Evaluation of Chromium Fortified Parboiled Rice Coated with Herbal Extracts: Cooking Quality and Sensory Properties
Parboiled rice was developed to produce rice, which
has a low glycemic index for diabetics. However, diabetics also have
a chromium (Cr) deficiency. Thus, it is important to fortify rice with
Cr to increase the Cr content. Moreover, parboiled rice becomes
rancid easily and has a musty odor, rendering the rice unfavorable.
Natural herbs such as pandan leaves (Pandanus amaryllifolius
Roxb.), bay leaves (Syzygium polyanthum [Wigh] Walp) and
cinnamon bark powder (Cinnamomon cassia) are commonly added to
food as aroma enhancers. Previous research has shown that these
herbs could improve insulin sensitivity. The purpose of this study
was to evaluate the effect of herbal extract coatings on the cooking
quality and the preference level of chromium fortified - parboiled rice
(CFPR). The rice grain variety used for this experiment was Ciherang
and the fortificant was CrCl3. The three herbal extracts used for
coating the CFPR were cinnamon, pandan and bay leaf, with
concentration variations of 3%, 6%, and 9% (w/w) for each of the
extracts. The samples were analyzed for their alkali spreading value,
cooking time, elongation, water uptake ratio, solid loss, colour and
lightness; and their sensory properties were determined by means of
an organoleptic test. The research showed that coating the CFPR with
pandan and cinnamon extracts at a concentration of 3% each
produced a preferred CFPR. When coated with those herbal extracts
the CFPR had the following cooking quality properties: alkali
spreading value 5 (intermediate gelatinization temperature), cooking
time, 26-27 min, color value, 14.95-15.00, lightness, 42.30 – 44.06,
elongation, 1.53 – 1.54, water uptake ratio , 4.05-4.06, and solid loss,
0.09/100 g – 0.13 g/100 g.
[1] S. Wild, G. Roglic, A. Green, R. Sicree and H. King H, “Global
prevalence of diabetes: estimate for year 2000 and projections for 2030”,
Diabetes Care, vol. 27, no. 5, pp. 1047-1053, 2004.
[2] G. Roglic and N. Unwin, “Global mortality attributable to diabetes: time
for a realistic estimate”, Diabetes Voice, vol. 50, no.1, pp. 33-34, 2005.
[3] International Diabetes Federation. “World diabetes media kit: every 10
seconds 1 person dies of diabetes”. International Diabetes Federation,
Brussels, Belgium, 2007. Available at:
www.idf.org/webdata/docs/World_Diabetes_Day_Media_Kit.pdf
accessed on June 24, 2012.
[4] H. N. Larsen, O. W. Rasmusse, P. H. Rasmussen, K.K. Alstrup, S. K.
Biswas, I. Tetens, S. H. Thilsred, K. Hermansen, “Glycaemic index of
parboiled rice depends on the severity of processing: study in type 2
diabetic subjects”, EJCN, vol. 54, no. 5, pp. 380-385, 2000.
[5] R. A. Anderson,” Chromium and polyphenols from cinnamon improve
insulin sensitivity”, Plenary Lecture. Proceedings of Nutrition Society,
vol. 67, pp. 48-53, 2008;
[6] W. T. Cefalu and F. B. Hu, “Role of chromium in human health and in
diabetes”, Diabetes Care, vol. 27, no. 11, pp.2742-2751, 2004.
[7] C. Prom-u-thai, S. Fukai, D. I. Godwin, B. Rerkasem, and L. Huang,
”Iron fortified parboiled rice – a novel solution to high iron density in
rice-based diets”, Food Chem, vol. 110, pp. 390–398, 2008.
[8] C. Prom-u-thai, R. P. Glahn, Z. Cheng , S. Fukai, B, Rerkasem B, and L.
Huang, “The bioavailability of iron fortified in whole grain parboiled
rice”, Food Chem, vol. 112, pp. 982–986, 2009.
[9] C. Prom-u-thai , B. Rerkasem, S. Fukai, and L. Huang, “Key factors
affecting fe density in fe-fortified-parboiled rice: parboiling conditions,
storage duration, external fe-loading rate and genotypic differences”,
Food Chem, vol. 123, pp. 628–634, 2010.
