The effect of brown rice flour on the quality of dangke nuggets during cold storage

Abstract

Brown rice contains anthocyanin, which has an antioxidant activity that can inhibit the oxidation process in food during storage. This research aimed to determine the effect of brown rice flour levels substituting dangke on the quality of dangke nuggets for 14 days of cold storage. This research used a completely randomized design factorial pattern with two factors, i.e. the levels of brown rice flour (0%, 10%, and 20%) and the storage duration in the refrigerator (0 days, 7 days, and 14 days). The parameters analyzed included antioxidant activity with free radical scavenging activity DPPH method, pH and TBA values of dangke nuggets. The results showed that the levels of brown rice flour and storage duration had a very significant effect (P<0.01) on antioxidant activity, pH and TBA values of the product. The interaction between the two factors had a very significant effect (P<0.01) on the antioxidant activity and the TBA value of the product. The increased level of brown rice flour increased antioxidant activity and pH value; however, it decreased TBA value. Meanwhile, the increased storage duration increased antioxidant activity but decreased pH and TBA values of the product. Dangke nuggets with 10% and 20% brown rice flour levels had the same antioxidant activity on the 7th and 14th day of storage, and the same TBA value on the 14th day of storage. Dangke nuggets with 10% brown rice flour level could effectively inhibit the oxidation process of the product during 14 days of storage at cold temperatures.