Donnel C, Tiwari BK. 2010. Effect of thermal processing on anthocyanin stability in foods; mechanisms and kinetics of degradation. Trends Food Sci Tech 21: 3-11. DOI: 10.1016/j.tifs.2009.07.004.
Pratiwi R, Purwestri YA. 2017. Black rice as a functional food in Indonesia. Funct Foods Health Dis 7: 182-194.
Reddy CK, Kimi L, Haripriya S. 2016. Variety difference in molecular structure, functional pro-perties, phytochemical content and antioxidant capacity of pigmented rice. J Food Meas Cha-ract 10: 605-613. DOI: 10.1007/s11694-106-93 44-x.
Sarawong C, Schoenlechner R, Sekiguchi K, Berghofer E, Ng PKW. 2014. Effect of extrusion cooking on the physicochemical properties, re-sistant starch, phenolic content and antioxidant capacities of green banana flour. Food Chem 143: 33-39. DOI: 10.1016/j.foodchem.2013.07. 081.
Seth D, Badwaik LS, Ganapathy V. 2015. Effect of feed composition, moisture content and extru-sion temperature on extrudate characteristics of yam-corn-rice based snack food. J Foof Sci Tech 52: 1830-1838. DOI: 10.1007/s13197-01 3-1181-x.
Sharma P, Gujral HS, Singh B. 2012. Antioxidant ac-tivity of barley as affected by extrusion cooking. Food Chem 131: 1406-1413. DOI: 10.1016/j. foodchem.2011.10.009.
Sobukola OP, Babajide JM, Ogunsade O. 2013. Effect of brewers spent grain addition and ex-trusion parameters on some properties of ex-truded yam starch-based pasta. J Food Pro-cess Pres 37: 734-743. DOI: 10.1111/j.1745-4549.2012.00711.x.
Sompong R, Siebenhandl-Ehn S, Berghofer E, Schoenlechner R. 2011. Extrusion cooking pro-perties of white and coloured rice varieties with different amylose content. Starch-Stärke 63: 55-63. DOI: 10.1002/star.201000086.
Stojceska V, Ainsworth P, Plunkett A, İbanoğlu Ş. 2009. The effect of extrusion cooking using dif-ferent water feed rates on the quality of ready-to-eat snacks made from food by-products. Food Chem 114: 226-232. DOI: 10.1016/j.food chem.2008.09.043.
Tang Y, Cai W, Xu B. 2015. From rice bag to table: Fate of phenolic chemical compositions and antioxidant activities in waxy and non-waxy black rice during home cooking. Food Chem 191: 81-90. DOI: 10.1016/j.foodchem.2015.02. 001.
Ti H, Zhang R, Zhang M, Wei Z, Chi J, Deng Y, Zhang Y. 2015. Effect of extrusion on phytoche-mical profiles in milled fractions of black rice. Food Chem 178: 186-194. DOI: 10.1016/j.food chem.2015.01.087.
Zhang M, Zhang RF, Zhang FX, Liu RH. 2010. Phenolic profiles and antioxidant activity of black rice bran of different commercially avai-lable varieties. J Agr Food Chem 58: 7580-7587. DOI: 10.1021/jf1007665.
Authors
NinditaD. A., KusnandarF., & BudijantoS. (2018). CHANGES IN ANTIOXIDANT AND PHYSICOCHEMICAL PROPERTIES OF INDONESIAN BLACK RICE FLOUR (VAR. BANJARNEGARA AND BANTUL) DURING NO-DIE EXTRUSION COOKING. Jurnal Teknologi Dan Industri Pangan, 29(2), 164-174. https://doi.org/10.6066/jtip.2018.29.2.164
Copyright and license info is not available