Changes in the antioxidant, dietary fiber, phytic acid and iron contents of upland colored rice (Oryza sativa L.) varieties during processing
2004
Ventanilla, M.L.
Upland colored rice varieties namely Kotsiyam and Tatlong Bulan from Capiz, Palawan, Bongkitan and Pinilisa from Isabela Provinces [Philippines] were processed (i.e., milling, washing, and cooking). Antioxidant, dietary fiber, phytic acid and iron contents were analyzed at each stage of processing. Sensory evaluation was also conducted to determine the acceptability of the cooked rice samples. Results showed that the antioxidant, phytic acid and iron contents were significantly affected by both processing and variety. Low antioxidant activity expressed as percent lipid peroxidation was observed in Bongkitan, waxy rice type and Tatlong Bulan at 49.42% and 48.90%, respectively. Phytic acid was found to be high in dehulled Palawan, a black variety, with a mean of 236.30 mg per 100 g. Low phytate was observed in cooked well-milled Bongkitan at 78.20 mg per 100 g. Likewise, high amount of iron was obtained from Palawan with a mean ranging from 2.95 mg per 100 g to 3.93 mg per 100 g Kotsiyam, Tatlong Bulan and Pinilisa did not differ significantly in their iron content. Total dietary fiber was only affected significantly by variety with Palawan showing high dietary fiber content but was not affected by milling, washing and cooking. Sensory evaluation revealed that hand-pounded and well-milled rice samples were preferred over dehulled and undermilled samples, Bongkitan faired well with its non waxy counterparts (Tatlong Bulan, Pinilisa and Kotsiyam). Palawan, the highly pigmented variety, was the least preferred but exhibited greater potential as functional food because of its higher amounts of dietary fiber, phytic acid and iron contents and relatively high amount of antioxidants
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