Optimization of Roasting Temperatures on Acrylamide and Melanoidins Contents and Antioxidant Properties of Roasted Broken-Rice Infusion
Keywords:Antioxidant activity, Acrylamide, Roasted polished-rice infusion, Melanoidins
The price of broken rice is quite low. A method to add value to this raw material of broken rice is to develop broken rice as a new product such as herbal infusion. Herbal infusion is currently the trend of functional foods and experiencing growth in the food market. Roasted broken-rice infusion (RBRI) is a source of large amounts of maillard reaction products (MRPs) relative to strong antioxidant properties. In this study, we aimed to study the effect of various roasting conditions, i.e. 100, 150, and 200°C for 20 min on the melanoidins, acrylamide (as a carcinogen), copper chelating activity, 2, 2-Diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, ferric reducing antioxidant power (FRAP), and ABTS radical scavenging activity of RBRI as well as the study of relationship among their parameters. The higher roasting temperatures affected the darker color in RBRI. Moreover, the highest levels of melanoidins, copper chelating activity, 2, 2-Diphenyl-1- picrylhydrazyl (DPPH) radical scavenging activity, ferric reducing antioxidant power (FRAP), and ABTS radical scavenging activity of RBRI were obtained from the roasting rice condition at 200°C for 20 min; whereas, the estimated acrylamide content was a moderate level (120 μg kg-1). Obviously, for the relationship analysis, the L*, a*, b*, melanoidins, and acrylamide presented in RBRI could be indices for the antioxidant activities. Therefore, this roasting condition was suitable for RBRI development with the high levels of melanoidins and antioxidant activities.
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