Quality attributes and anthocyanin content of rice coated by purple-corn cob extract as affected by coating conditions

Duangkhamchan, Wasan; Siriamornpun, Sirithon

doi:10.1016/j.fbp.2015.07.012

Cited by 20 publications

(14 citation statements)

References 33 publications

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“…The microwave-dried GBR (MDGBR) kernels were firstly sealed in polyethylene bags then stored at room temperature for 72 h. One hundred kernels were randomly collected from the stored MDGBR samples for the inspection of fissure amount on a white translucent plate with a fluorescent bulb (Duangkhamchan and Siriamornpun 2015). Three replicates were performed for each measurement.…”

Section: Determination Of Fissures In Mdgbr Kernelsmentioning

confidence: 99%

Improvement of cooking quality of germinated brown rice attributed to the fissures caused by microwave drying

et al. 2019

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Germinated brown rice (GBR) contains rich bioactive components, but has poor edible quality. To improve the cooking quality of GBR, fissure generation in kernels caused by microwave drying were investigated considering cooking properties, microstructure and textural attributes. The microwave intensity had significant effects on the fissure percentage of GBR, and microwave intensity of 3-4 W/g may be suitable for the microwave drying of GBR based on the distribution of fissure percentage for the GBR. The fissures of GBR caused by microwave drying provided the suitable penetration routes of water into GBR kernel. Appropriate fissure amount in range of 3-4 in GBR kernels were conducive to increase its cooking quality and rice taste due to the moderate water absorption and starch gelatinization. The results present a new viewpoint from the perspective of fissures inside grain kernels to evaluate the drying quality of cereal materials such as GBR.

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Section: Determination Of Fissures In Mdgbr Kernelsmentioning

confidence: 99%

Improvement of cooking quality of germinated brown rice attributed to the fissures caused by microwave drying

et al. 2019

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“…As a unique operation in which coating and drying processes take place simultaneously in only one equipment, fluidized bed coating has been successfully used in order to improve health promoting properties in white rice, as reported by Palamanit et al [2] and Duangkhamchan and Siriamornpun [1]. In addition, functional properties of other grain products have been promoted by means of fluidized bed coating process; for instance, Solís-Morales et al [9] applied a top-spray fluidised bed reactor to increase sweetness of puffed wheat with sweet chocolate, and Duangkhamchan and Inchuen [7] enhanced the antioxidant properties of puffed pounded-unripe rice by spraying marigold extract in the fluidized bed coating equipment.…”

Section: Introductionmentioning

confidence: 99%

“…1. Five hundred grams of rice sample was coated with BSC coating solution under optimal coating condition reported in our previous study [1]. Briefly, an inlet temperature, spraying time, feed rate and fluidization air velocity were 50°C, 15 min, 10 mL/min and 4.7 m/s, respectively.…”

Section: Coating Proceduresmentioning

confidence: 99%

“…White rice or milled rice has been preferred by consumers due to its flavor and texture even though brown rice has been alternatively consumed as a result that it contains higher nutritional value and phytochemicals content [1]. Up to date, many attempts have been made to improve health benefits of white rice by adding natural extract containing bioactive compounds [1,2].…”

Section: Introductionmentioning

confidence: 99%

“…Up to date, many attempts have been made to improve health benefits of white rice by adding natural extract containing bioactive compounds [1,2].…”

Section: Introductionmentioning

confidence: 99%

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Bauhinia strychnifolia Craib. Çözeltisi ile Kaplanmış Pirincin Optimize Edilmiş Üst Sprey Akışkan Yatak Kaplama Yöntemi

Duangkhamchan¹,

Inchuen²,

Jantathai³

et al. 2017

Akademik Gıda

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A top-spray fluidized bed coating method aiming at improving health benefits of white rice using Bauhinia strychnifolia Craib. (BSC) solution, containing bioactive compounds was optimized in this study. The BSC solution was mixed with maltodextrin as a coating solution, and dextrose equivalent (DE) of maltodextrin was varied (DE10 and DE20). Both milled and instant rice were coated by using the top-spray fluidized bed coater with an optimal coating condition. Chlorophyll a and b and total phenolic content (TPC), as well as antioxidant activities (DPPH and FRAP assays) of BSC coated rice samples before and after cooking were analyzed. In addition, textural properties of both BSC coated milled and instant rice were evaluated. Results showed higher chlorophyll a and b as well as total phenolic contents in coated milled rice compared with coated instant rice. However, percent loss of these compounds for instant rice was lower after cooking. DPPH and FRAP values showed improvement of antioxidant activity after cooking for both coated milled and instant rice. Results suggested that factors influencing BSC coating included the coating and sample preparation methods as well as the nature of sample. Moreover, the appropriate coating method was to coat instant rice with DE10 maltodextrin as a carrier in coating material to obtain the minimal loss of bioactive compounds and maximum antioxidant activities, while the coated rice maintained good textural qualities compared with those of the conventionally cooked rice. pirincinkine kıyasla iyi tekstürel niteliklerini korumuştur. En uygun kaplama yöntemi, biyolojik olarak az miktarda biyoaktif bileşik kaybı ve maksimum antioksidan aktivite elde edilen kaplama materyalinde bir taşıyıcı olarak DE10 maltodekstrin ile kaplanan instant pirinçte elde edilmiştir. Keywords

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Infrared Heating as a Disinfestation Method Against Sitophilus oryzae and Its Effect on Textural and Cooking Properties of Milled Rice

Duangkhamchan

Phomphai

Wanna

et al. 2016

Food Bioprocess Technol

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Quality attributes and anthocyanin content of rice coated by purple-corn cob extract as affected by coating conditions

Cited by 20 publications

References 33 publications

Improvement of cooking quality of germinated brown rice attributed to the fissures caused by microwave drying

Improvement of cooking quality of germinated brown rice attributed to the fissures caused by microwave drying

Bauhinia strychnifolia Craib. Çözeltisi ile Kaplanmış Pirincin Optimize Edilmiş Üst Sprey Akışkan Yatak Kaplama Yöntemi

Infrared Heating as a Disinfestation Method Against Sitophilus oryzae and Its Effect on Textural and Cooking Properties of Milled Rice

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