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

Journal of Food Measurement and Characterization (2021)Cite this article

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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Affiliations

  1. Food Technology Entrepreneurship and Management, NIFTEM, Sonipat, India

    Sarthak Arora & Ishleen Kaur Virdi

  2. Department of Food Engineering, NIFTEM, Sonipat, India

    Vijay Singh Sharanagat, Ankan Kheto, Subhamoy Dhua & Rohit Kumar

  3. Department of Food Science and Technology, NIFTEM, Sonipat, India

    Rajat Suhag

  4. Department of Food Engineering and Technology, SLIET, Longowal, India

    Yogesh Kumar

  5. Centre for Rural Development and Technology, Indian Institute of Technology, New Delhi, India

    Ajay Patel

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  1. Sarthak Arora
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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