Effect of Parboiling Times and Temperatures Drying of Riceberry on Antioxidant Activity

The aim of this research was to investigate the effect of parboiling riceberry at 100°C for 10, 20 and 30 minutes and drying at 50, 60 and 70°C on antioxidant activity. The moisture content of parboiled rice was approximately of 15 - 16% db. The experimental results showed that color L*, a* and b* were in the range of 29.53 - 32.74, 0.88 - 1.00 and 0.14 - 0.18, respectively. The total phenolic content, %DPPH scavenging activity and ferric reducing antioxidant power (FRAP) of riceberry after process were decreased in the range of 10.00 - 10.90 mgGAE/g, 69.52 - 81.80% and 7.14 - 7.99 mgFeSO4/g, respectively, when compared to reference rice. Parboiling for 10 min and drying at 50°C were the most suitable in this study.