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Unlocking Antioxidant Potential: Comparative Analysis Of Sembada 188 And Keladi Rice As Functional Ingredients In Novel Food Production, Mas Munira Rambli, Natasha Azamain, Eng-Tong Phuah
Unlocking Antioxidant Potential: Comparative Analysis Of Sembada 188 And Keladi Rice As Functional Ingredients In Novel Food Production, Mas Munira Rambli, Natasha Azamain, Eng-Tong Phuah
ASEAN Journal on Science and Technology for Development
Rice (Oryza sativa L.) is an essential crop that is a dietary staple for more than half of the world's population. There is currently a movement in consumer behaviour toward healthier food consumption, which is fuelling interest in functional diets like coloured rice. Sembada 188 and Keladi rice are underutilised in Brunei Darussalam and are expected to have functional qualities. A comparison of antioxidant properties between Sembada 188 and Keladi rice was performed in this study. This research produced puffed rice treats prepared by steaming rice, washing, drying for 6-8 hours at 60℃, deep frying for 25 seconds at 180℃, …