Colored cereals: Beyond nutritional values

Suri, Shweta; Singh, Anupama

doi:10.1016/b978-0-323-99733-1.00002-9

Cited by 4 publications

(2 citation statements)

References 79 publications

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“…This is attributed to water loss during the drying process in analog rice-making [40,42,43] and is influenced by the moisture content of the ingredients [44,45]. A large bulk density value will require a smaller storage space, and vice versa [43,46]. Bulk density is also influenced by the addition of soy lecithin which, according to Hartono et al, contains more than 90% fat, which has a lower density [47] resulting in a decrease in bulk density [47][48][49].…”

Section: Physical Propertiesmentioning

confidence: 99%

Development of Analog Rice Made from Cassava and Banana with the Addition of Katuk Leaf (Sauropus androgynous L. Merr.) and Soy Lecithin for Lactating Women

Mahendradatta,

Assa,

Langkong

et al. 2024

Foods

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The development of analog rice, apart from being an effort to diversify food, also has the potential to be developed as a functional food to fulfill the nutrients needed by a community. Katuk leaf is known for its ability to accelerate the breast milk production of lactating women, which is inseparable from sterol in terms of bioactive content. This study aimed to determine the best formulation of analog rice made from cassava flour, banana flour, Katuk leaf powder, and soy lecithin that was sensorily acceptable, in a shape resembling rice, and able to fulfill the nutritional needs of lactating women. Analog rice was produced using an extruder machine before the physical and sensory properties analyses were carried out, followed by the chemical properties analysis. Formulation C (80% cassava flour, 20% banana flour, 3% Katuk leaf powder, and 0.5% soy lecithin) was obtained as the best or most preferred formulation based on sensory analysis. The resulting grain was oval–round in shape and had a green-brownish color, fluffy texture, and distinct aroma and taste derived from the raw material used. Therefore, this research is expected to support the development of analog rice for providing the main staple food to fulfill lactating women’s nutrition.

show abstract

Section: Physical Propertiesmentioning

confidence: 99%

Development of Analog Rice Made from Cassava and Banana with the Addition of Katuk Leaf (Sauropus androgynous L. Merr.) and Soy Lecithin for Lactating Women

Mahendradatta,

Assa,

Langkong

et al. 2024

Foods

View full text Add to dashboard Cite

show abstract

“…This is attributed to water loss during the drying process in analog rice-making [44,46,47] and is influenced by the moisture content of raw materials and the type of ingredients [48,49]. A large bulk density value will require a smaller storage space, and vice versa [47,50]. Bulk density is also influenced by the addition of soy lecithin that contains more than 90% fat which has a lower density, resulting in a decrease in bulk density [51][52][53].…”

Section: Physical Propertiesmentioning

confidence: 99%

Development of Analog Rice Made from Cassava and Banana with The Addition of Katuk Leaf (Sauropus androgynous L. Merr.) and Soy Lecithin for Lactating Women

Mahendradatta,

Assa,

Langkong

et al. 2024

Preprint

View full text Add to dashboard Cite

The development of analog rice, apart from being an effort to diversify food, also has the potential to be develop as functional food in fulfilling the nutrients needed by a community. Katuk leaf is known for its ability to accelerate breast milk production for lactating women which is inseparable from sterol as bioactive content. This study aimed to determine the best formulation of analog rice made from cassava flour, banana flour, Katuk leaf powder and soy lecithin that was sensory acceptable, in a shape resembling rice, and able to fulfill the nutritional needs of lactating women. Analog rice was produced using extruder machine before the physical and sensory properties analyses were carried out, followed by the chemical properties analysis. Formulation C (80% cassava flour, 20% banana flour, 3% Katuk leaf powder and 0.5% soy lecithin) was obtained as the best or most preferred formulation based on sensory analysis which the grain shaped oval round resembling original rice and had green-brownish color, fluffy texture, distinct aroma and taste derived from the raw material used. Therefore, this research is expected to support the development of analog rice for providing the main staple food for fulfilling the lactating women’s nutrition.

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Germination process impact on proximate, minerals, and phytochemicals of malt barley, Abyssinian purple-colored barley and wheat

Kassegn,

Hshe,

Meresa

et al. 2024

Discov Food

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In this study we aimed to determine germination time impact on the proximate, minerals and phytochemicals content of malt barley, Abyssinian purple-colored barley and wheat grow in Southern highland of Tigray. Germination evenly affected protein, carbohydrate, iron, calcium, zinc, and phenolic. It also inversely affected the fiber, fat, ash, tannin, and anthocyanin content of the colored cereals. The crude protein content of raw cereals, which ranged from 6.30 to 8.40% increased after germination to 6.60–8.90%. Mineral element of mature cereals varied across cultivars and their level increased (171.4–223.3 to 227.3–249.8 mg/100 g) after germination. After 72 h germination time, condensed tannin concentration decreased from 2.27 to 5.24 into 0.20–3.6 mg GAE per 100 g. The phenolic content tripled from 63.5 to 189.6 mg GAE per 100 g in germinated samples. Anthocyanin of raw whole purple colored-barley had highest value (303.0 mg GAE/100 g) and followed by raw purple colored wheat (266.0 mg GAE/ 100 g). Both purple colored-barley and -wheat showed decreased TAC after germination, along with changes in protein, mineral and tannin. When after germination, it drastically decreased into 207.2 and 137.4 mg GAE/100 g. Germinated cereal which had higher protein and mineral content showed very strong positive correlation. A germination process should be accounted for improved utilization of these purple-colored cereals might be best alternative sources of malt. While germination inversely influenced to anthocyanins. Thus, it is vulnerable molecules that require special stabilization treatments during food preparation and processing.

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Colored cereals: Beyond nutritional values

Cited by 4 publications

References 79 publications

Development of Analog Rice Made from Cassava and Banana with the Addition of Katuk Leaf (Sauropus androgynous L. Merr.) and Soy Lecithin for Lactating Women

Development of Analog Rice Made from Cassava and Banana with the Addition of Katuk Leaf (Sauropus androgynous L. Merr.) and Soy Lecithin for Lactating Women

Development of Analog Rice Made from Cassava and Banana with The Addition of Katuk Leaf (Sauropus androgynous L. Merr.) and Soy Lecithin for Lactating Women

Germination process impact on proximate, minerals, and phytochemicals of malt barley, Abyssinian purple-colored barley and wheat

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