Nutritional benefits and shelf-life of Philippine sprouted brown rice
2008
Velerio, A.M., [email protected] | Bulatao, R.M. | Ablaza, M.J.C. | Romero, M.V., Philippine Rice Research Inst., Maligaya, Science City of Munoz, 3119 Nueva Ecija (Philippines). Rice Chemistry and Food Science
Sprouted brown rice (SBR) is a healthier alternative to the commonly consumed white rice. It is even better than regular brown rice in terms of texture and taste. Constant intake of SBR can accelerate brain metabolism, regulate blood sugar level, and prevent diseases such as Alzheimer's, colon cancer, and heart diseases. In this study, SBR is produced from IR64 and purple rice. Purple-SBR had higher vitamins (E,B1, B6) and minerals (iron, sodium, calcium, zinc, magnesium) than IR64-SBR. Shelf-life evaluation at different storage conditions (open and close packaging: room, refrigerated, and frozen temperature) was then conducted. Microbial load, nutrient content, physicochemical properties, and sensory characteristics were monitored. All samples kept at room temperature were acceptable for a day only. At refrigerated temperature, the quality of IR64-SBR stored in vacuum-sealed and open containers was maintained for 3 and 13 days, respectively. Purple-SBR had longer shelf life with 23 days for close packaging and 30 days for open packaging. At frozen temperature, IR64-SBR lasted for 8 days only while purple-SBR was stable for up to 160 days. Refrigerated and frozen purple SBR stored in vacuum-sealed containers had better aroma, taste, and acceptability and lowest count of bacteria and mold. Sodium, calcium, iron, and zinc content of SBR samples improved upon storage at lower temperature. This study indicates the advantage of pigmented rice in the production of SBR in terms of better nutrients, acceptable physicochemical properties, excellent sensory characteristics, and longer shelf-life. Therefore consumption of purple-SBR is a great way to enjoy rice.
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