Functional, digestibility, and antioxidant properties of brown and polished rice flour from traditional and new-improved varieties grown in Sri Lanka (original) (raw)
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At present traditional rice varieties are gaining recognition in Sri Lanka as potential raw material for new food products due to their high nutritional value and high adaptability to the local environmental conditions. However, utilization of rice flour in the bakery industry is limited due to the lack of gluten in flour which is essential for maintaining the desired quality of the products. The objective of this study was to modify rice flour varieties by adapting physical treatments, thus improving the functional properties making flour suitable for the fabrication of bakery products. Traditional rice varieties namely Madatuwalu, Kaluhenati, Panchaperumal and Rathdal, were taken and moisture content was allowed to increase up to 16.5% by adding calculated amount of water and soaking in water overnight. Soaked grains were subjected to a heat treatment at 85 o C or 95 o C for 3-5 minutes followed by dipping in cold water (4 o C) for 1 or 2 hours. Functional properties of the treated rice flour such as, Water Solubility (WS), Swelling Power (SP), Water Absorption Index (WAI), and pH, were determined. Rice flour of all four varieties without any treatment served as the control. The treatments tested, soaking time and gelatinization temperature, had a significant positive effect (p< 0.05) on the functional properties of flour of all four selected traditional rice varieties. Treated flour of Madatuwalu and Rathdal showed significantly higher WAI and SP compared to all other treatments. This study demonstrated that the simple physical treatments of rice grains could improve the functional properties of rice flour making them more suitable for the bakery industry.
Journal of Food and Agriculture, 2020
Sri Lankan traditional rice varieties (SLTRV) have been known to be associated with higher nutritional and healthcare properties but along with the rice market, cultivation of improved rice varieties is highly dominated at present. Therefore, this comparative study was done to investigate physicochemical parameters and proximate composition of selected traditional and improved rice varieties grown in Sri Lanka. Thirty-nine rice varieties including traditional and improved were cultivated and harvested at Rice Research Station, Ambalantota, Sri lanka. The physicochemical parameters, Gelatinization Temperature (GT) and Amylose Content (AC) and the proximate composition (crude ash, crude fiber, crude protein, crude fat and carbohydrate) ______________________________________
Amronila W, Sitanggang AB, Kusnandar F, Budijanto S. The Annals of the University Dunarea de Jos of Galati Fascicle VI – Food Technology. 45(1):141-156, 2021
White, red and black glutinous rice are common rice cultivars used as raw materials for food products in West Sumatera, Indonesia. The characteristics of these three cultivars are different, and thus there is a need to elucidate the differences. The characterization of physicochemical and antioxidant properties of these three local cultivars was performed in this study. Three local glutinous rice paddy cultivars were milled to obtain brown glutinous rice. The results showed that black glutinous rice had higher ash content, total dietary fiber, total phenolic content, total flavonoid components, total anthocyanin content than other cultivars. Having higher phenolic, flavonoid, and anthocyanin content, the black glutinous rice consequently had higher antioxidant activity than white and red glutinous rice. Moreover, white glutinous rice had higher fat content and amylose content, and had higher starch digestibility amongst others. The highest protein content was obtained from red glutinous rice. The pasting properties, fatty acid compositions, and amino acid compositions of each glutinous rice were also determined and the results showed distinct profiles between the cultivars.
