Comparison of the quality characteristics and biological activities of various raw and heat-treated grains

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This research aims to compare the quality characteristics and biological activities of five types of grains and white rice before and after heat treatment.
Analysis of general composition and antioxidant capacity of five grains: white rice, germinated brown rice, sweet brown rice, black sweet rice, and barley.
Evaluation of color, texture, and biological activity through various assays before and after cooking.
Black sweet rice exhibited the highest antioxidant activity across most assays, including total polyphenols and flavonoids.
Cooked germinated brown rice showed the highest lipase inhibitory activity post-cooking.
The findings confirm that whole grains are richer in nutrients compared to white rice, with significant differences in textural properties.

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Comparison of quality characteristics and biological activities of raw and heat-treated grains, suggesting insights for functional food development.

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Cho et al. (2026) studied this question.

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