Optimizing the degree of milling semi‐waxy rice variety to enhance its functional properties and cooking quality DOI Creative Commons
Youngho Kwon, Gi‐Un Seong, Ju‐Won Kang

и другие.

Journal of Food Science, Год журнала: 2025, Номер 90(3)

Опубликована: Март 1, 2025

Rice is a staple food worldwide, yet its nutritional quality considerably impacted by the milling process, which removes bran layer and other outer parts containing bioactive compounds. This study aimed to optimize degree of semi-waxy rice variety "Milyang 387" (M387) retain key functional components, such as γ-aminobutyric acid (GABA) γ-oryzanol, while preserving desirable cooking qualities. The compared antioxidant capacities, including GABA γ-oryzanol content, physicochemical properties, amylose content texture, at varying degrees between "Nampyeong" (intermediate) "M387" (semi-waxy) varieties. Results show that significantly influenced compound within each variety, with higher leading reduced retention. confirms effect on nutrient retention rather than varietal differences. A approximately 9.5% was identified optimal, balancing texture characteristics for "M387." exhibited superior capacity this degree, making it promising candidate both health-conscious consumers those seeking high-quality, esthetically pleasing rice. findings provide valuable framework optimizing practices compounds ensuring quality. optimal determined based ability levels texture. These results highlight controlled processes in enhancing value rice, supporting development processing strategies maximize health benefits. HIGHLIGHTS: Identifying 9.5%, achieving balance properties. Providing insights into enhance value, consumer acceptability

Язык: Английский

Optimizing the degree of milling semi‐waxy rice variety to enhance its functional properties and cooking quality DOI Creative Commons
Youngho Kwon, Gi‐Un Seong, Ju‐Won Kang

и другие.

Journal of Food Science, Год журнала: 2025, Номер 90(3)

Опубликована: Март 1, 2025

Rice is a staple food worldwide, yet its nutritional quality considerably impacted by the milling process, which removes bran layer and other outer parts containing bioactive compounds. This study aimed to optimize degree of semi-waxy rice variety "Milyang 387" (M387) retain key functional components, such as γ-aminobutyric acid (GABA) γ-oryzanol, while preserving desirable cooking qualities. The compared antioxidant capacities, including GABA γ-oryzanol content, physicochemical properties, amylose content texture, at varying degrees between "Nampyeong" (intermediate) "M387" (semi-waxy) varieties. Results show that significantly influenced compound within each variety, with higher leading reduced retention. confirms effect on nutrient retention rather than varietal differences. A approximately 9.5% was identified optimal, balancing texture characteristics for "M387." exhibited superior capacity this degree, making it promising candidate both health-conscious consumers those seeking high-quality, esthetically pleasing rice. findings provide valuable framework optimizing practices compounds ensuring quality. optimal determined based ability levels texture. These results highlight controlled processes in enhancing value rice, supporting development processing strategies maximize health benefits. HIGHLIGHTS: Identifying 9.5%, achieving balance properties. Providing insights into enhance value, consumer acceptability

Язык: Английский

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