Evaluation of a gluten-free sourdough bakery product

The population of gluten sensitive people has been gradually rising in the last decades. The food industry, especially the bakery industry has to develop more gluten-free products to satisfy the consumer's demand. However, the quality of these products differs from the quality attributes of a standard glutenious bakery product. Therefore, the aim of our research was to develop a good quality gluten-free sourdough product with 3 different gluten-free flours: millet, brown rice and a commercially available mixture (Belbake). We investigated the differences in moisture content, the baking loss, the texture and the sensory properties of the products. According to our results in the case of the moisture content the brown rice sample had the highest, while the millet gave the lowest value. The baking loss measurement gave reverse results. In the texture analysis the brown rice sample was the softest, but the millet and the Belbake had better results in resilience and in springiness. Also, in the sensory analyses the Belbake product was found to be the best by the judges, however, there were no significant differences between them. In conclusion, the product development of a gluten-free sourdough bakery product was successful. Further research is needed to investigate the shelf life of the products.

High Performance Liquid Chromatography – Ultraviolet Method for the Determination of Fludioxonil Fungicide Residues: Application on Rice Grains Cultivated in Pakistan

An analytical method was developed and validated for the determination of fludioxonil in rice samples. Rice samples for the study were collected from different regions of Pakistan. The method was based on safe and cost-effective extraction of fludioxonil from rice grains using acetone and methanol (1:1), efficient clean-up through homogenous mixture of acidic aluminum (12 g) and activated charcoal (1 g) followed by liquid chromatographic determination with UV detection. Quantification was performed on Prospher Star C18 (5 µm, 25 x 0.46 cm) column maintaining the temperature 40ºC and detector wavelength 212 nm using mobile phase 50:50 v/v methanol-water (pH 3.3) employing flow rate 1.0 mL.min-1 and 20 µL injection volume. The method showed linearity with correlation coefficient greater than 0.998. The proposed method was precisely validated for rice sample of all regions, showing recoveries higher than 98%. Rice samples collected from Badin, Multan, Hyderabad, Lahore, Jahania and Sarghoda was found to have fludioxonil residues 0.046, 0.045, 0,043, 0.040, 0.024 and 0.016 mg.kg-1 respectively, all below the maximum residual limit (MRL) level i.e. 0.05 mg.kg-1 whereas samples collected from Khanewal and Gularchi showed fludioxonil residue above MRL i.e 0.065 and 0.058 mg.kg-1 respectively. However, fludioxonil residues was not detected in rice sample collected from city Makhdumpur.

Evaluation of the Probiotic Potential of Weissella Confusa Isolated From Traditional Fermented Rice

Background: Probiotic are microorganism that is good for health, especially for the digestive system and can be consumed through fermented foods or supplements. The study aims to identify potential probiotic bacteria from fermented rice sample that are commonly found in Cachar district of Assam, India.Methods: White rice sample of “Ranjit” variety was collected from the local market, cooked in the laboratory and soaked overnight in sterile water for microbial fermentation. Probiotic properties of isolates were tested, and was identified by biochemical tests and 16S rRNA sequencing. In-vitro tests were also performed to demonstrate their colonisation properties, haemolytic activity and antagonistic activity against other pathogens.Results: The predominant fermentative-bacteria was identified as Weissella confusa strain GCC_19R1 (GenBank: MN394112). The isolate showed significant growth in the presence of artificial gastric-juice, bile and pancreatin. A moderate percentage of hydrophobicity (35.8% for n-hexadecane and 32.56% for toluene) and autoaggregation (38.7%) was also recorded. The strain survived well at acidic pH, 12.5% NaCl, and able to ferment glucose. The strain fulfilled the safety criteria concerning haemolytic activity, inhibits the growth of other bacteria, and found to be resistant towards antibiotics that are commonly used for GI-tract infections.Conclusion: The present study reports the prevalence of W. confusa in fermented rice samples. The finding of also supports the indegenious knowledge of fermented products, and its nutritional health benefits.

X-ray fluorescence spectrometric determination of heavy metals in selected rice samples sold on the Liberian market: a case study conducted in Paynesville City, Greater Monrovia

