Effects of Polishing on Proximate Composition, Physico- Chemical Characteristics, Mineral Composition and Antioxidant Properties of Pigmented Rice

doi:10.1016/j.rsci.2017.05.002

Abstract

Abstract:

The effects of polishing on proximate compositions, physico-chemical characteristics, mineral compositions and antioxidant properties of the rice flours obtained from three different pigmented rice varieties (Chak-hao Angangba, Chak-hao Amubi and Chak-hao Poireiton) were investigated. The rice varieties were significantly (P < 0.05) different in the contents of the test characteristics. Lipids, ash, minerals, phytochemicals (phenolic acids and flavonoids) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) activity of rice flours were decreased after polishing (9% degree of milling), while amylose content and lightness were increased. X-ray diffraction pattern of rice flours exhibited A-type crystalline pattern with reflections at 15.1º, 17.1º, 18.2º and 23.0º. Pasting properties and transition temperatures were decreased after polishing treatment. Polishing resulted in changes in the crystallinity, enthalpy and morphology of rice flours.

Key words: amylose, antioxidant property, crystallinity, gelatinization, mineral, pigmented rice, polishing, pasting property, bran

Koteswara Reddy Chagam, Kimi Lalmuan, Haripriya Sundaramoorthy, Kang Nayoung. Effects of Polishing on Proximate Composition, Physico- Chemical Characteristics, Mineral Composition and Antioxidant Properties of Pigmented Rice[J]. Rice Science, 2017, 24(5): 241-252.

Figures/Tables 7

References 40

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Parameter	Chak-hao Amubi		Chak-hao Poireiton		Chak-hao Angangba
Parameter	Raw	Polished	Raw	Polished	Raw			Polished
Moisture content (%)	11.40 ± 0.30 b	8.72 ± 0.60 c	12.05 ± 0.20 a	8.54 ± 0.22 cd		11.12 ± 0.70 b	8.17 ± 0.10 d
Ash content (%)	0.83 ± 0.10 c	0.33 ± 0.03 e	1.79 ± 0.20 a	0.57 ± 0.09 d		1.38 ± 0.20 b	0.31 ± 0.03 e
Protein content (%)	8.75 ± 1.20 a	8.48 ± 0.17 a	7.77 ± 0.05 b	7.45 ± 0.04 c		5.57 ± 0.10 d	5.29 ± 0.07 e
Fat content (%)	3.33 ± 0.20 b	0.41 ± 0.07 d	3.73 ± 0.20 a	0.34 ± 0.05 d		3.05 ± 0.10 c	0.21 ± 0.03 e
Carbohydrate content (%)	74.67 ± 1.40 d	82.13 ± 0.61 b	74.38 ± 1.50 d	83.27 ± 0.30 b		78.24 ± 2.60 c	85.57 ± 0.47 a
Amylose content (%)	3.16 ± 0.30 c	6.11 ± 0.39 a	1.98 ± 0.10 d	4.08 ± 0.09 b		1.93 ± 0.10 d	3.98 ± 0.15 b
L*	61.53 ± 1.10 e	84.34 ± 0.72 b	64.52 ± 0.90 d	75.36 ± 0.58 c		74.41 ± 1.20 c	88.64 ± 0.43 a
a*	2.21 ± 0.19 d	1.58 ± 0.07 e	3.45 ± 0.09 b	2.68 ± 0.18 c		7.68 ± 0.07 a	1.46 ± 0.26 e
b*	2.86 ± 0.12 c	1.72 ± 0.07 d	3.49 ± 0.16 b	0.24 ± 0.06 e		11.29 ± 0.11 a	3.25 ± 0.15 bc
Crystallinity (%)	9.56 ± 0.12 c	9.18 ± 0.15 d	10.32 ± 0.22 b	10.08 ± 0.15 b		10.75 ± 0.21 a	10.34 ± 0.18 b
L, Lightness to darkness; a, Redness to greenness; b*, Blueness to yellowness. Values (Mean ± SD, n = 3) with the same lowercase letters in a row did not differ significantly (P < 0.05) by the Duncan’s multiple range method.

