Effects of drum drying on physical and antioxidant properties of riceberry flour

Wiriyawattana, Porntip; Suwonsichon, Suntaree; Suwonsichon, Thongchai

doi:10.1016/j.anres.2018.11.008

Cited by 18 publications

(23 citation statements)

References 17 publications

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“…When the drum speed increased, the response of the dryer varied depending on the steam pressure (Valous et al, 2002 ). Wiriyawattana et al ( 2018 ) investigated the effects of drum drying on the physical and antioxidant properties of pre-gelatinized riceberry flour. They found that the water absorption index and swelling power of all pre-gelatinized riceberry flour samples were significantly higher than samples in the control group.…”

Section: Pre-gelatinizationmentioning

confidence: 99%

“…They found that the water absorption index and swelling power of all pre-gelatinized riceberry flour samples were significantly higher than samples in the control group. Moreover, the pasting temperature, peak viscosity, trough viscosity, final viscosity, and setback of the riceberry flour were reduced after drum drying (Wiriyawattana et al, 2018 ).…”

Section: Pre-gelatinizationmentioning

confidence: 99%

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Clean label starch: production, physicochemical characteristics, and industrial applications

Park

Kim

2020

Food Sci Biotechnol

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Recently, health-conscious consumers have a tendency to avoid the use of modified starch in their food products because of reluctance regarding food additives or chemical processes. The present paper considers the characteristics and manufacturing methods of clean label starch, which is free from chemical modification. Clean label starch manufacturing is mainly dependent on starch blending, physical and enzymatic modification methods. Physical modifications include ultrasound, hydrothermal (e.g., heat-moisture treatment and annealing), pre-gelatinization (e.g., drum drying, roll drying, spray cooking, and extrusion cooking), high-pressure (high hydrostatic pressure), and pulsed electric field treatments. These physical processes allow variation of starch properties, such as morphological, thermal, rheological, and pasting properties. Enzyme treatment can change the properties of starch more dramatically. Actual use of clean label starch with such altered properties has occurred in industry and is described here. This review may provide useful information on the current status and future direction of clean label starch in the field of food science.

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Section: Pre-gelatinizationmentioning

confidence: 99%

Section: Pre-gelatinizationmentioning

confidence: 99%

Clean label starch: production, physicochemical characteristics, and industrial applications

Park

Kim

2020

Food Sci Biotechnol

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“…Activities. Free phenolic compounds were extracted using the method by Wiriyawattana et al [2]. A ground sample was homogenized in 85% (v/v) methanol with a ratio of 1 : 10 w/v under shaking at room temperature for 30 min.…”

Section: Determination Of Total Phenolic Content and Antioxidantmentioning

confidence: 99%

“…It is a pigmented rice which has a deep purple whole grain with a unique aroma. Recently, Riceberry rice has become popular for local consumption due to its unique cooked grain characteristics such as fluffy texture, flavor, nutritional value, and health-promoting effects such as anti-inflammatory, anticancer, hyperlipidemic, and hypoglycemic [1,2]. Due to its healthenhancing substances, Riceberry rice has gained attention from researchers and food manufacturers as a waste product (Riceberry bran) and as flour and whole grain.…”

Section: Introductionmentioning

confidence: 99%

Effect of Microwave Cooking on Quality of Riceberry Rice (Oryza sativa L.)

Chin

Therdthai

Ratphitagsanti

2020

Journal of Food Quality

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Microwaves have been applied for cooking, warming, and thawing food for many years. Microwave heating differs from conventional heating and may cause variation in the food quality. This study determined the quality of Riceberry rice (Oryza sativa L.) after microwave cooking using various rice-to-water ratios at three power levels (360, 600, and 900 W). The texture of all microwave-cooked samples was in the range 162.35 ± 5.86 to 180.11 ± 7.17 N and was comparable to the conventionally cooked rice (162.03 N). The total phenolic content (TPC) and the antioxidant activity of the microwave-cooked rice were higher than those of the conventional-cooked rice. Microwave cooking appeared to keep the TPC in the range 241.15–246.89 mg GAE/100 g db and the antioxidant activities based on DPPH and ABTS assays in the ranges 134.24–137.15 and 302.80–311.85 mg·TE/100 g db, respectively. Microwave cooking also maintained similar contents of fiber, ash, and total starch to those from conventional cooking. The glycemic index (GI) for all freshly cooked rice samples was not significantly different, and the rice was classified as a high-GI food. Microwave cooking could be recommended as an alternative technique for rice cooking due to its rapid heating regime and the comparable quality and maximized TPC and antioxidant activity of the cooked rice.

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“…They also found that the loss of anthocyanain was greater in non-glutinous than in glutinous genotypes. Effects of drum-drying on physical and antioxidant properties of riceberry flour were reported by Wiriyawattana et al (2018). An increased drum-drying temperature resulted in decreased phenolic content and antioxidant capacity.…”

Section: Introductionmentioning

confidence: 99%

Changes of Anthocyanins in Black Rice Flours Prepared by Cooking and Pregelatinization

Jiamyangyuen¹,

Nuengchamnong²,

Ngamdee³

2019

CMUJNS

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Black rice is considered healthier than white rice as it contains anthocyanins which have been claimed to have multiple health benefits. The wide application of black rice is limited due to the limiting properties of native rice flour. The Thai black rice cultivar, Niew Dam (ND; glutinous type) and Hom Nil (HN; non-glutinous type), were pregelatinized through conventional cooking (C) followed by drum-drying (D). The effects of the heat treatments on physical and chemical properties, anthocyanin content, and antioxidant activity were determined. Rice flour with no heat treatment (native: N) showed lower hydration values compared to those of cooked and drum dried samples. Total anthocyanin contents (TAC) of ND-N, ND-C, and ND-D (4,099, 452, and 358 mg/100 g dw, respectively) were significantly higher than those of HN-N, HN-C, HN-D (305, 95, and 23 mg/100 g dw, respectively). After cooking and drum-drying processes, the retention percentage of TAC in ND-D and HN-D were 9 % and 8%, respectively. Specific anthocyanin compounds, namely cyanidin-3-glucoside and peonidin-3-glucoside, were significantly decreased in both rice cultivars after cooking and the drum-drying processes. The LC-ESI-QTOF was able to identify cyanidin-3-sambubioside for the first time

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Effects of drum drying on physical and antioxidant properties of riceberry flour

Cited by 18 publications

References 17 publications

Clean label starch: production, physicochemical characteristics, and industrial applications

Clean label starch: production, physicochemical characteristics, and industrial applications

Effect of Microwave Cooking on Quality of Riceberry Rice (Oryza sativa L.)

Changes of Anthocyanins in Black Rice Flours Prepared by Cooking and Pregelatinization

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