Abstract：
:The changes in cooking quality and phenolic composition of whole black and red rice grains stored during six months at different temperatures were evaluated. Brown rice with known cooking quality properties and low phenolic levels was used for purposes comparison. All rice genotypes were stored at 13% moisture content at temperatures of 16, 24, 32, and 40°C. Cooking time, hardness, free and bound phenolics, anthocyanins, proanthocyanidins, and free radical scavenging capacity were analysed. The traditional rice with brown pericarp exhibited an increase in cooking time and free phenolics content, while rice with black pericarp exhibited a reduction in cooking time after six months of storage at the highest studied temperature of 40°C. There as increases in ferulic acid levels occurred as a function of storage temperature. Red pericarp rice grains showed decreased antioxidant capacity against ABTS radical for the soluble phenolic fraction with increased time and storage temperature.
journal_name
Food Chemjournal_title
Food chemistryauthors
Ziegler V,Ferreira CD,Hoffmann JF,Chaves FC,Vanier NL,de Oliveira M,Elias MCdoi
10.1016/j.foodchem.2017.09.077subject
Has Abstractpub_date
2018-03-01 00:00:00pages
427-434eissn
0308-8146issn
1873-7072pii
S0308-8146(17)31544-3journal_volume
242pub_type
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