Finally, there is one study which contradicts all the above results, showing that the γ-oryzanol content of thermal treated rice (four rice varieties were heated in water at 65, 75, 85 and 95 °C for 30–120 min) increased (between 20 and 50%) as the heating time increased for all temperatures studied. The γ-oryzanol change kinetics was expressed by a zero-order reaction model (Chamnarnsin & Ahromrit, 2011).
4. Conclusions
γ-Oryzanol is a nutraceutical R406 found in rice which is, generally, thermally stable to conventional cooking conditions for heating ready meals, such as heating by microwave oven, conventional hot air oven or steam pressure oven. Cooking time and previous freezing of rice ready meal are not factors that adversely influence the decrease of this bioactive compound. Therefore, biome is concluded that the growing trend of frozen ready-meals consumption does not cause an appreciable decrease in γ-oryzanol dietary intake when using rice pasta meals.
4. Conclusions
γ-Oryzanol is a nutraceutical R406 found in rice which is, generally, thermally stable to conventional cooking conditions for heating ready meals, such as heating by microwave oven, conventional hot air oven or steam pressure oven. Cooking time and previous freezing of rice ready meal are not factors that adversely influence the decrease of this bioactive compound. Therefore, biome is concluded that the growing trend of frozen ready-meals consumption does not cause an appreciable decrease in γ-oryzanol dietary intake when using rice pasta meals.