Impact of soaking and cooking treatments on the physicochemical and antioxidant properties of parboiled and non-parboiled rice (Oryza sativa L.)
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Kawser Alam Kanan [1] ; Towrin Nahar [1] ; Nazmul Islam [1] ; Md. Jiaur Rahman [1] ; Shakil Ahmed [1] ; Md. Shahjahan Kabir [1] ; Maruf Ahmed [1]
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[1] Department of Food Processing and Preservation, Hajee Mohammad Danesh Science and Technology University, Dinajpur, Bangladesh
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- Localización: Food science and technology international = Ciencia y tecnología de alimentos internacional, ISSN-e 1532-1738, ISSN 1082-0132, Vol. 30, Nº 2, 2024, págs. 160-168
- Idioma: inglés
- Texto completo no disponible (Saber más ...)
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Resumen
The effects of soaking and cooking on the physicochemical properties and bioactive compounds of two parboiled and non-parboiled rice cultivars (BRRI-28 and Katari bhog) were investigated in this study. Total phenolic content (TPC) increased significantly (p ≤ 0.5) after soaking, while total flavonoid content (TFC) and proanthocyanidin content (PC) decreased significantly (p ≤ 0.5) compared to untreated rice samples. TPC increased by around 23% and 20% in parboiled BRRI 28 and Katari bhog rice extracts, respectively, due to the cooking process, while TFC and PC decreased significantly. DPPH radical scavenging increased whereas reducing power activity decreased after soaking and cooking in parboiled BRRI 28. After processing, the protein, starch, and amylose content of all samples decreased in the majority of cases. After being soaked, all samples L * and b * values increased as compared to raw rice samples. As a result, it can be concluded that the treatment of soaking and cooking of parboiled rice (BRRI-28) was suitable to improve the antioxidant properties as compared to non-parboiled rice.
