Cristian de Souza Batista, Caroline L. Dittgen, Igor da Silva Lindemann, Ya-Jane Wang, Moacir C. Elias, Nathan L. Vanier, Rosana Colussi
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Effects of cooking temperature on technological properties and in vitro digestibility of quick-cooking black and brown rice
Background and Objectives
The performance of brown (INOV CL) and black (AE 153045 and IAC 600) rice was evaluated at three different cooking temperatures (80°C, 90°C, and 100°C) for the production of quick-cooking unpolished rice (QCR). The samples were analyzed for physical and pasting properties, bioactive compounds, phenolics bioaccessibility, and in vitro starch digestibility.
Findings
The highest temperature used to prepare the QCR (100°C) promoted the shortest cooking time of the QCR end products and low damaged grain content and bulk density. The anthocyanin content reduced on QCR grains and that of the bioaccessible phenolics increased. As the cooking temperature of QCR preparation increased, the peak viscosities decreased for all studied cultivars as well as starch digestibility.
Conclusions
The results provided scientific, nutritional, and technological evidence concerning the production of quick-cooking pigmented and unpigmented unpolished rice proving to be an excellent technology to add value to these grains.
Significance and Novelty
This study optimized the method for QCR production, transforming this highly nutritious food into a more convenient and practical product that retains its health benefits.
期刊介绍：
Cereal Chemistry publishes high-quality papers reporting novel research and significant conceptual advances in genetics, biotechnology, composition, processing, and utilization of cereal grains (barley, maize, millet, oats, rice, rye, sorghum, triticale, and wheat), pulses (beans, lentils, peas, etc.), oilseeds, and specialty crops (amaranth, flax, quinoa, etc.). Papers advancing grain science in relation to health, nutrition, pet and animal food, and safety, along with new methodologies, instrumentation, and analysis relating to these areas are welcome, as are research notes and topical review papers.
The journal generally does not accept papers that focus on nongrain ingredients, technology of a commercial or proprietary nature, or that confirm previous research without extending knowledge. Papers that describe product development should include discussion of underlying theoretical principles.
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