Effects of light polishing on the cooking, eating and nutritional quality of brown rice
2012
Corpuz, H.M., Philippine Rice Research Inst. Maligaya, Science City of Mu�oz, Nueva Ecija (Philippines). Rice Chemistry and Food Science Div Tamang; C.V. Central Luzon State Univ. , Science City of Munoz, Nueva Ecija 3119 (Philippines) Dept. of Chemistry ; Ablaza, Ma.J.C. ; Romero, M.V. Philippine Rice research Inst. Maligaya, Science City of Munoz, Nueva Ecija (Philippines) | Tamang, C.V., Central Luzon State Univ., Science City of Mu�oz, Nueva Ecija 3119 (Philippines). Dept. of Chemistry | Ablaza, Ma. J.C. | Romero, M.V., Philippine Rice Research Inst. Maligaya, Science City of Mu�oz, Nueva Ecija (Philippines).
Research has shown that regular intake of whole grains can reduce the risk of chronic diseases such as coronary heart disease, cancer, and type 2 diabetes. Thus, consumption of whole grain products like brown rice is also being encouraged in the Philippines. Although superior to white rice because of its longer cooking time and harder or chewier cooked rice texture. This study was conducted to improve the cooking and eating quality of brown rice in order to enhance its acceptability to consumers. Brown rice grain of NSIC Rc160, IR64 and NSIC Rc152 were subjected to different light polishing times (1 to 9 sec) to partially remove the bran layers which resist water during cooking. Results showed that light polishing treatments removed at least 2 to 49% of the bran layers thus, reducing the cooking time of brown rice by 2 to 8 minutes and increasing the water uptake ratio by 2.18 to 11.26%. Texture analysis further revealed that light polishing treatments reduced the cooked brown rice Instron hardness by 22 to 68%. However, light polishing resulted in different degrees of nutrient content reduction. The total inorganic matter, crude fat, crude protein, iron and zinc content and antioxidant activity decreased by 2.31 to 26.15%, 3.19 to 42.48%, 0.17 to 5.0%, 2.71 to 37.46%, 0.64 to 22.15% and 0.01 to 32.36%, respectively. The nutrient lost in brown rice polished for 3 sec polishing time was significantly lower than those polished for longer period. Results indicated that shorter polishing time may be used to significantly improve the cooking and eating quality of brown rice with lesser reduction on its nutritional content.
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