Pal Srikumar, Bagchi Torit Baran, Dhali Kingsuk, Kar Alisha, Sanghamitra Priyadarsini, Sarkar Sutapa, Samaddar Mukul, Majumder Joyoti
1Bidhan Chandra Krishi Viswavidyalaya, Mohanpur, Nadia, West Bengal India.
2ICAR- National Rice Research Institute, Cuttack, Odisha India.
J Food Sci Technol. 2019 Mar;56(3):1484-1494. doi: 10.1007/s13197-019-03634-8. Epub 2019 Feb 19.
This study was aimed to evaluate the physicochemical, textural, sensory and antioxidative attributes of various rice products such as boiled rice, beaten rice, popped rice, puffed rice and raw milled rice, prepared from the Indian black rice cultivars (), (), () (). A popular white rice variety - (SW) was considered as control. Significant differences in most of the physicochemical and cooking parameters of raw rice were observed across different cultivars. The head rice recovery, amylose content, elongation ratio (ER) and kernel length after cooking of were most satisfactory among the black rice cultivars and are found to be 50.67%, 17.6%, 1.87 and 10.10 mm respectively, while popped rice of recorded highest length (10.83 mm) and elongation ratio (ER; 2.01). showed the highest adhesiveness (11.18 mJ) in boiled rice but hardness (183.53 N) was medium in raw rice. Other textural quality varied differentially according to the various products and cultivars. The highest a* value was obtained from puffed rice of (6.61) but L value was highest in raw rice of . Popped and boiled rice of displayed higher DPPH-antioxidant activity (88.74% and 84.74% respectively) as compared to all other products. The raw rice of registered higher anthocyanin (57.23 mg/100 g) content while boiled rice of recorded the least (0.21 mg/100 g). A survey on the consumer preference of these products indicated that boiled rice was usually preferred in lunch and dinner by most of the consumers whiles other products in breakfast. With respect to most of the traits, showed the good potential for rice Industry as well as for breeding material.
本研究旨在评估由印度黑米品种（）、（）、（）、（）制备的各种大米产品，如煮米饭、碎米、爆米花、膨化米和糙米的物理化学、质地、感官和抗氧化特性。一个受欢迎的白米品种——（SW）被视为对照。在不同品种的糙米中，观察到大多数物理化学和烹饪参数存在显著差异。在黑米品种中，的整精米率、直链淀粉含量、伸长率（ER）和蒸煮后的米粒长度最为令人满意，分别为50.67%、17.6%、1.87和10.10毫米，而的爆米花长度最高（10.83毫米），伸长率（ER；2.01）。在煮米饭中表现出最高的粘着性（11.18毫焦），但糙米的硬度（183.53牛）适中。其他质地品质因产品和品种的不同而有所差异。的膨化米获得最高的a*值（6.61），但的糙米L值最高。与所有其他产品相比，的爆米花和煮米饭表现出更高的DPPH抗氧化活性（分别为88.74%和84.74%）。的糙米花青素含量较高（57.23毫克/100克），而的煮米饭含量最低（0.21毫克/100克）。对这些产品的消费者偏好调查表明，大多数消费者通常在午餐和晚餐时更喜欢煮米饭，而在早餐时更喜欢其他产品。就大多数性状而言，在大米产业以及育种材料方面显示出良好的潜力。
