Effect of milling on the color, nutritional properties, and antioxidant contents of glutinous black rice
Dehulled glutinous black rice (cv. Kam Doi Saket) was abrasively milled (0-60 s) to make a degree of milling (DOM) curve. The curve showed a nonlinear relationship between milling time and DOM. The slope sharply increased in the first 20 s; after this point, the increase was moderate. The redness of...
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| Main Authors: | , , |
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| Format: | Journal |
| Published: |
2018
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| Online Access: | https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84888344069&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/47524 |
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| Institution: | Chiang Mai University |
| Summary: | Dehulled glutinous black rice (cv. Kam Doi Saket) was abrasively milled (0-60 s) to make a degree of milling (DOM) curve. The curve showed a nonlinear relationship between milling time and DOM. The slope sharply increased in the first 20 s; after this point, the increase was moderate. The redness of grain and flour surprisingly increased after milling, and the highest value was found at 20 s of milling. Protein, fat, and crude fiber were not uniformly distributed in the dehulled rice kernel. The rice retained only 76.95, 32.79, 20.24, and 36.57% of protein, fat, crude fiber, and ash, respectively, after milling for 60 s. Anthocyanins, γ-oryzanol, and α-tocopherol decreased by 74.49, 55.35, and 70.36%, respectively, after 10 s of milling. The scavenging activity decreased sharply when milling was carried out for longer than 30 s. The methanolic extract from rice milled for 60 s showed the lowest activity, which was 21.1 times lower than that of the dehulled rice extract. It was concluded that milling for 20 s was sufficient to remove most of the bran layer of the black rice sample, but 10 s of milling retained higher contents of nutritional components and rice antioxidants. © 2013 AACC International, Inc. |
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