Comparative study on physicochemical, nutritional and cooking properties of different pigmented dehusked rice varieties influenced by superheated steam treatment

Abstract

Superheated steam (SS) treatment has emerged as a pivotal technique for improving cereal quality, specifically rice quality in the present studies. This study investigated the effects of SS treatment on the physicochemical characteristics and cooking attributes of pigmented dehusked rice, focusing on three rice varieties: black rice (BLR), red rice (RR), and brown rice (BR). Employing SS treatment was found to not only preserve the desirable appearance of pigmented dehusked rice but also to significantly reduce its cooking duration and overall hardness. A notable preservation of total phenolic content is observed in BLR, contrasting with a pronounced reduction ranging from 41.96% to 46.38% in RR and 26.13%–48.14% in BR. Flavonoid levels across all rice varieties declined to varying extents, from 1.42% to 8.03% in BLR, 8.20%–16.39% in RR, and 28.61%–46.50% in BR, accompanied by a significant reduction in anthocyanin content. Furthermore, SS treatment substantially elevated the total volatile organic compounds in cooked BLR. This study highlights the nuanced impact of SS treatment across different rice varieties, offering insights into its potential for enhancing the culinary and nutritional value of pigmented cereals.