scholarly journals Development of Jasmine Rice Flour Properties as a Safe and Efficient Ingredient for Compact Powder

2020 ◽  
Vol 11 (1) ◽  
pp. 248
Author(s):  
Suekanya Jarupinthusophon ◽  
Oraphan Anurukvorakun
Keyword(s):  
Physical Properties ◽  
Water Resistance ◽  
Rice Flour ◽  
Shea Butter ◽  
Protection Factor ◽  
Compact Powder ◽  
Flour Properties ◽  
Jasmine Rice ◽  
Good Coverage ◽  
Rice Powder

Natural flour is usually not used directly in compact powder since there are some drawbacks, such as roughness and poor skin adhesion. The purpose of this research was to investigate the extraction and modification of jasmine rice flour using polyethylene glycol (PEG)-50 shea butter. The physical properties in terms of flowability and water resistance of the modified rice flour were investigated and compared with talcum. The modified rice flour was used as the ingredient to develop the compact powder by replacing talcum, which is the main ingredient in compact powder that provides the slipperiness and spread properties, but it is quite harmful. The results of this research revealed that the physical properties of the modified powder changed in terms of flowability and water-resistance by PEG-50 shea butter. The modified rice flour provided better physical properties compared to non-modified rice powder. The modified rice powder, a safe ingredient, could replace 100% talcum in the developed compact powder. Furthermore, the developed compact powder provided Sun Protection Factor (SPF) greater than 15, or 93%, UVB protection, good coverage with a natural appearance, smoothness, diffusion, softness of the skin, and a higher satisfaction level compared with the commercial product.

scholarly journals Effect of red Jasmine rice replacement on rice flour properties and noodle qualities

2018 ◽  
Vol 28 (1) ◽  
pp. 25-34
Author(s):  
Supaluck Kraithong ◽  
Suyong Lee ◽  
Saroat Rawdkuen
Keyword(s):  
Rice Flour ◽  
Flour Properties ◽  
Jasmine Rice

scholarly journals AGROPEDOGENIC TRANSFORMATION OF PHYSICAL PROPERTIES OF SOILS OF MEDIUM-DRY STEPPE PEDO-ECOTONE IN THE NORTHWEST OF THE BLACK SEA REGION

2018 ◽  
Author(s):  
Hryhorii MOROZ
Keyword(s):  
Physical Properties ◽  
Black Sea ◽  
Water Resistance ◽  
Negative Influence ◽  
Soil Physical Properties ◽  
The Black Sea ◽  
Anthropogenic Transformation ◽  
Black Sea Region ◽  
Dry Steppe ◽  
Agricultural Use

The anthropogenic transformation of soil physical properties of the transition stripe from the dry to the middle steppe in the Northwest of the Black Sea region is considered and analyzed on the basis of comparison of indicators characterizing the properties of the cultivable and subcultivable horizons. The signs of negative influence of agricultural use on the most important indices of physical properties of soils are investigated. Significant degradation of the physical properties of the arable horizons (in comparison with tillable and subcultivable horizons), as well as deterioration of the water resistance of the structure of the tillable horizons (compared to the arable) was revealed. The geographic regularities of agrogenic evolution of sodic and residual-sodic calcic chernozems and gypsic kastanozems are established.

scholarly journals Effects of food hydrocolloids on quality attributes of extruded red Jasmine rice noodle

PeerJ ◽  
2020 ◽  
Vol 8 ◽  
pp. e10235
Author(s):  
Supaluck Kraithong ◽  
Saroat Rawdkuen
Keyword(s):  
Guar Gum ◽  
Antioxidant Properties ◽  
Control Sample ◽  
Textural Properties ◽  
Rice Flour ◽  
Total Phenolic ◽  
Phenolic Contents ◽  
Overall Acceptability ◽  
Jasmine Rice ◽  
Diffraction Patterns

The aim of this study was to examine the quality characteristics of extruded red Jasmine rice flour (RJF) noodle that had been prepared with hydrocolloids, namely guar gum (GG), carboxymethyl cellulose (CMC), and xanthan gum (XG) at the concentrations of 0.0 (control sample), 0.2, and 0.4% (w/w), respectively. The use of hydrocolloids had no effect on total phenolic contents, antioxidant properties (DPPH, ABTS, and FRAP), color, and X-ray diffraction patterns (p > 0.05). In contrast, the hydrocolloids tended to increase the expansion ration of the noodle. GG and CMC improved cooking, textural, and sensory properties. Ultimately, 0.2%-GG showed the lowest cooking loss (5.07%) when compared with others. Moreover, it also provided the noodle with better textural properties such as tensile strength, extensibility, hardness, cohesiveness, and chewiness (p < 0.05). For these reasons, the highest acceptability (6.75) for the noodle was achieved with GG02. XG resulted in lower overall acceptability (5.05), particularly the 0.4%-XG recipe (p < 0.05). Thus, usage of 0.2%-GG was the best option for improving the qualities of extruded RJF noodle. XG was deemed ineffective for improving the noodle.

scholarly journals In vitro water resistance evaluation of a bioactive sunscreen containing distinct film/ barrier-forming agents

