Effect of ultrasonication, germination, and steaming on the properties of a black rice variety
This study determined the combined effect of ultrasonication (50 KHz for 5 min and 7 min), germination (for 96 h), and steaming (100 °C for 10 and 20 min) that was given sequentially on colour, physicochemical, phytochemical, and antioxidant properties of Chakhao Poireiton, a black rice variety. The...
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| Format: | Article |
| Language: | English |
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Elsevier
2024-06-01
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| Series: | Food Chemistry Advances |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772753X24000777 |
| _version_ | 1797233945363873792 |
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| author | Wahengbam Athoi Vegonia Marboh Charu Lata Mahanta |
| author_facet | Wahengbam Athoi Vegonia Marboh Charu Lata Mahanta |
| author_sort | Wahengbam Athoi |
| collection | DOAJ |
| description | This study determined the combined effect of ultrasonication (50 KHz for 5 min and 7 min), germination (for 96 h), and steaming (100 °C for 10 and 20 min) that was given sequentially on colour, physicochemical, phytochemical, and antioxidant properties of Chakhao Poireiton, a black rice variety. The treated rice decreased significantly (p < 0.05) in amylose content and total starch, and increased in sediment volume, and the values were affected maximum in the samples given higher severity of treatments. There was loss of lightness with treatments and increase of redeness and yellowness, indicating the impact of steaming. Chakhao Poireiton had considerable amount of phenolic content (488.16 mg/100 g), flavonoid content (77.31 mg/100 g), and monomeric anthocyanin content (40 mg/100 g). The most severely treated sample had 167 mg/100 g of total phenolic content, which was 34.2% of the raw rice value, and showed strong DPPH scavenging activity (90.40%). GABA (γ-aminobutyric acid) level increased substantially to 334.98 mg/100 g in this sample. Surface morphology of the treated flour samples showed changes that are characteristic of the treatment. Thus, combination of ultrasonication, germination, and steaming had very high GABA levels and such treated rice can be used as a functional food. |
| first_indexed | 2024-04-24T16:24:14Z |
| format | Article |
| id | doaj.art-07fd0dcb028a44eca6a0c593b1a0655f |
| institution | Directory Open Access Journal |
| issn | 2772-753X |
| language | English |
| last_indexed | 2024-04-24T16:24:14Z |
| publishDate | 2024-06-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry Advances |
| spelling | doaj.art-07fd0dcb028a44eca6a0c593b1a0655f2024-03-31T04:38:13ZengElsevierFood Chemistry Advances2772-753X2024-06-014100681Effect of ultrasonication, germination, and steaming on the properties of a black rice varietyWahengbam Athoi0Vegonia Marboh1Charu Lata Mahanta2Department of Food Engineering and Technology, School of Engineering, Tezpur University, Assam, IndiaDepartment of Food Engineering and Technology, School of Engineering, Tezpur University, Assam, IndiaCorresponding author.; Department of Food Engineering and Technology, School of Engineering, Tezpur University, Assam, IndiaThis study determined the combined effect of ultrasonication (50 KHz for 5 min and 7 min), germination (for 96 h), and steaming (100 °C for 10 and 20 min) that was given sequentially on colour, physicochemical, phytochemical, and antioxidant properties of Chakhao Poireiton, a black rice variety. The treated rice decreased significantly (p < 0.05) in amylose content and total starch, and increased in sediment volume, and the values were affected maximum in the samples given higher severity of treatments. There was loss of lightness with treatments and increase of redeness and yellowness, indicating the impact of steaming. Chakhao Poireiton had considerable amount of phenolic content (488.16 mg/100 g), flavonoid content (77.31 mg/100 g), and monomeric anthocyanin content (40 mg/100 g). The most severely treated sample had 167 mg/100 g of total phenolic content, which was 34.2% of the raw rice value, and showed strong DPPH scavenging activity (90.40%). GABA (γ-aminobutyric acid) level increased substantially to 334.98 mg/100 g in this sample. Surface morphology of the treated flour samples showed changes that are characteristic of the treatment. Thus, combination of ultrasonication, germination, and steaming had very high GABA levels and such treated rice can be used as a functional food.http://www.sciencedirect.com/science/article/pii/S2772753X24000777Black riceUltrasonicationGerminationSteamingPhenolic contentAntioxidant activity |
| spellingShingle | Wahengbam Athoi Vegonia Marboh Charu Lata Mahanta Effect of ultrasonication, germination, and steaming on the properties of a black rice variety Food Chemistry Advances Black rice Ultrasonication Germination Steaming Phenolic content Antioxidant activity |
| title | Effect of ultrasonication, germination, and steaming on the properties of a black rice variety |
| title_full | Effect of ultrasonication, germination, and steaming on the properties of a black rice variety |
| title_fullStr | Effect of ultrasonication, germination, and steaming on the properties of a black rice variety |
| title_full_unstemmed | Effect of ultrasonication, germination, and steaming on the properties of a black rice variety |
| title_short | Effect of ultrasonication, germination, and steaming on the properties of a black rice variety |
| title_sort | effect of ultrasonication germination and steaming on the properties of a black rice variety |
| topic | Black rice Ultrasonication Germination Steaming Phenolic content Antioxidant activity |
| url | http://www.sciencedirect.com/science/article/pii/S2772753X24000777 |
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