Potential of Pigmented Rice in Bread, Bakery Products, and Snacks: A Narrative Review of Current Technological and Nutritional Developments
Gemaima C. Evangelista, Regine Schöenlechner
Abstract
Rich in bioactive compounds, pigmented rice offers superior antioxidant capacity compared to non-pigmented rice. Processing methods like milling, parboiling, thermal treatments (e.g., extrusion cooking), and biobased approaches (e.g., germination and fermentation) impact the technological and nutritional properties of pigmented rice. All products with added pigmented rice showed improved total phenolic content and antioxidant capacities. Extrusion cooking improved technological properties of dough, bread, and bakery products by modifying the pasting properties of rice. Germination and fermentation enhanced bakery products’ nutritional value by increasing gamma-aminobutyric acid (GABA) levels. Pigmented rice flour can enhance the volume, crumb firmness, and elasticity of gluten-free (GF) bread, especially with ohmic heating. It improved sensory qualities and consumer acceptance of various baked products and extruded snacks. While pigmented rice-based pasta and noodles had compromised cooking qualities, germination improved noodle cooking qualities. Pre-processing techniques like parboiling and micronisation show potential for improving pigmented rice’s technological properties and warrant further study. In conclusion, pigmented rice can enhance the technological and nutritional qualities of bread, bakery products, and snacks. Future researches should focus on agronomic advancement, optimization of pre-processing and processing techniques, exploring varietal differences among pigmented rice cultivars, and promotion of consumer awareness and market potentials.