Influence of heating on stability of ¿-oryzanol in gluten-free ready meals

Journal ar
LWT - Food Science and Technology
  • Volumen: 65
  • Fecha: 01 January 2016
  • Páginas: 25-31
  • ISSN: 00236438
  • Source Type: Journal
  • DOI: 10.1016/j.lwt.2015.07.058
  • Document Type: Article
  • Publisher: Academic Press
© 2015 Elsevier Ltd.Rice is a rich source of ¿-oryzanol, which is a mixture of lipophilic phytosterols composed of triterpene alcohols or sterols with ferulic acid ester. In recent years the usefulness of ¿-oryzanol has been especially studied and highlighted for the treatment of diseases. Therefore, given the great interest of ¿-oryzanol from a nutraceutical standpoint, in this paper the effect of heating on the degradation of ¿-oryzanol in rice pasta is studied, as it is a representative model of a gluten-free ready meal. The content of ¿-oryzanol was determined in rice pasta (initially in chilled or frozen state) before and after cooking (in a steam pressure oven; in a conventional hot air oven; and in a microwave oven; and applying cooking times of 5 and 15 min). The results of this study show that raw pasta had a ¿-oryzanol content of 7.63 ± 2.34 mg/kg if using white rice flour, and 65.60 ± 13.05 mg/kg when using brown rice flour. Chilled pasta samples prepared with brown rice flour, and cooked by microwave, had the greatest content of ¿-oryzanol (approximately 80 mg/kg of rice pasta, wet basis).

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