Abstract
Red rice gains popularity as a functional crop owing to its high polyphenols content and antioxidant activity. However, active components are discarded in common milling. Superfine ground technology was employed in this paper. To evaluate the influence of superfine ground processing on the physicochemical properties and functional effect of red rice (Oryza sativa L.), four powders with the size of 156.74 μm, 69.53 μm, 26.35 μm, and 10.68 μm were prepared by superfine grinding technology in this paper. Results showed that the size was smaller for red rice powders, greater for the bulk density (from 0.624 g/ml to 0.745 g/ml), and smaller for the angle of repose (from 74.67° to 61.41°) and slide (from 38.99° to 26.42°). The values of water solubility index, water holding capacity and enzymatic digestibility by α-amylase significantly increased with the decreasing particle size (P < 0.05). In addition, antioxidant activity and phenolic content were enhanced by superfine ground. These results indicated that superfine ground would improve the physicochemical and functional properties of red rice, which was helpful to promote the overall quality and healthy effect of foods containing red rice.
Highlights
In many parts of Asian countries, red rice (Oryza sativa L.) was not considered to be a weed but a traditional staple crop [1]
The bulk density of the red rice was in the range of 0.624 g/ml - 0.745 g/ml, and the bulk density increased as the particle size decreased
The results indicated that superfine ground enhanced water holding capacity (WHC) under high temperature of red rice, provided the better hydrophilic and avoided the water lose, which was favor to alleviate the retrogradation of products made by red rice powder
Summary
In many parts of Asian countries, red rice (Oryza sativa L.) was not considered to be a weed but a traditional staple crop [1]. Common milling resulted in non-uniform color of red rice powder and poor taste, which reduced the commercial value of red rice products [9]. More effective technology should be adopted to preserve the active components in the maximal degree and obtain more uniform red rice powder, especially for the improvement of texture and overall quality of food containing red rice. Superfine grinding technology has been applied in biotechnology and food material [10]; very limited information is available about the effect of this technology on physiochemical and antioxidant properties of red rice. Parameters of the physicochemical properties, antioxidant activity and total phenolic content were employed to investigate the application of the superfine grinding technology in red rice
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