Roasting of black rice (Oryza Sativa L.): change in physico-functional, thermo-pasting, antioxidant and anthocyanin content

Arora, Sarthak; Virdi, Ishleen Kaur; Sharanagat, Vijay Singh; Kheto, Ankan; Dhua, Subhamoy; Suhag, Rajat; Kumar, Rohit; Kumar, Yogesh; Patel, Ajay

doi:10.1007/s11694-021-00828-7

Cited by 12 publications

(35 citation statements)

References 37 publications

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“…Espinosa-Ramírez et al (2021) also observed a similar change in WAC of cereals and legume flours subjected to thermal treatment through extrusion. Similar findings have been reported bySharanagat et al (2019), Jogihalli, Singh, and,Arora et al (2021), andWani et al (2017)…”

supporting

confidence: 91%

“…Furthermore, an increase in BI (browning index) was recorded from 12.23 (300 W, 5 min) to 31.46 (900 W, 10 min). Similar kinds of results were reported byArora et al (2021) andSharanagat et al (2019) for black rice (73.7%) and sorghum (72.37%), respectively. Therefore, it may be concludedTA B L E 2 Effect of microwave roasting on functional properties quinoa TA B L E 3 d 0.27 ± 0.04 a 12.76 ± 0.19 cd 2.02 ± 0.06 c 16.19 ± 0.41 c 600 W 5 64.12 ± 0.16 e 4.30 ± 0.27 c 14.32 ± 0.74 e 19.03 ± 0.30 d 29.75 ± 1.87 de 10 62.21 ± 0.15 f 4.20 ± 0.26 c 13.10 ± 0.60 d 21.04 ± 0.07 e 28.18 ± 1.45 d 15 54.50 ± 0.43 g 4.71 ± 0.04 c 12.16 ± 0.05 a 28.69 ± 0.43 f 31.16 ± 0.40 e…”

supporting

confidence: 86%

“…However, the roasted sample at 900 W (10 min) showed a higher absorbance value, indicating higher degradation of other chemical compounds. A similar kind of valley was observed in black rice (3850 and 3728 cm −1 ), sorghum (3851 and 3741 cm −1 ), and chickpea (3841 and 3743 cm −1 ) after the roasting process (Arora et al, 2021;Sharanagat et al, 2019).…”

Section: Ftirsupporting

confidence: 69%

“…The thermal properties of unroasted and roasted samples (roasted at 300, 600, and 900 W) were analyzed by using a differential scanning calorimeter (DSC 200, NETZSCH, Germany) as described by Arora et al (2021) with slight modifications. First, about 3.5 mg sample was weighed into an alumina pan and distilled water was added to it to make a slurry of 70%.…”

Section: Thermal Analysismentioning

confidence: 99%

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Microwave roasting induced structural, morphological, antioxidant, and functional attributes of Quinoa ( Chenopodium quinoa Willd)

Kheto

Joseph

Islam

et al. 2022

Food Processing Preservation

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supporting

confidence: 91%

supporting

confidence: 86%

Section: Ftirsupporting

confidence: 69%

Section: Thermal Analysismentioning

confidence: 99%

See 2 more Smart Citations

Microwave roasting induced structural, morphological, antioxidant, and functional attributes of Quinoa ( Chenopodium quinoa Willd)

Kheto

Joseph

Islam

et al. 2022

Food Processing Preservation

Self Cite

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“…However, grain anthocyanin stability is affected by roasting. A reduction of purple rice anthocyanins was obtained after microwave roasting [ 122 ]. Meanwhile, roasting at 100 °C for 20 min slightly increased anthocyanin content, but a reduction was observed in roasted grains at higher temperatures and longer roasting times [ 123 ].…”

Section: Stability Of Grain Anthocyanin In Purple Rice During Post-harvest Processingmentioning

confidence: 99%

The Potential of High-Anthocyanin Purple Rice as a Functional Ingredient in Human Health

Yamuangmorn

Prom‐u‐thai

2021

Antioxidants

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Purple rice is recognized as a source of natural anthocyanin compounds among health-conscious consumers who employ rice as their staple food. Anthocyanin is one of the major antioxidant compounds that protect against the reactive oxygen species (ROS) that cause cellular damage in plants and animals, including humans. The physiological role of anthocyanin in plants is not fully understood, but the benefits to human health are apparent against both chronic and non-chronic diseases. This review focuses on anthocyanin synthesis and accumulation in the whole plant of purple rice, from cultivation to the processed end products. The anthocyanin content in purple rice varies due to many factors, including genotype, cultivation, and management as well as post-harvest processing. The cultivation method strongly influences anthocyanin content in rice plants; water conditions, light quantity and quality, and available nutrients in the soil are important factors, while the low stability of anthocyanins means that they can be dramatically degraded under high-temperature conditions. The application of purple rice anthocyanins has been developed in both functional food and other purposes. To maximize the benefits of purple rice to human health, understanding the factors influencing anthocyanin synthesis and accumulation during the entire process from cultivation to product development can be a path for success.

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Characterization of rusk incorporated with black rice (Oryza sativa L.) for its physicochemical and functional properties, in‐vitro starch digestibility, and anti‐inflammatory efficacy

Kumari,

Gupta

2023

J Sci Food Agric

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BACKGROUNDThe consumption of bakery goods is gradually increasing due to their accessibility, convenience, distinctive flavor, and affordability. The food industry is experimenting with novel methods of fortification, supplementation, enrichment, and adding value to bakery ingredients. The present investigation assessed the physicochemical, morphological, and sensorial properties, and anti‐inflammatory efficacy of rusks with black rice incorporated.RESULTSThe addition of black rice flour significantly increased (P < 0.05) the total ash (from 1.34 to 1.78 g·kg−1), crude protein (from 5.68 to 75 g·kg−1), and total fat (from 11.93 to 12.80 g·kg−1) content but the carbohydrate content of the rusk decreased significantly (from 76.23 to 71.42 g·kg−1). Similarly, the phenolic and flavonoid content increased and showed excellent free‐radical scavenging activity after black rice incorporation. The inclusion of black rice flour led to improved functional properties while decreasing the rate of starch digestion and the eGlycemic Index (eGI) score. The sensory scores declined after black rice incorporation but for all rusk samples acceptability was above the lowest level (i.e., ≥5).CONCLUSIONThis study demonstrated that the incorporation of black rice flour into refined wheat flour can enhance the nutritional value of rusk and that it is possible to prepare rusk and other bakery goods using up to 30% black rice with taste and other sensory attributes similar to control rusk. © 2023 Society of Chemical Industry.

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Roasting of black rice (Oryza Sativa L.): change in physico-functional, thermo-pasting, antioxidant and anthocyanin content

Cited by 12 publications

References 37 publications

Microwave roasting induced structural, morphological, antioxidant, and functional attributes of Quinoa ( Chenopodium quinoa Willd)

Microwave roasting induced structural, morphological, antioxidant, and functional attributes of Quinoa ( Chenopodium quinoa Willd)

The Potential of High-Anthocyanin Purple Rice as a Functional Ingredient in Human Health

Characterization of rusk incorporated with black rice (Oryza sativa L.) for its physicochemical and functional properties, in‐vitro starch digestibility, and anti‐inflammatory efficacy

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