Physical properties, total phenolic contents, and antioxidant activities of refrigerated ready-to-eat brown rice cooked by ohmic and conventional methods: Effect of gellan gum
The effects of gellan gum addition and the ohmic cooking method on the color, starch retrogradation, textural properties, total phenolic contents, and antioxidant activities of refrigerated ready-to-eat cooked brown rice were investigated and compared to those from the conventional cooking method. B...
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| Format: | Article |
| Language: | English |
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Taylor & Francis Group
2022-12-01
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| Series: | International Journal of Food Properties |
| Subjects: | |
| Online Access: | https://www.tandfonline.com/doi/10.1080/10942912.2022.2135538 |
| _version_ | 1798029426210897920 |
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| author | Titaporn Tumpanuvatr Weerachet Jittanit |
| author_facet | Titaporn Tumpanuvatr Weerachet Jittanit |
| author_sort | Titaporn Tumpanuvatr |
| collection | DOAJ |
| description | The effects of gellan gum addition and the ohmic cooking method on the color, starch retrogradation, textural properties, total phenolic contents, and antioxidant activities of refrigerated ready-to-eat cooked brown rice were investigated and compared to those from the conventional cooking method. Brown rice samples of four rice cultivars were used including RD 43, Riceberry, KDML 105, and RD 6. The key objective was to determine the benefits of applying the gellan gum addition and the ohmic cooking method on different quality parameters of the ready-to-eat cooked brown rice products kept in refrigerator. The results indicated that both gellan gum addition and ohmic cooking method led to less color intensity, slower starch retrogradation, a reduction in rice hardness escalation during storage, and greater antioxidant capabilities of the ready-to-eat brown rice products compared to their counterparts. The starch retrogradation was not detected for the samples of 1 night storage; however, it appeared in every sample after 7 days. The retrogradation enthalpy values were different between rice varieties. The effect of gellan gum addition on the starch retrogradation delay was minimal for the glutinous rice. The samples cooked by ohmic method had greater antioxidant activity levels than the conventionally-cooked samples in almost all cases. |
| first_indexed | 2024-04-11T19:25:09Z |
| format | Article |
| id | doaj.art-3abaccf59fb84e5ba1426f4b925a65b8 |
| institution | Directory Open Access Journal |
| issn | 1094-2912 1532-2386 |
| language | English |
| last_indexed | 2024-04-11T19:25:09Z |
| publishDate | 2022-12-01 |
| publisher | Taylor & Francis Group |
| record_format | Article |
| series | International Journal of Food Properties |
| spelling | doaj.art-3abaccf59fb84e5ba1426f4b925a65b82022-12-22T04:07:11ZengTaylor & Francis GroupInternational Journal of Food Properties1094-29121532-23862022-12-012512381239510.1080/10942912.2022.2135538Physical properties, total phenolic contents, and antioxidant activities of refrigerated ready-to-eat brown rice cooked by ohmic and conventional methods: Effect of gellan gumTitaporn Tumpanuvatr0Weerachet Jittanit1Center for Advanced Studies in Agriculture and Food, KU Institute for Advanced Studies, Kasetsart University, Bangkok, 10900, ThailandCenter for Advanced Studies in Agriculture and Food, KU Institute for Advanced Studies, Kasetsart University, Bangkok, 10900, ThailandThe effects of gellan gum addition and the ohmic cooking method on the color, starch retrogradation, textural properties, total phenolic contents, and antioxidant activities of refrigerated ready-to-eat cooked brown rice were investigated and compared to those from the conventional cooking method. Brown rice samples of four rice cultivars were used including RD 43, Riceberry, KDML 105, and RD 6. The key objective was to determine the benefits of applying the gellan gum addition and the ohmic cooking method on different quality parameters of the ready-to-eat cooked brown rice products kept in refrigerator. The results indicated that both gellan gum addition and ohmic cooking method led to less color intensity, slower starch retrogradation, a reduction in rice hardness escalation during storage, and greater antioxidant capabilities of the ready-to-eat brown rice products compared to their counterparts. The starch retrogradation was not detected for the samples of 1 night storage; however, it appeared in every sample after 7 days. The retrogradation enthalpy values were different between rice varieties. The effect of gellan gum addition on the starch retrogradation delay was minimal for the glutinous rice. The samples cooked by ohmic method had greater antioxidant activity levels than the conventionally-cooked samples in almost all cases.https://www.tandfonline.com/doi/10.1080/10942912.2022.2135538Antioxidantbrown riceemerging technologyOhmic heatingphenolic compoundretrogradation |
| spellingShingle | Titaporn Tumpanuvatr Weerachet Jittanit Physical properties, total phenolic contents, and antioxidant activities of refrigerated ready-to-eat brown rice cooked by ohmic and conventional methods: Effect of gellan gum International Journal of Food Properties Antioxidant brown rice emerging technology Ohmic heating phenolic compound retrogradation |
| title | Physical properties, total phenolic contents, and antioxidant activities of refrigerated ready-to-eat brown rice cooked by ohmic and conventional methods: Effect of gellan gum |
| title_full | Physical properties, total phenolic contents, and antioxidant activities of refrigerated ready-to-eat brown rice cooked by ohmic and conventional methods: Effect of gellan gum |
| title_fullStr | Physical properties, total phenolic contents, and antioxidant activities of refrigerated ready-to-eat brown rice cooked by ohmic and conventional methods: Effect of gellan gum |
| title_full_unstemmed | Physical properties, total phenolic contents, and antioxidant activities of refrigerated ready-to-eat brown rice cooked by ohmic and conventional methods: Effect of gellan gum |
| title_short | Physical properties, total phenolic contents, and antioxidant activities of refrigerated ready-to-eat brown rice cooked by ohmic and conventional methods: Effect of gellan gum |
| title_sort | physical properties total phenolic contents and antioxidant activities of refrigerated ready to eat brown rice cooked by ohmic and conventional methods effect of gellan gum |
| topic | Antioxidant brown rice emerging technology Ohmic heating phenolic compound retrogradation |
| url | https://www.tandfonline.com/doi/10.1080/10942912.2022.2135538 |
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