Product Development of Dandelion Fortified Rice

Yu, Kelly (2022) Product Development of Dandelion Fortified Rice. Final Year Project (Bachelor), Tunku Abdul Rahman University College.

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Abstract

Rice, one of the staple foods for the world population, provides the main source of energy for daily life. In recent years, white rice has been partially replaced with brown rice or other fortified rice for higher fiber, vitamins or minerals content. This project aims to develop dandelion fortified rice by using dandelion (Taraxacum officinale) leaf extract as a source of functional ingredient. Dandelion has been reported as a rich source of vitamins, minerals, fiber and bioactive compounds which pose diverse pharmacological effects such as hypolipidemic, anti-atherogenic, hypoglycemic, anticoagulant, chemotherapeutic, and detoxifying effects. In this study, Jasmine Sunwhite rice was fortified with dandelion leaf extract using sonication method. Proximate analysis, antioxidant assay, microbiological test, and sensory evaluation of the dandelion fortified rice (sample A and B) were analyzed. The dandelion fortified rice (sample B, sonicated for 60 minutes) contained 7.64% protein, 82.18% carbohydrates, 0.24% fat, 3.40% total dietary fiber, 9.28% moisture content, and 0.72% ash content. Dandelion fortified rice had significantly higher carbohydrates (82.18 ± 0.35%)dietary fiber (3.40 ± 0.01%) and ash content (0.72 ± 0.04%) than that of white rice (79.87 ± 0.9%), (1.11 ± 0.10 %) and (0.25 ± 0.02%), respectively. Furt hermore, the dandelion fortified rice exhibited significantly higher (p<0.05) DPPH radical scavenging activity (49.90±0.64%) and contained significantly higher total phenolic content (86.67±2.31 mg GAE/ 100g) and total flavonoid content (10.34±0.20 mg QE/ 100g) than that of control white rice. The result from sensory analysis showed that the dandelion fortified rice (sample A, sonicated 30 minutes) had the highest acceptance index of 77.78%. In conclusion, the development of dandelion fortified rice provides a potential alternative for a healthier choice of rice and the product has acceptable sensory quality