[10] J. Hlebowicz, G. Darwiche,O. Björgell, and L. O. Almér, L.O. “Effect of
cinnamon on postprandial blood glucose, gastric emptying, and satiety in
healthy subjects”, Am J Clin Nutr., vol. 85, no. 6, pp. 1552-1556, 2007.
[11] A. Khan, M. Safdar, M. M. A. Khan, K. K. Khattak, and R. A.
Anderson, “Cinnamon improves glucose and lipids of people with type 2
diabetes”, Diabetes Care, vol. 26, pp. 3215-3218, 2003.
[12] O. M. Praweswari and S. B. Widjanarko, “The Effect of water extract of
pandan wangi leaf to decrease blood glucose levels and pancreas
histopathology at diabetes mellitus rats”, Jurnal Pangan dan Industri,
vol. 2 , no. 2, pp. 16-27, 2014.
[13] E. L. Agustin, “Pharmacological effect of ethanol extract, methanol
fraction, methanol iii fraction, and myricitrin of syzygium polyanthum
(wigh) walp leaves on decreasing blood glucose level in streptozotocininduced
diabetic mice”, Thesis. Faculty of Pharmacy, Airlangga
University, Surabaya, Indonesia, 2010.
[14] W. A. Yulianto, S. Luwihana, C. L. Suryani, C.L. and M. Susiati,
“Development of processing in chromium fortified - parboiled rice and
coated with herbal extracts as a functional food for diabetics”, Annual
Report of National Strategic Research. University of Mercu Buana,
Yogyakarta, Indonesia, 2012.
[15] A. Al-Jamal and I. N. Rasheed, “Effects of cinnamon (Cassia
zelynicum) on diabetic rats”, African Journal of Food Science, vol. 4, no.
9, pp. 615 – 617, 2010.
[16] N. Laohakunjit and O. Kerdchoechuen, “Aroma enrichment and the
change during storage of non-aromatic milled rice coated with extraced
natural flavor”, Food Chem, vol 101, no. 1, pp. 339-344, 2007.
[17] C. J. Bergman, K. R. Bahattacharya, and K. Ohtsubo. “Rice end-use
quality analysis”. In: E.T. Champagne, Editor. Rice: Chemistry and
Technology, Third edition, St. Paul, Minnesota, America Association of
Central Chemists Inc., pp. 415-472, 2004.
[18] B. O. Juliano, “An international survey of methods used for evaluation
of cooking and eating qualities of milled rice”, International Rice
Research Institute, Manila Philippines, IRRI Research Paper Series, No.
77, pp. 3-6,1982.
[19] S. S. Dipti, S. T. Hossain, M. N. Bari, and K. A. Kabir,
“Physicochemical and cooking properties of some fine rice varieties”,
Pakistan Journal of Nutrition, vol. 1, no. 4, pp. 188-190, 2002.
[20] B. O. Otegbayo, F. Osamel, and J. B. Fashakin, “Effect of parboiling of
physico – chemical qualities of two local rice varieties in Nigeria, J.
Food Technol. Afr., vol. 6, no. 4, pp. 130 -132,2001.
[21] K. Sareepuang, S. Siriamornpun, L. Wiset, and N. Meeso, “ Effect of
soaking temperature on physical, chemical, and cooking properties of
parboiled fragrant rice”, Word Journal Agricultural Sciences, vol. 4, no.
4, pp. 409-415, 2008.
[22] A, Jimtaisong and P. Krisdaphong, “Antioxidant activity of Pandanus
amaryllifolius leaf and root extract and its application in topical
emulsion”, Trop J Pharm Res, vol. 12, no 3, pp. 425-431, 2013.
[23] L. Lamberts, E. de Bie, V. Derycke, W. S. Veraverbeke, W. De Man,
and J. A. Delcour, “Effect of processing conditions on color change of
brown and milled parboiled rice”, Cereal Chem., vol. 8, no. 1, pp. 80-85,
2006.