Parameter	Chak-hao Amubi		Chak-hao Poireiton		Chak-hao Angangba
Parameter	Raw	Polished	Raw	Polished	Raw			Polished
Moisture content (%)	11.40 ± 0.30 b	8.72 ± 0.60 c	12.05 ± 0.20 a	8.54 ± 0.22 cd		11.12 ± 0.70 b	8.17 ± 0.10 d
Ash content (%)	0.83 ± 0.10 c	0.33 ± 0.03 e	1.79 ± 0.20 a	0.57 ± 0.09 d		1.38 ± 0.20 b	0.31 ± 0.03 e
Protein content (%)	8.75 ± 1.20 a	8.48 ± 0.17 a	7.77 ± 0.05 b	7.45 ± 0.04 c		5.57 ± 0.10 d	5.29 ± 0.07 e
Fat content (%)	3.33 ± 0.20 b	0.41 ± 0.07 d	3.73 ± 0.20 a	0.34 ± 0.05 d		3.05 ± 0.10 c	0.21 ± 0.03 e
Carbohydrate content (%)	74.67 ± 1.40 d	82.13 ± 0.61 b	74.38 ± 1.50 d	83.27 ± 0.30 b		78.24 ± 2.60 c	85.57 ± 0.47 a
Amylose content (%)	3.16 ± 0.30 c	6.11 ± 0.39 a	1.98 ± 0.10 d	4.08 ± 0.09 b		1.93 ± 0.10 d	3.98 ± 0.15 b
L*	61.53 ± 1.10 e	84.34 ± 0.72 b	64.52 ± 0.90 d	75.36 ± 0.58 c		74.41 ± 1.20 c	88.64 ± 0.43 a
a*	2.21 ± 0.19 d	1.58 ± 0.07 e	3.45 ± 0.09 b	2.68 ± 0.18 c		7.68 ± 0.07 a	1.46 ± 0.26 e
b*	2.86 ± 0.12 c	1.72 ± 0.07 d	3.49 ± 0.16 b	0.24 ± 0.06 e		11.29 ± 0.11 a	3.25 ± 0.15 bc
Crystallinity (%)	9.56 ± 0.12 c	9.18 ± 0.15 d	10.32 ± 0.22 b	10.08 ± 0.15 b		10.75 ± 0.21 a	10.34 ± 0.18 b
L, Lightness to darkness; a, Redness to greenness; b*, Blueness to yellowness. Values (Mean ± SD, n = 3) with the same lowercase letters in a row did not differ significantly (P < 0.05) by the Duncan’s multiple range method.

Parameter	Chak-hao Amubi		Chak-hao Poireiton		Chak-hao Angangba
Parameter	Raw	Polished	Raw	Polished	Raw	Polished
Pasting temperature (ºC)	69.61 ± 0.37 d	76.40 ± 0.52 a	69.10 ± 0.25 d	73.27 ± 0.25 b	69.24 ± 0.50 d	70.13 ± 0.06 c
Peak viscosity (cP)	3 171 ± 47 a	813 ± 15 d	1 536 ± 33 b	679 ± 10 e	1 114 ± 12 c	697 ± 15 e
Hold viscosity (cP)	1 410 ± 28 a	658 ± 18 d	991 ± 22 b	810 ± 13 c	386 ± 11 f	572 ± 19 e
Final viscosity (cP)	1 903 ± 26 a	839 ± 16 d	1 662 ± 10 b	891 ± 15 c	571 ± 11 f	765 ± 21 e
Break down viscosity (cP)	1 699 ± 17 a	153 ± 8 d	562 ± 11 c	43 ± 4 f	738 ± 19 b	129 ± 7 e
Setback viscosity (cP)	492 ± 7 b	188 ± 5 d	683 ± 18 a	251 ± 6 c	175 ± 11 d	191 ± 6 d
T₀ (ºC)	70.79 ± 0.23 b	56.30 ± 1.03 c	75.26 ± 0.25 a	56.50 ± 1.00 c	74.94 ± 0.32 a	53.80 ± 0.64 d
T_P (ºC)	81.70 ± 0.69 a	77.13 ± 1.10 b	82.10 ± 0.62 a	73.56 ± 2.10 c	81.80 ± 0.45 a	74.07 ± 1.50 c
T_C (ºC)	93.11 ± 2.31 a	89.02 ± 1.52 b	91.98 ± 2.12 ab	85.98 ± 1.20 c	92.94 ± 2.32 a	85.57 ± 0.60 c
∆H (J/g)	12.19 ± 0.34 a	10.05 ± 0.33 c	9.73 ± 0.15 c	9.84 ± 0.17 c	11.09 ± 0.75 b	10.17 ± 0.11 c
T₀, Onset temperature; T_P, Peak temperature; T_C, Conclusion temperature; ∆H, Gelatinization enthalpy. Values (Mean ± SD, n = 3) with the same lowercase letters in a row did not differ significantly (P < 0.05) by the Duncan’s multiple range method.

