Development of High Anthocyanin Crispy Rice Bar
Keywords:Riceberry rice, Leum Phua rice, RD6 rice, Black glutinous rice, Anthocyanin
Nowadays, consumers are increasingly interested in healthy food. This study aimed to increase the nutritional value of crispy rice by using Thai rice which presented important natural ingredients. Five formulations were developed including Thai colored indica rice (Oryza sativa cv. Riceberry), black sticky rice (Oryza sativa cv. Leum Phua), white glutinous rice (Oryza sativa cv. RD6), RD6 soaking in water obtained from Leum Phua sticky rice, and a combination of RD6 and Leum Phua glutinous rice. Water activity, moisture content, crispness, color, total anthocyanin content, and sensory evaluation were analyzed. The results showed that there was no significant
difference in crispness and moisture content of products. The lowest free water was observed in both Riceberry and soaked RD6 formulations with water activity below 0.42. Leum Phua and Riceberry recipes had the lowest brightness. Obviously, crispy rice bar from Leum Phua sticky rice had the highest total anthocyanin content, followed by Riceberry rice. According to sensory test, the color score was high in the RD6 and soaked RD6 formulations. During the storage for 2 months, the increase of water activity and lipid peroxidation were observed. However, there was no growth of pathogenic microorganisms. The crispy rice by soaked RD6 formula was
acceptable up to 2 months of storage. Therefore, it can be concluded that the RD6 sticky rice soaking with water from black glutinous rice is suitable for commercial production because it can increase the nutritional value for consumers by providing high total anthocyanin content. 3456789
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