Development of Instant Beverage from Predigested Broken Jasmine Brown Rice and Job s Tears for Diabetic Patients

Transcription

1 Kasetsart J. (Nat. Sci.) 46 : (2012) Development of Instant Beverage from Predigested Broken Jasmine Brown Rice and Job s Tears for Diabetic Patients Panutporn Yuthavisuthi 1, Penkwan Chompreeda 1,2, * and Tantawan Pirak 1 ABSTRACT At present, there are more than 200 million diabetic patients all over the world who need to have strict dietary control. Therefore, the present research aimed at developing an instant beverage for diabetic patients that provides energy and nutrients appropriate for their needs. A survey of patient s need for healthy instant beverages revealed that they preferred products that had a natural color and flavor and a sweet taste, were packed in an aluminum foil sachet and were priced at 7 to 10 baht (USD 1 32 baht). Linear programming was employed to formulate the product to obtain the optimum nutrient content and minimize the cost. The optimum formulation of instant beverage for diabetic patients consisted of 35% predigested jasmine brown rice powder, 16% Job s tears powder, 29.55% full fat milk powder, 13.10% nondairy creamer, 1.3% cocoa powder, 0.05% sucralose, 3.50% erythritol and 1.55% premixed vitamins. A serving of beverage was prepared by mixing powder (35 g) with hot water (140 ml), which yielded protein (5 g), fat (4 g), carbohydrate (22 g) and energy (150 kcal). The cost of a serving of 35 g was 11 baht. The acceptability test showed that almost all of the diabetic patients (99%) accepted the product and 93% of them intended to purchase this product. Keywords: brown rice, Job s tears, beverage, diabetic, formulation INTRODUCTION At present, technological advancements have made peoples lives more convenient. However, more and more people have been stricken with chronic conditions in the past 20 years, especially diabetes mellitus; there are as many as 246 million diabetic patients all over the world (Lohsuntorn and Jiamjarasrangsri, 2007). In Thailand, the number of diabetic patients is 4.47 million, and half of them do not realize that they are diabetic, so they do not have appropriate self-care practices. Therefore, the number of diabetic patients is tending to increase (Lohsuntorn and Jiamjarasrangsri, 2007). Generally, diabetes mellitus can be prevented by exercising and dietary control. The daily nutritional intake of diabetic patients is restricted in terms of types and quantities, which is different from normal people. The amount of protein intake should range between 12 and 24%, fat intake between 25 and 35% and carbohydrate intake between 45 and 60% of the total caloric intake (Sinthawachai, 2004) to avoid adverse effects on plasma glucose levels. For this reason, diabetic patients should pay attention to their daily meals. 1 Department of Product Development, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand. 2 Kasetsart Agricultural and Agro-Industrial Product Improvement, Kasetsart University, Bangkok 10900, Thailand. * Corresponding author, fagipkc@ku.ac.th Received date : 28/02/12 Accepted date : 30/07/12

