Effect of polishing time of pigmented rice on anthocyanin content and rice wine quality
2008
Mamucod, H.F. | Ablaza, M.J.C. | Valerio, A.M. | Romero, M.V. | Bandonill, E.H., Philippine Rice Research Inst., Maligaya, Science City of Muñoz, 3119 Nueva Ecija (Philippines) Rice Chemistry and Food Science Div.
Interest in functional foods containing substantial level of anthocyanins has intensified because of their health benefits as dietary antioxidants. Anthocyanins are group of reddish to purple water-soluble flavonoids found in most colored grains. In many Asian countries, pigmented rices are used as food colorant. PhilRice has evaluated the use of pigmented rice for wine production. Previous investigation showed that Tapul (Palawan) and Ballatinao (Mt. Province) were suitable raw materials for good quality rice wine. To determine the effect of polishing time of pigmented rice on anthocyanin content and wine quality, this study was conducted. Dehulled Ballatinao was polished from 0, 5, 10, 15, 20, 25 and 30 seconds and processed into rice wine. The anthocyanin content (3737.54 mg/kg) of unpolished Ballatinao decreased with increasing polishing time. This indicates the localization of anthocyanin in the rice bran. Due to intense processes involved in wine production like washing and cooking, smaller amount of anthocyanin was retained in the wine. As expected, the wine produced from unpolished sample also had the highest anthocyanin content(22.38 mg/L). Nevertheless, a 10-second polishing still produced wine with considerable amount of anthocyanin (21.48 mg/L), comparable with other pigmented wine. Physicochemical analysis revealed that this wine had the alcohol content (12.98%) and highest total soluble sugars (23.370 B). Its significant sweetness was also perceived by the sensory panelists. Since it had the smoothest mouthful and lowest bitterness, it was judged as the most acceptable wine. Therefore, a 10-second polishing time is recommended for the production of anthocyanin-rich rice wine.
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