DOCSLIB.ORG

Thailand's Antioxidant-Packed Nutraceutical and Super Food!

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Thailand's Antioxidant-Packed Nutraceutical and Super Food! Apichart Vanavichit Health & Medicine︱ pigments in differing compositions that are responsible for the many shades of rice. Red and purple bran rice have significantly higher total and flavonoid concentrations and antioxidant capacities than light-coloured bran rice or other cereals due to their higher concentrations of proanthocyanidins Riceberry rice and anthocyanins, respectively. The concentrations of the bound phenolic Thailand’s antioxidant-packed nutraceutical and super food! and flavonoid levels accounts for approximately half of those in light- coloured bran rice, but are lower than (2) It first entered the Thai hole grain Riceberry rice climate is favourable for the growth those in purple and red bran rice . market over ten years ago, entered the Thai rice of high-quality rice. Today, there are and today Riceberry rice is W market over ten years ago approximately 20,000 Rai of Riceberry Light brown rice bran contains known amongst consumers and is well known for its distinctive registered to a variety of organic leucoanthocyanin; red rice holds for its distinctive appearance, appearance, nutritional value and certification programmes including cyanidin-3-glucoside anthocyanin; The potential anti-cancer activity of compounds extracted from Riceberry bran was evaluated in human nutritional value and numerous numerous health benefits. Very popular transitional, organic Thailand, IFOAM, EU, and navy blue rice has delphinidin- cancer cell lines (Caco-2, MCF-7 and HL-60) using anti-proliferation and BrdU incorporation assays on dichloromethane (DCM) and methanol (MeOH) extracts. health benefits. Developed among vegetarian, vegan, and health- COR, and USDA (1). The investment return 3-glucoside anthocyanin. The bran at Kasetsart University’s Rice conscious consumers, it is positioned for this farmland is estimated at 6,500 is also rich in other compounds Science Centre in Thailand as an organic food and has excelled Thai Baht (THB) per Rai with the benefits including dietary fibre, proteins, Riceberry bran is loaded with powerful with the help of Apichart in premium markets, gaining a high averaging 32,500 THB per season (1,354 lipids, phytosterols, vitamins, Vanavichit’s research team, price. An ideal source of complex $ per hectare). In total, the return of minerals, antioxidants, anthocyanin, antioxidants, anti-inflammatory agents consumption of the whole carbohydrates, dietary fibre, vitamins, research investment was estimated to and polyphenols. This has made it a grain promises a sustainable minerals and antioxidants, Professor be approximately 600 million THB. subject of research as scientists aim and vital health-promoting compounds, solution to several non- Apichart Vanavichit and his research team to discover new biologically active helping lower the risks from disease. communicable diseases, at the Rice Science Center, Kasetsart Riceberry has been endorsed under the compounds or phytochemicals hidden namely food related chronic University show that the wholegrain offers plant variety protection law since 2017 within the thin cell layers wrapped compounds – polyphenol, tannin notable effects being on the HL-60 diseases. Its rich purple many additional health benefits. and trademarks have been registered around the endosperm of the rice and catechin levels in Riceberry were cell line (3). Specifically, the compound pigment, like most super successfully both in Thailand and bran. The extraction of these bioactive found to be 3-10 times higher than those gramisterol has been shown to prevent foods, is associated with the The researchers initially developed internationally under the Department of compounds can be carried out with the in normal brown rice. Most impressive acute myelogenous leukaemia (AML) abundance of phytochemicals, in this case over 80 Riceberry with the aim of boosting Intellectual Properties since 2011. Whilst use of solvents, enzymes and a variety of all are the high levels of vitamin B1, by increasing IFN-γ production which antioxidant compounds. nutritional values, fragrance and the taste these are owned by public institutes, of ultrasonic assisted methods. B2, B3 and B9 in dark purple Riceberry. in turn protects the dysfunctional of rice. Riceberry was developed from they can be licensed for use in the Notably, 100g of Riceberry contains 48 immune system of leukaemic mice a cross between two renowned Thai global market. CHEMOPROTECTIVE µg folate (vitamin B9). Flavones found in by enhancing transcription signal rice strains: Jao Hom Nin, a Thai non- COMPOUNDS IN PURPLE RICE Riceberry such as apigenin, phytosterols, controlling proliferation and functions glutinous purple rice, and Khoa Dawk Riceberry is popular amongst farmers Dichloromethane