Sapna Indrakumar, Kamaljit Moirangthem, Priya Ramakrishna, Jayadeep Padmanabhan Appukuttan
1Department of Grain Science and Technology, CSIR-Central Food Technological Research Institute, Mysore, Karnataka 570020 India.
2Present Address: School of Biosciences, University of Nottingham, Sutton Bonington Campus, Nottingham, LE12 5RD UK.
J Food Sci Technol. 2019 Jan;56(1):273-280. doi: 10.1007/s13197-018-3487-1. Epub 2018 Nov 29.
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.
作为碾磨副产物的有色碎米增值加工方法可能会影响其营养品质。因此，研究了粉碎和烘烤对红米和黑米品种糙米粉中营养成分的影响。盘式碾磨降低了红米中可溶性、结合态和总多酚含量，但黑米中的含量增加；两个品种的不溶性多酚和谷维素含量增加，花青素含量降低；红米的抗氧化活性降低，黑米的抗氧化活性增加。烘烤使两个品种的可溶性、不溶性和总多酚、花青素和抗氧化活性降低，结合态多酚增加，黄酮类化合物和谷维素得以保留。酚类物质的HPLC表征显示，儿茶素、咖啡酸、香草酸、原儿茶酸和阿魏酸的含量在加工过程中发生了变化。可以得出结论，加工会影响有色碎糙米粉中的酚类成分，这一信息对功能性食品行业有用。
