| Résumé: | Clitoria ternatea flower extract is commonly used in making blue rice of
popular Malay delicacy “Nasi Kerabu”. A fortified parboil process was developed.
Flavonoid fortification and blue coloration of white rice was developed by parboiling
process using the Clitoria ternatea (CT) flower extract. The physicochemical, cooking
properties and storage stability of the fortified rice were studied and compared with
raw and white parboiled rice as control. In Phase 1, the fortification method was
introduced during soaking of white rice with CT extract (1:100 w/v) to replace water
prior to steaming and drying. The fortified parboiling process of three different
varieties of rice namely MRQ 74, MRQ 76 and glutinous rice was optimized using full
factorial design with two processing parameters: soaking temperatures (50, 60, and 70°C) and soaking time (10, 20, and 30 minutes) to obtain maximum total flavonoid content (TFC) of the fortified rice.
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