Effect of Precooking and Superheated Steam Treatment on Quality of Black Glutinous Rice

Piyawanitpong, Chinnatat; Therdthai, Nantawan; Ratphitagsanti, Wannasawat

doi:10.1155/2018/8496723

Cited by 19 publications

(12 citation statements)

References 24 publications

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“…Previous studies on the evaluation of the effect of thermal treatment on rice phenolics also confirmed that the loss of phenolic compounds in rice samples caused by domestic steaming and cooking (Chmiel et al, 2017;Massaretto et al, 2011;Piyawanitpong et al, 2018), which were in accordance with our findings in this study. Surh and Koh (2014) reported that significant differences in TPC between the two cultivars of black rice were observed with steaming treatment, and the loss rates of TPC were 17% and 39%, respectively.…”

Section: Steamedsupporting

confidence: 93%

“…It is necessary to evaluate real cooking conditions in order to achieve the best possible retention of nutrients (Harakotr et al, 2014). Although changes in the stability and nutritional properties of phytochemical components by thermal treatment have been reported (Piyawanitpong et al, 2018), the results on phenolic compounds levels among the effects of traditional cooking methods and processing conditions were inconsistent. Previous studies showed that the retention rate of anthocyanins in boiled black rice (23%) was significantly higher than that in steamed rice (12%) and showed a high positive correlation with cooking temperatures (Surh & Koh, 2014).…”

Section: Introductionmentioning

confidence: 99%

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Steaming retains more phenolics, dietary fiber, and antioxidant activities than cooking for rice with different milling processes

Chen

et al. 2022

Cereal Chem

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Background and objectives The traditional heat processing methods, steaming and cooking treatment, can affect the nutrients in rice, such as phenolics, flavonoids, and dietary fiber. However, there is no systematic assessment that by which heat treatment method and conditions more nutrients in rice can be retained, especially in brown rice, two‐times milling rice, four‐times milling rice, polished rice, and color selection rice (from different milling processes with practical processing at rice milling factory). The aim of this study was to investigate the effect of steaming and cooking treatment on the changes in nutrients in rice with different milling processes, including dietary fiber and phenolic acids, flavonoids, anthocyanins, individual phenolic compounds, antioxidant activities (DPPH, ABTS, and T‐AOC) in the free, and bound extracts. Findings Compared with unsteamed and uncooked rice, the total phenolic content (TPC), the total flavonoid content (TFC), and individual phenolic compounds in the free and bound fractions, total anthocyanin content (TAC), and antioxidant activity in the free fractions in brown rice, two‐times milling rice, four‐times milling rice, polished rice, and color selection rice were significantly reduced by steaming and cooking treatment (p < .05). The TAC and antioxidant activity in the bound fractions, soluble dietary fiber (SDF), insoluble dietary fiber (IDF), and total dietary fiber (TDF) in the five rice samples were increased after steaming and cooking. However, it was very interesting that steaming treatment resulted in a less reduction in phenolics and antioxidant activities than cooking. Conclusions From the view of retaining more nutrients, steaming treatment is more suitable for the white rice of the milling process with high milling degree, while cooking treatment is more suitable for the brown rice or rice of milling process with low milling degree. Generally, steaming treatment retains more phenolics, dietary fiber, and antioxidant activities than cooking rice with different milling processes. Significance and novelty This study may provide useful reference and offer a simple and practical method to retain more nutrients for preparation and consumption of rice. These results suggest that steaming treatment is an efficient method of daily processing to reduce the loss of nutrients in rice.

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Section: Steamedsupporting

confidence: 93%

Section: Introductionmentioning

confidence: 99%

Steaming retains more phenolics, dietary fiber, and antioxidant activities than cooking for rice with different milling processes

Chen

et al. 2022

Cereal Chem

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“…Likewise, the study of Yamuangmorn et al () affirmed that the presoaking process was a notable influence on the deterioration of water‐soluble phenolic compounds (i.e., anthocyanins) in pigmented rice, which was found 16%–65% loss after soaking process with varying among rice genotypes. Apart from leaching of bioactive compounds into soaking water, higher heating rate and vapor water during the steaming process have been indicated to cause rapid evaporation of free water in the rice grains as well as generate porous structure (Piyawanitpong, Therdthai, & Ratphitagsanti, ). This could probably lead to liberate phenolic compounds that linked to the cell‐matrix structure and subsequently interact with the rice starch component, as mentioned above.…”

Section: Resultsmentioning

confidence: 99%

Comparative study of conventional steam cooking and microwave cooking on cooked pigmented rice texture and their phenolic antioxidant

