کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7593351 | 1492116 | 2015 | 7 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Effects of NaCl and soaking temperature on the phenolic compounds, α-tocopherol, γ-oryzanol and fatty acids of glutinous rice
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
Soaking is one of the important steps of the parboiling process. In this study, we investigated the effect of changes in different sodium chloride (NaCl) content (0%, 1.5% and 3.0% NaCl, w/v) of soaking media and soaking temperatures (30 °C, 45 °C and 60 °C) on the phenolic compounds (α-tocopherol, γ-oryzanol) and on the fatty acids of glutinous rice, compared with unsoaked samples. Overall, the total phenolic content, total phenolic acids, γ-oryzanol, saturated fatty acid and mono-unsaturated fatty acid of the glutinous rice showed an increasing trend as NaCl content and soaking temperature increased, while α-tocopherol and polyunsaturated fatty acids decreased. Soaking at 3.0% NaCl provided the highest total phenolic content, total phenolic acids and γ-oryzanol (0.2 mg GAE/g, 63.61 μg/g and 139.76 mg/100 g, respectively) for the soaking treatments tested. Nevertheless, the amount of α-tocopherol and polyunsaturated fatty acid were found to be the highest (18.30/100 g and 39.74%, respectively) in unsoaked rice.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 175, 15 May 2015, Pages 218-224
Journal: Food Chemistry - Volume 175, 15 May 2015, Pages 218-224
نویسندگان
Pornpisanu Thammapat, Naret Meeso, Sirithon Siriamornpun,