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Effect of instant jasmine rice coating combining Spirulina with edible polymers on physicochemical properties, textural properties and sensory acceptance

Coating is an effective and economic strategy to increase the functional property of food products. This study investigated the technical feasibility of adding Spirulina platensis to edible polymers, namely carboxymethyl cellulose (CMC) and maltodextrin (MD), in the coating of instant jasmine rice,...

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Autores principales: Utama-ang, Niramon, Kuatrakul, Ittikorn, Walter, Ponjan, Rattanapitigorn, Panida, Kawee-ai, Arthitaya
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Nature Publishing Group UK 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9095722/
https://www.ncbi.nlm.nih.gov/pubmed/35546344
http://dx.doi.org/10.1038/s41598-022-11759-8
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author Utama-ang, Niramon
Kuatrakul, Ittikorn
Walter, Ponjan
Rattanapitigorn, Panida
Kawee-ai, Arthitaya
author_facet Utama-ang, Niramon
Kuatrakul, Ittikorn
Walter, Ponjan
Rattanapitigorn, Panida
Kawee-ai, Arthitaya
author_sort Utama-ang, Niramon
collection PubMed
description Coating is an effective and economic strategy to increase the functional property of food products. This study investigated the technical feasibility of adding Spirulina platensis to edible polymers, namely carboxymethyl cellulose (CMC) and maltodextrin (MD), in the coating of instant jasmine rice, using a central composite design (CCD). A total of 10 edible coating formulations comprising CMC (10–30% w/v) and MD (1–5% w/v) were evaluated to optimize the most suitable combination of physicochemical properties, textural attributes, and sensory acceptance. The resulting rice fortified with S. platensis and hydrocolloids showed improved textural and functional properties favourable for consumer acceptance. Among these, the optimum (20.0% MD, 1.0% CMC, and 2.0% S. platensis powder) increased the physicochemical properties and decreased textural properties compared with those of uncoated rice. This condition showed phycocyanin content of 1.4 mg/g, chlorophyll a of 181.5 µg/g, total phenolic compound (TPC) of 137.3 µg gallic acid equivalent (GAE)/g, and ferric reducing antioxidant power (FRAP) of 3.8 mg ferrous (Fe(2+))/g with overall acceptability of 7.1 (like moderately). It can be stated that masking the colour and flavour of Spirulina with an edible coating could be a healthy alternative to commercial rice and used to fortify cereal products with algae.
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spelling pubmed-90957222022-05-13 Effect of instant jasmine rice coating combining Spirulina with edible polymers on physicochemical properties, textural properties and sensory acceptance Utama-ang, Niramon Kuatrakul, Ittikorn Walter, Ponjan Rattanapitigorn, Panida Kawee-ai, Arthitaya Sci Rep Article Coating is an effective and economic strategy to increase the functional property of food products. This study investigated the technical feasibility of adding Spirulina platensis to edible polymers, namely carboxymethyl cellulose (CMC) and maltodextrin (MD), in the coating of instant jasmine rice, using a central composite design (CCD). A total of 10 edible coating formulations comprising CMC (10–30% w/v) and MD (1–5% w/v) were evaluated to optimize the most suitable combination of physicochemical properties, textural attributes, and sensory acceptance. The resulting rice fortified with S. platensis and hydrocolloids showed improved textural and functional properties favourable for consumer acceptance. Among these, the optimum (20.0% MD, 1.0% CMC, and 2.0% S. platensis powder) increased the physicochemical properties and decreased textural properties compared with those of uncoated rice. This condition showed phycocyanin content of 1.4 mg/g, chlorophyll a of 181.5 µg/g, total phenolic compound (TPC) of 137.3 µg gallic acid equivalent (GAE)/g, and ferric reducing antioxidant power (FRAP) of 3.8 mg ferrous (Fe(2+))/g with overall acceptability of 7.1 (like moderately). It can be stated that masking the colour and flavour of Spirulina with an edible coating could be a healthy alternative to commercial rice and used to fortify cereal products with algae. Nature Publishing Group UK 2022-05-11 /pmc/articles/PMC9095722/ /pubmed/35546344 http://dx.doi.org/10.1038/s41598-022-11759-8 Text en © The Author(s) 2022 https://creativecommons.org/licenses/by/4.0/Open Access This article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons licence, and indicate if changes were made. The images or other third party material in this article are included in the article's Creative Commons licence, unless indicated otherwise in a credit line to the material. If material is not included in the article's Creative Commons licence and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this licence, visit http://creativecommons.org/licenses/by/4.0/ (https://creativecommons.org/licenses/by/4.0/) .
spellingShingle Article
Utama-ang, Niramon
Kuatrakul, Ittikorn
Walter, Ponjan
Rattanapitigorn, Panida
Kawee-ai, Arthitaya
Effect of instant jasmine rice coating combining Spirulina with edible polymers on physicochemical properties, textural properties and sensory acceptance
title Effect of instant jasmine rice coating combining Spirulina with edible polymers on physicochemical properties, textural properties and sensory acceptance
title_full Effect of instant jasmine rice coating combining Spirulina with edible polymers on physicochemical properties, textural properties and sensory acceptance
title_fullStr Effect of instant jasmine rice coating combining Spirulina with edible polymers on physicochemical properties, textural properties and sensory acceptance
title_full_unstemmed Effect of instant jasmine rice coating combining Spirulina with edible polymers on physicochemical properties, textural properties and sensory acceptance
title_short Effect of instant jasmine rice coating combining Spirulina with edible polymers on physicochemical properties, textural properties and sensory acceptance
title_sort effect of instant jasmine rice coating combining spirulina with edible polymers on physicochemical properties, textural properties and sensory acceptance
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9095722/
https://www.ncbi.nlm.nih.gov/pubmed/35546344
http://dx.doi.org/10.1038/s41598-022-11759-8
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