Abstract
This study aims to determine the effect of heat treatments on milling quality and some nutrients of germinated glutinous purple rice; we performed an experiment in a 3x2 factorial design with three replications. The first factors were three heating methods, namely; baking (80, 100 °C) and steaming (100 °C), and the second factors were two heating periods (15 and 30 min). Dried germinated rice was used as control. Heating method and duration as well as their interactions, significantly affected the milling quality and anthocyanin extraction (P < 0.05). Steaming at 100 °C for 30 min significantly increased head rice (73.4%), while baking at 100 °C for 30 min resulted in the highest amount of broken rice (42.3%). These method also maintained the GABA (γ-aminobutyric acid) content of the rice, while anthocyanin extraction was decreased from 52.1 to 29.9 mg•g-1. Heating at 80 °C for 30 min, 100 °C for 10 and 20 min and 125 °C resulted in a higher free radical scavenging ability when compared to unheated rice.
Highlights
In Thailand, purple glutinous rice (Oryza sativa L.) is a local race genotype, grown widely in different geographical areas across the country and varying phenotype pigmentation
With increasing temperatures to 100 °C for 15-30 min, the amount of small size granules increased (Figure 1d and 1e). These changes were due to the decreased moisture content, and some starch granules were fractured along the cleaved molecules; these fractures were more pronounced at longer incubation times
When the inner endosperm of steam-germinated rice was heated at 100 °C for 15-30 min (Figure 1f and 1g), it was absorbed into the starch and became an integral part of the biopolymer during gelatinization
Summary
In Thailand, purple glutinous rice (Oryza sativa L.) is a local race genotype, grown widely in different geographical areas across the country and varying phenotype pigmentation. Anthocyanins contain numerous bioactivities, such as reactive oxygen species (ROS) scavenging and potential agents for preventing and treating oxidative stress-related diseases, anti-atherosclerosis, hypoglycaemic properties as well as, anti-allergic activities (Deng et al, 2013; Li et al, 2014). These compounds reduce the risk of cancer and enhance immunity (Banjerdpongchai et al, 2013). It is a neurotransmitter inhibitor in the central nervous system and helps to relax the brain, facilitates sleep and prevents fat accumulation in the body (Akama et al, 2009)
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