Shaharom Noor Farisya Mohd, Yusoff Anida, Mutalib Siti Roha Ab, Seow Eng-Keng
Department of Food Science and Technology, School of Industrial Technology, Faculty of Applied Sciences, Universiti Teknologi MARA, Shah Alam 40450, Selangor, Malaysia.
Food Science Research Group, Faculty of Applied Sciences, Universiti Teknologi MARA, Shah Alam 40450, Selangor, Malaysia.
Foods. 2024 Feb 27;13(5):723. doi: 10.3390/foods13050723.
Instant rice congee (IRC) fortified with functional ingredients is designed for supplementation in nourishing the elderly. In this study, collagen peptide and curcumin were fortified in IRC to improve antioxidant and protein content. Different cooking methods were used to prepare rice congee in order to retain the nutritional content of instant fortified rice congee (IFRC). The effect of cooking methods on IFRC were investigated in this study using field emission scanning electron microscopy (FESEM) and Fourier transform infrared spectroscopy (FTIR). As for cooking methods, the steaming method (IFRC-S) exhibited the highest total phenolic content (TPC) at 36.13 ± 5.63 mg GAE/g sample; a ferric reducing antioxidant power (FRAP) value of 6.39 ± 0.24 mg TE/g sample and protein content at 52.20 ± 6.48%. There were no significant differences ( > 0.05) in the texture analysis of hardness, cohesiveness and viscosity between the different cooking methods. However, the boiling method (IFRC-B) showed the highest adhesiveness, at -58.78 ± 11.55 g/s. IFRC with different cooking methods also had no significant differences ( > 0.05) in bulk density, volume expansion and the water absorption index. In sensory analysis, it was found that there were no significant differences ( > 0.05) detected in attribute colour, odour, taste, texture and overall acceptability between each cooking method. This study is particularly useful for gaining a preliminary understanding of the development of IRC focused on the elderly.
添加功能性成分的即食米粥（IRC）旨在为老年人提供营养补充。在本研究中，在IRC中添加了胶原蛋白肽和姜黄素，以提高抗氧化剂和蛋白质含量。使用不同的烹饪方法来制备米粥，以保留即食强化米粥（IFRC）的营养成分。本研究使用场发射扫描电子显微镜（FESEM）和傅里叶变换红外光谱（FTIR）研究了烹饪方法对IFRC的影响。至于烹饪方法，蒸制方法（IFRC-S）的总酚含量（TPC）最高，为36.13±5.63 mg GAE/g样品；铁还原抗氧化能力（FRAP）值为6.39±0.24 mg TE/g样品，蛋白质含量为52.20±6.48%。不同烹饪方法之间在硬度、内聚性和粘度的质地分析上没有显著差异（>0.05）。然而，煮沸方法（IFRC-B）的粘附性最高，为-58.78±11.55 g/s。不同烹饪方法的IFRC在堆积密度、体积膨胀和吸水指数方面也没有显著差异（>0.05）。在感官分析中，发现每种烹饪方法在颜色、气味、味道、质地和总体可接受性属性方面没有显著差异（>0.05）。本研究对于初步了解以老年人为重点的IRC的发展特别有用。
