Physical attribute, antioxidant activity and sensory characteristic of rice (Oryza sativa) paper enriched with Moringa oleifera extract.

Rice paper prepared from non-glutinous rice commonly found in Southeast Asia is used very often in the making spring rolls. Moringa oleifera is one of the most important herbs having high antioxidant and pharmacological properties. In order to improve the functional properties of rice paper, it’s necessary to enrich rice paper with moringa. This research was conducted during 2020 at Soc Trang Nanotech laboratory, Soc Trang province, Vietnam to examine the feasibility of Moringa oleifera extract in different enrichments (2.5, 4.0, 5.5, 7.0, 8.5%) to the rice paper quality in respect of firmness (N), total phenolic content (TPC, µg/mL), total flavonoid content (TFC, µg/mL), free radical scavenging activity (% DPPH), ferric reducing antioxidant power (FRAP, µg/mL) and sensory characteristic (score). Results revealed that there was a reduction of firmness (from 27.23±0.02 N to 11.75±0.00 N) but increment of antioxidant activities such as TPC (from 64.75±0.00 µg/ mL to 79.54±0.01 µg/mL), TFC (from 11.63±0.01 µg/mL to 18.66±0.03 µg/mL), % DPPH (from 26.11±0.02 % to 32.45±0.01 %), FRAP (68.47±0.00 µg/mL 76.14±0.02 µg/mL) and enrichment of organoleptic property (from 6.85±0.03 to 8.29±0.00) by adding Moringa oleifera extract. Firmness, TPC, TFC, % DPPH, FRAP and sensory score were shown the acceptable values at 7.0% Moringa oleifera extract supplementation. Rice paper enriched with Moringa oleifera extract showed promising antioxidant potential. Moringa oleifera extract could be applied as a phytochemical source suitable in rice paper preparation. [ABSTRACT FROM AUTHOR]