Journal
FOOD SCIENCE & NUTRITION
Volume 8, Issue 2, Pages 965-972Publisher
WILEY
DOI: 10.1002/fsn3.1377
Keywords
anthocyanins; cooking process; phenolic antioxidant; pigmented rice; rice texture
Categories
Funding
- Tojuro Iijima Foundation for Food Science and Technology
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The impact of two different cooking processes (microwave and steaming) on cooked rice quality (i.e., texture), and changes in the bioactive compounds (total phenolic content [TPC] and total anthocyanin content [TAC]) and antioxidant activities (DPPH and FRAP assays) of black and red (nonwaxy) and purple (waxy) pigmented rice were investigated. No significant difference in the firmness between microwave-cooked rice and steam-cooked rice was found, except for cooked purple rice. However, microwave cooking promoted an increase in the cooked rice adhesiveness, which approximately higher 2- similar to 3-fold than that of steam cooking with varying among rice cultivars. Microwave cooking also exhibited significantly higher TPC (1.2- similar to 2.0-fold), TAC (2.0- similar to 3.2-fold), DPPH (1.3- similar to 2.5-fold), and FRAP (1.5- similar to 2.4-fold) than steam cooking for black and purple rice cultivars. There was a strong positive correlation among these bioactive compounds and the antioxidant activities (p < .01). Our study indicated that the TPC, TAC, DPPH, and FRAP of all rice examined were remarkably decreased after cooking, and the extent of the decrease depended on the rice cultivar and cooking method.
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