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Milling and thermal treatment induced changes on phenolic components and antioxidant activities of pigmented rice flours.

Sapna, Indrakumar and Kamaljit, M. and Priya, R. and Jayadeep, P. A. (2019) Milling and thermal treatment induced changes on phenolic components and antioxidant activities of pigmented rice flours. Journal of Food Science and Technology, 56 (1). pp. 273-280. ISSN 0022-1155

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Abstract

Processing methods involved in value addition to pigmented broken rice, a milling by-product may affect the nutraceutical qualities. Hence the effect of pulverisation and toasting on nutraceutical content in brown rice flours of red and black rice varieties were studied. Plate milling reduced soluble, bound and total polyphenols in red, but increased in black; increased insoluble polyphenols and oryzanol, and reduced anthocyanin in both varieties; antioxidant activity is reduced in red, but increased in black. Toasting caused reduction of soluble, insoluble and total polyphenol, anthocyanin and antioxidant activity in both varieties with an increase in bound polyphenols, and retention of flavonoids and oryzanol. HPLC characterization of phenolics showed changes on processing in content of catechin, caffeic, vanillic, protocatechuic and ferulic acid. It can be concluded that processing impacts the phenolic components of pigmented broken brown rice flour and this information is useful for functional food industry.

Item Type: Article
Uncontrolled Keywords: Pulverization � Thermal effect � Phenolics � Bioactivity � Pigmented rice � Brown rice flour
Subjects: 600 Technology > 08 Food technology > 21 Cereals > 01 Rice
600 Technology > 08 Food technology > 06 Preservation and Storage > 04 Irradiation
Divisions: Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 04 Feb 2019 06:15
Last Modified: 04 Feb 2019 06:15
URI: http://ir.cftri.com/id/eprint/13912

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