Nindita DA, Kusnandar F, Budijanto S. Jurnal Teknologi dan Industri Pangan, 29(2):164-174, 2018
This research aimed to evaluate the effect of e xtrusion cooking conditions (barrel temperature and feed moisture content) on the changes in the physicochemical properties and antioxidant activity of the Indonesian black rice flour (var. Banjarnegara and Bantul). The rice flours were extruded using a no-die twin screw extruder at various barrel temperatures (110 and 140°C) and moisture content of 15, 20, 25% (wb). The total phenolic content (TPC), total anthocyanin content (TAC), and antio xidant activity generally decreased by 29, 46, and 19%, respectively. During extrusion cooking, the higher moisture content resulted in a higher retention of anthocyanins hence increased the antioxidant activity as measured by DPPH assay. Increasing temperature produced less retention of both anthocyanins and phenolics, hence lowering the antioxidant activity. The water absorption of the products also increased as the moisture content and barrel temperature increased, while the water solubility of the products became lower as the moisture content increased. Following a no-die extrusion cooking, both varieties of the black rice experienced changes with regard to the physicochemical properties and antioxidant activity. Due to the high antioxidant activity (DPPH value of 510.4 mg Trolox equiv/100 g) and FRAP value of 2340.9 mg Trolox equiv/100 g), the black rice var. Banjarnegara is recommended for further development. No-die extrusion cooking conditions at 110C and moisture content of more than 25% is selected to achieve fully gelatinized flour with high antioxidant activity. (15, 20, 25%, basis basah). Secara um um, kandungan total fenol, total antosianin, dan aktivitas antioksidan menurun oleh pemasakan ekstrusi. Kadar air yang leb ih tinggi meningkatkan retensi kerusakan antosianin, yang terlihat dari peningkatan aktivitas antioksidan yang diukur dengan DPPH assay. Peningkatan suhu b arel menurunkan retensi antosianin dan fenol, sehingga menurunkan aktivitas antioksidannya. Penyerapan air pada produk juga meningkat seiring dengan kenaikan kadar air dan suhu barel, sementara kelarutan air pada produk menurun seiring dengan semakin rendahnya kadar air yang digunakan. Pada pemasakan ekstrusi, kedua varietas beras hitam Bantul and Banjarnegara mengalami perubahan sifat fisikokimia dan aktivitas antioksidan. Penggunaan beras hitam Banjarnegara yang memiliki kadar antioksidan yang lebih tinggi dibandingkan b eras hitam Bantul direkomendasikan untuk dipilih. Kondisi yang sesuai adalah pemasakan ekstrusi tanpa cetakan diatur pada suhu 110°C dan kadar air masukan lebih dari 25% untuk mencapai tepung yang tergelatinisasi secara sempurna dengan aktivitas antiosidan yang tinggi.
Journal of Food Quality, 2009
ABSTRACTPhysico-chemical properties of milled rice grains of 13 japonica varieties were evaluated. The rice varieties differed in appearance. One sample had long grains (6.61 mm), two had short grains (5.27–5.32 mm) and the rest had grains of medium length (5.52–6.55 mm). The shape (length/width) of grains varied from bold (1.58–1.9) to medium (2.06–2.37). The protein content was high in all samples (7.82 to 9.72% on dry mass). Almost all, with exception of one cultivar (Osogovka), which had intermediate amylose content (23.3%), were low amylose varieties (12–19.4% amylose). Their minimum cooking time varied from 17.5 to 22.5 min. Significant correlations (P < 0.05) were established between some physico-chemical characteristics of evaluated rice cultivars. Elongation during minimum cooking time was correlated with protein content (r = 0.6899), shape (−0.7137), thickness (0.7234) and width (0.9134) of grains. The rice flour paste viscosity correlated significantly with shape (0.6148) and length (0.7353) of grains. On the basis of the established results, it was concluded that appearance of milled rice could be used as indicator for predicting gelatinization behavior: elongation ratio (length after minimum cooking time/length of the grains) of the rice grains and viscosity of rice flour during cooking.Physico-chemical properties of milled rice grains of 13 japonica varieties were evaluated. The rice varieties differed in appearance. One sample had long grains (6.61 mm), two had short grains (5.27–5.32 mm) and the rest had grains of medium length (5.52–6.55 mm). The shape (length/width) of grains varied from bold (1.58–1.9) to medium (2.06–2.37). The protein content was high in all samples (7.82 to 9.72% on dry mass). Almost all, with exception of one cultivar (Osogovka), which had intermediate amylose content (23.3%), were low amylose varieties (12–19.4% amylose). Their minimum cooking time varied from 17.5 to 22.5 min. Significant correlations (P < 0.05) were established between some physico-chemical characteristics of evaluated rice cultivars. Elongation during minimum cooking time was correlated with protein content (r = 0.6899), shape (−0.7137), thickness (0.7234) and width (0.9134) of grains. The rice flour paste viscosity correlated significantly with shape (0.6148) and length (0.7353) of grains. On the basis of the established results, it was concluded that appearance of milled rice could be used as indicator for predicting gelatinization behavior: elongation ratio (length after minimum cooking time/length of the grains) of the rice grains and viscosity of rice flour during cooking.PRACTICAL APPLICATIONSResults from this research constitute a useful tool to predict the gelatinization behavior of milled grains and flour of japonica rice varieties, on the basis of grain appearance. The appearance is critical in acceptability of rice varieties by the consumers. The possibility to predict rice grain behavior during cooking on the basis of its appearance could be an additional attribute or market value for consumer choice. The results could be used in selection of rice variety for rice grits or flour production and use in special applications.Results from this research constitute a useful tool to predict the gelatinization behavior of milled grains and flour of japonica rice varieties, on the basis of grain appearance. The appearance is critical in acceptability of rice varieties by the consumers. The possibility to predict rice grain behavior during cooking on the basis of its appearance could be an additional attribute or market value for consumer choice. The results could be used in selection of rice variety for rice grits or flour production and use in special applications.
