Optimization Of Fortified Parboiling Process Of White Rice With Clitoria Ternatea Flowers Extract And Its Characterization Of Physicochemical, Cooking Properties And Storage Stability
Clitoria ternatea flower extract is commonly used in making blue rice of popular Malay delicacy “Nasi Kerabu”. A fortified parboil process was developed. Flavonoid fortification and blue coloration of white rice was developed by parboiling process using the Clitoria ternatea (CT) flower extract....
| Main Author: | |
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| Format: | Thesis |
| Language: | English |
| Published: |
2019
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| Subjects: | |
| Online Access: | http://eprints.usm.my/62276/ http://eprints.usm.my/62276/1/optimization%20of%20fortified%20cut.pdf |
| _version_ | 1848884938299932672 |
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| author | Ramli, Muhammad Ezzudin |
| author_facet | Ramli, Muhammad Ezzudin |
| author_sort | Ramli, Muhammad Ezzudin |
| building | USM Institutional Repository |
| collection | Online Access |
| description | Clitoria ternatea flower extract is commonly used in making blue rice of
popular Malay delicacy “Nasi Kerabu”. A fortified parboil process was developed.
Flavonoid fortification and blue coloration of white rice was developed by parboiling
process using the Clitoria ternatea (CT) flower extract. The physicochemical, cooking
properties and storage stability of the fortified rice were studied and compared with
raw and white parboiled rice as control. In Phase 1, the fortification method was
introduced during soaking of white rice with CT extract (1:100 w/v) to replace water
prior to steaming and drying. The fortified parboiling process of three different
varieties of rice namely MRQ 74, MRQ 76 and glutinous rice was optimized using full
factorial design with two processing parameters: soaking temperatures (50, 60, and 70°C) and soaking time (10, 20, and 30 minutes) to obtain maximum total flavonoid content (TFC) of the fortified rice. |
| first_indexed | 2025-11-15T19:14:39Z |
| format | Thesis |
| id | usm-62276 |
| institution | Universiti Sains Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T19:14:39Z |
| publishDate | 2019 |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | usm-622762025-05-22T02:52:37Z http://eprints.usm.my/62276/ Optimization Of Fortified Parboiling Process Of White Rice With Clitoria Ternatea Flowers Extract And Its Characterization Of Physicochemical, Cooking Properties And Storage Stability Ramli, Muhammad Ezzudin TP248.13-248.65 Biotechnology Clitoria ternatea flower extract is commonly used in making blue rice of popular Malay delicacy “Nasi Kerabu”. A fortified parboil process was developed. Flavonoid fortification and blue coloration of white rice was developed by parboiling process using the Clitoria ternatea (CT) flower extract. The physicochemical, cooking properties and storage stability of the fortified rice were studied and compared with raw and white parboiled rice as control. In Phase 1, the fortification method was introduced during soaking of white rice with CT extract (1:100 w/v) to replace water prior to steaming and drying. The fortified parboiling process of three different varieties of rice namely MRQ 74, MRQ 76 and glutinous rice was optimized using full factorial design with two processing parameters: soaking temperatures (50, 60, and 70°C) and soaking time (10, 20, and 30 minutes) to obtain maximum total flavonoid content (TFC) of the fortified rice. 2019-05 Thesis NonPeerReviewed application/pdf en http://eprints.usm.my/62276/1/optimization%20of%20fortified%20cut.pdf Ramli, Muhammad Ezzudin (2019) Optimization Of Fortified Parboiling Process Of White Rice With Clitoria Ternatea Flowers Extract And Its Characterization Of Physicochemical, Cooking Properties And Storage Stability. Masters thesis, Universiti Sains Malaysia. |
| spellingShingle | TP248.13-248.65 Biotechnology Ramli, Muhammad Ezzudin Optimization Of Fortified Parboiling Process Of White Rice With Clitoria Ternatea Flowers Extract And Its Characterization Of Physicochemical, Cooking Properties And Storage Stability |
| title | Optimization Of Fortified Parboiling
Process Of White Rice With Clitoria
Ternatea Flowers Extract And Its
Characterization Of
Physicochemical, Cooking Properties
And Storage Stability |
| title_full | Optimization Of Fortified Parboiling
Process Of White Rice With Clitoria
Ternatea Flowers Extract And Its
Characterization Of
Physicochemical, Cooking Properties
And Storage Stability |
| title_fullStr | Optimization Of Fortified Parboiling
Process Of White Rice With Clitoria
Ternatea Flowers Extract And Its
Characterization Of
Physicochemical, Cooking Properties
And Storage Stability |
| title_full_unstemmed | Optimization Of Fortified Parboiling
Process Of White Rice With Clitoria
Ternatea Flowers Extract And Its
Characterization Of
Physicochemical, Cooking Properties
And Storage Stability |
| title_short | Optimization Of Fortified Parboiling
Process Of White Rice With Clitoria
Ternatea Flowers Extract And Its
Characterization Of
Physicochemical, Cooking Properties
And Storage Stability |
| title_sort | optimization of fortified parboiling
process of white rice with clitoria
ternatea flowers extract and its
characterization of
physicochemical, cooking properties
and storage stability |
| topic | TP248.13-248.65 Biotechnology |
| url | http://eprints.usm.my/62276/ http://eprints.usm.my/62276/1/optimization%20of%20fortified%20cut.pdf |