Effect of Milling Degree on Cooking Property,Pasting Property and Antioxidant Activity of Red Rice,Texture and Sensory Properties of Cooked Red Rice

In this study,red rice was subjected to moderate milling method(0,2%,4%,6%,8% and 10%)to investigate its cooking property,pasting properties,antioxidant activity,its cooked dish texture and sensory properties. Results indicated that the cooking time was gradually shortened as the milling degree grew and the lower value 31 min occurred at 4% treating level,while escalating trends were found in the cooking water uptake rate,volume expansion rate and solid loss rate. Peak viscosity(PV),breakdown(BD),and final viscosity(FV)were positively correlated with the milling degrees. The hardness decreased continuously with a significant(P<0.05)drop of 35.28% at 4%,but no significant variations were observed since 4%(P>0.05).Additionally,the elasticity remained stable under different milling degrees,while stickiness rose gradually. The contents of free phenol,flavonoids,DPPH and ABTS free radical scavenging ability decreased dramatically when increasing the milling degree(P<0.05). The sensory evaluation showed that sensory score increased significantly to 41.6 score when the milling degree ranged from 0 to 4%,but kept a relatively stable value since 4%. In conclusion,4% milling degree significantly shortened the cooking time,softened the cooked rice,retained more antioxidants and possessed good sensory qualities. Thus moderate milling method could exhibit potential for the promotion of red rice and the prospect of food industry.