Search results for: STARCH DIGESTIBILITY

• The impact of cooking method on the phenolic composition, total antioxidant activity and starch digestibility of rice (Oryza sativa L.)

  Publication

  • T. Chmiel
  • I. E. Saputro
  • B. Kusznierewicz
  • A. Bartoszek-Pączkowska

  - JOURNAL OF FOOD PROCESSING AND PRESERVATION - Year 2018

  This study investigated changes in the phenolic composition, total antioxidant activity (TAA) and starch digestibility in white and brown rice due to three different cooking procedures, and subsequent reheating of cooked rice after storage. Among the analyzed samples, brown rice showed the highest TAA and phenolic content (622.5 mg kg-1 DW). All cooking methods resulted in significant decrease of phenolic content and TAA of rice...

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