Addition of grape pomace in the hydration step of parboiling increases the antioxidant properties of rice

The conventional parboiling process decreases the total phenolic compounds (TPC) and the antioxidant activity (AA) of rice. In order to change this nutritional disadvantage, in this research we have proposed an unusual solution. Here, we added grape pomace (agro‐industrial waste) in the process during the parboiling as a source of bioactive compounds (BC). An increase in the concentrations of TPC, flavonoids anthocyanins and antioxidant activity...