Bioactive Compounds and Sensory Properties of Organic Rice: The Impact of Degree of Milling

Wahyudi David^1*, Ardiansyah¹, Slamet Budijanto², Johannes Kahl³, Carola Strassner⁴

¹Department of Food Science and Technology, Universitas Bakrie, Indonesia.

²Department of Food Technology, IPB University, Indonesia.

³Departments of Organic Food Quality and Food Culture, University of Kassel, Germany.

⁴Departments of Food Nutrition and Facilities, FH Muenster University of Applied Sciences, Germany.

Corresponding Author Email: wahyudi.david@bakrie.ac.id

Consumers assume organic rice to be healthy. However, there are several concerns regarding the bioactive compounds and sensory properties found in organic rice. This study aims to examine the effect of the milling duration of organic rice (0s, 30s, 60s, 90s and 120s) on its bioactive compounds (total phenolic content, flavonoid content, and dietary fibre) and sensory properties (taste, aroma, colour and texture). This study reveals that the degree of milling and the degree of whiteness increase when the milling duration increases, while the total number of phenolic, flavonoid, and dietary fibres decrease significantly as the milling duration increases. Moreover, the moisture content remains constant as the milling duration increases. Panellists can divide the rice samples based on colour and taste into three distinct groups. The overall liking of organic rice at different degrees of milling revealed that as the milling duration increases, the overall degree of consumer’s preference for the product also increases.

Milling Processing; Bioactive Compounds; Organic Rice; Sensory Properties

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