Abstract
Consumption of glutinous rice has been increasing. Leum Pua rice (Oryza sativa Linn.) is black glutinous rice containing high nutrition, but its cooking process is time-consuming. This study aimed at decreasing cooking time by changing rice properties using superheated steam treatment. The black glutinous rice was subjected to pretreatment: uncooking and precooking before superheated steam treatment at 250°C and 300°C. Drying rate constant (k) of uncooked rice was 0.0301–0.0744 s−1. Precooking rice prior to superheated steam treatment at 300°C reduced the kinetic rate constant to 0.0596 s−1. From SEM, porosity of the treated rice was observed. However, superheated steam treatment reduced ferric reducing antioxidant power and total phenolic content, compared with control. From X-ray diffraction, A-type crystalline structure of the treated rice was disappeared. Cooking time of the superheated steam-treated rice was reduced to 1–5 min. Their hardness and overall liking scores were comparable to control.
Highlights
Rice is an important agricultural crop in the world in Asia which had high consumption and production
Black glutinous rice (Oryza sativa Linn.) or Leum Pua rice was brought from Phitsanulok Rice Research Center, ailand
Initial moisture content of the black glutinous rice was determined by an oven method [8]. en, it was kept in a vacuum package at 25°C until used
Summary
Rice is an important agricultural crop in the world in Asia which had high consumption and production. In Southeast Asia especially in northern and northeastern of ailand, Laos, and some parts of Vietnam, people consume glutinous or sticky rice as the main meal. In January–August 2017, ailand exported the glutinous rice for 301,696 metric tons while total volume of rice exportation was 7,395,579 metric tons [1]. Leum Pua rice is one of the black glutinous rice varieties that was selected and puri ed by Phitsanulok Rice Research Center, ailand, in 1991–1995. Its kernel pericarp has purple color containing cyanidin-3-O-glucoside and peonidin-3-O-glucoside. At outer layers of the rice grain, it contains high levels of phenolic acids. Ese bioactive compounds yielded high antioxidant activities in grain [2] At outer layers of the rice grain, it contains high levels of phenolic acids. ese bioactive compounds yielded high antioxidant activities in grain [2]
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