and methanol and triterpenes like lupeol have been of hematopoietic cells in the spleen. Mali 105 (Thai Hommali rice). The purple- as it doesn’t require commercial rice extraction of Riceberry rice reveals shown to confer chemoprotective Together with IFN-γ, gramisterol black coloured grain was developed milling but is sold in its whole grain the presence of chemoprotective properties in a variety of human efficiently facilitates leukemic by Prof Vanavichit’s team in 2002 and form. Consumers are spoilt for choice compounds in Riceberry bran including cancer cell lines including Caco-2 mice immune system modulation several years of integrated research into with over 108 brands of Riceberry rice beta-carotene and lutein, which are (colon cancer), MCF-7 (breast cancer) leading to an improvement of its nutritional properties, anthocyanin on supermarket shelves. With a smaller not found in white rice. Additional and HL-60 (leukemia) with the most the AML conditio (4). stability, and physical and cooking acreage than Thai Hommali Rice (THM), properties followed. To date, there Riceberry has been used to develop over are 65 research projects focused 66 products. When compared to other on Riceberry with 39 patent products developed from THM, red rice, applications and 18 endorsed and other purple rice, Riceberry products patents. Notably, Riceberry have seen a rise in sales beginning in bran is loaded with powerful 2013, outperforming THM between 2017 antioxidants, anti-inflammatory and 2018. The Riceberry farmer stands agents and vital health- to gain an average of 10-20 THB more promoting compounds that per kg of Riceberry sold. This successful can help to lower the risks product development has been attributed from disease. to its appealing taste and vibrant purple colour as well as its biochemical Certified organic Riceberry rice properties and potential medical benefits. valleys have been established Riceberry is popular amongst farmers as it doesn’t require in 12 focus areas around the north NUTRITIOUS AND DELICIOUS commercial rice milling but is sold in its whole grain form. and northeast of Thailand where the Rice bran contains a variety of flavonoid www.researchoutreach.org www.researchoutreach.org INHIBITORY EFFECT OF studies reveal that the supplementation and restored superoxide dismutase, HYDROLYSED RICEBERRY RICE of Riceberry bran (up to 41%, w/w) catalase, glutathione peroxidase, BRAN EXTRACT ON COLON in streptozotocin-induced diabetic coenzyme Q10 and Oxygen Radical Behind the Research CANCER CELL LINE rats fed a high fat diet ameliorates Absorbance Capacity (ORAC) levels HRBE has been shown to specifically hyperglycaemia, hyperlipidaemia, in diabetic rats (6). inhibit the colon cancer cell lines growth oxidative stress and inflammation Apichart Vanavichit rather than normal cell line (human as proven by effects on biochemical RECOVERING ORGAN HISTOLOGY fibroblast). HRBE’s effect was shown to parameters such as blood glucose and Another effect of the antioxidants found E: [email protected] T: +66 815274070 W: http://dna.kps.ku.ac.th occur in a dose- and time-dependent insulin levels. It is proposed that these in Riceberry bran is the attenuation of the antibiotic gentamicin’s hepatoxicity Research Objectives References and nephrotoxicity. The antibiotic, which Whole grain Riceberry rice entered the is obtained from the gram negative The Rice Gene Discovery Laboratory aims to utilise 1. Rice Science Center & Rice Gene Discovery, (2017), biotechnology as a tool for making improvements in Thai rice. ੉้าวไร⹌์เบอรร์ ่�| Riceberry, [Online], dna.kps.ku.ac.th. Available bacterium Micromonospora purpurea In collaboration with the Rice Science Center, the ultimate at: https://dna.kps.ku.ac.th/index.php/news-articles-rice-rsc- Thai rice market over ten years ago is used to treat a variety of infections. goal is to bridge functional genomics with rice breeding. rgdu-knowledge/rice-breeding-lab/riceberry-variety and is well known for its distinctive With the looming threat of antimicrobial resistant bacteria strains and dangers of 2. Min, B., Gu, L., McClung, A., Bergman, C., & Chen, M. appearance, nutritional value and antibiotic use in the immunocompromised, (2012). Free and bound total phenolic concentrations, antioxidant capacities, and profiles of proanthocyanidins this alternative diet therapy could possibly Detail numerous health benefits. and anthocyanins in whole grain rice (Oryza sativa L.) of be used to supplement a variety of Professor Apichart Vanavichit Ph.D. different bran colours. Food Chemistry, 133(3), 715-722. doi: manner, and had different cytotoxic on are the effect of increased antioxidant conventional medical interventions through Rice Science Center, 10.1016/j.foodchem.2012.01.079 the different cell types. The MTT assay levels
Load more

Recommended publications
  • Prodwrkshp 3.Qxd
