Fluidized‐bed drying of black rice grains: Impact on cooking properties, in vitro starch digestibility, and bioaccessibility of phenolic compounds

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

AuthorsLang, G. H., Da Silva Lindemann, I., Goebel, J. T., Ferriera, C. D., Dos Santos Acunha, T. and Oliveira, M.
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.

KeywordsRice quality; Pigmented rice; Phenolic degration; Ferulic acid; Anthocyanins
Year of Publication2020
JournalJournal of Food Science
Journal citation85 (6), pp. 1717-1724
Digital Object Identifier (DOI)https://doi.org/10.1111/1750-3841.15145
Open accessPublished as non-open access
FunderBiotechnology and Biological Sciences Research Council
Funder project or codeDFW - Designing Future Wheat - Work package 2 (WP2) - Added value and resilience
Output statusPublished
Publication dates
Online14 May 2020
Publication process dates
Accepted14 May 2020
PublisherWiley
ISSN1750-3841

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