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ARS Home » Pacific West Area » Albany, California » Western Regional Research Center » Healthy Processed Foods Research » Research » Publications at this Location » Publication #315639

Research Project: Optimization of the Nutritional, Functional, and Sensory Properties of Raw and Processed Legumes, Grains, and Specialty Crops

Location: Healthy Processed Foods Research

Title: Polishing and parboiling effect on the nutritional and technological properties of pigmented rice

Author
item Fernandes-paiva, Flavia - Universidade Federal De Pelotas
item Vanier, Nathan - Universidade Federal De Pelotas
item Berrios, Jose
item Zanella-pinto, V - Universidade Federal De Pelotas
item Wood, Delilah - De
item Williams, Tina
item Pan, James
item Cardosa-elias, Moacir - Universidade Federal De Pelotas

Submitted to: Journal of Food Chemistry
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 2/10/2015
Publication Date: 2/16/2015
Citation: Fernandes-Paiva, F., Vanier, N., Berrios, J.D., Zanella-Pinto, V., Wood, D.F., Williams, T.G., Pan, J., Cardosa-Elias, M. 2015. Polishing and parboiling effect on the nutritional and technological properties of pigmented rice. Journal of Food Chemistry. 191:105-112. doi: 10.1016/j.foodchem.2015.02.047.

Interpretive Summary: This study aims to evaluate the effects of polishing and partly cooking (parboiling) of black and red rice cultivars on their nutrient composition, structure, antioxidant activity, cooking time and hardness. Nutrient analysis and light micrographs revealed higher migration of red rice proteins than black rice proteins to the endosperm as a result of parboiling. Parboiling reduced the mineral content of red rice while no difference was determined in black rice. Gelatinized starch granules from both black and red rice cultivars showed similar appearance. Polishing removed more than 90% of antioxidant compounds for black and red rice cultivars, while parboiling allowed the partial preservation of antioxidant content in polished rice. Parboiling induced an increase in the cooking time of red rice, but a decrease in the cooking time of black rice.

Technical Abstract: This study aims to evaluate the effects of polishing and parboiling on proximate composition, structure, phenolic compounds, antioxidant activity, cooking time and hardness of IAC-600 black rice cultivar and MPB-10 red rice lineage. Proximate analysis and light micrographs revealed higher migration of red rice proteins than black rice proteins to the endosperm as a result of parboiling. Parboiling reduced the ash content of red rice while no difference was determined in black rice. Gelatinized starch granules from both genotypes showed similar appearance. There was a decrease in relative crystallinity on both black and red rice subjected to parboiling, which was an indicative of crystallites disruption. Polishing removed more than 90% of free phenolics for both genotypes, while parboiling allowed the partial preservation of free phenolics content in polished rice. Parboiling induced an increase in the cooking time of red rice, but a decrease in the cooking time of black rice.