Food Chemistry, 2018
Total phenolic content (TPC), individual phenolic acid and antioxidant capacity of whole grain and bran fraction 18 rices with different bran color were investigated. The levels of TPC in bound fractions were significantly higher than those in the free fractions either in the whole grains or brans. The main bound phenolic acids in white rice samples were ferulic acid, p-coumaric acid, and isoferulic acid, and in pigmented rice samples were ferulic acid, p-coumaric acid, and vanillic acid. The protocatechuic acid and 2,5-dihydroxybenzoic acid were not detected in white samples. The content of gallic acid, protocatechuic acid, 2,5-dihydroxybenzoic acid, ferulic acid, sinapic acid had significantly positive correlations with TPC and antioxidant capacity. This study found much wider diversity in the phenolics and antioxidant capacity in the whole grain and brans of rice, and will provide new opportunities to further improvement of rice with enhanced levels of the phytochemicals.
Food Research International, 2013
The present work evaluated the concentration of total soluble phenolic compounds (TSPCs) and antioxidant activity (AOA) of rice grains with light brown, red and black pericarp colors and the processing effect on the concentration of TSPCs in the grain. Brown rice grains of ten ecotypes and six cultivars with red pericarp, one with a black pericarp and one with a light brown pericarp color, were evaluated. The concentration of TSPCs and AOA of rice grains with different processing (brown, polished, parboiled brown and parboiled polished) was determined, and the concentration of TSPCs was also determined in raw and cooked grains. Significant differences were observed in the concentrations of TSPCs and AOAs among genotypes with higher values obtained for grains with red and black pericarp colors, and a positive and significant correlation between these parameters was found. Parboiling reduced the TSPCs concentration in the grains due to the loss of part of them in the processing water, thermal decomposition and, possibly, interaction with other components. This reduction is related to the lower AOA in these grains. In a similar way, cooking also reduced the concentration of TSPCs, especially in brown and polished grains.
Processes
Purple rice flour was modified using heat–moisture treatment (HMT) in three cycles using an oven (OHMT) and autoclave (AHMT) at temperatures of 100 °C and 120 °C, and with moisture levels of 20%, 25%, and 30%. X-ray diffraction was used to analyze the changes in the molecular structure. The swelling capacity, solubility, and starch digestibility, including rapidly digestible starch (RDS), slowly digestible starch (SDS), and resistant starch (RS), were studied in both native and modified purple rice flour. the bioactive compounds and antioxidant activities were also evaluated. Both OHMT and AHMT resulted in a decrease in swelling capacity, solubility, and RDS, but an increase in RS and SDS values compared to the native purple rice flour. All samples showed an increase in relative crystallinity. Both treatments also had an impact on the bioactive compounds and antioxidant activities, leading to a decrease in total phenolic content, total anthocyanin content, and the scavenging activit...
Antioxidant Sri Lankan (traditional/improved) rice Red and white rice bran a b s t r a c t Brans of 23 traditional and 12 improved (both red and white) rice varieties in Sri Lanka were screened for anti-amylase and anti-glycation activities in vitro. Varieties which showed the highest inhibitory activities at screening were further investigated for anti-glucosidase and glycation reversing as anti-diabetic properties. The same varieties were studied for selected antioxidant properties. Significantly high antiamylase and anti-glycation activities were observed for bran extracts of red varieties compared to white varieties at screening. Traditional red rice varieties, Masuran, Sudu Heeneti, Dik Wee and Goda Heeneti, exhibited significant and dose dependent anti-amylase, anti-glycation and glycation reversing activities. These varieties also showed marked antioxidant properties. It is concluded that brans of Sri Lankan traditional red rice varieties Masuran, Sudu Heeneti, Dik Wee and Goda Heeneti may be potential food supplements for diabetes.
Food Chemistry, 2015
This study determined the effect of germination (48 h) on the physicochemical and antioxidant characteristics of rice flour from three rice varieties from Nigeria. Local rice varieties (Jamila, Jeep and Kwandala) were evaluated and compared to an improved variety (MR 219). Physicochemical and antioxidant properties of flours were determined using standard methods. Protein, magnesium, phosphorus, potassium and antioxidant properties of rice flours increased after germination while phytic acid and total starch contents decreased. Foaming capacity and stability of rice flours increased after germination. Germination resulted to changes in pasting and thermal characteristics of rice flours. Germinated rice flours had better physicochemical and antioxidant properties with reduced phytic acid and starch contents compared to MR 219, which can be utilized as functional ingredients in the preparation of rice-based products.