Q. M. Chen¹, M. R. Fu², F. L. Yue^1*, Y. Y. Cheng¹

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¹ Department of Food Science and Engineering, Shandong Agricultural and Engineering College, Jinan, China.
² College of Food Science and Engineering, Qilu University of Technology, Jinan, China.
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Abstract: Red rice gains popularity as a functional crop owing to its high polyphenols content and antioxidant activity. However, active components are discarded in common milling. Superfine ground technology was employed in this paper. To evaluate the influence of superfine ground processing on the physicochemical properties and functional effect of red rice (Oryza sativa L.), four powders with the size of 156.74 μm, 69.53 μm, 26.35 μm, and 10.68 μm were prepared by superfine grinding technology in this paper. Results showed that the size was smaller for red rice powders, greater for the bulk density (from 0.624 g/ml to 0.745 g/ml), and smaller for the angle of repose (from 74.67° to 61.41°) and slide (from 38.99° to 26.42°). The values of water solubility index, water holding capacity and enzymatic digestibility by α-amylase significantly increased with the decreasing particle size (P < 0.05). In addition, antioxidant activity and phenolic content were enhanced by superfine ground. These results indicated that superfine ground would improve the physicochemical and functional properties of red rice, which was helpful to promote the overall quality and healthy effect of foods containing red rice.

Keywords: Superfine Ground, Red Rice, Physicochemical Properties, Antioxidant Activity, Phenolic Content

Cite this paper: Chen, Q. , Fu, M. , Yue, F. and Cheng, Y. (2015) Effect of Superfine Grinding on Physicochemical Properties, Antioxidant Activity and Phenolic Content of Red Rice ( Oryza sativa L.). Food and Nutrition Sciences, 6, 1277-1284. doi: 10.4236/fns.2015.614133.

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