Physicochemical and nutritional quality of pigmented rice and bran: Influence of milling and cooking

Pigmented rice bran is under-researched for human nutrition. This study investigated milling and cooking effects on the physicochemical and nutritional quality of pigmented and non-pigmented rice. Raw rice properties, cooking behavior and nutritional in-vitro quality were evaluated. Samples were coo...

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Veröffentlicht in:Food science & technology 2024-09, Vol.208, p.116653, Article 116653
Hauptverfasser: Bani, Corinne, Cappa, Carola, Restani, Patrizia, Sala, Marianna, Colombo, Francesca, Mercogliano, Francesca, Di Lorenzo, Chiara
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Sprache:eng
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Zusammenfassung:Pigmented rice bran is under-researched for human nutrition. This study investigated milling and cooking effects on the physicochemical and nutritional quality of pigmented and non-pigmented rice. Raw rice properties, cooking behavior and nutritional in-vitro quality were evaluated. Samples were cooked following a “risotto” preparation method. Bran removal by milling reduced kernel dimension (15%) and hardness (8%). Pigmented rice had higher total phenolic content (TPC; >41%) and higher antioxidant activity (AOA; >24%) than Carnaroli but milling significantly (p ≤ 0.05) reduced them. The bran was fractionated and (re)added during rice cooking as a new strategy to preserve nutritional compounds at their best. Compared with brown rice, milled samples exhibited greater geometric expansion and shorter cooking times (>47%), confirming that removal of the outer layer facilitated water penetration. Cooking affected the TPC differently depending on the rice variety (e.g., -15.5% for Violet and +7.8% for Orange brown samples). The incorporation of rice bran during cooking improved the “risotto” color and its nutritional value (TPC > 53% and AOA > 60%). Results evidenced the impact of different processing methods on rice quality, suggesting the potential use of rice co-product (i.e., bran) as new ingredient for healthier and more sustainable foods. [Display omitted] •Milling and cooking effects on differently pigmented rice varieties were explored.•Milling caused 61% loss of phenolic compounds but reduced cooking time by 47–59%.•Bran addition during cooking enhanced rice nutritional quality vs. milled samples.•Pigmented bran addition improved color and polyphenol content of Carnaroli.•The new strategy allowed to valorize a rice co-product.
ISSN:0023-6438
DOI:10.1016/j.lwt.2024.116653