[24] V. Jakhetia, R. Patel, P. Khatri, N. Pahuja, S. Garg, A. Pandey, and S
Sharma, “ Cinnamon: a pharmacological review”, J. Adv. Sci. Res, vol.
1, no. 2, pp. 19-23, 2010.
[25] A. Malik and A. R. Ahmad, “Antidiarrheal activity of etanolic extract of
bay leaves (Syzygium polyanthum) (Wight) Walp.”, Int. Res. J. Pharm.,
vol. 4, no. 4, pp. 106-108, 2013.
[26] V. Tulyathan, N. Srisupattarawanich, and A. Suwanagul. “Effect of rice
flour coating on 2-acetyl-1-pyrroline and n-hexanal in brown rice cv. jao
hom supanburi during storage”, Postharvest Biology and Technology,
vol. 47, pp. 367-372, 2008.
[27] S. Parnsakhorn and A. Noomhorm. “Changes in physicochemical
properties of parboiled brown rice during heat treatment”. Agricultural
Engineering International: The CIGR E-journal. Manuscript FP 08 009.
Vol. X. August, 2008.
[28] N. Danbaba, J. C. Anounye, A. S. Gana, M. E. Abo, and M. N.
Ukwungwu. “Grain quality characteristics of ofada rice (oryza sativa l.):
cooking and eating quality”. IFRJ. Vol.18, pp.629-634, 2011.
[29] R. Thomas, W. A. Wan-Nadiah, and R. Bhat. “Physiochemical
properties, proximate composition, and cooking qualities of locally
grown and imported rice varieties marketed in Penang, Malaysia”. IFRJ.
Vol. 20, no 3, pp. 1345-1351, 2013.
[30] C. M. Paule and J. J. Powers, “Sensory and chemical examination of
aromatic and nonaromatic rices”. J. Food Sci. vol. 54, no. 2, pp. 343–
346, 1989.
[1] S. Wild, G. Roglic, A. Green, R. Sicree and H. King H, “Global
prevalence of diabetes: estimate for year 2000 and projections for 2030”,
Diabetes Care, vol. 27, no. 5, pp. 1047-1053, 2004.
[2] G. Roglic and N. Unwin, “Global mortality attributable to diabetes: time
for a realistic estimate”, Diabetes Voice, vol. 50, no.1, pp. 33-34, 2005.
[3] International Diabetes Federation. “World diabetes media kit: every 10
seconds 1 person dies of diabetes”. International Diabetes Federation,
Brussels, Belgium, 2007. Available at:
www.idf.org/webdata/docs/World_Diabetes_Day_Media_Kit.pdf
accessed on June 24, 2012.
[4] H. N. Larsen, O. W. Rasmusse, P. H. Rasmussen, K.K. Alstrup, S. K.
Biswas, I. Tetens, S. H. Thilsred, K. Hermansen, “Glycaemic index of
parboiled rice depends on the severity of processing: study in type 2
diabetic subjects”, EJCN, vol. 54, no. 5, pp. 380-385, 2000.
[5] R. A. Anderson,” Chromium and polyphenols from cinnamon improve
insulin sensitivity”, Plenary Lecture. Proceedings of Nutrition Society,
vol. 67, pp. 48-53, 2008;
[6] W. T. Cefalu and F. B. Hu, “Role of chromium in human health and in
diabetes”, Diabetes Care, vol. 27, no. 11, pp.2742-2751, 2004.
[7] C. Prom-u-thai, S. Fukai, D. I. Godwin, B. Rerkasem, and L. Huang,
”Iron fortified parboiled rice – a novel solution to high iron density in
rice-based diets”, Food Chem, vol. 110, pp. 390–398, 2008.
[8] C. Prom-u-thai, R. P. Glahn, Z. Cheng , S. Fukai, B, Rerkasem B, and L.
Huang, “The bioavailability of iron fortified in whole grain parboiled
rice”, Food Chem, vol. 112, pp. 982–986, 2009.
[9] C. Prom-u-thai , B. Rerkasem, S. Fukai, and L. Huang, “Key factors
affecting fe density in fe-fortified-parboiled rice: parboiling conditions,
storage duration, external fe-loading rate and genotypic differences”,
Food Chem, vol. 123, pp. 628–634, 2010.
