Effect of Defatted Rice Bran Content on Physicochemical and Sensory Properties of Edible Cutlery Made from Rice Flour Green Composites using Compression Molding

Theerarat Yodkum; Supaporn pajareon; Chanakorn Yokesahachart

doi:10.59796/jcst.V14N3.2024.62

Authors

Theerarat Yodkum Department of Food Science and Technology, Faculty of Agricultural Technology and Agro-Industry, Rajamangala University of Technology Suvarnabhumi, Phra Nakhon Si Ayutthaya 13000, Thailand
Supaporn pajareon Department of Food Science and Technology, Faculty of Agricultural Technology and Agro-Industry, Rajamangala University of Technology Suvarnabhumi, Phra Nakhon Si Ayutthaya 13000, Thailand
Chanakorn Yokesahachart Department of Food Science and Technology, Faculty of Agricultural Technology and Agro-Industry, Rajamangala University of Technology Suvarnabhumi, Phra Nakhon Si Ayutthaya 13000, Thailand

DOI:

https://doi.org/10.59796/jcst.V14N3.2024.62

Keywords:

green composites, edible cutlery, rice flour, defatted rice bran, compression molding, physicochemical properties, sensory properties

Abstract

The optical properties, moisture content, water activity, water absorption, mechanical properties, morphological observations, and sensory properties of edible spoons made from rice flour and rice flour green composites were investigated. The rice flour green composites were prepared with different weight ratios of rice flour and defatted rice bran as 100:0, 75:25, 50:50, and 25:75 by compression molding at 150°C at a fixed pressure of 9 bar for 7 min. Increasing the weight proportion of defatted rice bran in rice flour green composites resulted in higher lightness values, yellowness values, and water absorption, but redness values and moisture content decreased. Weight proportions of defatted rice bran in rice flour green composites up to 50 improved mechanical properties (both Izod impact and flexural strength). The cross-sectional surface after flexural testing of rice flour spoons was smooth, whereas rice flour green composite spoons were rough. Sensory properties of rice flour green composite spoons showed reduced appearance scores, color scores, texture scores, and overall preference scores but odor scores increased compared with rice flour spoons. Maximum compression force of rice flour green composite spoons increased with increasing weight proportion of defatted rice bran. An increase in maximum compression force measured by the mechanical testing equipment was related to a decrease in texture scores. Spoons made from rice flour and rice flour green composites showed promise as single-use edible cutlery and packaging.

References

Ajmal, M., Butt, M. S., Sharif, K., Nasir, M., & Nadeem, M. T. (2006). Preparation of fiber and mineral enriched pan bread by using defatted rice bran. International Journal of Food Properties, 9(4), 623-636. https://doi.org/10.1080/10942910600580625

Alengebawy, A., Ran, Y., Ghimire, N., Osman, A. I., & Ai, P. (2023). Rice straw for energy and value-added products in China: a review. Environmental Chemistry Letters, 21, 2729-2760. https://doi.org/10.1007/s10311-023-01612-3

AOAC. (2000). Official Method of Analysis of the Association of Official Analytical Chemists, Washington, DC, USA.

ASTM International. (2002). Standard Test Methods for Determining the Izod Pendulum Impact Resistance of Plastics, ASTM D256-02. West Conshohocken, PA.

Charunuch, C., Limsangouan, N., Prasert, W., & Wongkrajang, K. (2014). Optimization of extrusion conditions for ready-to-eat breakfast cereal enhanced with defatted rice bran. International Food Research Journal, 21(2), 713-722, https://doi.org/10.3136/fstr.17.415

Choeybundit, W., Shiekh, K. A., Rachtanapun, P., & Tongdeesoontorn, W. (2022). Fabrication of edible and biodegradable cutlery from morning glory (Ipomoea aquatic) stem fiber-reinforced onto soy protein isolate. Heliyon, 8(5), Article e09529. https://doi.org/10.1016/j.heliyon.2022.e09529

Dalrymple, B., & Smith, J. (2018). Forensic Digital Image Processing: Optimization of Impression Evidence. Florida: CRC Press.

da Rocha Lemos Mendes, G., Souto Rodrigues, P., de las Mercedes Salas-Mellado, M., Fernandes de Medeiros Burkert, J., & Badiale-Furlong, E. (2021). Defatted rice bran as a potential raw material to improve the nutritional and functional quality of cakes. Plant Foods for Human Nutrition, 76, 46-52. https://doi.org/10.1007/s11130-020-00872-6

Dominici, F., Francesca, L., Benincasa, P., Torre, L., & Puglia, D. (2020). Biocomposites based on plasticized wheat flours: effect of bran content on thermomechanical behavior. Polymers, 12(10), Article 2248. https://doi.org/10.3390/polym12102248

Dordevic, D., Necasova, L., Antonic, B., Jancikova, S., & Tremlová, B. (2021). Plastic cutlery alternative: case study with biodegradable spoons. Foods, 10(7), Article 1612. https://doi.org/10.3390/foods10071612

Dybka-Stępień, K., Antolak, H., Kmiotek, M., Piechota, D., & Koziróg, A. (2021). Disposable food packaging and serving materials-trends and biodegradability. Polymers, 13(20), Article 3606. https://doi.org/10.3390/polym13203606

