The influence of starch structure and anthocyanin content on the digestibility of Thai pigmented rice

Ratseewo, Jiranan; Warren, Frederick J.; Siriamornpun, Sirithon

doi:10.1016/j.foodchem.2019.06.016

Cited by 46 publications

(38 citation statements)

References 33 publications

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“…Pigmented rice is now increasingly consumed as a source of daily calories and bioactive compounds, such as polyphenols, that reduce or prevent cell damage caused by free radicals. After harvesting, its high moisture content (18-22%wb) is normally reduced to approximately 14%wb by means of drying for safe storage [1][2][3]. Among pigmented rice varieties, red jasmine rice in Northeastern Thailand (also called 'Mali dang') possesses the highest total phenolic content [4].…”

Section: Introductionmentioning

confidence: 99%

Drying Characteristics and Quality Attributes Affected by a Fluidized-Bed Drying Assisted with Swirling Compressed-Air for Preparing Instant Red Jasmine Rice

2021

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A new process for the production of instant red jasmine rice was investigated using fluidized bed drying with the aid of swirling compressed air. Drying characteristics were evaluated using the operating parameters of fluidizing air temperature (90–120 °C) and pressure of swirling compressed air (4–6 bar). Appropriate air pressure was determined based on the highest value of model parameters from the semi-empirical Page equation and effective diffusivity. Influences of supply time of swirling compressed air (2–10 min) and drying temperature of 90–120 °C were investigated and optimized based on the quality attributes using response surface methodology. Drying at 120 °C and compressed air pressure of 6 bar gave the highest rate constant and effective diffusion coefficient. Drying at 120 °C combined with injecting swirling air for 2 min was the most suitable approach, while drying at 90 °C and supplying compressed air for 10 min was the best choice to preserve antioxidant properties. Air temperature of 98.5 °C with 2 min supply of swirling compressed air suitably provided high physical and rehydration properties and retained high health benefits of antioxidant compounds. Finally, after rehydration in warm water at 70 °C for 10 min, the textural properties of the rehydrated rice sample were comparable to conventionally cooked rice.

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Section: Introductionmentioning

confidence: 99%

Drying Characteristics and Quality Attributes Affected by a Fluidized-Bed Drying Assisted with Swirling Compressed-Air for Preparing Instant Red Jasmine Rice

2021

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“…3C), la luminosidad presentó un promedio de 35.18 ± 1.3, con predominio de tonalidades amarillas (b*). Esto se asocia con las las propiedades fitoquímicas del arroz, el cual contiene flavonoides y en algunos tipos de antocianinas (Nayeem et al, 2021;Ratseewo et al, 2019). Además, en la cáscara de piña y en los pequeños tozos de pulpa se encuentran pigmentos como: clorofila (Feofitina), xantofilas (Violaxantina) y carotenos (Luteína) (Chutintrasri & Noomhorm, 2007;Steingass et al, 2020).…”

Section: Resultados Y Discusiónunclassified

Calidad Microbiológica Y Fisicoquímica De Un Producto Fermentado De Elaboración Artesanal a Base De Arroz

García¹,

Cadena²,

Betancur³

2021

Agrárias: Pesquisa E Inovação Nas Ciências Que Alimentam O Mundo VI

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O conteúdo deste livro está licenciado sob uma Licença de Atribuição Creative Commons Atribuição-Não-Comercial NãoDerivativos 4.0 Internacional (CC BY-NC-ND 4.0). Direitos para esta edição cedidos à Editora Artemis pelos autores. Permitido o download da obra e o compartilhamento, desde que sejam atribuídos créditos aos autores, e sem a possibilidade de alterá-la de nenhuma forma ou utilizá-la para fins comerciais.A responsabilidade pelo conteúdo dos artigos e seus dados, em sua forma, correção e confiabilidade é exclusiva dos autores. A Editora Artemis, em seu compromisso de manter e aperfeiçoar a qualidade e confiabilidade dos trabalhos que publica, conduz a avaliação cega pelos pares de todos manuscritos publicados, com base em critérios de neutralidade e imparcialidade acadêmica.

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“…Anthocyanins and other interesting bioactive compounds in black rice exhibit high antioxidant activity and involve as preventive agents for various diseases such as cancer [8]. The pigmented pericarp of rice contains a high content of phenolic compounds, including anthocyanins that give color pigments in red rice and black rice [9]. Anthocyanin color pigment, which has high intensity, will make the rice color dark purple to black in black rice.…”

Section: Pigmented Ricementioning

confidence: 99%

“…Black rice can be a source of anthocyanins, which can function as antioxidants. Apart from being high in antioxidants, pigmented rice also contains more fiber but contains less sugar [9].…”

Section: Pigmented Ricementioning

confidence: 99%

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Improving Pigmented Rice Farmers' Marketing Activity for Sustainable Agroindustry: Consumers' Voice to be Considered

2021

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The demand for pigmented rice is highly increasing due to the consumer changing on a healthy lifestyle. The price of pigmented rice is higher than white rice, so it may be an opportunity to improve farmers' welfare. However, as producers, the farmers said they understand the consumer's needs and wants. They lack access to consumers' information. This article attempted to reveal the consumers' perspective of pigmented rice in Indonesia through their preferences and perceived quality. Those are variables indicating consumer voices. Two hundred sixty-one respondents are joining the survey from some big cities in Indonesia. The survey was exploring consumer voices about pigmented rice. The result shows that 83% of consumers said that pigmented rice is a superior product with a high price and high value. But the quality remains inconsistent, difficult to serve and combine with other dishes. The most attractive social media for them is Instagram Feeds. They often see the advertisement on social media and have more likely attracted by a campaign that been share on social media. Those help producers to market the rice better and broader, improving sustainable agroindustry on pigmented rice.

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The influence of starch structure and anthocyanin content on the digestibility of Thai pigmented rice

Cited by 46 publications

References 33 publications

Drying Characteristics and Quality Attributes Affected by a Fluidized-Bed Drying Assisted with Swirling Compressed-Air for Preparing Instant Red Jasmine Rice

Drying Characteristics and Quality Attributes Affected by a Fluidized-Bed Drying Assisted with Swirling Compressed-Air for Preparing Instant Red Jasmine Rice

Calidad Microbiológica Y Fisicoquímica De Un Producto Fermentado De Elaboración Artesanal a Base De Arroz

Improving Pigmented Rice Farmers' Marketing Activity for Sustainable Agroindustry: Consumers' Voice to be Considered

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