[10] J. Hlebowicz, G. Darwiche,O. Björgell, and L. O. Almér, L.O. “Effect of
cinnamon on postprandial blood glucose, gastric emptying, and satiety in
healthy subjects”, Am J Clin Nutr., vol. 85, no. 6, pp. 1552-1556, 2007.
[11] A. Khan, M. Safdar, M. M. A. Khan, K. K. Khattak, and R. A.
Anderson, “Cinnamon improves glucose and lipids of people with type 2
diabetes”, Diabetes Care, vol. 26, pp. 3215-3218, 2003.
[12] O. M. Praweswari and S. B. Widjanarko, “The Effect of water extract of
pandan wangi leaf to decrease blood glucose levels and pancreas
histopathology at diabetes mellitus rats”, Jurnal Pangan dan Industri,
vol. 2 , no. 2, pp. 16-27, 2014.
[13] E. L. Agustin, “Pharmacological effect of ethanol extract, methanol
fraction, methanol iii fraction, and myricitrin of syzygium polyanthum
(wigh) walp leaves on decreasing blood glucose level in streptozotocininduced
diabetic mice”, Thesis. Faculty of Pharmacy, Airlangga
University, Surabaya, Indonesia, 2010.
[14] W. A. Yulianto, S. Luwihana, C. L. Suryani, C.L. and M. Susiati,
“Development of processing in chromium fortified - parboiled rice and
coated with herbal extracts as a functional food for diabetics”, Annual
Report of National Strategic Research. University of Mercu Buana,
Yogyakarta, Indonesia, 2012.
[15] A. Al-Jamal and I. N. Rasheed, “Effects of cinnamon (Cassia
zelynicum) on diabetic rats”, African Journal of Food Science, vol. 4, no.
9, pp. 615 – 617, 2010.
[16] N. Laohakunjit and O. Kerdchoechuen, “Aroma enrichment and the
change during storage of non-aromatic milled rice coated with extraced
natural flavor”, Food Chem, vol 101, no. 1, pp. 339-344, 2007.
[17] C. J. Bergman, K. R. Bahattacharya, and K. Ohtsubo. “Rice end-use
quality analysis”. In: E.T. Champagne, Editor. Rice: Chemistry and
Technology, Third edition, St. Paul, Minnesota, America Association of
Central Chemists Inc., pp. 415-472, 2004.
[18] B. O. Juliano, “An international survey of methods used for evaluation
of cooking and eating qualities of milled rice”, International Rice
Research Institute, Manila Philippines, IRRI Research Paper Series, No.
77, pp. 3-6,1982.
[19] S. S. Dipti, S. T. Hossain, M. N. Bari, and K. A. Kabir,
“Physicochemical and cooking properties of some fine rice varieties”,
Pakistan Journal of Nutrition, vol. 1, no. 4, pp. 188-190, 2002.
[20] B. O. Otegbayo, F. Osamel, and J. B. Fashakin, “Effect of parboiling of
physico – chemical qualities of two local rice varieties in Nigeria, J.
Food Technol. Afr., vol. 6, no. 4, pp. 130 -132,2001.
[21] K. Sareepuang, S. Siriamornpun, L. Wiset, and N. Meeso, “ Effect of
soaking temperature on physical, chemical, and cooking properties of
parboiled fragrant rice”, Word Journal Agricultural Sciences, vol. 4, no.
4, pp. 409-415, 2008.
[22] A, Jimtaisong and P. Krisdaphong, “Antioxidant activity of Pandanus
amaryllifolius leaf and root extract and its application in topical
emulsion”, Trop J Pharm Res, vol. 12, no 3, pp. 425-431, 2013.
[23] L. Lamberts, E. de Bie, V. Derycke, W. S. Veraverbeke, W. De Man,
and J. A. Delcour, “Effect of processing conditions on color change of
brown and milled parboiled rice”, Cereal Chem., vol. 8, no. 1, pp. 80-85,
2006.
