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Influence of Cooking Formulation on Flavor and Hydrophilic Oxygen Radical Absorption Capacity Values of Whole Grain Colored Rice

¹U.S. Department of Agriculture (USDA), Agricultural Research Service, 1100 Robert E. Lee Blvd., New Orleans, LA 70124. Mention of trade names or commercial products in this article is solely for the purpose of providing specific information and does not imply recommendation or endorsement by the USDA. USDA is an equal opportunity provider and employer. ²Corresponding author. Phone: (504) 286-4459. Fax: (504) 286-4419. E-mail: karen.bett@ars.usda.gov

Whole grain rice is rich in healthful polyphenolic compounds that can impart undesirable flavors. Rice is typically prepared with water and sometimes salt, oil, or both, which can influence flavor. This research examines the influences of cooking whole grain rice with salt, oil, or both on flavor and antioxidant capacity. Nine commercial rice samples (three brown, three red, and three black or purple) were cooked with water only, added salt (0.5%), oil (1.575% v/w), or salt with oil (same concentrations). Flavor was measured with descriptive flavor analysis, and antioxidant capacity was measured by the hydrophilic oxygen radical absorption capacity (H-ORAC) method. The addition of salt and salt with oil significantly reduced bitter, waterlike/metallic, and astringent flavors, whereas corn/popcorn/buttery flavor was increased. Cooking formulation significantly affected more flavor attributes in black/purple and brown bran samples than in the red bran samples. Salt, oil, or both can be added to rice at cooking to modify taste with only slight effects on antioxidant benefits. Bran color significantly influences many flavor attributes as well as impacting H-ORAC values.