Effects of fissuring on the cooking and eating quality of brown rice
2013
Dacumos, M.B. | Diaz, D.D. | Corpuz, H.M. | Romero, M.V.
Brown rice (BR) consumption is being encouraged in the Philippines because of mounting clinical evidences that regular intake of whole grains and whole grain products may reduce the risk of chronic diseases. Despite the overwhelming nutritional advantages and health benefits of brown rice, it remains unpopular due to its longer cooking time 2nd harder cooked grains texture. This study was conducted to improve the cooking 2nd eating quality of BR through fissuring treatment to make it more acceptable to consumers. BR samples with increasing amylose content (NSIC Rc160, IR64, and NSIC Rc152) were fissured by heating the grains at 45 degrees C for 8 hr and cooled at room temperature for 24 hr. BR were substituted with 25%, 50%, and 100% fissured grains. The water uptake ratio, cooking time, textural profile, crude protein, and antioxidant activity of BR were then determined. Grain fissuring increased the water uptake of BR by 0.1 to 20% which consequently reduced its cooking time by 1 to 5 min. Instron analysis further revealed that fissuring significantly reduced the hardness of cooked BR by 4 to 24%. Results showed that the crude protein and antioxidant scavenging activity of BR samples were not affected by fissuring treatment. This study demonstrated that fissuring could significantly improve the cooking and eating quality of BR without affecting its nutritional content.
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