Cooking time, textural property, total phenolic content, and antioxidant capacity of brown rice from local varieties
2014
Dacumos, M.B. | Corpuz, H.M. | Romero, M.V.
Brown rice consumption can help address rice self-sufficiency due to its higher milling recovery. Regular consumption of nutrient-rich brown rice may also help reduce the risks of chronic diseases such as cardiovascular diseases, type 2 diabetes, and cancers thus, improving nutritional status of Filipino rice consumers. Despite the economic, health, and nutritional advantages, brown rice remains unpopular because of longer cooking time and harder texture. To address its acceptability to consumers, the authors identified local rice varieties that are suitable for brown rice production and consumption. A total of 30 rice varieties were evaluated for physicochemical properties, cooking time, cooked brown rice Instron hardness, total phenolic content (TPC), and antioxidant capacity. Cooking times were between 16.88 and 36.85 min and were significantly different among rice varieties, and correlated significantly with the gelatinization temperature or alkali spreading values. Instron hardness values of cooked brown rice ranged from 1.99 to 3.67 kg/sq cm and were significantly lower for low amylose rice varieties. TPC differed significantly among the rice varieties. Highest TPC was found in PSB RC66 with 6.84 mg GAE/g brown rice. Antioxidant capacity of brown rice extracts ranged from 54.85% to 60.14%. TPC correlated significantly with antioxidant capacity. Results suggest rice varieties with low amylose content or those with intermediate amylose and gelatinization temperature produced brown rice with more acceptable cooking and eating quality. They are also good source of health-promoting compounds.
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