DETERMINATION OF THE FUNCTIONAL PROPERTIES OF VARIETIES OF NEW RICE FOR AFRICA (NERICA) RELEVANT TO ITS PROCESSING
Ključne reči:
NERICA, funkcionalna svojstva, pirinač, prehrambena industrija, centar za pirinač.
Sažetak
Pirinčano brašno se može primeniti u više vrsta hrane, ili direktno koristiti kao prehrambena zamena, a to može uticati na konačni kvalitet proizvoda. Cilj u ovom istraživanju je da se utvrde funkcionalna svojstva nekih odabranih novih sorti za Afriku NERICA, odnosno FARO 44, FARO 52, FARO 57, FARO 60 i FARO 61. Dobijeni rezultati su pokazali da funkcionalna svojstva, kao što su kapacitet apsorpcije vode (VAC), moć bubrenja, indeks rastvorljivosti u vodi (VSI), nasipna gustina, kapacitet apsorpcije ulja (OAC) i kapacitet pene, kretali su se od 251,74 do 298,51 (%); 7,42 do 8,41 (g/g); 10,01 do 12,27 (%); 0,92 do 1,00 (%); 0,45 do 1,36 (%); i 7,29 do 11,76 (%) respektivno. Svi zabeleženi uzorci su se značajno razlikovali (p < 0,05). FARO 61 je zabeležio najvišu tačku od 298,51 (%) i 1,36 (%), u VAC i OAC respektivno. Dok je FARO 57 zabeležio najveću moć bubrenja od 8,41 (g/g). Ovi utvrđeni rezultati funkcionalnih svojstava uzoraka brašna NERICA, biće korisni u određivanju njihove pogodnosti u prehrambenoj i drugim relevantnim industrijama jer su uzorci brašna pokazali kvalitetan spektar funkcionalnih svojstava što ih čini pogodnim za takve aktivnosti.
Reference
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Aprianita, A., Vasiljevic, T., Bannikova, A., and Kasapis, S. (2014). Physicochemical properties of flours and starches derived from traditional Indonesian tubers and roots. J. Food Sci. Technology, 51; Pp: 3669 – 3679.
Chung, H.J., Liu, Q., Lee, L., and Wei, D. (2011). Relationship between the structure, physicochemical properties, and in vitro digestibility of rice starches with different amylose contents. Food Hydrocolloid, 25; Pp: 968 – 975.
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Eze, P.C. (2020). Determination of the Proximate Composition and Amylose Content of New Rice for Africa (NERICA) Flour. Turkish Journal of Agricultural Engineering Research (TURKAGER), Vol. 1 (1); Pp: 131 – 140.
Eze, P.C., Oluka, S.I. and Eze, C.N. (2020). Effects of Moisture Content and Loading Positions on the Mechanical Properties of New Rice for Africa (NERICA). Scientific Journal of Agricultural Engineering (SJAE), Vol. 1 (2020); Pp: 38 – 50.
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Malomo, O., Ogunmoyela, O.A.B., Adekoyeni, O.O., Jimoh, O., Oluwajoba, S.O., and Sobanwa, M.O. (2012). Rheological and functional properties of soy-poundo yam flour. Int. J. Food Sci. Nutr. Eng. 2; Pp: 101 – 107.
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Tharise, N., Julianti, E., and Nurminah, M. (2014). Evaluation of physicochemical and functional properties of composite flour from cassava, rice, potato, soybean, and xanthan gum as alternative of wheat flour. Int. Food Res. J. 21; Pp: 1641 – 1649.
Udemezue, J.C. (2018). Analysis of rice and consumption trends in Nigeria. Journal of plant science and crop protection, 1(3); Pp: 1 – 6.
Ukpabi, U.J., and Ndimele, C. (1990). Evaluation of the quality of garri produced in Imo State, Nigeria. Nigeria Food J., 8; Pp: 105 – 110.
Wang, L., Guo, J., Wang, R., Shen, C., Li, Y., Luo, X., Li, Y., and Chen, Z. (2016). Studies on quality of potato flour blends with rice flour for making extruded noodles. Cereal Chem., 93; Pp: 593 – 598.
WARDA, (2008). West Africa Rice Center/FAO/SAA, Issues on NERICA; the New Rice for Africa, a Compendium. E.A. Samado, R.G. Guei and S.O. Keya (eds)., Cotonou, Benin, Africa Rice Center (WARDA); Rome, Italy; FAO; Tokyo, Japan. Sasakwa Africa Association; Pp: 210.
Abbey, B.W., and Ibeh, G.O. (1998). Functional properties of raw processed cowpea flour. J. Food Sci., 53; Pp: 1775 – 1777.
Adebowale, K.O. and Lawal, O.S. (2004). Comparative study of the functional properties of Bambarra groundnut (Voandezeia subterranean), jack bean (Canavalia ensiformis) and mucuna bean (Mucuna pruriens) flours. Food Research International, 37; Pp: 355 - 365.
Alcazar-Alay, S.C., and Meireles, M.A.A. (2015). Physicochemical properties, modifications, and applications of starches from different botanical sources. Food Sci. Technology, 35; Pp; 215 – 236.
Aprianita, A., Vasiljevic, T., Bannikova, A., and Kasapis, S. (2014). Physicochemical properties of flours and starches derived from traditional Indonesian tubers and roots. J. Food Sci. Technology, 51; Pp: 3669 – 3679.
Chung, H.J., Liu, Q., Lee, L., and Wei, D. (2011). Relationship between the structure, physicochemical properties, and in vitro digestibility of rice starches with different amylose contents. Food Hydrocolloid, 25; Pp: 968 – 975.
