PMID- 35592295
OWN - NLM
STAT- PubMed-not-MEDLINE
LR  - 20220716
IS  - 2048-7177 (Print)
IS  - 2048-7177 (Electronic)
IS  - 2048-7177 (Linking)
VI  - 10
IP  - 5
DP  - 2022 May
TI  - Formulation and characterization of physicochemical, functional, morphological, 
      and antioxidant properties of cassava-based rice analogue.
PG  - 1626-1637
LID - 10.1002/fsn3.2785 [doi]
AB  - This study aimed to develop a cassava-based rice analogue with improved 
      nutritional value as an alternative to commercial white rice. The rice analogue 
      formulations (RAFs) were developed by the substitution of modified cassava flour 
      (MOCAF) with rice flour at different ratios as 1:0, 7:3, 5:5, 3:7, and 0:1, 
      followed by the addition of cassava leaves (0, 10, and 20 wt%). The developed 
      rice analogues were evaluated for physicochemical, functional, morphological, and 
      antioxidant properties. The rice analogue containing a 5:5 ratio of rice flour to 
      MOCAF (RAF 2) added with 20% cassava leaves presented the most desirable 
      nutritional composition and functional properties. However, RAF 4 (100% MOCAF 
      with 20% cassava leaves) showed the highest total polyphenol content (TPC) 
      (198.8 mg gallic acid equivalent (GAE)/100 g), total chlorophyll content (TCC) 
      (198 mg/ml), 2,2-diphenyl-1-picrylhydrazyl (DPPH) inhibition (79%), and ferric 
      reducing antioxidant power (FRAP) inhibition (85%). Hence, the addition of MOCAF 
      and cassava leaves improved the nutritional value of cassava-based rice 
      analogues, which could be a healthy alternative to commercial rice in the daily 
      diet.
CI  - (c) 2022 The Authors. Food Science & Nutrition published by Wiley Periodicals LLC.
FAU - Liu, Chiew Yen
AU  - Liu CY
AD  - Food Technology Division School of Industrial Technology Universiti Sains 
      Malaysia Penang Malaysia.
FAU - Amani, Raihan
AU  - Amani R
AD  - Food Technology Division School of Industrial Technology Universiti Sains 
      Malaysia Penang Malaysia.
FAU - Sulaiman, Syazana
AU  - Sulaiman S
AD  - Food Technology Division School of Industrial Technology Universiti Sains 
      Malaysia Penang Malaysia.
FAU - Mahmood, Kaiser
AU  - Mahmood K
AD  - Food Technology Division School of Industrial Technology Universiti Sains 
      Malaysia Penang Malaysia.
FAU - Ariffin, Fazilah
AU  - Ariffin F
AD  - Food Technology Division School of Industrial Technology Universiti Sains 
      Malaysia Penang Malaysia.
FAU - Mohammadi Nafchi, Abdorreza
AU  - Mohammadi Nafchi A
AUID- ORCID: 0000-0002-6065-5098
AD  - Food Technology Division School of Industrial Technology Universiti Sains 
      Malaysia Penang Malaysia.
AD  - Department of Food Science and Technology Damghan Branch, Islamic Azad University 
      Damghan Iran.
LA  - eng
PT  - Journal Article
DEP - 20220221
PL  - United States
TA  - Food Sci Nutr
JT  - Food science & nutrition
JID - 101605473
PMC - PMC9094478
OTO - NOTNLM
OT  - Manihot esculenta
OT  - artificial rice
OT  - cassava leaves
OT  - cassava roots
OT  - chlorophyll
OT  - rice analogue
COIS- The authors declare no conflict of interest.
EDAT- 2022/05/21 06:00
MHDA- 2022/05/21 06:01
PMCR- 2022/02/21
CRDT- 2022/05/20 02:21
PHST- 2021/10/29 00:00 [received]
PHST- 2022/01/11 00:00 [revised]
PHST- 2022/02/05 00:00 [accepted]
PHST- 2022/05/20 02:21 [entrez]
PHST- 2022/05/21 06:00 [pubmed]
PHST- 2022/05/21 06:01 [medline]
PHST- 2022/02/21 00:00 [pmc-release]
AID - FSN32785 [pii]
AID - 10.1002/fsn3.2785 [doi]
PST - epublish
SO  - Food Sci Nutr. 2022 Feb 21;10(5):1626-1637. doi: 10.1002/fsn3.2785. eCollection 
      2022 May.