Parameter	Chak-hao Amubi		Chak-hao Poireiton		Chak-hao Angangba
Parameter	Raw	Polished	Raw	Polished	Raw	Polished
Pasting temperature (ºC)	69.61 ± 0.37 d	76.40 ± 0.52 a	69.10 ± 0.25 d	73.27 ± 0.25 b	69.24 ± 0.50 d	70.13 ± 0.06 c
Peak viscosity (cP)	3 171 ± 47 a	813 ± 15 d	1 536 ± 33 b	679 ± 10 e	1 114 ± 12 c	697 ± 15 e
Hold viscosity (cP)	1 410 ± 28 a	658 ± 18 d	991 ± 22 b	810 ± 13 c	386 ± 11 f	572 ± 19 e
Final viscosity (cP)	1 903 ± 26 a	839 ± 16 d	1 662 ± 10 b	891 ± 15 c	571 ± 11 f	765 ± 21 e
Break down viscosity (cP)	1 699 ± 17 a	153 ± 8 d	562 ± 11 c	43 ± 4 f	738 ± 19 b	129 ± 7 e
Setback viscosity (cP)	492 ± 7 b	188 ± 5 d	683 ± 18 a	251 ± 6 c	175 ± 11 d	191 ± 6 d
T₀ (ºC)	70.79 ± 0.23 b	56.30 ± 1.03 c	75.26 ± 0.25 a	56.50 ± 1.00 c	74.94 ± 0.32 a	53.80 ± 0.64 d
T_P (ºC)	81.70 ± 0.69 a	77.13 ± 1.10 b	82.10 ± 0.62 a	73.56 ± 2.10 c	81.80 ± 0.45 a	74.07 ± 1.50 c
T_C (ºC)	93.11 ± 2.31 a	89.02 ± 1.52 b	91.98 ± 2.12 ab	85.98 ± 1.20 c	92.94 ± 2.32 a	85.57 ± 0.60 c
∆H (J/g)	12.19 ± 0.34 a	10.05 ± 0.33 c	9.73 ± 0.15 c	9.84 ± 0.17 c	11.09 ± 0.75 b	10.17 ± 0.11 c
T₀, Onset temperature; T_P, Peak temperature; T_C, Conclusion temperature; ∆H, Gelatinization enthalpy. Values (Mean ± SD, n = 3) with the same lowercase letters in a row did not differ significantly (P < 0.05) by the Duncan’s multiple range method.

Parameter	Chak-hao Amubi		Chak-hao Poireiton		Chak-hao Angangba
Parameter	Raw	Polished	Raw	Polished	Raw	Polished
Calcium	136.2 ± 1.2 a	53.6 ± 1.5 e	114.6 ± 3.1 b	63.2 ± 1.1 d	77.6 ± 1.5 c	42.5 ± 1.1 f
Chlorine	63.4 ± 2.1 a	39.6 ± 1.2 d	60.6 ± 0.7 b	44.3 ± 0.9 c	35.7 ± 0.9 e	28.6 ± 1.9 e
Copper	33.4 ± 0.5 a	26.2 ± 1.1 c	27.5 ± 1.7 c	20.1 ± 0.7 e	30.6 ± 0.6 b	24.1 ± 1.8 d
Iron	88.8 ± 0.9 a	26.2 ± 0.7 e	47.2 ± 0.6 c	30.6 ± 0.4 d	57.1 ± 0.7 b	24.5 ± 0.5 f
Potassium	1 606.6 ± 43.7 b	566.1 ± 13.7 e	1 843.6 ± 51.8 a	966.4 ± 26.2 d	1 546.8 ± 21.7 c	449.2 ± 7.3 f
Magnesium	377.2 ± 14.6 a	106.6 ± 6.1 c	387.6 ± 8.6 a	215.8 ± 8.9 b	379.1 ± 6.8 a	56.8 ± 2.1 d
Manganese	38.8 ± 1.2 b	20.1 ± 1.2 d	42.7 ± 1.9 a	21.8 ± 1.5 d	23.6 ± 2.5 c	14.5 ± 1.1 e
Phosphorus	2 062.1 ± 106.2 c	718.5 ± 15.7 e	2 529.7 ± 41.7 a	1 401.6 ± 21.9 d	2 248.1 ± 40.4 b	456.7 ± 32.1 f
Sulphur	976.1 ± 62.4 a	847.4 ± 39.1 c	916.5 ± 10.9 b	795.8 ± 12.5 cd	743.5 ± 7.6 d	657.7 ± 27.8 e
Zinc	53.9 ± 1.1 a	24.6 ± 2.3 d	42.4 ± 0.6 b	24.7 ± 1.2 d	34.9 ± 3.3 c	20.2 ± 0.5 e
Values (Mean ± SD, n = 3) with the same lowercase letters in a row did not differ significantly (P < 0.05) by the Duncan’s multiple range method.