El-Adawy, T.A. (2001). Characteristics and composition of watermelon, pumpkin, and paprika seed oils and flours. Journal of Agricultural and Food Chemistry, 49; Pp: 1253 – 1259.
Eze, P.C. (2020). Determination of the Proximate Composition and Amylose Content of New Rice for Africa (NERICA) Flour. Turkish Journal of Agricultural Engineering Research (TURKAGER), Vol. 1 (1); Pp: 131 – 140.
Eze, P.C., Oluka, S.I. and Eze, C.N. (2020). Effects of Moisture Content and Loading Positions on the Mechanical Properties of New Rice for Africa (NERICA). Scientific Journal of Agricultural Engineering (SJAE), Vol. 1 (2020); Pp: 38 – 50.
Falade, K.O., and Christopher, A.S. (2015). Physical, functional, pasting, and thermal properties of flours and starches of six Nigerian rice cultivars. Food Hydrocolloid, 44; Pp: 478 – 490.
Ituen, E.U.U., and Ukpakha, A.C. (2011). Improved method of par-boiling paddy for better quality rice. World Journal of Applied Science and Technology, 3 (1); Pp: 31 – 40.
Iwe, M.O., and Onuh, J.O. (1992). Functional and sensory properties of soybean and sweet potato flour mixtures. Lebensmittelwissenschaft und Technologie, 25; Pp: 569 – 573.
Iwe, M.O., Onyeukwu, U., and Agiriga, A.N. (2016). Proximate, functional, and pasting properties of FARO 44 rice, African yam bean and brown cowpea seeds composite flour. Cogent Food and Agriculture, 2; ID: 1142409.
Jamal, S., Qazi, I.M., and Ahmed, I. (2016). Comparative studies on flour proximate compositions and functional properties selected Pakistani rice varieties. Proc. Pak. Acad. Sci., 53; Pp: 47 – 56.
Jideani, V.A. (2011). Functional properties of soybean food ingredients in food systems; Soybean – Biochemistry and Physiology. Prof. Tzi-Bun, Ng. (Ed), ISBN: 978-953-307-219-7, InTech.
Keawpeng, I., and Meenune, M. (2012). Physicochemical properties of organic and inorganic Phatthalung Sungyod rice. Int. Food Res. J., 19; Pp: 857 – 861.
Kraithong, S., Lee, S., and Rawdkuen, S. (2018). Physicochemical and functional properties of Thai organic rice flour. Journal of Cereal Science, 79; Pp: 259 – 266.
Malomo, O., Ogunmoyela, O.A.B., Adekoyeni, O.O., Jimoh, O., Oluwajoba, S.O., and Sobanwa, M.O. (2012). Rheological and functional properties of soy-poundo yam flour. Int. J. Food Sci. Nutr. Eng. 2; Pp: 101 – 107.
McWatters, K.H., Ouedraogo, J.B., Resurreccion, A.V.A., Hung, Y., and Philips, R.D. (2003). Physical and sensory characteristics of sugar cookies containing mixtures of wheat, fonio (Digitaria exilis) and cowpea (Vigna unguiculata) flours. International Journal of Food Science and Technology, 38; Pp: 403 – 410.
Nishad, P.K., Maitra, S., and Nilima J. (2017). Physicochemical, functional, and sensory properties of developed health drink from minor millets. International Journal of Home Science, 3 (2); Pp: 503 – 506.
Otegbayo, B., Oguniyan, D., and Akinwumi, O. (2013). Physicochemical and functional characterization of yam starch for potential industrial applications. Starch/Stärke, 65; Pp: 1 – 16.
Sarangapani, C., Thirumdas, R., Devi, Y., Trimukhe, A., Deshmukh, R.R., and Annapure, U.S. (2016). Effect of low-pressure plasma on physicochemical and functional properties of parboiled rice flour. Food Sci. Technology, 69; Pp: 482 – 489.
Shafi, S., Wani, I.A., Gani, A., Sharma, P., Wani, H.M., Masoodi, F.A., Khan, A.A., and Hamdani, A.M. (2016b). Effect of water and ether extraction on functional and antioxidant properties of Indian horse chestnut (Aesculus indica colebr) flour. Food Meas., 10; Pp: 287 – 395.
Tharise, N., Julianti, E., and Nurminah, M. (2014). Evaluation of physicochemical and functional properties of composite flour from cassava, rice, potato, soybean, and xanthan gum as alternative of wheat flour. Int. Food Res. J. 21; Pp: 1641 – 1649.
Udemezue, J.C. (2018). Analysis of rice and consumption trends in Nigeria. Journal of plant science and crop protection, 1(3); Pp: 1 – 6.
Ukpabi, U.J., and Ndimele, C. (1990). Evaluation of the quality of garri produced in Imo State, Nigeria. Nigeria Food J., 8; Pp: 105 – 110.
Wang, L., Guo, J., Wang, R., Shen, C., Li, Y., Luo, X., Li, Y., and Chen, Z. (2016). Studies on quality of potato flour blends with rice flour for making extruded noodles. Cereal Chem., 93; Pp: 593 – 598.
WARDA, (2008). West Africa Rice Center/FAO/SAA, Issues on NERICA; the New Rice for Africa, a Compendium. E.A. Samado, R.G. Guei and S.O. Keya (eds)., Cotonou, Benin, Africa Rice Center (WARDA); Rome, Italy; FAO; Tokyo, Japan. Sasakwa Africa Association; Pp: 210.
Objavljeno
2021/12/24
Rubrika
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