[24] V. Jakhetia, R. Patel, P. Khatri, N. Pahuja, S. Garg, A. Pandey, and S
Sharma, “ Cinnamon: a pharmacological review”, J. Adv. Sci. Res, vol.
1, no. 2, pp. 19-23, 2010.
[25] A. Malik and A. R. Ahmad, “Antidiarrheal activity of etanolic extract of
bay leaves (Syzygium polyanthum) (Wight) Walp.”, Int. Res. J. Pharm.,
vol. 4, no. 4, pp. 106-108, 2013.
[26] V. Tulyathan, N. Srisupattarawanich, and A. Suwanagul. “Effect of rice
flour coating on 2-acetyl-1-pyrroline and n-hexanal in brown rice cv. jao
hom supanburi during storage”, Postharvest Biology and Technology,
vol. 47, pp. 367-372, 2008.
[27] S. Parnsakhorn and A. Noomhorm. “Changes in physicochemical
properties of parboiled brown rice during heat treatment”. Agricultural
Engineering International: The CIGR E-journal. Manuscript FP 08 009.
Vol. X. August, 2008.
[28] N. Danbaba, J. C. Anounye, A. S. Gana, M. E. Abo, and M. N.
Ukwungwu. “Grain quality characteristics of ofada rice (oryza sativa l.):
cooking and eating quality”. IFRJ. Vol.18, pp.629-634, 2011.
[29] R. Thomas, W. A. Wan-Nadiah, and R. Bhat. “Physiochemical
properties, proximate composition, and cooking qualities of locally
grown and imported rice varieties marketed in Penang, Malaysia”. IFRJ.
Vol. 20, no 3, pp. 1345-1351, 2013.
[30] C. M. Paule and J. J. Powers, “Sensory and chemical examination of
aromatic and nonaromatic rices”. J. Food Sci. vol. 54, no. 2, pp. 343–
346, 1989.
@article{"International Journal of Biological, Life and Agricultural Sciences:71262", author = "Wisnu Adi Yulianto and Agus Slamet and Sri Luwihana and Septian Albar Dwi Suprayogi", title = "Evaluation of Chromium Fortified Parboiled Rice Coated with Herbal Extracts: Cooking Quality and Sensory Properties", abstract = "Parboiled rice was developed to produce rice, which
has a low glycemic index for diabetics. However, diabetics also have
a chromium (Cr) deficiency. Thus, it is important to fortify rice with
Cr to increase the Cr content. Moreover, parboiled rice becomes
rancid easily and has a musty odor, rendering the rice unfavorable.
Natural herbs such as pandan leaves (Pandanus amaryllifolius
Roxb.), bay leaves (Syzygium polyanthum [Wigh] Walp) and
cinnamon bark powder (Cinnamomon cassia) are commonly added to
food as aroma enhancers. Previous research has shown that these
herbs could improve insulin sensitivity. The purpose of this study
was to evaluate the effect of herbal extract coatings on the cooking
quality and the preference level of chromium fortified - parboiled rice
(CFPR). The rice grain variety used for this experiment was Ciherang
and the fortificant was CrCl3. The three herbal extracts used for
coating the CFPR were cinnamon, pandan and bay leaf, with
concentration variations of 3%, 6%, and 9% (w/w) for each of the
extracts. The samples were analyzed for their alkali spreading value,
cooking time, elongation, water uptake ratio, solid loss, colour and
lightness; and their sensory properties were determined by means of
an organoleptic test. The research showed that coating the CFPR with
pandan and cinnamon extracts at a concentration of 3% each
produced a preferred CFPR. When coated with those herbal extracts
the CFPR had the following cooking quality properties: alkali
spreading value 5 (intermediate gelatinization temperature), cooking
time, 26-27 min, color value, 14.95-15.00, lightness, 42.30 – 44.06,
elongation, 1.53 – 1.54, water uptake ratio , 4.05-4.06, and solid loss,
0.09/100 g – 0.13 g/100 g.", keywords = "Bay leaves, chromium, cinnamon, pandan leaves,
parboiled rice.", volume = "9", number = "10", pages = "1115-6", }
