Bio-active compounds, their antioxidant activities, and the physicochemical and pasting properties of both pigmented and non-pigmented fermented de-husked rice flour

Budi Suarti; Sukarno; Ardiansyah; Slamet Budijanto; Budi Suarti; Sukarno; Ardiansyah; Slamet Budijanto

doi:10.3934/agrfood.2021004

AIMS Agriculture and Food

2021, Volume 6, Issue 1: 49-64. doi: 10.3934/agrfood.2021004

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Research article

Bio-active compounds, their antioxidant activities, and the physicochemical and pasting properties of both pigmented and non-pigmented fermented de-husked rice flour

1.
Graduate School of Food Science, Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, IPB University, Bogor, West Java, 16680, Indonesia
2.
Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, IPB University, Bogor, West Java, 16680, Indonesia
3.
Department of Food Technology, Universitas Bakrie, Jakarta, Indonesia

Received: 23 August 2020 Accepted: 09 November 2020 Published: 01 December 2020

The aim of this study was to determine the effect of both the Solid State Fermentation (SSF) technique and the use of Rhizopus oligosporus on the physicochemical changes of fermented de-husked rice flour. Three varieties of de-husked rice, i.e., Mentik Wangi Susu (non-pigmented), red Cempo Merah, and black Jowo Melik (pigmented) were fermented using Rhizopus oligosporus. Fermentation was performed at room temperature with a fermentation time of 0, 24, 48, and 72 hours. The analyzed parameters were proximate composition, bio-active compounds, and pasting profile. The results showed an increase in flour pasting profile, ash, protein, and fat content after the fermentation. The total availability of the total phenolic content (TPC) and antioxidant capacity were also increased. The highest TPC (0.37 mg GAE/g) and antioxidant capacity (1.43 mg TEAC/g) were obtained in the Jowo Melik variety at 72 hours of fermentation. In contrast, anthocyanin and carbohydrate contents decreased as fermentation time increased. The highest anthocyanin content of 0.53 mg/g (after 24-hour fermentation) was obtained in the Jowo Melik variety. In conclusion, 72-hour-fermented black rice flour (Jowo Melik) has a higher potential to be developed as a functional food.
- anti-oxidant,
- de-husked rice,
- fermentation,
- rhizopus oligosporus,
- pigmented rice
Citation: Budi Suarti, Sukarno, Ardiansyah, Slamet Budijanto. Bio-active compounds, their antioxidant activities, and the physicochemical and pasting properties of both pigmented and non-pigmented fermented de-husked rice flour[J]. AIMS Agriculture and Food, 2021, 6(1): 49-64. doi: 10.3934/agrfood.2021004

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Abstract

The aim of this study was to determine the effect of both the Solid State Fermentation (SSF) technique and the use of Rhizopus oligosporus on the physicochemical changes of fermented de-husked rice flour. Three varieties of de-husked rice, i.e., Mentik Wangi Susu (non-pigmented), red Cempo Merah, and black Jowo Melik (pigmented) were fermented using Rhizopus oligosporus. Fermentation was performed at room temperature with a fermentation time of 0, 24, 48, and 72 hours. The analyzed parameters were proximate composition, bio-active compounds, and pasting profile. The results showed an increase in flour pasting profile, ash, protein, and fat content after the fermentation. The total availability of the total phenolic content (TPC) and antioxidant capacity were also increased. The highest TPC (0.37 mg GAE/g) and antioxidant capacity (1.43 mg TEAC/g) were obtained in the Jowo Melik variety at 72 hours of fermentation. In contrast, anthocyanin and carbohydrate contents decreased as fermentation time increased. The highest anthocyanin content of 0.53 mg/g (after 24-hour fermentation) was obtained in the Jowo Melik variety. In conclusion, 72-hour-fermented black rice flour (Jowo Melik) has a higher potential to be developed as a functional food.

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