Comparison of Composition, Protein, Pasting, and Phenolic Compounds of Brown Rice and Germinated Brown Rice from Different Cultivars

Pal, Priyanka; Singh, Narpinder; Kaur, Parmeet; Kaur, Amritpal; Virdi, Amardeep Singh; Parmar, Naincy

doi:10.1094/cchem-03-16-0066-r

Cited by 48 publications

(56 citation statements)

References 65 publications

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“…The effect on springiness of brown rice by two cycle HPT was different from that induced by germination. Springiness value of germinated brown rice was reduced compared with the untreated brown rice, and the extent of the decline is dependent on the cultivars (Pal et al 2016). In this study, two cycle HPT not only improved the hardness of brown rice, but also increased its springiness value.…”

Section: Textural Propertiesmentioning

confidence: 51%

“…Furthermore, the maximum hardness reduction of brown rice induced by single and two cycle HPT were by 35.3 and 45.4%, respectively. The maximum hardness reduction of brown rice by two cycle HPT could be comparable to that induced by germination which was between 42 and 70% depending on the cultivars (Pal et al 2016). By contrast, Chen et al (2012) adopted plasma treatment to modify brown rice, showing that plasma treatment could decrease the hardness of brown rice by 36%.…”

Section: Textural Propertiesmentioning

confidence: 84%

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Effect of soaking and single/two cycle high pressure treatment on water absorption, color, morphology and cooked texture of brown rice

Fang

Ramaswamy

et al. 2017

J Food Sci Technol

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Water absorption, color, morphology and cooked texture of brown rice were evaluated after selected soaking (30-50°C, 30 min) and high pressure treatment (HPT) (100-500 MPa; single or two cycle; total holding time 10 min). Water absorption ratio and lightness values of brown rice were increased by soaking and HPT. Hardness and gumminess values of cooked brown rice were reduced while springiness and cohesiveness were elevated by HPT. Scanning electron microscopy indicated that HPT improved the texture of brown rice by disrupting the structure of rice bran layer, which allowed easier water penetration into the rice grain during cooking. Moreover, the two cycle HPT resulted in lighter color and softer texture for cooked brown rice than single cycle HPT primarily caused by the more severe structural disruption of bran layer. Overall, two cycle HPT after soaking could potentially improve the quality of brown rice, taking about the same time as the single cycle HPT. Further, the quality improvements with the two cycle HPT were facilitated at lower pressure levels thereby providing better commercial processing opportunities.

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Section: Textural Propertiesmentioning

confidence: 51%

Section: Textural Propertiesmentioning

confidence: 84%

Effect of soaking and single/two cycle high pressure treatment on water absorption, color, morphology and cooked texture of brown rice

Fang

Ramaswamy

et al. 2017

J Food Sci Technol

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“…Lightness ( L * ), redness‐greenness ( a * ) and yellowness‐blueness ( b * ) of MR and PMR grains from different varieties were determined as described by Pal et al. (). Whiteness was determined by using:

Whiteness = 100 - {([] {(100 - L^{*})}^{2} + a^{* 2} + b^{* 2})}^{1 / 2}

…”

Section: Methodsmentioning

confidence: 99%

Effect of Parboiling on Phenolic, Protein, and Pasting Properties of Rice from Different Paddy Varieties

Pal

Singh

Kaur

et al. 2018

Journal of Food Science

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The present study evaluated the effect of parboiling on milling, chemical constituents, pasting and cooking properties of different paddy varieties. Parboiling decreased L* and a* values and increased b* and head rice recovery. Parboiling significantly increased the protein content and antioxidant activity on a dry basis. Parboiling decreased whiteness, fat content, and paste viscosities. The parboiling process increased the hydrophobicity of rice from all the varieties. Parboiled milled rice showed higher free and bound phenolic acids as compared to unparboiled milled rice. Parboiled milled rice showed higher content of essential amino acid than unparboiled milled rice. Variety PB1121 was suited best for parboiling on the basis of total color (ΔE), protein content, essential amino acid, and phenolic acids among the evaluated paddy varieties. Practical Application The present study revealed that parboiled milled rice had higher antioxidant activity, amino acids, ferulic acid, and p‐coumaric acids. Indeed, parboiled milled rice showed better textural and nutritional properties and would be more suitable for canning, puffed rice and biryani (rice cooked with chicken/mutton).

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“…The higher antioxidant activity in sprouted grains is mainly attributed to accumulations of vitamin E (see section “Impact of sprouting on the vitamin content in cereals”) and polyphenols (Ahmad et al., ; Kim et al., ). The latter secondary plant metabolites play a role in the protection of plants against environmental stresses (Alvarez‐Jubete et al., ; Ha et al., ; Pal et al., ). Their antioxidant activity is associated with their ability to scavenge free radicals, break radical chain reactions, and chelate metals (Fardet et al., ; Ha et al., ; J. Lu et al., ).…”

Section: Biochemical and Physicochemical Changes In Cereal Grains As mentioning

confidence: 99%

Impact of Cereal Seed Sprouting on Its Nutritional and Technological Properties: A Critical Review

Lemmens

Moroni

Pagand

et al. 2018

Comp Rev Food Sci Food Safe

195

177

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Sprouting induces activation and de novo synthesis of hydrolytic enzymes that make nutrients available for plant growth and development. Consumption of sprouted grains is suggested to be beneficial for human health. Positive consumer perceptions about sprouted cereals have resulted in new food and beverage product launches. However, because there is no generally accepted definition of “sprouting,” it is unclear when grains are to be called sprouted. Moreover, guidelines about how much sprouted grain material food products should contain to exert health benefits are currently lacking. Accordingly, there is no regulatory base to develop appropriate food labeling for “sprouted foods.” This review describes the nutritional and technological properties of sprouted grains in relation to processing conditions and provides guidelines to optimize sprouting practices in order to maximize nutritive value. Relatively long sprouting times (3 to 5 days) and/or high processing temperatures (25 to 35 °C) are needed to maximize the de novo synthesis and/or release of plant bioactive compounds. Nutrient compositional changes resulting from sprouting are often associated with health benefits. However, supportive data from clinical studies are very scarce, and at present it is impossible to draw any conclusion on health benefits of sprouted cereals. Finally, grains sprouted under the above‐mentioned conditions are generally unfit for use in traditional food processing and it is challenging to use sprouted grains as ingredients without compromising their nutrient content. The present review provides a basis for better defining what “sprouting” is, and to help further research and development efforts in this field as well as future food regulations development.

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Comparison of Composition, Protein, Pasting, and Phenolic Compounds of Brown Rice and Germinated Brown Rice from Different Cultivars

Cited by 48 publications

References 65 publications

Effect of soaking and single/two cycle high pressure treatment on water absorption, color, morphology and cooked texture of brown rice

Effect of soaking and single/two cycle high pressure treatment on water absorption, color, morphology and cooked texture of brown rice

Effect of Parboiling on Phenolic, Protein, and Pasting Properties of Rice from Different Paddy Varieties

Impact of Cereal Seed Sprouting on Its Nutritional and Technological Properties: A Critical Review

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