Utilization of Nongkhai black jasmine rice bran oils for development of functional drink emulsion

Name: Ketinun Kittipongpittaya

Organization : KMUTNB. Faculty of Agro-industry

Name: Teerawan Suwan

Organization : KMUTNB. Faculty of Agro-industry

Name: Piyarach Kullamethee

Organization : KMUTNB. Faculty of Agro-industry

Name: Premsak Puangploy

Organization : KMUTNB. Faculty of Agro-industry

Name: Pattaranan Yimchom

Organization : KMUTNB. Faculty of Agro-industry

Name: Tanyaporn Intaratul

Organization : KMUTNB. Faculty of Agro-industry

LCSH: Rice oil

LCSH: Emulsions (Pharmacy)

LCSH: Functional foods

LCSH: Oil-in-water emulsions

Abstract: Rice bran is a nutritious by-product from rice milling process. It is usually used as animal feed otherwise rejected as waste that could raise environmental issues. This research aims at utilizing oil extracted from Nongkhai black jasmine rice bran to develop an oil-in-water emulsion drink. Oil was extracted from Nongkhai black jasmine rice bran using hexane as a solvent by Soxhlet extraction method. Nongkhai black jasmine rice bran gave an oil yield of 12.38%. The extracted oil contained total phenolic 120.03 ± 1.26 ug GAE/g oil, flavonoid 46.90 ± 0.69 ug QE/g oil and -oryzanol 236.73 ± 7.54 ug/g oil. The antioxidant activity of the oil tested by DPPH, ABTS, and FRAP were 1676.63 ± 76.86, 592.75 ± 46.22, 1.31 ± 0.22 ug Trolox equivalent/g oil, respectively. An oil-in-water emulsion beverage was then developed by dispersing 1% (w/w) of Nongkhai black jasmine rice bran oil with 0.1% (w/w) of Tween80/Span80 (1:1 w/w) as emulsifiers in water. The sweetness of the emulsion beverage was adjusted by adding erythritol mixed with stevia extract sweetener at 0.1, 0.2, 0.3, and 0.4 % (w/v). After pasteurization, all emulsion beverages were subjected to Just-about-right and 9-point hedonic sensory tests using a randomized complete block design. The emulsion containing 0.4 % sweetener had the highest overall liking score of 7.0 ± 1.1, representing moderate liking. The emulsion beverage contained -oryzanol 13.3 ± 0.3 ug/mL with the antioxidant activity tested by ABTS of 267.0 ± 37.7 ug Trolox equivalent/mL. In conclusion, Nongkhai black jasmine rice bran is a source of bioactive lipids that can be utilized as an ingredient in a plant-based functional drink emulsion

King Mongkut's University of Technology North Bangkok. Central Library

Address: BANGKOK

Email: library@kmutnb.ac.th

Created: 2023

Modified: 2024-01-09

Issued: 2024-01-09

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BibliograpyCitation : In King Mongkut's University of Technology North Bangkok. Science and Technology Research Institute. 2023 Research, Innovation, and Innovation Congress (RI2C 2023) (Iss05.). Bangkok : Science and Technology Research Institute

eng

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