Comparative study on physicochemical and nutritional properties of black rice influenced by superheated steam,far infrared radiation,and microwave treatment |
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| Affiliation: | 1. State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China;2. School of Food Science and Engineering, Jiangxi Agricultural University, Nanchang 330045, China;3. School of Public Health and Health Management, Gannan Medical University, Ganzhou 341000, China;1. College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China;2. Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China;1. Centre for Lipid Science and Technology, CSIR-Indian Institute of Chemical Technology, Uppal Road, Tarnaka, Hyderabad 500007, India;2. Academy of Scientific and Innovative Research (AcSIR), Ghaziabad 201002, India;1. College of Life Science and Technology, Beijing University of Chemical Technology, Beijing 100029, China;2. Hebei Meiyesiwei Biotechnology Co. Ltd., 072650, China;1. Key Laboratory of Dairy Biotechnology and Engineering, Education Ministry of P. R. China, Department of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, PR China;2. Key Laboratory of Dairy Products Processing, Ministry of Agriculture, Department of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, PR China;1. Qualisud, Université de Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France;2. CIRAD, UMR Qualisud, F-97410, Saint-Pierre, France |
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| Abstract: | The peroxidase in black rice was inactivated by superheated steam (SS), far infrared radiation (FIR), and microwave treatment (Mw) respectively, and then their effects on the physicochemical and nutritional properties of black rice were compared. Results showed that SS, FIR, and Mw completely inactivated peroxidase with minimum time of 16 min, 8 min, 480 s, respectively. FIR and Mw significantly decreased all pasting viscosities and gelatinization enthalpy (ΔH), while SS increased most pasting viscosities and showed almost no influence on ΔH. Besides, black rice stabilized by SS rather than FIR and Mw showed similar cooking and sensory quality and microscopic structure to that of raw black rice. Furthermore, SS was more favorable to retain the phenolics, flavonoids, anthocyanins and antioxidant capacity than FIR and Mw. These results suggested that SS was most suitable to improve the shelf life of black rice with minimal damages to its physicochemical and nutritional properties. |
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