Scholarlink

<p>This study is a novel attempt to develop a structurally firm and stable dessert gel using flours of three underutilized, submergence-tolerant pigmented <i>bao</i> rice landraces - <i>Amona</i>, <i>Badal</i> and <i>Kenkowa</i>. To impart desired gel structure, the starchy flours were crosslinked (9%, w/w) with sodium trimetaphosphate and substituted with respective raw flours at levels of 0–50%. Crosslinking reduced amylose content (25–30%), swelling power (10–15%) and solubility (20–30%). Prominently decreased lightness, yellowness and increased redness were recorded. Freeze-thaw stability improved with syneresis substantially reducing by 45–55%. Textural parameters, namely hardness, adhesiveness, cohesiveness, springiness and chewiness changed desirably. Rheometry exhibited higher storage and loss moduli, with loss tangent values lower than 1, indicating improved gel strength. 2,2-diphenyl-1-picrylhydrazyl scavenging and ferric reducing antioxidant capacities were reduced by up to 20% and 25–30%, respectively. This was attributable to pH-driven anthocyanins degradation, oxidative losses, partial phenolic esterification and encapsulation within the dense crosslinked network. Here, fuzzy logic based sensory evaluation was employed as an innovation to minimize commonly occurring panelist bias. The study identified each 40% substituted gel as better than the rest. Increased slowly digestible and resistant starches suggested their improved glycemic potentials. The gels maintained microbial counts within standard safety limits for 8 days at 4 ± 2&#xa0;°C, with overall sensory scores above 7 in a 9-point hedonic scale. 40% crosslinked flour substituted <i>Badal bao</i> produced the best dessert gel. Overall, the study demonstrated the feasibility of producing value-added functional dessert gel from pigmented <i>bao</i> rice using controlled starch crosslinking.</p> Graphical Abstract <p></p>

错误：搜索内容不能为空，请输入英文关键词
错误：关键词超出字数限制，请精简
高级检索

Development of pigmented bao rice dessert gel and characterization of its techno-functional, antioxidant and nutritional properties

  • 期刊论文

  • 发表日期：

    2026年3月16日

查看全文
  • Gunjana Deka,
  • Sayantan Chakraborty,
  • Siddhartha Singha,
  • Dev Kumar Yadav,
  • Dhiren Chowdhury,
  • Himjyoti Dutta

摘要

This study is a novel attempt to develop a structurally firm and stable dessert gel using flours of three underutilized, submergence-tolerant pigmented bao rice landraces - Amona, Badal and Kenkowa. To impart desired gel structure, the starchy flours were crosslinked (9%, w/w) with sodium trimetaphosphate and substituted with respective raw flours at levels of 0–50%. Crosslinking reduced amylose content (25–30%), swelling power (10–15%) and solubility (20–30%). Prominently decreased lightness, yellowness and increased redness were recorded. Freeze-thaw stability improved with syneresis substantially reducing by 45–55%. Textural parameters, namely hardness, adhesiveness, cohesiveness, springiness and chewiness changed desirably. Rheometry exhibited higher storage and loss moduli, with loss tangent values lower than 1, indicating improved gel strength. 2,2-diphenyl-1-picrylhydrazyl scavenging and ferric reducing antioxidant capacities were reduced by up to 20% and 25–30%, respectively. This was attributable to pH-driven anthocyanins degradation, oxidative losses, partial phenolic esterification and encapsulation within the dense crosslinked network. Here, fuzzy logic based sensory evaluation was employed as an innovation to minimize commonly occurring panelist bias. The study identified each 40% substituted gel as better than the rest. Increased slowly digestible and resistant starches suggested their improved glycemic potentials. The gels maintained microbial counts within standard safety limits for 8 days at 4 ± 2 °C, with overall sensory scores above 7 in a 9-point hedonic scale. 40% crosslinked flour substituted Badal bao produced the best dessert gel. Overall, the study demonstrated the feasibility of producing value-added functional dessert gel from pigmented bao rice using controlled starch crosslinking.

Graphical Abstract