Development of energy gel enriched with bioactive compounds from colored rice extracts

Name: Kusalin Bandasakpisal

Organization : Mae Fah Luang University

keyword: Rice

ThaSH: Food industry and trade -- Technological innovations

; Energy gel

ThaSH: Rice extract

ThaSH: Bioactive compounds

Abstract: Nowadays, many people are increasingly concerned about their health by consumed beneficial food and do more exercise such as marathon, swimming and cycling. However, it often causes fatigue due to the loss of water, energy, and minerals during exercise. Energy gel product is the products that high in carbohydrate which is easily consumed and quickly digested during exercise. In addition, the colored rice is becoming increasingly popular for the human diet because of its health benefits such as antioxidant activity, total flavonoid and phenolic content than white rice. Accordingly, the objectives of this study were (1) to develop energy gel enriched with bioactive compounds from colored rice extract and (2) to investigate bioactive compounds and antioxidant activity of energy gel from colored rice extract. Two varieties of Thai colored rice including Leum Pua rice (glutinous rice) and Hom Nil rice (non-glutinous rice) were germinated. Then, bioactive compounds (total anthocyanin content, total phenolic content and GABA content) and antioxidant activities (DPPH-Radical scavenging activity (DPPH) and Ferric reducing antioxidant power (FRAP)) of germinated rice were determined. After that, this germinated colored rice was used in the next step for development of energy gel. The development of product consisted of two parts. First, the mixture design of the main ingredients (maltodextrin, fructose syrup, and water) was conducted by the Design Expert 12.0.0 software. Physical properties and chemical properties of sixteen energy gel formulations were investigated. Second, different concentrations of germinated colored rice extract (0, 0.5, 1.0, 1.5 and 2.0%) in basic formulation by Completely Randomized Design (CRD) were investigated. Next, all formulations of energy gel were determined for their bioactive compounds and antioxidant activity. Besides, sensory evaluation of energy gel using thirty panelists was also analyzed. The results showed that the germination of colored rice significantly (P < 0.05) affects to the bioactive compounds and antioxidant activities of colored rice when compared with non-germinated colored rice. Moreover, the results showed that germinated Leum Pua rice exhibited higher total anthocyanin content, total phenolic content, GABA content and antioxidant activity (DPPH and FRAP) than germinated Hom Nil rice (P < 0.05). The D-optimal design of energy gel formulation with three main ingredients including maltodextrin, fructose syrup and water showed that the suitable concentration of maltodextrin, fructose syrup and water in energy gel formulation was 47.48%, 29.67% and 21.74%, respectively. Moreover, the constant ingredients in energy gel formulation were 1.0% colored rice extract, 0.1% citric acid and 0.01% sodium benzoate. Total anthocyanin content, total phenolic content, GABA content and antioxidant activities (DPPH and FRAP) in energy gel significantly increased (P < 0.05) with increasing of germinated colored rice extract from 0% to 2.0%. The addition of two percent of germinated colored rice extract showed the highest content of bioactive compounds and antioxidant activities in energy gel. Furthermore, sensory evaluation of germinated colored rice energy gel showed there was not significantly different between energy gel incorporated with 2.0% of germinated Hom Nil rice extract and sample incorporated with 2.0% germinated Leum Pua rice extract in all sensory attributes (P > 0.05). In conclusion, the germination process had influenced on bioactive compounds and antioxidant activities of colored rice. The optimal formulation of energy gel was 47.48% maltodextrin, 29.67% fructose syrup, 21.74% water, 2.0% germinated colored rice extract, 0.10% citric acid and 0.01% sodium benzoate. For the sensory evaluation, energy gel sample with 2.0% germinated Hom Nil and germinated Leum Pua rice extract was accepted by 30 panelists with score 6.37 and 6.60, respectively.

Mae Fah Luang University. Learning Resources and Educational Media Center

Address: CHIANG RAI

Email: library@mfu.ac.th

Name: Chutamat Niwat

Role: Advisor

Created: 2021

Modified: 2021-01-27

Issued: 2021-01-27

วิทยานิพนธ์/Thesis

application/pdf

CallNumber: Thesis TP372.5 K971d 2019

eng

DegreeName: Master of Science

Level: Master's Degree

Descipline: Food Technology

Grantor: Mae Fah Luang University

©copyrights Mae Fah Luang University

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