Effect of temperature on roast of sungyod phatthalung popped rice to nutritional values

Abstract

The objectives of this research were to study the effect of temperature on the roasted of paddy Sungyod Phatthalung rice with moisture content up to 12 percentage for popped rice production. Nutritional values, including protein, fat, ash, moisture content, antioxidant activity and anthocyanin compound were studies. The temperatures used in roasting popped rice were three levels of 200, 220 and 240 degrees Celsius. The result showed that all three temperature levels does not different effected to amount of protein, fat, ash and moisture content in popped rice. It was not statistically significant difference (p<0.05. Whereas, the amount of anthocyanin compound and antioxidant activity decreased as the temperature increased. Temperature of 200 degree Celsius had the highest of anthocyanin and antioxidant activity showed 2.73 and 76.95 percentage, respectively. It was statistically significant difference (p>0.05). The nutritional values in popped rice were lower than start paddy rice. The experiment showed that temperature was effected to reduced of nutritional values. Temperature range of studied indicated minimum decrease nutrition values of anthocyanin and antioxidant activity for the roasted popped rice was 200 degree Celsius.