Effects of redrying methods on the milling potential, crude protein and total phenolic content, and antioxidant activity of stored inorganic and organically-grown paddy

Issue Date

3-2024

Abstract

This study sought to determine the effects of redrying techniques (no redrying or Control, 2-h, 4-h, and 6-h redrying with stirring every 30 min, Farmer's Practice or 6-h redrying with one stirring) on grain quality of stored inorganic and organic paddy rice as well as the redrying method that gives the best quality rice. PSB Rc82 rice harvested in October 2016 was used in the experiment conducted in February 2017. Quality parameters evaluated were moisture content, brown rice, total milled rice, crude protein content in percent, total phenolic content, and 2-2 diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity. PSB Rc82 paddy exposed to various redrying techniques had moisture contents ranging between 9.10% – 11.60% moisture content (wet basis) (MCw.b.). Brown rice (70.19% – 72.52%), total milled rice (66.37% – 69.12%), crude protein content (6.60% – 7.73%), total phenolic content (0.0783 – 0.0950 mg g-1 GAE), and % DPPH radical scavenging activity (19.53 – 26.87) of PSB Rc82 rice were all significantly influenced by redrying process and type of rice (p = 0.05). The 2-h redrying produced maximum brown and milled rice recoveries while removing the least amount of moisture from paddy samples. Control (no redrying) had the highest crude protein content. Inorganic rice had more crude protein and was more nutrient-dense than organic rice. Samples dried at 4-h redrying with 30-min stirring intervals produced the highest % DPPH radical scavenging activity. Moreover, DPPH radical scavenging activities were higher in inorganic rice than in organic rice. Variations between inorganically and organically-grown rice in terms of crude protein content and antioxidant activity with different redrying methods may be attributed to crop management. Findings from this study can help other researchers in determining the best redrying method to attain maximum grain quality and health benefits important to consumers.

Source or Periodical Title

Philippine Agricultural Scientist, The (Formerly: The Philippine Agriculturist)

ISSN

0031-7454

Volume

107

Issue

1

Page

70-78

Document Type

Article

College

College of Agriculture and Food Science (CAFS)

Frequency

quarterly

Physical Description

graphs, tables, references

Language

English

Subject

antioxidant activity, crude protein content, inorganic rice, milling potential, organic rice, redrying, total phenolic content

En – AGROVOC descriptors

RICE; DRYING; MILLING QUALITY; CRUDE PROTEIN CONTENT; PHENOLIC CONTENT; ANTIOXIDANTS; MOISTURE CONTENT; CROP QUALITY

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