2 796 Kasetsart J. (Nat. Sci.) 46(5) Several researchers have attempted to reduce the risk of diabetes mellitus by developing diabetic products. For example, Simin (2002) reported that diets rich in high-fiber wholegrains are associated with decreased risk of coronary heart disease and type 2 diabetes mellitus. Graziela et al. (2011) indicated that Mate (Ilex paraguariensis) tea consumption improved the glycemic control and lipid profile of subjects with type 2 diabetes mellitus. Pipe et al. (2009) reported that soy protein was an effective dietary preventive ingredient for adults with type 2 diabetes mellitus as it can reduce their risk of cardiovascular disease. Brown rice is rice on which the outer shell has been removed by a milling machine. The grain is light brown to dark brown, and it has more nutritional value than white rice. There are a number of researchers who have attempted to deliver the benefits of brown rice. For example, Suthiniam et al. (2008) developed an instant beverage from germinated jasmine brown rice for elderly consumers by using Kao Dawk Mali 105 rice. They reported that germinated rice within 5 d gave a high γ-aminobutyric acid content. Generally, foods with a glycemic index (GI) of 70 or more are considered to have a high GI, whereas a GI of 56 to 69 inclusive is rated medium and foods with a GI of 55 or less are classified as low GI foods (Fiona et al., 2008). According to the International Glycemic Index, the GI of brown rice is 66 which places it in the group of medium GI foods (Fiona et al., 2008). In the current study, jasmine brown rice was predigested with the α-amylase enzyme (BAN 480L), a byproduct of the culture medium of jasmine rice flour (Junlakun et al., 2010). This predigested brown rice contains less sugar than jasmine rice flour because the sugar has already been digested by the α-amylase (BAN 480L) enzyme. In addition, it has more fiber than jasmine rice flour because the liquid contents have already been separated. Thus, it is a suitable ingredient for products for people who need to control their sugar intake. Job s tears (Coix lacryma-jobi) or Chinese pearl barley can help to reduce blood sugar levels as it contains glycans including Coixan A, Coixan B, and Coixan C (Gerddonphak, 2005). Khongjeamsiri et al. (2009) used 20% Job s tears for producing an ice cream high in carbohydrate, low in protein and fat and very high in antioxidant capacity which was potentially healthful. Furthermore, the GI of barley is 28 (Fiona et al., 2008) which is in the group of low GI foods. Therefore, Job s tears has potential for use as an ingredient in products for diabetic patients as well. The present study aimed to develop an instant beverage from predigested jasmine brown rice and Job s tears for diabetic patients to ensure that they received appropriate nutritional and caloric intake. The developed instant beverage was required to be easy to prepare, as a convenience for diabetic patients. MATERIALS AND METHODS Materials Jasmine brown rice (Oryza glaberrima or Oryza sativa) was obtained from the Royal Chitralada Project in Bangkok, Thailand. Job s tears (Coix lachryma-jobi), full fat milk powder, nondairy creamer and cocoa powder were purchased from a local market in Bangkok. Sucralose and erythritol were purchased from Yuzing Co., Ltd., Thailand. Premixed vitamins vitamin B1, vitamin B2, vitamin B6, and vitamin B12 were prepared by Adinop Co., Ltd., Thailand. Survey of diabetic patients consumption behavior of instant beverages A survey was conducted to explore the consumption behavior by diabetic patients of instant beverages. The data elicited from the diabetic patients included demographic characteristics, health data, needs and their consumption behavior of instant beverages. The

3 Kasetsart J. (Nat. Sci.) 46(5) 797 respondents were 100 diabetic patients who had sought treatment at Prapokklao Hospital and health stations in Chantaburi province. The data were analyzed in terms of frequency, percentage and geometric mean. Preparation of raw materials for the developed instant beverage for diabetic patients In the present study, the two main raw materials used to develop an instant beverage for diabetic patients were predigested jasmine brown rice powder and Job s tears powder. For preparation of the predigested jasmine brown rice (PJBC) powder, the jasmine brown rice was predigested with the α-amylase enzyme (BAN 480L) (Junlakun et al., 2010). Then, it was boiled at 80 C for 40 min prior to drying in a double drum drier ( Unique Tools Co., Ltd.; Bangkok, Thailand) at a drum temperature of 120 C with the spacing between the two rollers of 0.10 mm. Finally, it was milled with a centrifugal mill and sieved through 150 mesh. For preparation of the Job s tears powder, a sample of Job s tears was rinsed and soaked in clean water overnight followed by steaming for 30 min with the ratio of Job s tears to water of 1 to 0.5 (weight to volume; w/v). Then, the steamed Job s tear sample was dried in a tray dryer (BWS Trading Ltd.; Bangkok, Thailand) at 90 C for 4 h after which, it was milled with a centrifugal mill and sieved through 150 mesh. The qualities of the PJBC powder and the Job s tears powder were determined in terms of water activity (MS1-Aw; Novasiana AG; Pfäffikon, Switzerland), color in a CIELAB spectrophotometer (CM-3500d; Konica-Minolta Optics Inc.; Tokyo, Japan), water solubility index (Anderson et al., 1969), and water absorption index (Damardjati and Luh, 1987). Proximate analysis of moisture, protein, fat, ash, crude fiber and carbohydrate was also conducted using the methods proposed by AOAC (2000). Formulation of instant beverage made from jasmine brown rice powder and Job s tears powder for diabetic patients A commercial instant beverage was selected as the basic formula. This commercial product was the most popular brand consumed by diabetic patients as indicated in a consumer survey. In the current study, the main ingredients of this commercial product were replaced with PJBC powder and Job s tears powder. The nutritional value of the instant beverage developed in this study was determined. Linear programming was used to calculated the suitable formulation for the production of an instant beverage where one serving size (35 g) would provide approximately 150 kcal at the lowest possible price. Sweeteners namely, sucralose and erythritol were selected in the formulation to replace sugar as they have lower amounts of calories which make them more suitable for diabetic patients. The cost of raw materials and the ingredients required for the developed instant beverage for diabetic patients (instant beverage) are given in Table 1. Three formulas of the instant beverage derived from the linear programming were selected. They were then tested with 30 diabetic patients at Prapokklao Hospital, Chantaburi province, who were asked to evaluate the formulas using a ranking preference test (1 = least preferred to 3 = most preferred). The data from the sensory test were analyzed using the Friedman test and analog Fisher s LSD rank (Chompreeda, 2007). Then, the selected formula of instant beverage was fortified with a premix of vitamin B1, vitamin B2, vitamin B6, and vitamin B12. Functional ingredients were added in the amounts shown in Table 2, in accordance with the Notification of Ministry of Public Health (1998). The fortified instant beverage was evaluated by 30 diabetic patients at Prapokklao Hospital who were asked to rate the instant beverage to indicate their likeness for its brown

