Abstract
Glutinous rice is an important crop in Southeast Asia. Pineapple had numerous potential to turn into added value. This research evaluated the impact of pineapple extract on physicochemical characteristics of cooked glutinous rice. The glutinous rice was soaked with pineapple extract in different percentage (0–2.5%) at ambient temperature for 12 hrs before cooking. The cooked glutinous rice was evaluated for gel consistency, water uptake ratio, volume increase ratio, cooking time and phytic acid content. Results showed that pineapple extract reduced gel consistency, cooking time, phytic acid while accelerating water uptake ratio, volume increase ratio. By incorporation of pineapple extract to glutinous rice during soaking, the physicochemical properties of cooked glutinous rice would be improved.
Highlights
Glutinous rice (Oryza sativa L.) is considered as one of the major sources of nutrients providing carbohydrates, proteins, fats, fibres, minerals, vitamins beneficial for daily consumption [1]
The objective of our study is to evaluate the impact of pineapple extract during soaking glutinous rice on physicochemical characteristics of the cooked product
The lowest gel consistency value (58.13 mm or 57.94 mm) belonged to the glutinous rice treated by 2.0% or 2.5% pineapple extract respectively
Summary
Glutinous rice (Oryza sativa L.) is considered as one of the major sources of nutrients providing carbohydrates, proteins, fats, fibres, minerals, vitamins beneficial for daily consumption [1]. It is commonly consumed in domestic and export due to its superior qualities of fineness, aroma, taste and protein content. It contained excellent amount of phytochemical constituents like tocopherols, tocotrienols, γ-oryzanol and phenolic compounds existing in the outer pericarp and aleurone layers covering the grains contributing to functional benefits of human health [2,3,4]. The objective of our study is to evaluate the impact of pineapple extract during soaking glutinous rice on physicochemical characteristics of the cooked product
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