Quality Characteristics and Antioxidant Potential of Rice-Germ Rice Processed with Different Heat Treatments

Author(s): Myung-Gu Lee, Byong-Hee Chun, Sanjeev Kumar Dhungana, Jae-Jung Park, Il-Doo Kim

Rice germ is a part of the rice kernel, and has been a matter of wide interest for food scientists and nutritionists because of its nutraceutical properties. The objective of this study was to investigate the physical and sensory characteristics and antioxidant properties of rice containing rice germs that were exposed to different heat treatments for 20 or 30 min. The thermal treatments significantly influenced the moisture content, color, antioxidant potential, and sensory characteristics of the rice. The antioxidant potential measured through DPPH free radical scavenging potential and total polyphenol content of the autoclaved rice sample was significantly lower than the other samples. Also, acceptability of the autoclaved sample was decreased as compared to the other samples. This study showed that greater antioxidative potential with higher acceptability of rice-germ rice could be obtained by mixing rice and water (10°C) at a 60:90 ratio followed by heat treatment (100°C) for 30 min.

Antioxidant Potential, Heat Treatments, Quality Characteristics, Rice Germ

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