Phytochemical and functional properties of Philippine sprouted brown rice (Oryza sativa L.) as base ingredient for functional beverages
2012
Bulatao, R.M.
This study aimed to evaluate the potential of sprouted brown rice (SBR) for the production of functional beverages. Rice samples were composed of NSIC Rc15, PSB Rc82, black rice and brown rice. SBR samples were characterized in terms of their nutritional, phytochemical, and functional properties. Their germination rate, length of sprouts, texture of cooked rice and total soluble solid (TSS) content were also determined. Black rice and PSB Rc82 produced the highest germination rice and longest sprouts. Sprouted black rice had the highest protein and fiber contents while sprouted PSB Rc82 obtained the highest carbohydrate content. Sprouted black rice also contained the highest level of phytochemicals except for the antioxidant scavenging activity. Sprouted black rice and brown rice produced higher water absorption index, water absorption index, water solubility index and swelling power. Meanwhile, sprouted waxy rice had higher TSS content and softer cooked rice producing smoother texture of rice beverages than nonwaxy rice. All beverages except from those of NSIC Rc15 were perceived to have flavorful and sweeter taste. The acceptability of rice beverages was comparable to each other. The study suggests that sprouted pigmented rice could be a potential source of natural antioxidants. Moreover, SBR from both white and pigmented rice varieties could be used to improve the nutritional and functional beverages.
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