    California Rice Production Workshop, v15 Variety Selection and Management Introduction and History Since its beginning in 1912, California’s rice industry limited its produc - tion and marketing largely to a few short and medium grain japonica varieties, developed from stocks originating in Japan and China. These varieties produced good yields of quality rice in the dry, temperate cli - mate of the Sacramento and San Joaquin Valleys. For the grower, the choice of variety to plant was relatively simple because the few varieties available were similar in performance, yield potential and milling qual - ity when properly managed. Included were Colusa, Caloro and Calrose released in 1918, 1921 and 1948, respectively, and Earlirose, a productive, early maturing, proprietary variety, released in 1965 which soon became a popular variety for cold areas and/or late plantings. These were the major rice varieties grown in California until the early 1970’s. Then, the variety picture began to change significantly. A powerful impetus for this was the enactment of California Rice Research Marketing Order that established the California Rice Research Board in 1969. This grower initiative provided significant and regular funding to hasten development and release of new varieties. The medium grain variety CS-M3 was released in 1970 and the short grain variety CS-S4 in 1971, from rice hybridizations made in 1946 and 1957 at the Rice Experiment Station (RES) at Biggs, CA. CS-M3 gained wide acceptance and competed with the older Calrose for acreage. But, CS-S4, though an improvement over Caloro, was not widely grown because of its suscep - Publicly devel - tibility to low temperature induced sterility.
    [Show full text]
  • RICE and GRAINS
    RICE and GRAINS RICE is one of the most important foods in the world, supplying as much as half of the daily calories for half of the world’s population. Scientific name: Oryza sativa Categories: short grain, medium grain or long grain o Short grain – has the highest starch content, males the stickiest rice. o Long grain – lighter and tends to remain separate when cooked. Another way that rice is classified is according to the degree of milling that it undergoes. This is what makes a BROWN RICE different than white rice. BROWN RICE – often referred to as whole rice or cargo rice, is the whole grain with only its inedible outer hull removed. Brown rice still retains its nutrient-rich bran and germ. WHITE RICE – is both milled and polished, which removes the bran and germ along with all the nutrients that reside within these important layers. SOME OF THE MOST POPULAR VARIETIES OF RICE IN THIS COUNTRY INLCUDE: ARBORIO – a round grain, starchy white rice, traditionally used to make the Italian dish risotto. BASMATI – an aromatic rice that has a nutlike fragrance, delicate flavor and light texture. SWEET RICE – almost translucent when it is cooked, this very sticky rice is traditionally used to make sushi and mochi. JASMINE – a soft-textured long grain aromatic rice that is available in both brown and white varieties. BHUTANESE RED RICE – grown in the Himalayas, this red colored rice has a nutty, earthy taste. FORBIDDEN RICE – a black colored rice that turns purple upon cooking and has a sweet taste and sticky texture.
    [Show full text]
  • Storing White Rice 1
    Storing White Rice 1 Storing White Rice Quality & Purchase Purchase quality rice grains from a trusted source. Inspect rice for insects or discoloration[Bj4] , prior to preparing for home storage. Packaging Store rice in a tightly sealed container. Food safe plastics (PETE) containers, glass jars, #10 cans (commercial size) lined with a food-grade enamel lining and Mylar®- type bags work best for long-term storage. Use food-safe oxygen absorbers [Bj5] available from food storage supply stores to preserve rice quality, and protect from insect White rice, more commonly known as polished rice is a infestation. #10 cans will hold approximate 5.7 lbs (2.6 main food source for over half of the world’s population. kgs) of polished rice. Rice is an excellent addition to home food storage because it’s versatile, high caloric value, and long shelf life. Families should store about 300 lbs of grains per Storage Conditions person in a one-year supply. Depending on personal preference, about 25 to 60 lbs of rice should be stored per The best temperature to store grains, including rice, is person. Separate from brown rice, there are three types of 40°F or below; however, rice stored at a constant 70° F white rice in the United States: long, medium and short. In with oxygen absorbers will store well for up to 10 years. In addition, there are several types of specialty rice available. cooler storage areas rice sealed in oxygen-free containers can be stored for up to 30 years. A BYU study sampling Long Grain polished rice and parboiled rice stored from 1 to 30 years found that both types of rice will keep their nutrients and flavor up to 30 years.
