Correlation between grain nutritional content and pasting properties of pre-gelatinized red rice flour

Abstract

RESUMO Correlação entre as propriedades nutricionais dos grãos e viscosidade de pasta de farinhas pré-gelatinizadas de arroz -vermelhoAssim como as de qualquer variedade de arroz, as características do arroz-vermelho estão sujeitas a diferenças varietais, condições de cultivo e forma de processamento, propriedades nutricionais e reológicas. Neste trabalho, determinaram-se as características nutricionais (composição centesimal e de minerais) e as propriedades de viscosidade da pasta dos grãos crus de quatro genótipos de arroz-vermelho (Tradicional, MNAPB0405, MNACE0501 e MNACH0501) e as propriedades de viscosidade de pasta de farinhas pré-gelatinizadas, obtidas em diferentes tempos de cocção (20, 30 Correlation between grain nutritional content and pasting properties of pre-gelatinized red rice flourAs with any variety of rice, red rice characteristics are subject to varietal differences, growing conditions, types of processing, and nutritional and rheological properties. This study determined the nutritional characteristics (centesimal composition and minerals) and paste viscosity properties of raw grains of four red rice genotypes (Tradicional MNAPB0405, MNACE0501 and MNACH0501) and the paste viscosity properties of pre-gelatinized flours obtained at different cooking times (20, 30 and 40 min). The main nutritional properties were correlated with the pasting properties of the pre-gelatinized flours. The samples showed differences in nutritional properties and paste viscosity. MNAPB0405 and MNACE0501 showed higher levels of fiber and fat and provided higher caloric energy than Tradicional and MNACH0501, which, in turn, showed higher levels of amylose. MNACH0501 showed higher peak viscosity (2402 cP), higher breakdown viscosity (696 cP) and a greater tendency to retrogradation (1510 cP), while Tradicional, MNAPB0405 and MNACE0501 had pasting profiles with peak viscosities varying between 855 and 1093 cP, breaking viscosity below 85 cP and retrogradation tendency between 376 and 1206 cP. The factors genotype and cooking time influenced the rheological behavior of pre-gelatinized flours, decreasing their pasting properties. The protein and amylose levels are correlated with the pasting properties and can be used as indicators of these properties in different genotypes of red rice, whether raw or processed into pre-gelatinized flours.

Physicochemical and microbiological stability of fermented dairy beverages added with red rice extract

“…The protein content (6.37%) of red rice was close to the range reported by Rohman et al (2014) for varieties of rice (6.02-7.94%) and the range reported for the red rice genotypes (6.9 to 7.8%) studied by Ascheri et al (2012), but below the value (10.49%) reported for the red rice by Raghuvanshi et al (2017). Red rice provided one or more times the amount of Zn, Fe, and Mn (4.6, 0.68, and 1.88 mg/100 g, respectively) compared to white rice and red rice described by Sharma et al (2012) and Raghuvanshi et al (2017).…”

“…Red rice, also known as Bhutanerse red rice and weedy rice, and known in Brazil as "arroz vermelho", "arroz-de-Veneza" and "arroz-da-terra" (Pereira et al, 2009), belongs to the same botanic species as white rice (Oryza sativa L.) and is rich in functional compounds, fibers and minerals (Ascheri et al, 2012). Red rice Physicochemical and microbiological stability of fermented dairy beverages added with red rice extract plant extract can be used for the preparation of new fermented dairy beverage products with different sensory characteristics such as color, odor, texture, taste and nutritional composition.…”

“…This type of colored rice has contents of carbohydrates, proteins, lipids, minerals and fibers of approximately 78, 7, 2, 1 and 3 g per 100 g of rice (dry basis), respectively, with a caloric value of approximately 361 kcal per 100 g of red rice (Ascheri et al, 2012). Red rice has antioxidant activity as a result of its high polyphenol content (Otani & Dgawa, 2004) and red rice is gluten-free.…”

Gluten-free cookies elaborated with buckwheat flour, millet flour and chia seeds

“…However, a higher setback value, which is usually associated with higher amylose content, was also observed for the BF, probably due to its high fiber content when compared to the other raw materials. According to Nuwamanya et al (2010) and Ascheri et al (2012), the fiber content influences the starch paste viscosity, increasing maximum viscosity and setback.…”

Evaluating Physicochemical and Rheological Characteristics and Microbial Community Dynamics during the Natural Fermentation of Cassava Starch

“…In the present study, the identified yeast species have been shown to have high amylolytic activity, thus showing an ecological advantage in fermented sour and sun-dried cassava starch, since they can partially hydrolyze raw starch [26] to provide sugars such as glucose or maltose that can be used as an energy source by other microorganisms, as well as producing enzymes such as linamarase and polygalacturonase, and aldehydes and esters that impart a pleasant aroma to the final product [27]. starch and sour (sun-dried) cassava starch should not present significant differences regarding moisture content.…”