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ASEAN Journal on Science and Technology for Development

Abstract

Rice (Oryza sativa L.) is an essential crop that is a dietary staple for more than half of the world's population. There is currently a movement in consumer behaviour toward healthier food consumption, which is fuelling interest in functional diets like coloured rice. Sembada 188 and Keladi rice are underutilised in Brunei Darussalam and are expected to have functional qualities. A comparison of antioxidant properties between Sembada 188 and Keladi rice was performed in this study. This research produced puffed rice treats prepared by steaming rice, washing, drying for 6-8 hours at 60℃, deep frying for 25 seconds at 180℃, and then mixing with Nypa Fruticans Wurmb sugar. The result showed that Keladi rice has high anti-radical activity with 92.62% RSA detected, which has the potential to be a functional ingredient. Due to high-temperature treatment, the production process has decreased in % RSA in Keladi rice by 6.83%. The addition of Nypa fruticans Wurmb sugar has increased the cumulative antioxidants value in Sembada 188 rice significantly (p < 0.05) by 43.9% whilst significantly (p < 0.05) decreased in Keladi from 92.62% to 85.79%. These findings indicate that the underutilised Keladi and Sembada 188 rice can contribute to antioxidant properties in novel food production.

Keywords

Antioxidants, DPPH assay, Pigmented rice, Product development, Rice

Publication Date

2024

Received Date

14-September-2023

Revised Date

2-October-2023

Accepted Date

10-October-2023

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