    [Show full text]
  • Anthocyanins in Thai Rice Varieties: Distribution and Pharmacological Significance
    International Food Research Journal 25(5): 2024-2032 (October 2018) Journal homepage: http://www.ifrj.upm.edu.my Anthocyanins in Thai rice varieties: distribution and pharmacological significance Sivamaruthi, B.S., Kesika, P. and *Chaiyasut, C. Department of Pharmaceutical Sciences, Faculty of Pharmacy, Chiang Mai University, Chiang Mai, Thailand Article history Abstract Received: 29 April 2017 Anthocyanins are phenolic, water-soluble, predominant flavonoids of plants, and are known Received in revised form: for its wide distribution and its pharmacological importance. Almost all the plant sources like 18 July 2017 Accepted: 26 July 2017 vegetables, fruits, cereals, grains are residing with anthocyanins. The type and quantity of the anthocyanins differ based on the species, varieties, cultivars, even the growth stage of the same plant, part of the plant, ethnic and environmental factors. Rice is one of the regular food sources for more than half of the people in the world. The rice cultivars and strains vary among the Keywords countries. Apart from the typical, polished, white rice, some of the colored rice varieties are in use. Anthocyanin present in the rice outer layer contributes the color of the rice. The nature, Anthocyanins concentration, and distribution of anthocyanins are found to be varied among the rice cultivars. Thai rice The current review focused on the anthocyanins content of Thai rice varieties and its reported Pharmacological pharmacological significance. importance © All Rights Reserved Introduction fruits, vegetables, and are documented by a recent study (Chaiyavat et al., 2016). The fruits, especially Rice commonly consumed food worldwide berries, are well-known source of anthocyanin. especially among Asian peoples.
    [Show full text]
  • Our Cuisine on the Go Is Evolutionary and Aims to Recall The
    OUR SHARING PLATES ! TO TAKE AWAY ! Ham plate, frutti del cappero OLI D’OC BONGRAN la Jabugueña (70g) 6,5 — Certified Agriculture Black Olive Tapenade (90g) 6 Our cheese selection 7 Round white rice, red rice Extra Virgin Olive Oil (25 cl) 10 or brown rice 8 Artichoke bruschetta, black olives Taggiasche & rocket 8 Extra Virgin Olive Oil Picholine (25 cl) 10 LA GUINELLE Bonitto En Escabèche bruschetta — Artisanal vinegar from Banyuls & piquillos peppers 8 Extra Virgin Olive Oil Lucques (25 cl) 10 Banyuls white or red (25cl) 12 Iberico ham bruschetta, goats cheese, Camargue honey & grated almonds 4,5 Banyuls infused with safran (25cl) 15 RUCHER DU MAS Riesling noble grape VILLEVIEILLE OUR STARTERS 98 de Binner (25cl) 15 — Cot Jean-Claude Apiculteur BIO Eggs « mimo-wasa » (for 2) 6,5 Rosé de Zaza du Casot Camargue Honey (125g) 5 Soupe of the Day (250 ml) 5 des Mailloles (50cl) 15 MENU — SUNDAY UNTIL MONDAY MENU — SUNDAY LE SAUNIER DE CAMARGUE OUR MAINS — Camargue salt BIOMOMO HASHIMOTO Our cuisine on the go — Artisan pâtissier (gastronomie White Camargue rice, carrots, roasted Farigoulette : thyme bio franco-japonaise) is evolutionary and aims to pumpkin, almonds & curcuma 13 & bay leaf (250g) 6,5 recall the Mediterranean 3 chocs : caramelised almonds Camargue white rice, octopus Ajillo, Senteurs : fennel coated with chocolate, crispy (80g) 9 flavours of the South of orange, fennel, raisins & carrots 15 & rosemary (250g) 6,5 3 secs : almonds, ginger, France. It favorises local raisins (100g) 13 fresh produce and gro- OUR DESSERTS LOS PEPERETES — Artisanal preserves Cherry jam and ceries as well as artisanal Chocolate cream with & rose de Grasse (115g) 10 cans available in our shop.
