The effect of carbonized rice straw levels on the dawet gel properties

Erni Sofia Murtini

doi:10.21776/ub.afssaae.2021.004.01.1

The effect of carbonized rice straw levels on the dawet gel properties

Erni Sofia Murtini

Abstract

Merang, part of rice straw, waste generated from rice harvesting process, is abundantly available in Indonesia. Incomplete burning of merang generates carbonized rice straw (CRS). This study is aimed to identify selected minerals (K,Ca, Na and Fe) contents of CRS using AAS, and to evaluate the effect of differentconcentrations (1.5-3%) of CRS addition on the pasting properties of rice:sago mixflour (55:45), and on the black color intensity, texture, and sensory properties of dawet gel. CRS contains potassium (20599.91±776.44 ppm), calcium (307.58±70.71), sodium (30.59±1.03ppm) and iron (1079.98±20.75 ppm). Despite the temperature similarity, pasting properties of mixed flour such as final viscosity and peak time are significantly decreased in response to CRS addition. Increase in CRS concentration results to significant increase of the black color intensity and texture of dawet gel. Sensory evaluation suggests that most of the panelists prefer the color and firmness showed by dawet gel with addition of 2.5% of carbonized rice straw. This result suggests that CRS could be an interesting new food ingredient for increasing black color intensity and texture of food product.

Keywords

dawet gel properties; minerals content; pasting properties; rice straw

Full Text:

PDF

References

AACC International. (1999) Approved Methods of Analysis, 11th Ed. Method 76-21.01. General pasting methods for wheat or rye flour or starch using the rapid visco analyzer. St. Paul, MN: AACC International.

AOAC. (1993) AOAC official method number 990.08 metals in solid wastes by ICP. Gaithersburg, MD: AOAC International.

AOAC. (2000) AOAC Official Method 999.11 determination of lead, cadmium, copper, iron, and zinc in foods. Gaithersburg, MD: AOAC

International

CNN. (2021) 50 of the worlds’s best desserts [online]. Available at https://edition.cnn.com/travel/article/world-50-bestdesserts/

index.html (Accessed: 14 March 2021)

Chuang, L., Panyoyai, N., Shanks, R., and Kasapis, S. (2015) ‘Effect of sodium chloride on the glass transition of condensed starch systems’, Food Chemistry, 184, pp. 65-71

Dobermann, A., and Fairhurs, T.H. (2002) ‘Rice straw management’, Better Crops International Special Supplement, 16, pp. 7-11

Edun, A. A., Olatunde, G. O., Shittu, T. A., and Adeogun, A. I. (2018) ‘Flour, dough and bread properties of wheat flour substituted with orangefleshed sweetpotato flour’, Journal of Culinary Science & Technology, 17(35), pp 1-22

FAOstat. (2020) Rice, paddy production quantity, Indonesia [online]. Availabe at http://www.fao.org/faostat/en/#data/QC (Accessed: 14 March 2020)

Gropper, S. S., Smith, J. L., and Groff, J. L. (2009). Advanced nutrition and human metabolism. Fifth Edition. California: Wadsworth.

Hsu, C. K., and Chiang, B. H. (2002) ‘Effects of water, oil, starch, calcium carbonate and titanium dioxide on the colour and texture of threadfin and hairtail surimi gels’, International Journal of Food Science

& Technology, 37(4), pp. 387-393

Jenkins, B. M., Baxter, L. L., Miles Jr. T. R., and Miles,T. R. (1998) ‘Combustion properties of biomass’, Fuel Processing Technology, 54, pp 17–46

Kanokkanjana, K., and Garivait, S. (2013) ‘Alternative rice straw management practices to reduce field open burning in Thailand’, International Journal of Environmental Science and Development, 4(2),

pp.119-123

Karim, A. A., Pei-Lang Tie, A., Manan, D.,M.,A., and Zaidul, I. S.,M. (2008) ‘Starch from the Sago (Metroxylon sagu) palm tree—properties, prospects, and challenges as a new industrial source for food and other uses’, Comprehensive Reviews in Food Science and Food Safety, 7, pp. 215-228

Liu, N., Ma, S., Li, L., and Wang, X. (2019) ‘Study on the effect of wheat bran dietary fiber on the rheological properties of dough’, Grain and Oil

Science Technology, 2, pp. 1-5

Mierczynska, J., Cybulska, J., Solowiej, B., and Zdunek, A. (2015) ‘The Effect of Ca2+, Fe2+ and Mg2+ on rheological properties of new food matrix made of modified cell wall polysaccharides from apple’,

Carbohydrtae Polymers, 133, pp. 547-555

Miller, D. D. (2008) ‘Minerals’ in Damodaran S., Parkin K. L., and Fennema, O. R. (eds) Food Chemistry 4th Edition. New York: CRC Press, pp. 523-570

Murtini, E. S., and Lorenzsa, C. S. (2020) ‘Characteristics of sago noodles as affected by varied concentration of carbonized rice straw-based liquid colorant’, 5th International Conference on Food, Agriculture and Natural Resources (FANRes 2019), Advances in Engineering Research, 194, pp. 237-240

Murtini, E.S., Yuwono, S. S., and Setyawan, H. S. (2018) ‘The mineral composition and the effect of particle size of carbonized rice straw as colorant of a traditional cake kue jongkong Surabaya’, IOP Conf. Series: Earth and Environmental Science, 131, pp. 1-6

Murtini, E.S., Yuwono, S.S., and Setyawan, H.S. (2019) ‘Comparison of characteristics of carbonized rice straw from various rice varieties and parts of rice straws as a source for natural black colorant’, IOP

Conf. Series: Earth and Environmental Science, 230, pp. 1-7

Niu, M., Hou, G., Lee, B., and Chen, Z. (2014) ‘Effects of fine grinding of millfeeds on the quality attributes of reconstituted whole-wheat flour and its raw noodle products’, LWT - Food Science and Technology, 57 (1), pp. 58-64

Prasad, K., Singh, Y., and Anil, A. (2012) ‘Effects of grinding methods on the characteristics of Pusa 1121 rice flour’, Journal of Tropical Agriculture

and Food Science, 40(2), pp. 193-201

Salinas, M.V., and Puppo, M.C. (2013) ‘Effect of organic calcium salts-inulin system on hydration and thermal properties of wheat flour’, Food

Research International, 50, pp. 298-306

Singh, R., Srivastava, M., and Shukla, A. (2016) ‘Environmental sustainability of bioethanol production from rice straw in India: A review’,

Renewable and Sustainable Energy Reviews, 54, pp. 202-216

Srijunthongsiri, S., Pradipasena, P., and Tulyathan, V. (2016) ‘Influence of heat-moisture modification in the presence of calcium compound on

physicochemical properties of pigeon pea (Cajanus cajan) starch’, Food Hydrocolloids, 53, pp. 192-198

Vadiveloo, J. (2000) ‘Nutritional properties of the leaf and stem of rice straw’, Animal Feed Science and Technology, 83(1), pp. 57-65

Yang, N., Luan, J., Ashton, J., Gorczyca E., and Kasapis, S. (2014) ‘Effect of calcium chloride on the structure and in vitro hydrolysis of heat induced whey protein and wheat starch composite gels’, Food Hydrocolloids, 42(2), pp. 260-268

DOI: https://doi.org/10.21776/ub.afssaae.2021.004.01.1