Ma, Yongqin

Mat Hashim, Dzulkifly

Muhammad, Kharidah

Yusof, Salmah

Universiti Putra Malaysia Institutional Repository

FOR Category F10BOO:Biological Sciences,EFFECT OF RICE QUALITY, FORMULATION AND ,STORAGE ON QUALITY OF CANNED RICEPORRIDGEKharidah Muhammad, Yongqin Ma, Salmah Yusofand Dzulkifly Mat HashimFaculty of Food Science and BiotechnologyUniversiti Putra Malaysia, 43400 UPM, Serdang, Selangor,MalaysiaKeywords: congee, physical, chemical, microbiologi-cal, sensory evaluation.IntroductionRice is a staple grain consumed by more than half of theworld's population. It is the chief source of calories in Asia.Most of the rice is eaten as cooked rice as part of regularmeals at home, restaurants or schools. Rice has been the sta-ple food in Malaysia for centuries. However, in recent years,the consumption of whole rice in Malaysia, either boiled orsteamed, is declining. It is envisaged that the consumption ofrice in the two forms will continue to decrease, but the de-mand for rice in the form of rice-based products such as noo-dles, snacks and other forms of processed rice is increasing.Thus, efforts have been directed toward development ofmore convenient rice-based foods. One of these will be theready-to-eat rice porridge, which is very popular in Japan,China and South Korea, and still not found in the Malaysianmarket. Therefore, the main objective of this project was todevelop a tasty, nutritious and shelf-stable canned rice por-ridge for 7-12 years old children.Materials and MethodsThree rice varieties; 'long-grain rice, broken rice and gluti-nous rice were obtained from Padiberas Nasional Berhad,Sekinchan, Selangor. Fresh beef, chicken (breast), fish(Jenahak) and dhal (yellow) were purchased from a localsupplier in Taman Sri Serdang, Selangor. Texturised soyprotein was obtained from Markaids Sdn Bhd in Kuala Lum-pur. Vegetables and the other ingredients used were pur-chased from the local market. Long grain rice was mixedwith broken rice or glutinous rice at a ratio of 0:100,25:75,50:50, 75:25 and 100:0, respectively. Each mixture wasmade into canned plain rice porridge. The physical and sen-sory properties of the products were evaluated. An optimumratio was selected for the preparation of flavoured rice por-ridge (chicken, beef, fish and bean flavours). Freshly pre-pared flavoured rice porridges were evaluated to determinetheir physico-chemical, microbiological and sensory quali-ties. A storage study was also carried out to determine thequality changes of the products stored at 27°C and 4°C for 12weeks.Results and DiscussionThe results obtained showed that plain rice porridge preparedusing a mixture of broken rice and long grain rice at a ratioof 50:50 was found to be as acceptable as that containing100% long grain rice. Incorporation of glutinous rice in ex-cess of 25% lead to a significant decrease in acceptability.Physical characteristics of the products such as pH value,%Brix, viscosity, colour, solids loss and particle size wererelatively unchanged with the substitution of long-grain ricewith broken rice. When long-grain rice was substituted withincreasing amounts of glutinous rice, the pH value andwhiteness of the products tended to decrease but their %Brixand viscosity increased gradually. The products showedpoor canning stability and were organoleptically unaccept-able in all attributes studied when glutinous rice was in ex-cess of 25% in the composite rice. For the flavoured riceporridges, the results of the ranking test revealed that the fishporridge was the most preferred while the bean rice porridgewas rejected in terms of appearance, colour, flavour andtaste. Results of the nutrient composition analyses showedthat the beef rice porridge provided the highest protein, fat,and caloric content and the most amount of calcium and ironamong the three acceptable formulations: chicken rice por-ridge, beef rice porridge and fish porridge. In addition, thebeef rice porridge was good in all attributes according to thesensory evaluation. Therefore, fish rice porridge and beefrice porridge were selected to be the most acceptable formu-lations. Results of the storage study indicated that all sampleseither stored at room temperature (27°C) or in the refrigerator(4°C), complied with the standard for food hygiene andsafety up to 12 weeks of storage. The temperature and timeof storage did not affect the dry matter, ash, protein, fat, ca-loric, calcium and iron content of the porridges. However,low storage temperature caused the porridges to have a lower%Brix and increase in whiteness. Although the pH values ofthe porridges decreased on week 12, they were still micro-biologically safe and organoleptically acceptable. The por-ridges that were stored at room temperature became thickervisually but no significant changes occurred in their colour,flavour and taste. On the contrary, the porridges that werestored in the refrigerator were thin in appearance, whiter incolour, and scored less in terms of flavour and taste.ConclusionsA composite of broken rice and long-grain rice at a ratio of50:50 is recommended for the production of plain rice por-ridge. A can of the flavoured rice porridge can provide 1/4-1/5 of the recommended daily allowance (RDA) for energyand nutrients for 7-12 years old children. All porridgesstored at room temperature (27°C) and in the refrigerator(4°C) complied with the standard for food hygiene and safetyup to 12 weeks of storage. However, the canned rice por-ridge should be stored at room temperature to maintain itssensory quality.Supported by IRPA Grant 01-02-04-0228205

Effect of rice quality, formulation and storage on quality of canned rice porridge

http://psasir.upm.edu.my/42537/1/Effect%20of%20rice%20quality%2C%20formulation%20and%20%20storage%20on%20quality%20of%20canned%20rice%20porridge.pdf

Effect of rice quality, formulation and storage on quality of canned rice porridge

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