    [Show full text]
  • Phytochemical Profiles of Black, Red, Brown, and White Rice from The
    Article pubs.acs.org/JAFC Phytochemical Profiles of Black, Red, Brown, and White Rice from the Camargue Region of France Gema Pereira-Caro,† Gerard Cros,‡ Takao Yokota,¶ and Alan Crozier*,† † Joseph Black Building, School of Medicine, College of Medical, Veterinary and Life Sciences, University of Glasgow, Glasgow G12 8QQ, United Kingdom ‡ Laboratoire de Pharmacologie, CNRS UMR 5247 and UniversitéMontpellier 1 and 2, Institut des Biomoleculeś Max Mousseron, Facultéde Pharmacie, 15 avenue Charles Flahault, Montpellier 34093 cedex 05, France ¶ Department of Biosciences, Teikyo University, Utsunomiya 320-8551, Japan ABSTRACT: Secondary metabolites in black, red, brown, and white rice grown in the Camargue region of France were investigated using HPLC-PDA-MS2. The main compounds in black rice were anthocyanins (3.5 mg/g), with cyanidin 3-O- glucoside and peonidin 3-O-glucoside predominating, followed by flavones and flavonols (0.5 mg/g) and flavan-3-ols (0.3 mg/g), which comprised monomeric and oligomeric constituents. Significant quantities of γ-oryzanols, including 24-methylenecy- cloartenol, campesterol, cycloartenol, and β-sitosterol ferulates, were also detected along with lower levels of carotenoids (6.5 μg/ g). Red rice was characterized by a high amount of oligomeric procyanidins (0.2 mg/g), which accounted >60% of secondary metabolite content with carotenoids and γ-oryzanol comprising 26.7%, whereas flavones, flavonols and anthocyanins were <9%. Brown and white rice contained lower quantities of phytochemicals, in the form of flavones/flavonols (21−24 μg/g) and γ- oryzanol (12.3−8.2 μg/g), together with trace levels of the carotenoids lutein and zeaxanthin. Neither anthocyanins nor procyanidins were detected in brown and white rice.
    [Show full text]
  • Traditional Rice Varieties of Tamil Nadu : a Source Book
    TRADITIONAL RICE VARIETIES OF TAMIL NADU - A SOURCE BOOK THE CENTRE FOR INDIAN KNOWLEDGE Since 1995, Centre for Indian Knowledge Namma Nellu is an initiative of Centre for Indian SYSTEMS Systems has been working towards Knowledge Systems to conserve indigenous enhancing livelihood security of small rice varieties in Tamil Nadu. The objectives of (CIKS) and marginal farmers in Tamil Nadu. Namma Nellu initiative are planting and replanting Our programmes in the areas of organic the varieties year after year in two locations for agriculture, biodiversity conservation and conservation purposes, conducting researches has been involved in work relating to various Vrkshayurveda (the ancient Indian plant to understand the characteristics of traditional aspects of Traditional Rice Varieties (TRV) since science) have helped farmers go organic in the formation of the organization in 1995. The varieties, initiating dialogues on the importance a sustainable, effective and profitable way. work started initially with the realization that of Agro biodiversity on society and ecology these varieties were important for sustainable Drawing from and building on indigenous and multiplying seeds to offer for large scale agriculture practices since they provide a range knowledge and practices, we develop production of traditional rice varieties. of seeds which are suited to various ecosystems, farming solutions relevant to the present soil types and in many cases have the resistance day context. Our activities include research, to various pests, diseases, drought and floods. Several individuals, associations, communities, During the last 25 years the work has progressed extension work and promoting farmer educational institutions, families and organisations extensively as well as deeply and it currently producer organizations.
