Please use this identifier to cite or link to this item: https://ir.swu.ac.th/jspui/handle/123456789/11814
ชื่อเรื่อง: Development of lightly milled black rice with easy cooking and retaining health benefits
ผู้แต่ง: Sirisoontaralak P.
Keatikasemchai S.
Mancharoen C.
Na Nakornpanom N.
Keywords: Milling (machining)
Nutrients
Physicochemical properties
Textures
Antioxidant properties
Degree of milling
Head rice yield
Health benefits
Phenolic compounds
Resistant starch
Sensorial qualities
Volume expansion ratio
Grain (agricultural product)
วันที่เผยแพร่: 2020
บทคัดย่อ: Consumers are reluctant to eat pigmented rice due to cooking difficulties and harder texture than white rice. In this study, paddy samples of black rice (Hom Nil cultivar) were milled for 0, 10, 30, 60 and 100 s and degree of milling (DOM) ~ 0, 6, 12, 22 and 30% were obtained. Head rice yield, physicochemical properties, cooking qualities, nutrients, resistant starch content, antioxidant properties, and sensorial qualities were studied. Milling at 10 s (DOM ~ 6%) did not remove all bran fractions. Head rice yield retained at 70.33%. Lightness (L*) and redness (a*) of black rice remained constant until DOM ~ 20% but yellowness (b*) gradually increased. Nutrients were embedded at different locations in grain kernels. All nutrients decreased with DOM but in different extents. Milling at 10 s generated loss of anthocyanin (70%), fat (44%), ash (33%) and phenolic compounds (31%). Comparably tiny losses were observed in protein (15%) and dietary fiber (25%). However, cooking qualities of black rice were substantially improved. Cooking time reduced from 22 to 15 min with increases in water uptake ratio and volume expansion ratio. Additionally cooked black rice had impressively softer texture. Panelist appreciated the change in odor, flavor, texture attributes and palatability of the rice. © 2020, Association of Food Scientists & Technologists (India).
URI: https://ir.swu.ac.th/jspui/handle/123456789/11814
https://www.scopus.com/inward/record.uri?eid=2-s2.0-85083060602&doi=10.1007%2fs13197-020-04408-3&partnerID=40&md5=efaa933d071da02fb289fd3c0b8ce9de
ISSN: 221155
Appears in Collections:Scopus 1983-2021

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