Effect of roasting and cooking on physiochemical properties of black rice soluble extract

Abstract

Rice (Oryzae sativa L.) is a significant cereal consumed widely by over one- half of the world's population. There are numerous unique rice varieties present, some of them known as Traditional or Ancient grains. Black rice or 'Karupu Kauvni' is one such colored rice varieties known for their rich source of dietary fiber, resistant starch, minerals, carotenoids, flavonoids and polyphenols and intake of these pigmented varieties help in improving human health. This study shows the difference in the physicochemical properties of these glutinous rice samples. The physicochemical properties of three samples of Black rice soluble extract (control, roasted and cooked) were analyzed to determine pH, color, enzyme activity, viscosity and pasting properties. The tested samples and their results could serve as the baseline for further research and information on rice-based beverages and products' quality evaluation parameters. The soluble extract from such a plant-based source displays numerous benefits in comparison to other plant-based extracts. Despite its high carbohydrates, significantly lower amount of calcium and no cholesterol, it has been used significantly less in the food industry area.