Effect of cooking methods on cooking and antioxidant characteristics of rice supplemented with different amounts of germinated brown rice

摘要

In this study, the phenolic content and antioxidant activity of rice cooked using different methods with different amounts of germinated brown rice (10, 20, 30, and 50) were compared. Germinated brown rice was cooked using general and high-pressure cooking methods with and without fermented alcohol. Pasting characteristics decreased, and total polyphenol and flavonoid contents, and DPPH and ABTS radical scavenging activities increased with increasing amounts of germinated brown rice. Moreover, germinated brown rice cooked by general cooking method with fermented alcohol showed higher antioxidant activity than that showed by rice cooked by other cooking methods. The results obtained in this study are expected to serve as basic data for manufacturingof processed products.