Cooking of Artemide Black Rice: Impact on Proximate Composition and Phenolic Compounds.

ABSTRACT: The consumption of black rice has grown in recent years due to its particular organoleptic properties and high content of antioxidant polyphenols, which make it a sort of natural functional food. However, heat treatment applied during cooking can influence the content and the composition of antioxidant components, particularly anthocyanins, the main compounds of black rice, responsible for its color. The aim of this work was to evaluate the impact of different cooking techniques (boiling, microwaves oven, under pressure pot and risotto preparation) on the chemical and nutritional composition of the Italian Artemide black rice. Different cooking methods had significant and different impact on rice composition. Proximate composition was not affected by cooking, except for moisture, which inc

SUBMITTER: Colasanto A 

PROVIDER: S-EPMC8068815 | biostudies-literature | 2021 Apr

REPOSITORIES: biostudies-literature