Improvement of the quality of parboiled rice by using anti-browning agents during parboiling process.
Browning occurs in parboiled rice as a result of the Maillard reaction that negatively affects consumers' acceptability. The aim of this study was to evaluate the ability of gallic acid, glycine, reduced glutathione and l-cysteine at 0.1, 0.5, 1.0 and 2.0% levels to inhibit browning reactions during the parboiling of rice. Gallic acid and l-cysteine did not exhibit browning inhibition effect at the studied levels. On the other hand, glycine and the higher concentrations of reduced glutathione (1.0 and 2.0%) were able to promote a whiter color and a low free 5-hydroxymethyl-2-furaldehyde content (HMF). The highest level of 2.0% for glycine and reduced glutathione favored protein extractability and a weaker protein-starch matrix, roughly increasing the broken grains percentage. Cooking time changed just for reduced glutathione-treated rice, as a result of their weaker protein-starch matrix and the greater ability of the grains to soften during cooking.
['Villanova|Franciene Almeida|FA|', 'Vanier|Nathan Levien|NL|', 'de Avila Madruga|Nathalia|N|', 'Pesek|Joseph|J|', 'Matyska-Pesek|Maria|M|', 'Elias|Moacir Cardoso|MC|', 'de Oliveira|Maurício|M|']
D003296:Cooking D003545:Cysteine D006358:Hot Temperature D012275:Oryza D013213:Starch
Parboiled rice Maillard reaction Reduced glutathione Glycine-treated rice Rice whiteness