Development of lightly milled black rice with easy cooking and retaining health benefits
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ORIGINAL ARTICLE
Development of lightly milled black rice with easy cooking and retaining health benefits Porntip Sirisoontaralak1 • Supreeya Keatikasemchai1 • Chanon Mancharoen1 Nantarat Na Nakornpanom1
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Revised: 27 March 2020 / Accepted: 2 April 2020 Ó Association of Food Scientists & Technologists (India) 2020
Abstract Consumers are reluctant to eat pigmented rice due to cooking difficulties and harder texture than white rice. In this study, paddy samples of black rice (Hom Nil cultivar) were milled for 0, 10, 30, 60 and 100 s and degree of milling (DOM) * 0, 6, 12, 22 and 30% were obtained. Head rice yield, physicochemical properties, cooking qualities, nutrients, resistant starch content, antioxidant properties, and sensorial qualities were studied. Milling at 10 s (DOM * 6%) did not remove all bran fractions. Head rice yield retained at 70.33%. Lightness (L*) and redness (a*) of black rice remained constant until DOM * 20% but yellowness (b*) gradually increased. Nutrients were embedded at different locations in grain kernels. All nutrients decreased with DOM but in different extents. Milling at 10 s generated loss of anthocyanin (70%), fat (44%), ash (33%) and phenolic compounds (31%). Comparably tiny losses were observed in protein (15%) and dietary fiber (25%). However, cooking qualities of black rice were substantially improved. Cooking time reduced from 22 to 15 min with increases in water uptake ratio and volume expansion ratio. Additionally cooked black rice had impressively softer texture. Panelist appreciated the change in odor, flavor, texture attributes and palatability of the rice. Keywords Black rice Milling Cooking quality Antioxidant Resistant starch
& Porntip Sirisoontaralak [email protected] 1
Division of Food Science and Nutrition, Faculty of Agricultural Product Innovation and Technology, Srinakharinwirot University, Nakhon Nayok 26120, Thailand
Introduction Rice (Oryza sativa L.) is the main staple diet in many Asian countries. With growing health concerns and enlarging markets of healthy food products, some particular rice cultivars are increasingly produced and introduced to consumers in Thailand and worldwide. Among these rice cultivars, black rice is unpolished rice that contains a high content of natural anthocyanin compounds such as cyanidin 3-glucoside and peonidin 3-glucoside in the aleurone layer (Hu et al. 2003). It has other valuable antioxidants, including polyphenolics, flavonoids, vitamin E, phytic acid, and c-oryzanol. Black rice has received wide interest from consumers and food industry owing to antioxidative, anti-inflammatory, antiatherosclerotic, anticancer and lower cholesterol properties (Hu et al. 2003). In addition, black rice is a good source of fiber, minerals, and several essential amino acids (Itani et al. 2002). In order to consume rice, the hull is removed from rough rice to obtain brown rice. Brown rice (hulled rice) composes of the embryo (2–3% by weight), surface bran (6–7%), and endosperm (around 90%). Milling (whitening process) subsequ
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