Enhancing Color Stability in Green-Colored Rice Flour through Alkaline Blanching of Suji and Pandan Leaves

DOI

10.2991/978-94-6463-825-7_12How to use a DOI?

Keywords

Color Stability; Pandan Leaves; Rice Flour; Suji Leaves

Abstract

The innovation of green-colored rice flour (GCRF) was achieved by adding suji and pandan leaves. However, the green color of flour tends to be unstable, as indicated by the rapidly decreasing chlorophyll levels during storage. Blanching of the leaves in an alkaline solution may be helpful. This study aims to determine the effect of blanching of suji and pandan leaves in alkaline solution (NaHCO₃, MgCO₃, Na₂CO₃, and Ca(OH)₂) and control (water) on the stability of the green color of GCRF. Leaves were blanched at 90℃ for 60 s. The GCRF was processed by grinding soaked rice and blanched leaves and filtering the flour through a 100-mesh sieve. The results showed that the type of alkaline solution significantly affected the color parameters (L*, a*, and b*), total chlorophyll, chlorophyll a and b contents, pH, and color stability of GCFR under temperature (4 ℃ and 100 ℃), light, and pH conditions. The optimal treatment, determined using the Multiple Criteria Decision Making (MCDM) Zeleny method, was blanching leaves in MgCO₃ solution. This treatment produced GCFR with the following characteristics: L* = 71.8 ± 0.08, a* = –9.6 ± 0.24, b* = 30.5 ± 0.06, moisture content = 9.62 ± 0.30%, ash content = 0.60 ± 0.03%, yield = 90.10 ± 1.08%, pH = 7.85 ± 0.01, total chlorophyll = 17.01 ± 0.14 mg/L, ∆E at 4 ℃ = 0.74 ± 0.39, ∆E at 105 ℃ = 10.86 ± 0.13, ∆E in dark room = 0.92 ± 0.27, ∆E in lighted room = 4.18 ± 0.39, ∆E at pH 4 = 12.37 ± 0.39, ∆E at pH 7 = 4.51 ± 0.13, and ∆E at pH 9 = 13.99 ± 0.35. The ∆E value in GCRF made from rice and without treated leaves is higher than ∆E GCRF made from rice and treated leaves in MgCO₃ solution. It can be concluded that the pretreatment of suji and pandan leaves by blanching in an alkaline solution can enhance the color stability of GCRF.

Copyright

© 2025 The Author(s)

Open Access

Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

Download article (PDF)

TY  - CONF
AU  - Salwa Farahdiva Risaputri
AU  - Erni Sofia Murtini
PY  - 2025
DA  - 2025/08/22
TI  - Enhancing Color Stability in Green-Colored Rice Flour through Alkaline Blanching of Suji and Pandan Leaves
BT  - Proceedings of the International Conference of Tropical Agrifood Feed and Fuel 2024 (ICTAFF 2024)
PB  - Atlantis Press
SP  - 145
EP  - 162
SN  - 2468-5747
UR  - https://doi.org/10.2991/978-94-6463-825-7_12
DO  - 10.2991/978-94-6463-825-7_12
ID  - Risaputri2025
ER  -