Influence of heating on stability of 纬-oryzanol in gluten-free ready meals
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- 作者：Sonia Soto-Jover ; Marí ; a Boluda-Aguilar ; Antonio Ló ; pez-Gó ; mez ; antonio.lopez@upct.es" class="auth_mail" title="E-mail the corresponding author
- 关键词：Gluten-free pasta ; Microwave cooking ; Hot air oven cooking ; Steam oven cooking ; Brown and white rice
- 刊名：LWT - Food Science and Technology
- 出版年：2016
- 出版时间：January 2016
- 年：2016
- 卷：65
- 期：Complete
- 页码：25-31
- 全文大小：502 K
文摘
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Content of 纬-oryzanol was determined in rice pasta (initially in chilled or frozen state) before and after cooking.
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Raw pasta with white rice flour had a content of 7.63 ± 2.34 mg/kg.
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Raw pasta with brown rice flour had a content of 65.60 ± 13.05 mg/kg.
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Chilled pasta with brown rice flour and cooked by microwave had the greatest content of 纬-oryzanol (approx. 80 mg/kg).