Abstract
In order to improve functional properties and palatability of germinated red rice, this study investigated differences in phytochemicals and physicochemical properties of germinated red rice at 2, 5, 10, 15min of parboiling. Total free phenolic content and antioxidant activity of germinated red rice parboiled for 5 and 15min was higher than that of germinated red rice. Free p-coumaric acid increased from 0.20 to 0.67mg/100g with parboiling time increasing from 5 to 15min. Bound vanillic (0.17-0.27mg/100g) and p-coumaric acid (6.56-8.59mg/100g) had higher levels at 0, 2, or 5min. During 15min of parboiling, color difference (ΔE) increased from 0.58 to 9.09, heat enthalpy (ΔH) decreased from 4.69 to 1.94J/g, and internal structure of rice was destroyed. Overall, parboiling time of less than 5min was suitable to improve the quality of germinated red rice.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
