Gluten-free noodles made based on germinated organic red rice: chemical composition, bioactive compounds, antioxidant activity and sensory evaluation
The purpose of this research was to find out the chemical composition, bioactive compound content, antioxidant activity, and sensory evaluation of gluten-free noodles made from organic red rice. The study was carried out by creating three formulations using germinated organic red rice flour, germina...
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| Format: | Article |
| Language: | English |
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Rynnye Lyan Resources
2022
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| Online Access: | https://repository.ugm.ac.id/278757/1/Gluten-free%20noodles%20made%20based%20on%20germinated%20organic%20red%20rice-%20chemical%20composition%2C%20bioactive%20compounds%2C%20antioxidant%20activity%20and%20sensory%20evaluation.pdf |
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| author | Nugraheni, Mutiara Windarwati, Windarwati Palupi, Sri |
| author_facet | Nugraheni, Mutiara Windarwati, Windarwati Palupi, Sri |
| author_sort | Nugraheni, Mutiara |
| collection | UGM |
| description | The purpose of this research was to find out the chemical composition, bioactive compound content, antioxidant activity, and sensory evaluation of gluten-free noodles made from organic red rice. The study was carried out by creating three formulations using germinated organic red rice flour, germinated Vigna radiata flour, and tapioca flour. Proximate analysis, resistant starch and dietary fibre were used to analyze the chemical composition. Phenolic and flavonoid compounds were among the bioactive compounds studied. The DPPH method was used to assess antioxidant activity. The findings revealed that all three formulations of gluten-free organic red rice noodles, formulations I, II, and III, had high fibre content, resistant starch, bioactive compounds, and antioxidant activity. According to sensory evaluation, gluten-free organic red rice noodles formulation I have the highest acceptance rate compared to organic red rice noodles formulations II and III. The amount of soluble dietary fibre was 0.79±0.08%, the amount of insoluble dietary fibre was 6.73±0.18%, and the amount of resistant starch was 7.56±0.02%. Total phenolics content (TPC) was 49.16±0.27%, total flavonoids content (TFC) was 53.36±0.86%, and the IC50 was 9665.84±72.39. The content of bioactive compounds and the IC50 of gluten-free organic red rice noodles have a significant and positive correlation. According to the study's findings, gluten-free organic red rice noodle formulation could be developed as a functional food high in dietary fibre, resistant starch, and antioxidants. |
| first_indexed | 2024-03-14T00:02:02Z |
| format | Article |
| id | oai:generic.eprints.org:278757 |
| institution | Universiti Gadjah Mada |
| language | English |
| last_indexed | 2024-03-14T00:02:02Z |
| publishDate | 2022 |
| publisher | Rynnye Lyan Resources |
| record_format | dspace |
| spelling | oai:generic.eprints.org:2787572023-10-11T02:27:14Z https://repository.ugm.ac.id/278757/ Gluten-free noodles made based on germinated organic red rice: chemical composition, bioactive compounds, antioxidant activity and sensory evaluation Nugraheni, Mutiara Windarwati, Windarwati Palupi, Sri Dietetics and Nutrigenomics Nutrition and Dietetics not elsewhere classified Nutrition and Dietetics The purpose of this research was to find out the chemical composition, bioactive compound content, antioxidant activity, and sensory evaluation of gluten-free noodles made from organic red rice. The study was carried out by creating three formulations using germinated organic red rice flour, germinated Vigna radiata flour, and tapioca flour. Proximate analysis, resistant starch and dietary fibre were used to analyze the chemical composition. Phenolic and flavonoid compounds were among the bioactive compounds studied. The DPPH method was used to assess antioxidant activity. The findings revealed that all three formulations of gluten-free organic red rice noodles, formulations I, II, and III, had high fibre content, resistant starch, bioactive compounds, and antioxidant activity. According to sensory evaluation, gluten-free organic red rice noodles formulation I have the highest acceptance rate compared to organic red rice noodles formulations II and III. The amount of soluble dietary fibre was 0.79±0.08%, the amount of insoluble dietary fibre was 6.73±0.18%, and the amount of resistant starch was 7.56±0.02%. Total phenolics content (TPC) was 49.16±0.27%, total flavonoids content (TFC) was 53.36±0.86%, and the IC50 was 9665.84±72.39. The content of bioactive compounds and the IC50 of gluten-free organic red rice noodles have a significant and positive correlation. According to the study's findings, gluten-free organic red rice noodle formulation could be developed as a functional food high in dietary fibre, resistant starch, and antioxidants. Rynnye Lyan Resources 2022-08-26 Article PeerReviewed application/pdf en https://repository.ugm.ac.id/278757/1/Gluten-free%20noodles%20made%20based%20on%20germinated%20organic%20red%20rice-%20chemical%20composition%2C%20bioactive%20compounds%2C%20antioxidant%20activity%20and%20sensory%20evaluation.pdf Nugraheni, Mutiara and Windarwati, Windarwati and Palupi, Sri (2022) Gluten-free noodles made based on germinated organic red rice: chemical composition, bioactive compounds, antioxidant activity and sensory evaluation. Food Research, 6 (4). pp. 354-363. ISSN 25502166 https://www.myfoodresearch.com https://doi.org/10.26656/fr.2017.6(4).506 |
| spellingShingle | Dietetics and Nutrigenomics Nutrition and Dietetics not elsewhere classified Nutrition and Dietetics Nugraheni, Mutiara Windarwati, Windarwati Palupi, Sri Gluten-free noodles made based on germinated organic red rice: chemical composition, bioactive compounds, antioxidant activity and sensory evaluation |
| title | Gluten-free noodles made based on germinated organic red rice: chemical composition, bioactive compounds, antioxidant activity and sensory evaluation |
| title_full | Gluten-free noodles made based on germinated organic red rice: chemical composition, bioactive compounds, antioxidant activity and sensory evaluation |
| title_fullStr | Gluten-free noodles made based on germinated organic red rice: chemical composition, bioactive compounds, antioxidant activity and sensory evaluation |
| title_full_unstemmed | Gluten-free noodles made based on germinated organic red rice: chemical composition, bioactive compounds, antioxidant activity and sensory evaluation |
| title_short | Gluten-free noodles made based on germinated organic red rice: chemical composition, bioactive compounds, antioxidant activity and sensory evaluation |
| title_sort | gluten free noodles made based on germinated organic red rice chemical composition bioactive compounds antioxidant activity and sensory evaluation |
| topic | Dietetics and Nutrigenomics Nutrition and Dietetics not elsewhere classified Nutrition and Dietetics |
| url | https://repository.ugm.ac.id/278757/1/Gluten-free%20noodles%20made%20based%20on%20germinated%20organic%20red%20rice-%20chemical%20composition%2C%20bioactive%20compounds%2C%20antioxidant%20activity%20and%20sensory%20evaluation.pdf |
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