In vitro digestibility and the characteristics of puffed products from different degrees of milling and moisture content of adlay grain (Coix lacryma – jobi L.)

Adlay (Coix lacryma–jobi L.) is one of the cereals that can be developed into slowdigesting instant food. The degree of milling and moisture content of cereals can affect the digestibility of the food products. The purpose of this study was to determine the proper degree of milling and moisture content of adlay seeds so that a puffing product with high slowly digestible starch (SDS) content and organoleptic characteristics acceptable to the panelists was produced. This study used an experimental method consisting of two main treatments: the degree of milling (whole grain and polished) and the moisture content of adlay seeds (10%, 13%, 16%, and 19%). In vitro digestibility was measured by used pancreatic porcine α-amylase. The results showed that puffed adlay with the highest SDS and organoleptic characteristics that were still acceptable to the panelists was puffed polished adlay with an initial moisture content of 13%. The adlay puffed had SDS of about 35.98%, hardness 2795.83 gf, degree of gelatinization 67.90%, the moisture content of 5.94%, and rehydration power of 59.40%. The preferences for color, taste, aroma, and after-taste of adlay puffed were in the normal category while the texture was in the preferred category.

The Effect of Degree of Milling on the Nutraceutical Content in Ecofriendly and Conventional Rice (Oryza sativa L.)

We investigated the effects of the type of rice and degree of milling (DOM) on the nutraceutical content and antioxidant activity of rice (Oryza sativa L.). The fatty acid (FA), vitamin E homolog, and phenolic contents in organic (OR), pesticide-free (PFR), and conventional rice (CR) decreased significantly with an increase in the DOM of rice grains, particularly for a DOM of 7 and 9 (p < 0.05). The 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity also decreased with the DOM; particularly, this activity decreased significantly, by approximately 60%, in rice grains with a DOM between 7 and 11, as compared to that of brown rice (p < 0.05). α-Tocopherol (r = 0.854) and p-coumaric acid (r = 0.501) showed the strongest correlation with DPPH activity in each chemical group. Stepwise discriminant analysis enabled the correct original and cross-validated classification of 87.0% and 81.5% of rice types, respectively. Additionally, the original and cross-validated classification of rice DOM levels showed that, overall, 93.8% and 92.6% of rice samples were correctly classified. Our findings reveal variations in the nutraceutical levels and antioxidant activities in rice grains based on the rice type and DOM, which can help improve the nutritional evaluation of human-health-promoting rice grains.

Bioactive Compounds and Sensory Properties of Organic Rice: The Impact of Degree of Milling

Consumers assume organic rice to be healthy. However, there are several concerns regarding the bioactive compounds and sensory properties found in organic rice. This study aims to examine the effect of the milling duration of organic rice (0s, 30s, 60s, 90s and 120s) on its bioactive compounds (total phenolic content, flavonoid content, and dietary fibre) and sensory properties (taste, aroma, colour and texture). This study reveals that the degree of milling and the degree of whiteness increase when the milling duration increases, while the total number of phenolic, flavonoid, and dietary fibres decrease significantly as the milling duration increases. Moreover, the moisture content remains constant as the milling duration increases. Panellists can divide the rice samples based on colour and taste into three distinct groups. The overall liking of organic rice at different degrees of milling revealed that as the milling duration increases, the overall degree of consumer’s preference for the product also increases.