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Comparative study of conventional steam cooking and microwave cooking on cooked pigmented rice texture and their phenolic antioxidant
Food Science & Nutrition ( IF 3.5 ) Pub Date : 2020-01-09 , DOI: 10.1002/fsn3.1377 Sukanya Thuengtung 1 , Yukiharu Ogawa 1
Food Science & Nutrition ( IF 3.5 ) Pub Date : 2020-01-09 , DOI: 10.1002/fsn3.1377 Sukanya Thuengtung 1 , Yukiharu Ogawa 1
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The impact of two different cooking processes (microwave and steaming) on cooked rice quality (i.e., texture), and changes in the bioactive compounds (total phenolic content [TPC] and total anthocyanin content [TAC]) and antioxidant activities (DPPH and FRAP assays) of black and red (nonwaxy) and purple (waxy) pigmented rice were investigated. No significant difference in the firmness between microwave‐cooked rice and steam‐cooked rice was found, except for cooked purple rice. However, microwave cooking promoted an increase in the cooked rice adhesiveness, which approximately higher 2‐ ~ 3‐fold than that of steam cooking with varying among rice cultivars. Microwave cooking also exhibited significantly higher TPC (1.2‐ ~ 2.0‐fold), TAC (2.0‐ ~ 3.2‐fold), DPPH (1.3‐ ~ 2.5‐fold), and FRAP (1.5‐ ~ 2.4‐fold) than steam cooking for black and purple rice cultivars. There was a strong positive correlation among these bioactive compounds and the antioxidant activities (p < .01). Our study indicated that the TPC, TAC, DPPH, and FRAP of all rice examined were remarkably decreased after cooking, and the extent of the decrease depended on the rice cultivar and cooking method.
中文翻译：
常规蒸煮与微波烹煮对米饭质构及其酚类抗氧化剂的比较研究
两种不同的烹饪工艺（微波和蒸煮）对米饭品质（即质地）的影响，以及生物活性化合物（总酚含量 [TPC] 和总花青素含量 [TAC]）和抗氧化活性（DPPH 和 FRAP）的变化对黑色和红色（非糯）和紫色（糯）色素大米进行了研究。除了煮熟的紫米外，微波煮米饭和蒸汽煮米饭的硬度没有显着差异。然而，微波烹调促进了米饭粘性的增加，其粘性比蒸汽烹调高约2～3倍，但因水稻品种而异。微波烹饪的 TPC（1.2~2.0 倍）、TAC（2.0~3.2 倍）、DPPH（1.3~2.5 倍）和 FRAP（1.5~2.4 倍）显着高于蒸汽烹饪。黑米和紫米品种。这些生物活性化合物与抗氧化活性之间存在很强的正相关性 ( p < .01)。我们的研究表明，所有检测的大米的 TPC、TAC、DPPH 和 FRAP 在蒸煮后均显着下降，下降程度取决于大米品种和蒸煮方法。
更新日期：2020-01-09
中文翻译：
常规蒸煮与微波烹煮对米饭质构及其酚类抗氧化剂的比较研究
两种不同的烹饪工艺（微波和蒸煮）对米饭品质（即质地）的影响，以及生物活性化合物（总酚含量 [TPC] 和总花青素含量 [TAC]）和抗氧化活性（DPPH 和 FRAP）的变化对黑色和红色（非糯）和紫色（糯）色素大米进行了研究。除了煮熟的紫米外，微波煮米饭和蒸汽煮米饭的硬度没有显着差异。然而，微波烹调促进了米饭粘性的增加，其粘性比蒸汽烹调高约2～3倍，但因水稻品种而异。微波烹饪的 TPC（1.2~2.0 倍）、TAC（2.0~3.2 倍）、DPPH（1.3~2.5 倍）和 FRAP（1.5~2.4 倍）显着高于蒸汽烹饪。黑米和紫米品种。这些生物活性化合物与抗氧化活性之间存在很强的正相关性 ( p < .01)。我们的研究表明，所有检测的大米的 TPC、TAC、DPPH 和 FRAP 在蒸煮后均显着下降，下降程度取决于大米品种和蒸煮方法。
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