4 798 Kasetsart J. (Nat. Sci.) 46(5) Table 1 List of cost of raw materials and ingredients required for the developed instant beverage for diabetic patients. Ingredient Price per 100 grams Allowed amount of (baht) ingredient used (%) PJBC powder Job s tears powder Full fat milk powder Nondairy creamer Sucralose 2, Erythritol Cocoa powder USD 1 32 baht. Table 2 Quantity of functional ingredients added to the developed instant beverage. Functional ingredient Fortified amount per 100 g % of Thai RDI Vitamin B mg Vitamin B mg Vitamin B mg Vitamin B μg RDI = Recommended daily intake. color, cocoa flavor and sweet taste, as well as their overall liking of the product using a 9-point hedonic scaling (1 = dislike to 9 = extremely like) after Resurreccion (1998). The just-about-right scale (1 = not enough, 2 = just about right, 3 = too much) was also used to determine the rightness of the mentioned attributes. The findings would be subsequently used to improve the developed formula. Quality measurement of the instant beverage for diabetic patients The production process for the developed instant beverage for diabetic patients was started by mixing all ingredients (PJBC powder, Job s tears powder, full fat milk powder, nondairy creamer, sucralose, erithritol, cocoa powder, and premixed vitamins) in the mixing tank for 15 min. The ingredients were then packed in an aluminum foil sachet (35 g per sachet). The quality of the instant beverage was assessed including water activity (a w ), color, water solubility index and water absorption index. Proximate analysis of moisture, protein, fat, ash, crude fiber, and carbohydrate was also conducted. The microbiological quality in terms of total plate count, yeast and mold, coliform and Escherichia coli were also determined using the method of AOAC (2000). The acceptability of the instant beverage was determined using a 9-point hedonic scale (1 = dislike to 9 = extremely like) with 100 diabetic patients who had sought medical care services at Prapokklao Hospital and health stations in Chantaburi province. During the test, each panelist received one sachet of the product (35 g), a cup of hot water (140 ml) and a questionnaire. Prior to testing, each panelist was asked to prepare a beverage sample by mixing instant powder with hot water, stirring, and then tasting the beverage. Then, each panelist answered the questionnaire regarding likeness as well as acceptance and intention to purchase the product. The data were then analyzed to determine the acceptability of the developed instant beverage.

