Roasting of black rice (Oryza Sativa L.): change in physico-functional, thermo-pasting, antioxidant and anthocyanin content

Abstract

The present study was focused on optimization of microwave roasting (300–900 W, 0–15 min) of black rice to enhance the functional and quality attributes. Physico-functional properties i.e. surface area (24.89–72.86 mm2) and sphericity (0.43–0.73), water absorption (1.30–3.43 g g−1) and oil absorption capacity (1.52–2.05 g/g) were increased with roasting. Roasting enhanced the browning index (13.03–41.03), a* (3.68–4.26) and b* (4.37–8.41) values but degraded the brightness (55.42–31.28). Roasting increased the glass transition temperature, but a reduction was observed in pasting properties i.e. peak viscosity (1542–76.16cP), breakdown viscosity (748.1–9.84cP) and final viscosity (1187–88.9cP). Roasting significantly (p < 0.05) increased the total phenolic content (148.65–190.68 mg GAE/100 g) and free radical scavenging activity (80.64–87.23%), whereas total flavonoid content (5.4–2.41 mg QE/100 g) was reduced. Significant (p < 0.05) reduction was observed on anthocyanin (300.94–22.53 µg cyanidin/g) with roasting. Overall, roasting led to significant improvement in the various properties of black rice, which can be utilized in various food applications.

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Acknowledgements

All the authors are thankful to the National Institute of Food Technology Entrepreneurship and Management, Haryana, India, for infrastructural and financial support to conduct the present study.

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Correspondence to Vijay Singh Sharanagat.

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Arora, S., Virdi, I.K., Sharanagat, V.S. et al. Roasting of black rice (Oryza Sativa L.): change in physico-functional, thermo-pasting, antioxidant and anthocyanin content. Food Measure (2021). https://doi.org/10.1007/s11694-021-00828-7

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Keywords

  • Black rice
  • Microwave roasting
  • Pasting property
  • FTIR
  • Antioxidant activity
  • Anthocyanin