Feng, H., Li, T., Zhou, Y., Lyu, Q., Chen, L., Wang, X., & Ding, W. (2023). Effect of rice bran and retrograded time on the qualities of brown rice noodles: edible quality, microstructure, and moisture migration. Foods, 12(24), Article 4509. https://doi.org/10.3390/foods12244509

HunterLab. (2001). EasyMatch QC 4.70 and Above User’s Manual. Hunter associates Laboratory. Retrieved from https://www.hunterlab.de/fileadmin/redaktion/HunterLab_Manuals/easymatch-qc-manual-for-colorflex-ez-product_EN.pdf

Kiessling, T., Hinzmann, M., Mederake, L., Dittmann, S., Brennecke, D., Böhm-Beck, M., ... & Thiel, M. (2023). What potential does the EU single-use plastics directive have for reducing plastic pollution at coastlines and riversides? an evaluation based on citizen science data. Waste Management, 164, 106-118. https://doi.org/10.1016/j.wasman.2023.03.042

Kouhsari, F., Saberi, F., Kowalczewski, P. Ł., Lorenzo, J. M., & Kieliszek, M. (2022). Effect of the various fats on the structural characteristics of the hard dough biscuit. LWT, 159, Article 113227. https://doi.org/10.1016/j.lwt.2022.113227

Kraithong, S., Lee, S., & Rawdkuen, S. (2018). Physicochemical and functional properties of Thai organic rice flour. Journal of Cereal Science, 79, 259-266. https://doi.org/10.1016/j.jcs.2017.10.015

Lazova-Borisova, I., & Nikolay, M. (2023). Method for obtaining gluten-free high protein animal feeds. Agricultural Science and Technology, 15(3), 31-35. https://doi.org/10.15547/ast.2023.03.025

Mohd Ramli, N. A., Fazalul Rahiman, M. H., Kamarudin, L. M., Mohamed, L., Zakaria, A., Ahmad, A., & Rahim, R. A. (2021). A new method of rice moisture content determination using voxel weighting-based from radio tomography images. Sensors, 21(11), Article 3686. https://doi.org/10.3390/s21113686

Moonchai, D., Juntamui, P., & Ruankum, R. (2016). Effect of defatted rice bran, calcium carbonate and clay on properties of cellular natural rubber. Science, Engineering and Health Studies, 10(4), 10-14. https://doi.org/10.14456/sustj.2016.12

Nugroho, A., Maharani, D. M., Legowo, A. C., Hadi, S., & Purba, F. (2022). Enhanced mechanical and physical properties of starch foam from the combination of water hyacinth fiber (Eichhornia crassipes) and polyvinyl alcohol. Industrial Crops and Products, 183, Article 114936. https://doi.org/10.1016/j.indcrop.2022.114936

Jariyasakoolroj, P., Leelaphiwat, P., & Harnkarnsujarit, N. (2018). Advances in research and development of bioplastic for food packaging. Journal of the Science of Food and Agriculture, 100(14), 5032-5045. https://doi.org/10.1002/jsfa.9497

Roy, T. R., & Morya, M. (2022). Edible cutlery: an eco-friendly replacement for plastic cutlery. Journal of Applied and Natural Science, 14(3), 835-843. https://doi.org/10.31018/jans.v14i3.3627

Rungsardthong, V., Kokerd, S., Chokchaithanawiwat, P., & Yasutomo, T. (2023). A study on the volatile compounds in Japanese alcoholic beverage (Awamori) produced from Thai rice varieties. Journal of Current Science and Technology, 13(2), 443-454. https://doi.org/10.59796/jcst.V13N2.2023.663

Saba, N., Jawaid, M., & Sultan, M. T. H. (2019). 1-An overview of mechanical and physical testing of composite materials. In M. Jawaid, M. Thariq & N. Saba (Eds.), Mechanical and Physical Testing of Biocomposites, Fibre-Reinforced Composites and Hybrid Composites (pp. 1-12). Woodhead Publishing, UK: Elsevier.

Saleh, A. S. M., Wang, P., Wang, N., Yang, L., & Xiao, Z. (2019). Brown rice versus white rice: nutritional quality, potential health benefits, development of food products, and preservation technologies. Comprehensive Reviews in Food Science and Food Safety, 18(4), 1070-1096. https://doi.org/10.1111/1541-4337.12449

Sharma, H. R., Chauhan, G. S., & Agrawal, K. (2004). Physico-chemical characteristics of rice bran processed by dry heating and extrusion cooking, International Journal of Food Properties, 7(3), 603-614. https://doi.org/10.1081/JFP-200033047

van der Hoeven-Hangoor, E., Rademaker, C. J., Paton, N. D., Verstegen, M. W. A., & Hendriks, W. H. (2014). Evaluation of free water and water activity measurements as functional alternatives to total moisture content in broiler excreta and litter samples. Poultry Science, 93(7), 1782-1792. https://doi.org/10.3382/ps.2013-03776

Yokesahachart, C., & Yoksan, R. (2011). Effect of amphiphilic molecules on characteristics and tensile properties of thermoplastic starch and its blends with poly(lactic acid). Carbohydrate Polymers, 83(1), 22-31. https://doi.org/10.1016/j.carbpol.2010.07.020

Zhuang, X., Yin, T., Han, W., & Zhang, X. (2019). Chapter 10-Nutritional ingredients and active compositions of defatted rice bran. In L. -Z. Cheong, & X. Xu (Eds), Rice bran and rice bran oil (pp. 247-270). AOCS Press, USA: Elsevier.