Rice bran cereals could get antioxidant boost from Assam tea fortification
The research, headed by the Lanna Rice Research Centre in Chiang Mai University in Thailand, investigated the effects of ATE’s antioxidant properties on rice bran breakfast cereal (RBC) and rice bran oil.
Extracts of tea leaves are rich in flavonoids and polyphenols – predominantly the catechins which are natural antioxidants. Studies show that these natural antioxidants can help protect against, and retard the cause of diabetes and arthritis, including weight control via acceleration of the metabolism in the body.
“The experiment was designed using the completely randomised design (CRD), with variations of the ATE powder of 0%, 0.5%, 1.0%, 1.5% and 2.0%. All the physical and the chemical properties of the breakfast cereal were analysed in triplicate,” the researchers wrote.
They noted that while the control sample’s total phenolic content (antioxidant compounds) can be detected, it is lower compared to that of RBC batches where ATE were added.
“The result suggests that the increase in the natural extract powder can cause an increase in the total phenolic content and the antioxidant ability.”
Also, the addition of tea catechins helped reduce oxidation reaction, which helped keep the RBC batches with ATE fresher longer.
Sensory evaluation of the RBC batches fortified with ATE found changes in appearance, flavour, crispiness, aftertaste. However, when these were served as dried cereal, and with warm milk to an untrained panel, the feedback was positive, with product acceptance and purchase intention showing high percentages of 98.0 and 89.0.
Rice brain oil with ATE
The study also revealed that ATE can keep rice bran oil fresher longer. This product can turn rancid fast if not stored properly. The investigation showed that ATE’s high level of catechin derivatives which can be applied to rice bran oil, can decrease and retard its lipid oxidation. ATE, mixed as a freeze-dried powder also helped decrease rice bran oil oxidation.
“The findings from this research demonstrate that ATE powder has the potential to decrease the oxidative reaction of rice bran oil. Additionally, the sensory evaluation results suggest that ATE powder can complement the sensory perception in cereal products and that it can be added to various products that need to retard the rate of lipid oxidation,” the study concluded.
Source: Food Chemistry
DOI:10.1016/j.foodchem.2016.10.112
“Antioxidative effect of Assam tea (Camellia sinesis Var. Assamica) extract on rice bran oil and its application in breakfast cereal.”
Authors: Niramon Utama-ang, Kamonyanun Phawatwiangnak, et al.
