Improving nutritional values in purple rice through germination and parboiling processes

Abstract

The objective of this study was to determine the effects of seed germination and the parboiling process at different temperatures and times on total anthocyanin concentration, antioxidant activity, γ‐aminobutyric acid (GABA), and the concentration levels of zinc (Zn) and iron (Fe) in the purple rice variety CMU 107. Germinated parboiled rice (GPR) and non‐germinated parboiled rice (NPR) samples were parboiled by being soaked under specific conditions involving a series of temperatures (25°C, 60°C, and 80°C) and times (2, 4, and 6 hr) then being analyzed for the nutritional values. The results showed that the total anthocyanin concentration levels in NPR were about 62.2% higher than those in GPR; however, the antioxidant activity, Zn and GABA concentration levels in GPR were 197.9%, 9.8%, and 5.8% higher than in NPR, respectively. The soaking temperatures and times did not significantly affect the Fe concentrations in all treatments. Practical applications The process of germination following by parboiling at the appropriate soaking temperature and time could be an effective approach to improve antioxidant capacity, grain Zn, and GABA concentration in purple rice. The successful approach would be applied to use in the individual household and/or scaling up into the industrial units and consequently improve nutritional intake among rice consumers. However, anthocyanin concentration in germinated parboiled grain should be preserved carefully by selecting a specific method.

Impact of hydrothermal pretreatments on physicochemical characteristics and drying kinetics of starch from red rice ( Oryza sativa L.)

“…According to Lindemann et al (2020), the proanthocyanidins reduction due to cooking can be associated to the thermal instability bioactive compounds have when exposed to cooking temperatures. Veeradittakit et al (2020) reported that the bioactive compounds found in the grains of purple rice were highly susceptible to degradation during the cooking process.…”

Production of innovative antioxidant‐rich and gluten‐free extruded puffed breakfast cereals from purple sweet potato ( Ipomoea batatas L.) and red rice using a mixture design approach

“…The use of whole red rice is gaining attention due to its great nutritional value compared with the regular white variety. The whole red rice contains fiber and bioactive compounds that are responsible for its health benefits, hence it can be a source of valuable functional ingredients when added to food products (Almeida et al, 2021; Veeradittakit et al, 2021) Recently, there is a promising trend in the food industry to produce new healthy extruded food products (Pardhi et al, 2019). Therefore, processing of purple sweet potato (PSP) and whole red rice (WRR) into value‐added products offers more choices of healthy products for the health benefits of consumers and contribute toward increase consumption of less popular and less palatable raw materials for the food industry.…”

Effects of parboiling and infrared radiation drying on the quality of germinated brown rice

“…To add value to rice products, paddy seed germination has been adopted to activate various enzymes in the rice. Germinated brown rice typically contains higher levels of bioactive compounds than standard brown rice and white rice, including γ‐aminobutyric acid (GABA), vitamin E (tocols), γ‐oryzanol, and phenolic compounds (Cheevitsopon & Noomhorm, 2015; Moongngarm & Saetung, 2010; Tumanuvatr et al., 2018; Veeradittakit et al., 2020).…”