Thuengtung

Ogawa

2020

Food Science & Nutrition

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The impact of two different cooking processes (microwave and steaming) on cooked rice quality (i.e., texture), and changes in the bioactive compounds (total phenolic content [TPC] and total anthocyanin content [TAC]) and antioxidant activities (DPPH and FRAP assays) of black and red (nonwaxy) and purple (waxy) pigmented rice were investigated. No significant difference in the firmness between microwave‐cooked rice and steam‐cooked rice was found, except for cooked purple rice. However, microwave cooking promoted an increase in the cooked rice adhesiveness, which approximately higher 2‐ ~ 3‐fold than that of steam cooking with varying among rice cultivars. Microwave cooking also exhibited significantly higher TPC (1.2‐ ~ 2.0‐fold), TAC (2.0‐ ~ 3.2‐fold), DPPH (1.3‐ ~ 2.5‐fold), and FRAP (1.5‐ ~ 2.4‐fold) than steam cooking for black and purple rice cultivars. There was a strong positive correlation among these bioactive compounds and the antioxidant activities (p < .01). Our study indicated that the TPC, TAC, DPPH, and FRAP of all rice examined were remarkably decreased after cooking, and the extent of the decrease depended on the rice cultivar and cooking method.

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“…In Thailand, rice is one of the major cultivating crops, and premium rice varieties with high antioxidant capacities, good cooking quality, and better fragrance are produced and exported globally (Vanavichit et al, 2018). Leum Pua (LP) is one such upland cultivar of glutinous rice with black pericarp, good cooking qualities, fine aroma, excellent flavor, high nutritional values, soft texture, and high antioxidant activities (Kerdphol et al, 2015;Nakaew and Sungthong, 2018;Piyawanitpong et al, 2018;Pornputtapitak et al, 2018;Sansenya et al, 2018;Seekhaw et al, 2018). Upland aerobic rice is known for AMF colonization (Maiti et al, 2011); however, studies investigating salt tolerance ability of AMF colonized upland rice are still lacking.…”

Section: Introductionmentioning

confidence: 99%

Alleviation of Salt Stress in Upland Rice (Oryza sativa L. ssp. indica cv. Leum Pua) Using Arbuscular Mycorrhizal Fungi Inoculation

et al. 2020

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Arbuscular mycorrhizal fungi (AMF) symbionts not only promote the growth of host plant but also alleviate abiotic stresses. This study aimed to investigate the putative role of AMF in salt stress regulation of upland pigmented rice cv. Leum Pua (LP) comparing with Pokkali salt tolerant (positive check). In general, LP is a variety of glutinous rice that contains anthocyanin pigment in the black pericarp, due to which it possesses high antioxidant activities compared to non-pigmented rice. Pot experiment was conducted to evaluate the impact of inoculated AMF, Glomus etunicatum (GE), Glomus geosporum (GG), and Glomus mosseae (GM) strains, in the LP plantlets subjected to 0 (control) or 150 mM NaCl (salt stress) for 2 weeks in comparison with Pokkali (a salt tolerant rice cultivar), which was maintained as a positive check. Root colonization percentage under NaCl conditions ranged from 23 to 30%. Na + content in the flag leaf tissues was increased to 18-35 mg g −1 DW after exposure to 150 mM NaCl for 14 days in both inoculated and un-inoculated LP plants, whereas Na:K ratio was very low in cv. Pokkali. Interestingly, sucrose content in the flag leaf tissues of un-inoculated LP plants under salt stress was increased significantly by 50 folds over the control as an indicator of salt stress response, whereas it was unchanged in all AMF treatments. Fructose and free proline in GE inoculated plants under salt stress were accumulated over control by 5.75 and 13.59 folds, respectively, for osmotic adjustment of the cell, thereby maintaining the structure and functions of chlorophyll pigments, F v /F m , PSII , and stomatal function. Shoot height, flag leaf length, number of panicles, panicle length, panicle weight, and 100-grain weight in GE inoculated plants of cv. LP under salt stress were maintained similar to cv. Pokkali. Interestingly, cyanidin-3-glucoside (C3G) and peonidin-3-glucoside (P3G) in the pericarp of cv. LP were regulated by GE inoculation under salt stress conditions. In summary, AMF-inoculation in rice crop is a successful alternative approach to reduce salt toxicity, maintain the yield attributes, and regulate anthocyanins enrichment in the pericarp of grains.

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Effect of Precooking and Superheated Steam Treatment on Quality of Black Glutinous Rice

Cited by 19 publications

References 24 publications

Steaming retains more phenolics, dietary fiber, and antioxidant activities than cooking for rice with different milling processes

Steaming retains more phenolics, dietary fiber, and antioxidant activities than cooking for rice with different milling processes

Comparative study of conventional steam cooking and microwave cooking on cooked pigmented rice texture and their phenolic antioxidant

Alleviation of Salt Stress in Upland Rice (Oryza sativa L. ssp. indica cv. Leum Pua) Using Arbuscular Mycorrhizal Fungi Inoculation

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