Physical, sensory, antioxidant and nutritional properties on Riceberry rice porridge fortified with bio-calcium and protein hydrolysate from salmon (Salmo salar) frame for elderly

Abstract

This study aimed to enhance the nutrition of Riceberry rice porridge (RB), the color rice which is rich in bioactive compounds, by fortifying with bio-calcium (BC, 300, 444, and 589 mg/100g) and protein hydrolysate (PH, 1.0, 1.25, and 1.5 %) from salmon frames. Increasing in BC or PH levels resulted in increasing the total color difference (ΔE∗) and the difference in Chroma or color intensity (ΔC∗) compares to the control (without BC or PH) (P 0.05). The antioxidant activities including 2,2-diphenyl-1-picrylhydrazyl radical scavenging, 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) radical scavenging, Ferric reducing antioxidant power and metal chelating activities of 1.5 % PH sample were two to almost eight times the capability of the control. Nevertheless, BC had no impact on the activities (P > 0.05) with values of 350–540 μmol TE/g RB), 2760–3400 μmol TE/g RB, 545–630 μmol TE/g RB, and 17–40 μmol EDTA/g RB, respectively. The RB with 589 mg BC or 1.5 % PH received the highest acceptance scores (6–7) from the 50 elderlies. The fortified RB with both 589 mg BC and 1.5 % PH contained 6 g protein/serving of which glutamic and aspartic acids were most abundant amino acids. Moreover, It provided 294 mg Ca/serving accounting for 36.75 % of Thai Recommended Daily Intake. Therefore, PH and BC are effective ingredients that can supplement a product for managing nutritional deficiencies in the elderly.

Keywords

• Amino acids
• Antioxidant activity
• Bio-calcium
• Nutritional value
• Protein hydrolysate
• Riceberry rice porridge