    [Show full text]
  • Comparison of Aroma Active and Sulfur Volatiles in Three Fragrant Rice Cultivars Using GC–Olfactometry and GC–PFPD ⇑ Kanjana Mahattanatawee A, , Russell L
    Food Chemistry 154 (2014) 1–6 Contents lists available at ScienceDirect Food Chemistry journal homepage: www.elsevier.com/locate/foodchem Comparison of aroma active and sulfur volatiles in three fragrant rice cultivars using GC–Olfactometry and GC–PFPD ⇑ Kanjana Mahattanatawee a, , Russell L. Rouseff b a Department of Food Technology, Faculty of Science, Siam University, 38 Petchkasem Road, Phasi-Charoen, Bangkok 10160, Thailand b Institute of Food and Agricultural Sciences, Citrus Research and Education Center, University of Florida, 700 Experiment Station Road, Lake Alfred, FL 33850, USA article info abstract Article history: Aroma volatiles from three cooked fragrant rice types (Jasmine, Basmati and Jasmati) were characterised Received 13 October 2013 and identified using SPME GC–O, GC–PFPD and confirmed using GC–MS. A total of 26, 23, and 22 aroma Received in revised form 21 December 2013 active volatiles were observed in Jasmine, Basmati and Jasmati cooked rice samples. 2-Acetyl-1-pyrroline Accepted 30 December 2013 was aroma active in all three rice types, but the sulphur-based, cooked rice character impact volatile, Available online 8 January 2014 2-acetyl-2-thiazoline was aroma active only in Jasmine rice. Five additional sulphur volatiles were found to have aroma activity: dimethyl sulphide, 3-methyl-2-butene-1-thiol, 2-methyl-3-furanthiol, dimethyl Keywords: trisulphide, and methional. Other newly-reported aroma active rice volatiles were geranyl acetate, PCA b-damascone, b-damascenone, and A-ionone, contributing nutty, sweet floral attributes to the aroma of Cooked rice Headspace SPME cooked aromatic rice. The first two principal components from the principal component analysis of sulphur volatiles explained 60% of the variance.
    [Show full text]
  • Effect of Cold Storage and Reheating of Parboiled Rice on Postprandial Glycaemic Response, Satiety, Palatability and Chewed Particle Size Distribution
    nutrients Article Effect of Cold Storage and Reheating of Parboiled Rice on Postprandial Glycaemic Response, Satiety, Palatability and Chewed Particle Size Distribution Louise Weiwei Lu 1,2,*, Bernard Venn 3, Jun Lu 4, John Monro 5 and Elaine Rush 1 1 School of Sport and Recreation, Faculty of Health and Environmental Sciences, Auckland University of Technology, Auckland 1010, New Zealand; [email protected] 2 Human Nutrition Unit (HNU), School of Biological Sciences, University of Auckland, Auckland 1010, New Zealand 3 Department of Human Nutrition, University of Otago, Dunedin 9016, New Zealand; [email protected] 4 School of Science, and School of Interprofessional Health Studies, Faculty of Health and Environmental Sciences, Auckland University of Technology, Auckland 1010, New Zealand; [email protected] 5 The New Zealand Institute for Plant & Food Research, Palmerston North 4474, New Zealand; [email protected] * Correspondence: [email protected] or [email protected] or [email protected]; Tel.: +64-21-254-6486 Received: 24 February 2017; Accepted: 5 May 2017; Published: 10 May 2017 Abstract: Background: Globally, hot cooked refined rice is consumed in large quantities and is a major contributor to dietary glycaemic load. This study aimed to compare the glycaemic potency of hot- and cold-stored parboiled rice to widely available medium-grain white rice. Method: Twenty-eight healthy volunteers participated in a three-treatment experiment where postprandial blood glucose was measured over 120 min after consumption of 140 g of rice. The three rice samples were freshly cooked medium-grain white rice, freshly cooked parboiled rice, and parboiled rice stored overnight at 4 ◦C.
    [Show full text]
  • Research Article Effect of Microwave Cooking on Quality of Riceberry Rice (Oryza Sativa L.)
    Hindawi Journal of Food Quality Volume 2020, Article ID 4350274, 9 pages https://doi.org/10.1155/2020/4350274 Research Article Effect of Microwave Cooking on Quality of Riceberry Rice (Oryza sativa L.) Lyda Chin, Nantawan Therdthai , and Wannasawat Ratphitagsanti Department of Product Development, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, #ailand Correspondence should be addressed to Nantawan erdthai; [email protected] Received 9 October 2019; Revised 8 August 2020; Accepted 13 August 2020; Published 28 August 2020 Academic Editor: Mar´ıa B. Pe´rez-Gago Copyright © 2020 Lyda Chin et al. is is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. Microwaves have been applied for cooking, warming, and thawing food for many years. Microwave heating differs from conventional heating and may cause variation in the food quality. is study determined the quality of Riceberry rice (Oryza sativa L.) after microwave cooking using various rice-to-water ratios at three power levels (360, 600, and 900 W). e texture of all microwave-cooked samples was in the range 162.35 ± 5.86 to 180.11 ± 7.17 N and was comparable to the conventionally cooked rice (162.03 N). e total phenolic content (TPC) and the antioxidant activity of the microwave-cooked rice were higher than those of the conventional-cooked rice. Microwave cooking appeared to keep the TPC in the range 241.15–246.89 mg GAE/100 g db and the antioxidant activities based on DPPH and ABTS assays in the ranges 134.24–137.15 and 302.80–311.85 mg·TE/100 g db, respectively.
