Influence of Cooking Formulation on Flavor and Hydrophilic Oxygen Radical Absorption Capacity Values of Whole Grain Colored Rice

Bett‐Garber, Karen L.; Lea, Jeanne M.; Watson, Michael A.; Champagne, Elaine T.

doi:10.1094/cchem-01-12-0004

Cited by 5 publications

(3 citation statements)

References 26 publications

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“…In addition to sweeteners, also salt may offer an option in masking the bitter taste. The bitterness and astringency of rice have shown to be significantly reduced by adding salt or salt with oil to water in cooking (Bett-Garber, Lea, Watson, & Champagne, 2013). …”

Section: Use Of Ingredients To Mask Bitterness Of Wholegrainmentioning

confidence: 99%

Sensory characteristics of wholegrain and bran-rich cereal foods – A review

Heiniö

Noort

Katina

et al. 2016

Trends in Food Science & Technology

212

153

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Wholegrain foods are known to be health-beneficial but their sensory characteristics may be a limiting factor for consumption. Many cereals like rye, oats, barley and sorghum are actually used mainly as wholegrain, whereas for wheat the situation is the opposite. This review deals with factors that differentiate the sensory properties of wholegrain and bran-rich foods from those of refined cereal foods. Hitherto established means of modulating sensory quality and thus improving acceptability of wholegrain foods are also presented. Key words Highlights Most sensory attributes of wholegrain foods are formed during processing  Phenolics, peptides, Maillard reaction products and lipids are the major compounds determining the specific flavour of wholegrain foods  Bran particle size, surface interactions and water binding are key factors in affecting texture formation  Milling, fractionation, bioprocessing and choice of raw materials are among the tools to improve the sensory characteristics of wholegrain foods

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Section: Use Of Ingredients To Mask Bitterness Of Wholegrainmentioning

confidence: 99%

Sensory characteristics of wholegrain and bran-rich cereal foods – A review

Heiniö

Noort

Katina

et al. 2016

Trends in Food Science & Technology

212

153

View full text Add to dashboard Cite

show abstract

“…It is not only the rice type that is richest bioactive compound but preventive or nutraceutical effects has even more impressive health benefits for reducing the chronic disease like cardiovascular disease, type-2 diabetes, obesity, cancer etc. Thus, it find favour for health conscious of consumers (Okarter and Liu 2010;Bett-Garber et al 2013) and has been classified as a functional food or superfood (Abdel-Aal et al 2006;Yawadio et al 2007;Prabhu and Jaydeep 2015).…”

Section: Introductionmentioning

confidence: 99%

Evaluation of variability and environmental stability of grain quality and agronomic parameters of pigmented rice (O. sativa L.)

et al. 2018

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Eleven pigmented rice genotypes were evaluated to estimate genetic parameters, heritability and association. The results indicated that, genotypic variation was high among the lines. The distinct seasonal effect on plant performance for antioxidant capacity, anthocyanin, flavonoids, head rice recovery and test weights was also observed. Wet season favoured the crop performance in all genotypes as compared to drought conditions. The differential accumulation of different quality traits such as AOA, anthocyanin content, flavonoids content, etc showed high heritability, which would be transfer to high yeilding popular rice cultivars through conventional or geneticaly modification techniques. The line Mamihunger was chosen as donor of the high-quality rice grain and Annapurna for high yield. Further, Mamihunger are foreseen to be good in nutritional quality and industry use.

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“…Although proline was not detected in this study, it can be speculated that its concentration decreased at elevated [CO 2 ], in line with the decreases observed for the other amino acids. Rice aroma quality is now considered an important selection criterion among many consumers (Juliano 1993;Goufo et al 2011;Bett-Garber et al 2013). Decreased proline content can lead to reduced flavor, which may negatively affect consumer acceptance.…”

Section: Resultsmentioning

confidence: 99%

Effect of Elevated Carbon Dioxide Concentration on Rice Quality: Nutritive Value, Color, Milling, Cooking, and Eating Qualities

Goufo

Falco²,

Brites

et al. 2014

Cereal Chem

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Increase in the atmospheric carbon dioxide concentration ([CO2]) enhanced the concentration of carbohydrates in rice grains, according to results of a previous study. However, its impact on other quality traits is little known. To investigate the effect of CO2 levels (375 and 550 μmol/mol) on rice quality, a field experiment was conducted with open‐top chambers. Elevated [CO2] affected several nutritional parameters of the grain. Whereas the concentration of α‐linolenic acid increased, that of linoleic and γ‐linolenic acids decreased. For example, reductions of 9 and 28% were observed for linoleic acid in the brown rice and for γ‐linolenic acid in the husk, respectively. Phytic acid concentration and zinc bioavailability were unaffected. Whereas iron bioavailability decreased in the brown rice (22%), calcium bioavailability increased in the bran and husk (5–11%). The concentrations of essential amino acids were also reduced; for example, the amount of isoleucine in the white rice, tyrosine in the brown rice, and phenylalanine in the bran decreased by 40, 57, and 23%, respectively. In contrast, elevated [CO2] resulted in improved grain whiteness (3%) and starch viscosity (11%), with no effect on the milling quality. These data indicate that increased [CO2] has both positive and negative effects on quality, depending on the specific end use of the rice grain.

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Influence of Cooking Formulation on Flavor and Hydrophilic Oxygen Radical Absorption Capacity Values of Whole Grain Colored Rice

Abstract: Cereal Chem. 90(1):58-64

Cited by 5 publications

References 26 publications

Sensory characteristics of wholegrain and bran-rich cereal foods – A review

Sensory characteristics of wholegrain and bran-rich cereal foods – A review

Evaluation of variability and environmental stability of grain quality and agronomic parameters of pigmented rice (O. sativa L.)

Effect of Elevated Carbon Dioxide Concentration on Rice Quality: Nutritive Value, Color, Milling, Cooking, and Eating Qualities

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