Comparative study of conventional steam cooking and microwave cooking on cooked pigmented rice texture and their phenolic antioxidant

Abstract

Abstract The impact of two different cooking processes (microwave and steaming) on cooked rice quality (i.e., texture), and changes in the bioactive compounds (total phenolic content [TPC] and total anthocyanin content [TAC]) and antioxidant activities (DPPH and FRAP assays) of black and red (nonwaxy) and purple (waxy) pigmented rice were investigated. No significant difference in the firmness between microwave‐cooked rice and steam‐cooked rice was found, except for cooked purple rice. However, microwave cooking promoted an increase in the cooked rice adhesiveness, which approximately higher 2‐ ~ 3‐fold than that of steam cooking with varying among rice cultivars. Microwave cooking also exhibited significantly higher TPC (1.2‐ ~ 2.0‐fold), TAC (2.0‐ ~ 3.2‐fold), DPPH (1.3‐ ~ 2.5‐fold), and FRAP (1.5‐ ~ 2.4‐fold) than steam cooking for black and purple rice cultivars. There was a strong positive correlation among these bioactive compounds and the antioxidant activities (p < .01). Our study indicated that the TPC, TAC, DPPH, and FRAP of all rice examined were remarkably decreased after cooking, and the extent of the decrease depended on the rice cultivar and cooking method.

Keywords

• anthocyanins
• cooking process
• phenolic antioxidant
• pigmented rice
• rice texture