    [Show full text]
  • Instruction Manual Rice Cooker • Slow Cooker • Food Steamer Professional
    ARC-3000SB Instruction Manual Rice Cooker • Slow Cooker • Food Steamer Professional Questions or concerns about your rice cooker? Before returning to the store... Aroma’s customer service experts are happy to help. Call us toll-free at 1-800-276-6286. Answers to many common questions and even replacement parts can be found online. Visit www.AromaCo.com/Support. Download your free digital recipe book at www.AromaCo.com/3000SBRecipes Download your free digital recipe book at www.AromaCo.com/3000SBRecipes Congratulations on your purchase of the Aroma® Professional™ 20-Cup Digital Rice Cooker, Food Steamer and Slow Cooker. In no time at all, you’ll be making fantastic, restaurant-quality rice at the touch of a button! Whether long, medium or short grain, this cooker is specially calibrated to prepare all varieties of rice, including tough-to-cook whole grain brown rice, to fluffy perfection. In addition to rice, your new Aroma® Professional™ Rice Cooker is ideal for healthy, one-pot meals for the whole family. The convenient steam tray inserts directly over the rice, allowing you to cook moist, fresh meats and vegetables at the same time, in the same pot. Steaming foods locks in their natural flavor and nutrients without added oil or fat, for meals that are as nutritious and low-calorie as they are easy. Aroma®’s Sauté-Then-Simmer™ Technology is ideal for the easy preparation of Spanish rice, risottos, pilafs, packaged meal helpers, stir frys and more stovetop favorites! And the new Slow Cook function adds an extra dimension of versatility to your rice cooker, allowing it to fully function as a programmable slow cooker! Use them together for simplified searing and slow cooking in the same pot.
    [Show full text]
  • Catlog 2020.Cdr
    www.theimperialimpex.com With a reputation built on the dependable, high quality of our merchandise and an uncompromising attention to detail, we are Exports "service-first" organization. Basmati & Non - Basmati Rice 1121 Steam Basmati Rice 1121 Golden Sella Basmati Rice 1121 White Sella Basmati Rice 1509 White Sella Basmati Rice 1509 Golden Sella Basmati Rice 1509 Steam Sella Basmati Rice Sugandha White Sella Basmati Rice Sugandha Golden Sella Basmati Rice Sugandha Steam Sella Basmati Rice Sharbati White Sella Basmati Rice Sharbati Golden Sella Basmati Rice Sharbati Steam Sella Basmati Rice Pusa Steam Basmati Rice Pusa Golden Basmati Rice Pusa White Sella Basmati Rice IR 64- 5% Broken Parboiles Rice IR 64- 5% Broken Raw Rice Parmal Rice 11 Raw PR 11 Rice Parmal Parboiled or PR 11 Parboiled Sona Masuri Rice 100% Broken Rice 1 1121 Steam Basmati Rice 1121 Steam Basmati Rice is the variety of long grain rice having seamless quality and exclusive prices. Processed on steaming, the offered 1121 Steam Basmati Rice is long, clean and takes very less time to cook. In Steaming process, steam passes through paddy grains, then at the time of drying and removing of Paddy layers, the Rice grain inside remain white however its surface becomes harder. Our impeccable lot of 1121 Basmati Steam Rice does not break upon cooking under standard conditions. Specifications Length: 8.3 mm Moisture: 12% Max Broken: 1% Max Purity: 95% Min Crop: The Latest Damage/ discolored: Nil Sortex: 100% Sortex Clean Well Milled and Polished 2 1121 Golden Sella Basmati Rice 1121 Golden Sella is another fine rice, liked mostly by biryani lovers all across the globe.
    [Show full text]