Production of Healthy Brown Rice from Three Various Color Rice

This study was aimed at investigating the following: 1) Rice formula selections accepted by consumers; 2) levels of γ- oryzanol, α-tocopherol, total phenols and antioxidant activities of rice formulas accepted by consumers by using three strains of brown rice, namely, Khaw Dok Mali 105, Aromatic Black Rice and Fragrant Red Rice, respectively, to alter ratios in mixing four rice formulas. Sensory measurements were then taken to select rice formulas accepted by consumers with measurements of all γ-oryzanol, α-tocopherol, total phenol levels, antioxidant activities (before and after cooking), and measured GPx levels in rats under heat stress. According to the findings, Rice Formula 2 was the rice formula most widely accepted by tasters for tested properties. After cooking rice with heat, Rice Formula 2 (after cooking), had reduced γ-oryzanol, α-tocopherol, total phenol levels and antioxidant activities with statistical significance in every method. Furthermore, a temperature of 38±2 °C was found capable of giving rats higher GPx while polyphenol substances from extracts of Rice Formula 2 at 500 mg/kg were found to have the effect of reducing GPx in rats. Based on this study, rice may be indicated as a naturally encountered antioxidant source. Polyphenol substances from rice extracts were found capable of reducing heat-related stress to the red blood cells of rats.