A comparison of nutritional values, physicochemical features and <i>in vitro</i> bioactivities of Southern Thai short‐grain brown rice with commercial long‐grain varieties

Chumsri, Paramee; Chaijan, Manat; Panpipat, Worawan

doi:10.1111/ijfs.15371

Cited by 10 publications

(14 citation statements)

References 50 publications

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“…The brown rice ( Oryza sativa L.) cv. Noui Khuea (NK) flour, an indigenous underutilized intermediate-amylose (22%) short-grain hard rice widely cultivated in Southern Thailand [ 18 ], was used in this study. The brown rice was soaked in water at a ratio of 1:4 ( w / v ) for 6 h at 4 °C before being pulverized in a double-disk stone mill.…”

Section: Methodsmentioning

confidence: 99%

Formation of Intermediate Amylose Rice Starch–Lipid Complex Assisted by Ultrasonication

Chumsri

Panpipat

Cheong

et al. 2022

Foods

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Due to the potential reduction in starch availability, as well as the production of the distinct physico-chemical characteristics of starch in order to improve health benefits, the formation of starch–lipid complexes has attracted significant attention for improving the quantity of resistant starch (RS) content in starchy-based foods. The purpose of this research was to apply ultrasonication to produce intermediate amylose rice (Oryza sativa L.) cv. Noui Khuea (NK) starch–fatty acid (FA) complexes. The effects of ultrasonically synthesized conditions (ultrasonic time, ultrasonic amplitude, FA chain length) on the complexing index (CI) and in vitro digestibility of the starch–FA complex were highlighted. The optimum conditions were 7.5% butyric acid with 20% amplitude for 30 min, as indicated by a high CI and RS contents. The ultrasonically treated starch–butyric complex had the highest RS content of 80.78% with a V-type XRD pattern and an additional FTIR peak at 1709 cm−1. The increase in the water/oil absorption capacity and swelling index were observed in the starch–lipid complex. The pasting viscosity and pasting/melting temperatures were lower than those of native starch, despite the fact that it had a distinct morphological structure with a high proportion of flaky and grooved forms. The complexes were capable of binding bile acid, scavenging the DPPH radical, and stimulating the bifidobacterial proliferation better than native starch, which differed depending on the FA inclusion. Therefore, developing a rice starch–lipid complex can be achieved via ultrasonication.

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Section: Methodsmentioning

confidence: 99%

Formation of Intermediate Amylose Rice Starch–Lipid Complex Assisted by Ultrasonication

Chumsri

Panpipat

Cheong

et al. 2022

Foods

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“…Just one cup of rice fulfills nearly all your daily requirement for this important nutrient. Aside from being an excellent source of vitamins and minerals, brown rice provides powerful phytocompounds as well . Brown rice syrup is prepared through a fermentation process, following the given process: (1) rice flour is heated to 45 °C for gelatinization and slurry preparation, (2) it is mixed with amyloglucosidase and α-amylase enzymes, (2) continuous stirring is performed, (3) the mixture is allowed to rest for a specific duration to allow enzyme reaction at a specific incubation temperature, (5) filtration or centrifugation is performed to separate the liquefied and saccharified syrup, and (6) evaporation is carried out to give the syrup in its final form .…”

Section: Vegan Sweetenersmentioning

confidence: 99%

Inclusive Overview of Sweeteners Trends: Nutritional Safety and Commercialization

Anwar

Syed

Munawar

et al. 2023

ACS Food Sci. Technol.

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Food producers are scouring for substitute sweeteners in food products because of the change of consumer discernment on the absorption of sucrose. Due to the composite mixture of characteristics surviving within sucrose in terms of its taste and textural features, recreating it within a low calorie sweetener is frequently a demanding task. The gustatory system is the primary tool for evaluating sweet flavors, most desired by all categories of age, especially children. Consumer behavioral shifts toward vegan ingredients due to various reasons for global food shortfalls and awareness campaigns have diverted global health organizations' and food industrialists' attention toward vegan sweeteners to sweeten the tongue in a more natural manner with low or zero caloric products. Furthermore, recent advances in the phytoceutical attributes of food ingredients and higher yields with green approaches have gained importance, with a low loss of nutrients in waste.

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“…Shorter grain type Seeraga samba (V 3 ) recorded lower cooking time of 27 mins and higher cooking time of 61 mins was recorded in Mapillai samba (V 2 ). Shorter grain varieties have lower amylose content (Chumsri et al, 2021). The changes in amylose content between rice varieties may be the cause of the variation in cooking times (Bibi et al 2011).…”

Section: Ler Ber and Vermentioning

confidence: 99%

Influence of Rice Establishment Methods Affecting the Cooking Quality of Traditional Landraces in South India

Nandhini,

Lokanadhan,

Lourduraj

et al. 2023

ASD

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Background: Rice is a staple food for half of the world population. Green revolution paved way for high yielding varieties and caused disappearance of traditional variety under cultivation. However, due to focus on nutritional benefits, the rice farmer’s sight have returned towards cultivation of traditional landraces. To evaluate this, the present research aim to study the cooking quality of various landraces under different water saving establishment methods. Methods: The field experiment was conducted during Samba 2021, in wetlands of Tamil Nadu Agricultural University, Coimbatore, Tamil Nadu. The experiment was laid out in split plot design comprising four establishment methods as main plots viz. Aerobic rice (M1), Puddled transplanting (M2), Unpuddled transplanting (M3), Direct seeded rice (M4) with traditional landraces viz. Karuppu kavuni (V1), Mapillai samba (V2) and Seeraga samba (V3) in sub plots. Result: In this study physical characters like hulling and milling percentage, kernel length, breadth and length breadth ratio were analyzed along with the cooking qualities like kernel length and breadth after cooking, cooking time, linear elongation ratio, breadth expansion ratio, volume expansion ratio, solid loss, water absorption index and water solubility index. The puddled transplanting treatment recorded higher hulling and milling percentage of 4.5% and 5.8% than the aerobic rice cultivation. Among the landraces mapillai samba recorded kernel length and kernel breadth 8.20±0.06 mm and 2.78±0.02 mm respectively. The water absorption index and water solubility index was found to be higher in puddled transplanting treatment with 4.4% and 6.4% respectively than the aerobic rice treatment.

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A comparison of nutritional values, physicochemical features and in vitro bioactivities of Southern Thai short‐grain brown rice with commercial long‐grain varieties

Cited by 10 publications

References 50 publications

Formation of Intermediate Amylose Rice Starch–Lipid Complex Assisted by Ultrasonication

Formation of Intermediate Amylose Rice Starch–Lipid Complex Assisted by Ultrasonication

Inclusive Overview of Sweeteners Trends: Nutritional Safety and Commercialization

Influence of Rice Establishment Methods Affecting the Cooking Quality of Traditional Landraces in South India

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