Abstract
Pandan aqueous extract (PAE) has traditionally been used as a food additive in Southeast Asia to enhance their flavor, color and health benefits. The purpose of this research was to investigate the effects of PAE on physico-chemical properties of normal rice starch (NRS) and waxy rice starch (WRS). Results indicate that addition of PAE significantly (p < 0.05) affected the physico-chemical properties of rice starches. For pasting properties, PAE significantly increased peak viscosity, breakdown and pasting temperature of NRS, while PAE decreased peak viscosity, breakdown, final viscosity and setback values of WRS. The addition of PAE to NRS and WRS significantly (p < 0.05) reduced gel hardness and gel adhesiveness by more than 50% compare to native control gels. The gelatinization thermal properties of both NRS and WRS were significantly (p < 0.05) increased when PAE was included. Only the gelatinization enthalpy of WRS was influence by the PAE. It was concluded that the addition of PAE considerably improved the thermal stability of WRS.
Highlights
Pandan (Pandanus amaryllifolius Roxb.), a member of screw pine family Pandanaceae, widely distributes in various parts of South-East Asia such as Thailand, India, Malaysia and Indonesia
Zhu et al (6) showed that peak viscosity of wheat starch was increased in the presence of pomegranate extract, while, peak viscosity was not affect in the presence of Chinese hawthorn and gel hardness of wheat starch was reduced in the presence of green tea extract
For preparation of pandan aqueous extract (PAE), 10 grams of pandan powder were extracted in 100 ml of deionized water at 80 °C for 20 min according to the method described (6) stored at 4 °C and used within 24 h
Summary
Pandan (Pandanus amaryllifolius Roxb.), a member of screw pine family Pandanaceae, widely distributes in various parts of South-East Asia such as Thailand, India, Malaysia and Indonesia. In some South-East Asian countries, pandan aqueous extract has traditionally been used as a drink and/or as an additive in food products as a flavoring, green coloring as well as for helping health benefits. Some component of herb extracts, such as phenolics, may interact with other food ingredients and Wu et al, (5) and Xiao et al (7) reported that physico-chemical properties of starch were affected when some herb extracts were added to food. Retrogradation of potato and maize starches was retarded more than 5 days of storage by the addition of green tea extract (7). Inclusion an herb extract into a starch based food product could affect the properties during processing and end-use quality
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