Effects of the traditional method and an alternative parboiling process on the fatty acids, vitamin E, γ-oryzanol and phenolic acids of glutinous rice
| Autor: | Pornpisanu Thammapat, Naret Meeso, Sirithon Siriamornpun |
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| Rok vydání: | 2016 |
| Předmět: |
Food Handling
medicine.medical_treatment Steaming Analytical Chemistry chemistry.chemical_compound 0404 agricultural biotechnology Hydroxybenzoates medicine Vitamin E Tocopherol Food science Chromans Parboiling chemistry.chemical_classification Phenylpropionates Temperature food and beverages Oryza 04 agricultural and veterinary sciences General Medicine Hydroxycinnamic acid 040401 food science chemistry Biochemistry Fatty Acids Unsaturated Tocotrienol alpha-Tocopherol Food Science Polyunsaturated fatty acid |
| Zdroj: | Food Chemistry. 194:230-236 |
| ISSN: | 0308-8146 |
| DOI: | 10.1016/j.foodchem.2015.08.014 |
| Popis: | The impacts of traditional and alternative parboiling processes on the concentrations of fatty acids, tocopherol, tocotrienol, γ-oryzanol and phenolic acids in glutinous rice were investigated. Differences between the two methods were the soaking temperatures and the steaming methods. Results showed that parboiling processes significantly increased the concentrations of saturated fatty acids (SFA), mono-unsaturated fatty acids (MUFA), γ-oryzanol, γ-tocotrienol and total phenolic acids (TPA) in glutinous rice, while α-tocopherol, γ-tocopherol and polyunsaturated fatty acids (PUFA) decreased (p |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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