Background: Environmental pollution with toxic heavy metals can be lead to the possible contamination of rice. Rice is a staple food widely consumed in the urban and rural parts of Liberia daily. Rice is cultivated in approximately 113 countries and a fundamental source for energy and protein. Objective: The study assesses selected heavy metals (As, Pb, Cd, Se, and Cr) concentration in selected imported rice and traditionally grown rice and bulgur wheat in Liberia. Methods: Six grade of imported rice, Bulgar wheat, and traditionally grown rice were purchased from the Duport Road and Red-Light markets in Greater Monrovia and analyze using X-ray Fluorescence Spectrometer. All data were analyzed using XLSTAT, and data was used to calculate the risk factor of each rice sample. Results: The mean concentration of heavy metal found in the rice as follow: As, 1.31ppm; Cd, 9.42ppm; Cr. 12.3ppm; Se, 5.73ppm; and Pb, 1.75ppm. The estimated daily intakes (EDIs) were calculated in combination with the rice consumption data. The mean intakes of As, Cd, Cr, Se, and Pb through rice were estimated to be 1.32, 9.42. 12.4. 5.74, and 1.75 mg/kg BW/day. Chromium has the average estimated daily intake. The combined hazard index for the heavy metals in each sample and the total cancer risk for each sample contributed most significantly to a cancer risk of rice consumption during adult life expectancy.Conclusion: The selected heavy metal concentration from the rice sample was above the FAO/WHO reference Standard but was within the range of the contaminant level except for chromium, which is above the accepted range. However, the hazard index and the total cancer risk indicate a potential non-carcinogenic and carcinogenic risk.

Modified Steaming Method for Parboiled Rice Production

A modified steaming method (steam using the revolved sieve; SRS) was applied to produce parboiled rice and the qualities of parboiled rice, namely, thermal properties (enthalpy; ΔH and degree of starch gelatinization: DG), head rice yield (HRY) and whiteness index (WI) were investigated under various steaming times and temperatures. The experimental results indicated that time and temperature during steaming step affected the parboiled rice qualities significantly. Prolonged time and increase of temperature during steaming provided the higher initial moisture content and grain temperature of rice sample after steaming, leading to longer time in drying process for decreasing the moisture content in the rice sample to 22% (d.b.). This provided the decrease of ΔH, leading to increase in the DG and resulting in the higher HRY and lower WI values.

PEMANFAATAN VCO (Virgin Coconut Oil) SEBAGAI BAHAN PENURUN KADAR GLUKOSA PADA NASI SEBAGAI MAKANAN PENDERITA DIABETIS MELITUS

Makanan penduduk Indonesia sebagaian besar adalah nasi, disamping sagu dan jagung. Penderita Diabetus Melitus, nasi merupakan sumber glukosa yang pantas diwaspadai sehingga asupan nasi harus dibatasi. Virgin Coconut Oil (VCO) merupakan minyak yang berasal dari buah kelapa (Cocos mucifera L) tua segar yang diolah pada suhu 100C-150C dan dimasak tidak sampai matang. Tujuan penelitian ini adalah untuk mengetahui penurunan kadar glukosa pada nasi yang dicampur VCO (Virgin Cocot Oil). Pada penelitian ini sampel dari nasi tanpa penambahan VCO dibandingkan dengan nasi dengan penambahan VCO 3%, 4%, dan 5% dari jumlah beras yang akan dinanak. Uji kuatitatif penentuan Glukosa menggunakan metode Anthrone Sulfat sedang analisisnya dengan metode Spektrofotometri. Hasil penelitian menunjukkan kadar rata-rata glukosa pada sampel nasi tanpa penambahan VCO sebesar 30,65%b/b, kadar rata-rata glukosa pada sampel nasi yang ditambahkan VCO dengan kadar 3% sebesar 28,46%b/b, kadar rata-rata glukosa pada sampel nasi yang ditambahkan VCO dengan kadar 4% sebesar 28,31%b/b, kadar rata-rata glukosa pada sampel nasi yang ditambahkan VCO dengan kadar 5% sebesar 18,78%b/b. Dari hasil penelitian dapat disimpulkan bahwa kadar Glukosa nasi terbaik adalah nasi yang ditambah VCO kadar 5%b/b. The majority of Indonesian population's food is rice, besides sago and corn. Diabetus Melitus sufferers, rice is a source of glucose that must be watched out so that rice intake must be limited. Virgin Coconut Oil (VCO) is oil derived from fresh old coconut (Cocos mucifera L) which is processed at a temperature of 100C-150C and not cooked until cooked. The purpose of this study was to determine the decrease in glucose levels in rice mixed with VCO (Virgin Cocot Oil). In this study samples from rice without the addition of VCO were compared with rice with the addition of VCO 3%, 4%, and 5% of the amount of rice to be cooked. Quantitative testing of Glucose determination using the Anthrone Sulfate method is being analyzed using the Spectrophotometry method. The results showed that the average glucose level in the rice sample without the addition of VCO was 30.65% b / b, the average glucose level in the rice sample added with VCO at 3% was 28.46% b / b, the average level The average glucose in the rice sample which was added by VCO at 4% level was 28.31% b / b, the average glucose level in the rice sample added with VCO at 5% level was 18.78% b / b. From the results of the study it can be concluded that the best rice glucose level is rice which is added to the VCO level of 5% b / b.