Quality performance of Indonesian frozen dessert (es puter) enriched with black glutinous rice (Oryza sativa glutinosa L.) and green tea (Camellia sinensis L.)

Wardani S., . and Niwat C., . Quality performance of Indonesian frozen dessert (es puter) enriched with black glutinous rice (Oryza sativa glutinosa L.) and green tea (Camellia sinensis L.). pp. 482-490. ISSN 2231-7546

Fermented black glutinous rice (Oryza sativa glutinosa L.) and green tea (Camellia sinensis L.) contain bioactive compounds including anthocyanins and flavonoids which have potential to enrich es puter one of the favorite traditional frozen desserts in Indonesia as a functional food. This study aimed to get the best formula of es puter enriched by fermented black glutinous rice and green tea. The local variety of fermented black glutinous rice (FBGR) was prepared by steaming until cooked then fermented by using ragi tape (traditional yeast cake) at 27oC for 3 days. A factorial design experiment was used to study the effects of proportion of FBGR (25 30 and 35) and green tea powder (2 3 and 4) on the physical and chemical properties of es puter. The results showed that the FBGR had higher total phenolic content antioxidant activity and anthocyanin content than the unfermented black glutinous rice (p0.05). The best es puter formula consisted of 30 FBGR 4 green tea powder 51.2 coconut milk 14 sugar 0.4 salt 0.2 sodium carboxymethyl cellulose and 0.2 glycerol monostearate. The physical characteristics of this formula were accepted with 33.460.26 total solid 7.310.10 overrun 2 794.330.58 cP viscosity and 9.570.87 min melting time. The antioxidant activity (DPPH) phenolic content and anthocyanin content were 1 865.81161.63 mol TE/100g dry basis 0.090.01 GAE in g/100g sample and 0.300.11 mg/100g sample dry basis respectively. This formula had overall liking score 6.5 which indicated that the modified es puter was liked moderately. In addition consumer acceptance was conducted using 100 consumers and sixty-five percent of consumers accepted this product.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/23%20(02)%202016/(5).pd...

Abstract

Fermented black glutinous rice (Oryza sativa glutinosa L.) and green tea (Camellia sinensis L.) contain bioactive compounds including anthocyanins and flavonoids which have potential to enrich es puter one of the favorite traditional frozen desserts in Indonesia as a functional food. This study aimed to get the best formula of es puter enriched by fermented black glutinous rice and green tea. The local variety of fermented black glutinous rice (FBGR) was prepared by steaming until cooked then fermented by using ragi tape (traditional yeast cake) at 27oC for 3 days. A factorial design experiment was used to study the effects of proportion of FBGR (25 30 and 35) and green tea powder (2 3 and 4) on the physical and chemical properties of es puter. The results showed that the FBGR had higher total phenolic content antioxidant activity and anthocyanin content than the unfermented black glutinous rice (p0.05). The best es puter formula consisted of 30 FBGR 4 green tea powder 51.2 coconut milk 14 sugar 0.4 salt 0.2 sodium carboxymethyl cellulose and 0.2 glycerol monostearate. The physical characteristics of this formula were accepted with 33.460.26 total solid 7.310.10 overrun 2 794.330.58 cP viscosity and 9.570.87 min melting time. The antioxidant activity (DPPH) phenolic content and anthocyanin content were 1 865.81161.63 mol TE/100g dry basis 0.090.01 GAE in g/100g sample and 0.300.11 mg/100g sample dry basis respectively. This formula had overall liking score 6.5 which indicated that the modified es puter was liked moderately. In addition consumer acceptance was conducted using 100 consumers and sixty-five percent of consumers accepted this product.

[error in script]

Item Type:	Article
AGROVOC Term:	Desserts
AGROVOC Term:	Oryza sativa
AGROVOC Term:	Camellia sinensis
AGROVOC Term:	Anthocyanins
AGROVOC Term:	Flavonoids
AGROVOC Term:	Phenolic compounds
AGROVOC Term:	Rice
AGROVOC Term:	Tea
AGROVOC Term:	Fermented foods
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:27
URI:	http://webagris.upm.edu.my/id/eprint/22521

Actions (login required)

View Item