Brown rice

About: Brown rice is a research topic. Over the lifetime, 8180 publications have been published within this topic receiving 81079 citations.

Impact of heat-moisture treatment applied to brown rice flour on the quality and digestibility characteristics of Korean rice cake

Abstract: Effect of heat-moisture treatment (HMT) of brown rice flour on the quality and digestibility of Korean rice cake (jeolpyeon) was investigated. Brown rice flour with 20% moisture content was heat-moisture treated at 100–110 °C for 1–2 h, and subsequently cooled to 4 °C for 1–2 h. The lightness of HMT rice cake decreased as HMT temperature and time increased, whereas redness and yellowness increased. The hardness, springiness, and cohesiveness of HMT rice cake were much lower than those of brown rice cake. HMT of rice cake caused an increase in the resistant starch content and a decrease in the rapidly digestible starch content. In sensory evaluation, hardness of HMT rice cake was substantially lower than that of rice cake made with untreated brown rice due to retardation of retrogradation. However, the overall acceptability of HMT rice cake was lower than that of white rice cake or brown rice cake.

Effect of high pressure processing on rancidity of brown rice during storage

Abstract: Hydrolytic and oxidative rancidity are the main cause of brown rice quality deterioration during storage. Brown rice was soaked in water and treated with high pressure (HP) at 100–400 MPa, for 0–10 min. The effect of HP treatment on moisture content, fat acidity, conjugated dienes (CD) and 2-thiobarbituric acid (TBA) value during 3 months storage at room temperature, was evaluated and compared with soaked (0.1 MPa) brown rice and untreated brown rice. After storage, moisture content of HP treated brown rice were significantly higher than the untreated but lower than the soaked, apart from the brown rice treated at 400 MPa–0 min, which was the lowest in moisture content. HP treatment at 400 MPa enhanced the fat acidity immediately after the treatment, while samples treated at 200 MPa–0 min showed lower level of hydrolytic rancidity during storage. Better stabilities based on CD content and TBA value were observed in brown rice when HPP at 200 MPa - 10 min was applied.

Mineral and pasting characterization of indica rice varieties with different milling fractions.

Abstract: Four indica rice varieties namely IRRI-6, KS-282, Basmati 2000 and Super Basmati were milled to obtain brown rice and white rice. Mineral components were significantly higher in brown rice than white rice. Sodium (Na), potassium (K), iron (Fe) and zinc (Zn) contents ranged from 3.87 to 4.88 mg 100 g, 102.0 to 229.0 mg 100 g, 0.77 to 1.72 mg 100 g and 1.31 to 2.01 mg 100 g, respectively among different milling fractions. The mineral contents ranged from 4.06 to 4.78 mg 100 g, 155.50 to 173.50 mg 100 g, 1.20 to 1.31 mg 100 g and 1.59 to 1.71 mg 100 g among different varieties. The Na and K contents were higher in rice variety Basmati 2000, while Fe and Zn contents were higher in Super Basmati rice cultivar. The lowest contents of these elements were observed in KS-282 rice cultivar. Amylose content ranged from 22.90 to 26.14% and 24.14 to 25.31% among the rice varieties and milling fractions of brown and white rice, respectively. The amylose content was found to be higher in IRRI-6 followed by KS-282, Super Basmati (SB) and the lowest amylose content was observed in Basmati 2000. Pasting characteristics (Peak viscosity, Final Viscosity at 95C, Cooling viscosity at 50C, Consistency & Set back value) showed that peak viscosity (PV), final viscosity at 95C (FV95C), cooling viscosity (CV50C), consistency and set back (SB) value were significantly affected between milling fractions and rice varieties. In sensory evaluation Basmati white rice got the maximum scores for color, texture and taste, while the Basmati brown rice got the maximum scores for aroma.

The impact of cooking method on the phenolic composition, total antioxidant activity and starch digestibility of rice (Oryza sativa L.)

Abstract: This study investigated changes in the phenolic composition, total antioxidant activity (TAA) and starch digestibility in white and brown rice due to three different cooking procedures, and subsequent reheating of cooked rice after storage. Among the analyzed samples, brown rice showed the highest TAA and phenolic content (622.5 mg/kg DW). All cooking methods resulted in significant decrease of phenolic content and TAA of rice (p < 0.05). The greatest loss was observed after processing in rice cooker, which reduced phenolic content of both brown and polished rice by ∼30% and ABTS radical-scavenging activity by 20 and 28%, respectively. In general, the levels of polyphenols and TAA of cooked rice tended to further decline after storage and reheating, but to a much lesser extent when rice was prepared using microwaves. The application of in vitro digestion system disclosed that the microwave cooking resulted in the highest starch digestibility among cooking methods used. Practical applications Rice is one of the most commonly consumed staple foods worldwide. Scientific and epidemiological studies have showed that their phytochemicals exhibit antioxidant, anti-inflammatory, antihypertensive and chemopreventive effects. Therefore, their high consumption, easy availability throughout the year and use as an additive to meat and high-fat foods may make rice, especially in the form of whole grains, potentially important chemopreventive component of the diet. The appropriate cooking procedure of rice is crucial for preservation of bioactive compounds as well as digestion of starch and thus duration of the glycemic response. Preferably, this study is focused on the evaluation of the effect of cooking methods on the health-related quality of rice. The results provide practical advice that the consumption of freshly cooked rice ensures its highest nutritional quality, while rice microwaving is recommended both when cooked rice will be reheated after storage (e.g., in restaurants) and accelerated starch digestion is in favor.