5 Kasetsart J. (Nat. Sci.) 46(5) 799 RESULTS AND DISCUSSION Survey of consumption behavior of instant beverages of diabetic patients Of the 100 diabetic patients who participated in the survey, the majority were female and older than 50 y. Most of them drank one cup of instant beverage per day, mostly between meals. When considering the needs of diabetic patients, it was found that they wanted a product with natural coloring and flavor that had a sweet taste. In addition, the product should come in an aluminum foil sachet (35 g), and it should be priced at approximately 7 10 baht (USD 1 32 baht). When the product was mixed with water, the beverage should be about 150 ml and the shelf life should be about 6 mth. Properties of predigested jasmine brown rice powder and Job s tears powder Table 3 lists the chemical composition and physical properties of PJBC powder and Job s tears powder. Both ingredients had a light color and both were high in protein, carbohydrate and fiber contents that were suitable for diabetic patients. The water solubility index of predigested jasmine brown rice powder was approximately 12 times higher than that of Job s tears powder (Table 3). Formulation of instant beverage from jasmine brown rice powder and Job s tears powder for diabetic patients Three formulas of instant beverage (Table 4) were selected using linear programming. The result from the sensory evaluation using the ranking-for-preference test showed that Formula 2 was the most preferred (72 preference rank sum), followed by Formula 1 (56 preference rank sum) and Formula 3 (52 preference rank sum). The statistical data for the analysis were: χ 2 α = 0.05, df = 2 = 5.99; calculated T = 7.47; and LSD rank = 15.18; and P Therefore, Formula 2 was selected for further study. The optimum formula obtained from linear programming and fortified with a premix of vitamin B1, vitamin B2, vitamin B6, and vitamin B12 is given in Table 5. The nutritional values and specifications as calculated by the linear programming are shown in Table 6. Table 3 Chemical composition and physical properties (mean ± SD) of predigested jasmine brown rice powder and Job s tears powder. Chemical composition/ Predigested jasmine brown Job s tears powder Physical property rice powder Color L* ± ± 0.89 a* 2.03 ± ± 0.45 b* ± ± 0.72 Water activity (a w ) ± ± 0.26 Water solubility index (%) ± ± 0.39 Water absorption index (g per g dry basis) 0.61 ± ± 0.56 Moisture (%) 3.83 ± ± 0.26 Protein (%) ± ± 0.64 Carbohydrate (%) ± ± 0.79 Fat (%) 5.90 ± ± 0.55 Crude fiber (%) 3.51 ± ± 0.94 Ash (%) 1.65 ± ± 0.47

6 800 Kasetsart J. (Nat. Sci.) 46(5) Table 4 Formulas of instant beverage for diabetic patients derived using linear programming. Ingredient Formula 1 (%) Formula 2 (%) Formula 3 (%) PJBC powder Job s tears powder Full fat milk powder Nondairy creamer Sucralose Erythritol Cocoa powder Cost in baht per 100 grams USD 1 32 baht. Table 5 Percentage of ingredients of the developed instant beverage for diabetic patients. Ingredient % a PJBR powder Job s tears powder Full fat milk powder Nondairy creamer Sucralose 0.05 Erythritol 3.50 Cocoa powder 1.30 Premixed vitamins 1.55 a Total does not equal 100% due to rounding of some figures in the table. Table 6 Nutritional values and cost of raw materials of the developed instant beverage for diabetic patients obtained using linear programming. Nutritive value and cost Criterion Amount determined from per 35 g sample linear programming Energy (kcal) < Protein (g) Fat (g) Carbohydrate (g) Cost (baht) Lowest USD 1 32 baht. The results of the sensory evaluation with the 30 diabetic patients produced a hedonic score of overall liking of 8.20 points (very much liked to extremely liked). The scores for other attributes ranged from 7 to 8 points (brown color = 7.7, cocoa flavor = 8.03 and sweet test = 7.67). The patients also indicated that all attributes were just about right for them. Based on such results, it could be concluded that the developed instant beverage for diabetic patients met the designed product specifications. Quality of the instant beverage for diabetic patients The product was a fine powder that was light brown in color. When it was dissolved

