Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
7590173 | Food Chemistry | 2016 | 8 Pages |
Abstract
This study aims to evaluate the effects of polishing and parboiling on proximate composition, structure, phenolic compounds, antioxidant activity, cooking time and hardness of IAC-600 black rice cultivar and MPB-10 red rice lineage. Proximate analysis and light micrographs revealed higher migration of red rice proteins than black rice proteins to the endosperm as a result of parboiling. Parboiling reduced the ash content of red rice while no difference was determined in black rice. Gelatinized starch granules from both genotypes showed similar appearance. There was a decrease in relative crystallinity on both black and red rice subjected to parboiling, which was an indicative of crystallites disruption. Polishing removed more than 90% of free phenolics for both genotypes, while parboiling allowed the partial preservation of free phenolics content in polished rice. Parboiling induced an increase in the cooking time of red rice, but a decrease in the cooking time of black rice.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Flávia Fernandes Paiva, Nathan Levien Vanier, Jose De J. Berrios, Vânia Zanella Pinto, Delilah Wood, Tina Williams, James Pan, Moacir Cardoso Elias,