2020 ◽  
Vol 17 (2) ◽  
pp. 1-14
Author(s):  
Chin Yi Sul ◽  
Ana Lucia Morocho-Jacomel ◽  
Fabiana Vieira Lima ◽  
Gabriela Argollo Marques ◽  
Wendi Lucia Avila Rodriguez ◽  
...  
Keyword(s):  
Diffuse Reflectance ◽  
Water Resistance ◽  
Protection Factor ◽  
In Vitro Method ◽  
Before And After ◽  
Bioactive Ingredients ◽  
Resistance Assessment ◽  
Sun Protection Factor ◽  
Resistance Tests

The use of functional bioactive ingredients and the property of water resistance are differentials in the choice of more effective and safer sunscreens. Water-resistance tests are expensive, time-consuming, and usually performed on subjects that expose them to irradiation and long immersion times. Thus, the study of in vitro water resistance using different film/ barrier-forming agents is relevant for obtaining sunscreen resistant to rinsing. We aimed to evaluate the water resistance of a rutin-based bioactive sunscreen containing distinct film/barrier-forming agents by an in vitro method. The in vitro water resistance assessment (% WRR) was carried out in a water bath. In vitro sun protection factor (SPF), critical A, (nm), UVA/UVB ratio, and UVA protection factor (UVA-PF(0)) were evaluated before and after rinsing using a diffuse reflectance spectrophotometer with integration sphere. The formulation with dimethicone showed higher values of SPF after rinsing and achieved the requirement of % WRR greater than 50%. All formulations showed similar variations for all other parameters. The results highlighted the property of water resistance provided by the dimethicone, indicating that this emollient is an interesting ingredient choice for sunscreens.

scholarly journals Effects of Clcium and Magnesium Agents on Physical Properties of Nonglutinous Rice Flour Dough

2003 ◽  
Vol 50 (11) ◽  
pp. 523-529 ◽  
Author(s):  
Hatsue Moritaka ◽  
Miki Ishihara ◽  
Takashi Matsumoto ◽  
Hisakazu Iino ◽  
Syuichi Kimura
Keyword(s):  
Physical Properties ◽  
Rice Flour ◽  
Flour Dough

scholarly journals Effects of Rice Flour Properties on Specific Loaf Volume of One-loaf Bread Made from Rice Flour with Wheat Vital Gluten

2009 ◽  
Vol 15 (4) ◽  
pp. 439-448 ◽  
Author(s):  
Etsuko ARAKI ◽  
Tatsuya M. IKEDA ◽  
Kanae ASHIDA ◽  
Kanenori TAKATA ◽  
Mikiko YANAKA ◽  
...  
Keyword(s):  
Rice Flour ◽  
Loaf Volume ◽  
Flour Properties

Physical properties of biodegradable films from heat-moisture-treated rice flour and rice starch

2015 ◽  
Vol 67 (11-12) ◽  
pp. 1053-1060 ◽  
Author(s):  
Mahsa Majzoobi ◽  
Yasaman Pesaran ◽  
Gholamreza Mesbahi ◽  
Mohammad Taghi Golmakani ◽  
Asgar Farahnaky
Keyword(s):  
Physical Properties ◽  
Rice Flour ◽  
Rice Starch ◽  
Biodegradable Films

scholarly journals Pengaruh Penambahan Labu Kuning dan Kacang Hijau Ditinjau Dari Sifat Fisik, Organoleptik dan Kandungan Gizi Makanan Tradisional Nagasari

2017 ◽  
Vol 13 (2) ◽  
pp. 110-117
Author(s):  
Desi Nur Yuniyanti ◽  
Elza Ismail ◽  
Joko Susilo
Keyword(s):  
Physical Properties ◽  
Nutrient Content ◽  
Simple Random Sampling ◽  
Rice Flour ◽  
Sweet Taste ◽  
Yellow Colour ◽  
The Public ◽  
Quasi Experimental ◽  
The Difference ◽  
The One

An effort done to decrease dependence toward rice flour is by changing rice flour with pumpkin. High potentcy of pumpkin andmung beans production in Indonesia is not matched with the public interest on its utilization. Nagasari is a white-coloredtraditional cake with chewy texture and is filled with banana.The addition of yellow pumpkin and mung beans can provideadditional nutrients and as an alternative healthy snack. The research was aimed to know the effect of pumpkin and mungbeans addition on nagasari reviewed from physical properties, organoleptic and nutrient content of nagasari. This researchwas a quasi experimental with simple random sampling. The data of physical properties was analized descriptively. Data offavorite level test was analyzed using Kruskal-Wallis test and if there were differences, it would be continued by Mann-Whitney test. The physical properties of Nagasari with pumpkin addition made the yellow colour looks brighter, its aromawould be decreased and the pumpkin aroma would be stronger, the sweet taste of it will be dominant and the chewy texturecould be decreased. The favorite level of nagasari with variation of pumpkin and mung beans based on the quality of colour,aroma, taste, and texture was significantly different (p<0,05). The addition of pumpkin in nagasari showed the difference ofbetakaroten, so that the more pumpkin added the more betakaroten content. The addition of mung beans in nagasari showedthe difference. Nagasari with mung beans showed the protein content was higher than the one without mungbeans addition.The content of energy, carbohydrate, and fat were not matched with the theory. It might be caused by biased of the researchwhich did not take nagasari sampling homogeneously. Conclusion: There was an effect of pumpkin and mung bean sadditiontoward the physical properties, organoleptic and the nutrient content of the nagasari traditional food.

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