7 Kasetsart J. (Nat. Sci.) 46(5) 801 in hot water, at a ratio of powder to water of 1:4, its brown color turned slightly darker. According to the physical analysis, the water activity of the product was 0.346, which made it safe from spoilage caused by microorganisms (Rattanapanon, 2006). In addition, the water solubility index of the product was 66.91%, which was not high, so when it was dissolved in hot water and left for a long time there would be some precipitates. Therefore, it should be consumed immediately after preparation. Furthermore, based on the chemical analysis of the nutritional values of this product (Table 7), one sachet (35 g) of this product contained 5 g of protein, 5 g of fat, and 22 g of carbohydrate, so it met the criteria of daily nutritional requirements and was suitable for diabetic patients (Sinthawachai, 2004). The microbiological contents of the developed product were also in accordance with the Notification of Ministry of Public Health (2000) regarding beverages in sealed containers. Therefore, it could be concluded that this instant beverage was safe for diabetic patients. The calculated cost of one serving size (35 g) of the product was 11 baht. A consumer acceptance test was conducted with 100 diabetic patients. The mean hedonic score was 7.87 for overall liking of the powder. In addition, the mean score of the size of the sachet was 7.81, that of the time it took to dissolve was 7.66, that of the serving size was 7.87 and that of the overall liking of the instant beverage was 8.02 (very much liked to extremely liked). Moreover, in terms of the consumers acceptance of the product, the results indicated that 99% of the diabetic patients accepted the product. Finally, 93% of the diabetic patients said they intended to buy the product even at a price higher than the market price. However, 7% of the patients stated that they would not buy the product at a higher price because they could not afford it (Table 8). Table 7 Parameters (mean ± SD) of the developed instant beverage for diabetic patients. Parameter Instant beverage Physical analysis Color L* ± 0.98 a* 7.04 ± 0.62 b* ± 0.85 Water activity (a w ) ± 0.44 Water solubility index (%) ± 0.32 Water absorption index (g per g dry basis) 0.07 ± 0.46 Viscosity (cps) - Chemical analysis Moisture (%) 5.28 ± 0.39 Protein (%) ± 0.58 Carbohydrate (%) ± 0.64 Fat (%) ± 0.84 Crude fiber (%) 4.43 ± 0.52 Ash (%) 2.32 ± 0.41 Micro analysis Total plate count (colony.g -1 ) < 10 Yeast and mold (colony.g -1 ) < 10 Coliform (most probable number per gram) < 3 Escherichia coli (most probable number per gram) < 3

8 802 Kasetsart J. (Nat. Sci.) 46(5) Table 8 Consumers acceptance of the developed instant beverage. Factor Consumer acceptance (%) Acceptance Accepted 99 Not accepted 1 Decision to purchase the product at a price about baht higher than the market price Yes 93 No 7 USD 1 32 baht. CONCLUSION The diabetic patients wanted a product with natural coloring and flavor and a sweet taste. In addition, the product should come in an aluminum foil sachet (35 g) and it should be priced at approximately 7 10 baht per sachet. The shelf life should be about 6 mth and when the product was mixed with water, the beverage should be about 150 ml. Such results were used to formulate an instant beverage for diabetic patients with appropriate nutritional values and a low cost using linear programming. According to the linear programming, the optimum formula consisted of 35% jasmine brown rice powder, 16% Job s tears powder, 29.55% full fat milk powder, 13.10% nondairy creamer, 1.3% cocoa powder, 0.05% sucralose, 3.50% erythritol and 1.55% premixed vitamins. The product was light brown in color and was prepared by mixing one part of product with four parts of hot water. One serving size (150 ml) yielded 150 kcal, 5 g of protein, 5 g of fat, and 22 g of carbohydrate, which was considered appropriate for diabetic patients. The cost of 35 g of the developed product (raw material costs only) was 11 baht. Finally, the product was accepted by 99% of the diabetic patients participating in the study. ACKNOWLEDGEMENTS This project was funded by a grant from the Graduate School of Kasetsart University. LITERATURE CITED Association of Official Analytical Chemists (AOAC) Official Method of Analysis Association of Official Analytical Chemists. 17th ed. The Association of Official Analytical Chemists, Washington DC. Gaithersburg, MD, USA.1588 pp. Anderson, R.A., H.F. Conway, V.F. Pfeifer and E.L. Griffin Gelatinization of corn grit by roll and extrusion-cooking. Cereal Sci. Today 14: Chompreeda, P Sensory Evaluation and Consumer Acceptance. Kasetsart University, Bangkok, Thailand. 268 pp. [in Thai] Damardjati, D.S. and B.S. Luh Physicochemical properties of extrusioncooked rice breakfast cereals. Treads in Food Processing I: Membrane Filtration Technology and Thermal Processing and Quality of Foods, pp In The Proceeding of the 7th World Congress of Food Science and Technology. Singapore. Fiona, S., F. Kaye and C. Jennie International tables of glycemic index and glycemic load values: Diabetes Care 31(12): Gerddonphak, J Herbal Treatment of Diabetes. Seven Printing Group Public. Bangkok, Thailand. 230 pp. [in Thai] Graziela, A., S. Aliny, C. Brunna, C. Elayne, S. Luciana, A. Fernanda, W. Elisabete, F. Patricia, M. Marcelo and L. Edson Mate

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