A - Papers appearing in refereed journals
Lang, G. H., Da Silva Lindemann, I., Goebel, J. T., Ferriera, C. D., Dos Santos Acunha, T. and Oliveira, M. 2020. Fluidized‐bed drying of black rice grains: Impact on cooking properties, in vitro starch digestibility, and bioaccessibility of phenolic compounds . Journal of Food Science. 85 (6), pp. 1717-1724. https://doi.org/10.1111/1750-3841.15145
Authors | Lang, G. H., Da Silva Lindemann, I., Goebel, J. T., Ferriera, C. D., Dos Santos Acunha, T. and Oliveira, M. |
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Abstract | This study evaluated the influence of different fluidized‐bed drying temperatures (20, 60, and 100 °C) on the cooking properties, in vitro starch digestibility, and phenolic bioaccessibility of black rice. The results indicated that the formation of fissures in the grains dried at or above 60 °C reduced the physical integrity of the grains after cooking, increasing the starch digestion and the rehydration ratio, and reduced the cooking time, the hardness and adhesiveness. Due to the higher digestibility of grains dried at higher temperatures, an increase in the bioaccessibility of ferulic acid, which was previously associated with the polysaccharides, was observed. Caffeic acid was the only phenolic compound whose levels decreased when the drying temperature increased. At high temperatures and in the gastric phase, cyanidin chalcones were formed due to the deglycosylation of cyanidin‐3‐O‐glucoside. |
Keywords | Rice quality; Pigmented rice; Phenolic degration; Ferulic acid; Anthocyanins |
Year of Publication | 2020 |
Journal | Journal of Food Science |
Journal citation | 85 (6), pp. 1717-1724 |
Digital Object Identifier (DOI) | https://doi.org/10.1111/1750-3841.15145 |
Open access | Published as non-open access |
Funder | Biotechnology and Biological Sciences Research Council |
Funder project or code | DFW - Designing Future Wheat - Work package 2 (WP2) - Added value and resilience |
Output status | Published |
Publication dates | |
Online | 14 May 2020 |
Publication process dates | |
Accepted | 14 May 2020 |
Publisher | Wiley |
ISSN | 1750-3841 |
Permalink - https://repository.rothamsted.ac.uk/item/97yv6/fluidized-bed-drying-of-black-rice-grains-impact-on-cooking-properties-in-vitro-starch-digestibility-and-bioaccessibility-of-phenolic-compounds