Functional and Pasting Properties of Locally Grown and Imported Exotic Rice Varieties of Malaysia

Thomas, Rachel; Bhat, Rajeev; Kuang, Yeoh Tow; Abdullah, Wan-Nadiah Wan

doi:10.3136/fstr.20.469

Cited by 29 publications

(30 citation statements)

References 44 publications

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“…The LGC of the flours was comparable to that of rice flour (6%) reported by Chandra [ 62 ]. However, higher LGC values were reported in some rice flours, ranging from 8.0% to 22.0% [ 3 , 17 , 63 ]. A lower LGC suggests stronger gelling capacity in general.…”

Section: Discussionmentioning

confidence: 99%

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Chemical, physical, and functional properties of Thai indigenous brown rice flours

2021

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Thai indigenous brown rice flours from Nakhon Si Thammarat, Thailand, namely Khai Mod Rin (KMRF) and Noui Khuea (NKRF), were assessed for quality aspects in comparison with brown Jasmine rice flour (JMRF) and commercial rice flour (CMRF) from Chai Nat 1 variety. All the rice flours had different chemical composition, physical characteristic, and techno-functionality. The KMRF, NKRF, and JMRF were classified as a low amylose type (19.56–21.25% dw). All rice flours had low total extractable phenolic content (0.1–0.3 mg GAE/g dw) with some DPPH● scavenging activity (38.87–46.77%). The variations in the bulk density (1.36–1.83 g/cm3), water absorption capacity (0.71–1.17 g/g), solubility (6.93–13.67%), oil absorption capacity (1.39–2.49 g/g), and swelling power (5.71–6.84 g/g) were noticeable. The least gelation concentration ranged from 4.0 to 8.0% where KMRF was easier to form gel than JMRF, and NKRF/CMRF. The foam capacity of the flours was relatively low (1.30–2.60%). The pasting properties differed among rice flours and the lowest pasting temperature was observed in CMRF. Overall, the chemical, physical, functional, and pasting qualities of flours were substantially influenced by rice variety. The findings offered fundamental information on Thai indigenous rice flour that can be used in food preparations for specific uses.

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Section: Discussionmentioning

confidence: 99%

“…The result suggested that KMRF was easier to form gel than JMRF, and NKRF/CMRF, respectively. The presence of varying levels of protein, carbohydrates, and lipids in the rice varieties can cause the differences in LGC [ 63 ]. The FC of the flours in this study (1.30–2.60%) was lower than the previous reports.…”

Section: Discussionmentioning

confidence: 99%

Chemical, physical, and functional properties of Thai indigenous brown rice flours

2021

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“…Inpari 42 showed the lowest final viscosity as well as setback value, while Inpari 17 showed the highest final viscosity and setback value compared to the other samples. Final viscosity is usually used as a quality parameter on starch gelling formation during cooling (Thomas et al, 2014), whereas setback represents the retrogradation indicators of pasting flours (Iwe et al, 2016).…”

Section: Pasting Propertiesmentioning

confidence: 99%

Phytochemical, fatty acid and proximal composition of six selected Indonesian brown rice varieties

Munarko

Sitanggang

Kusnandar

et al. 2020

CyTA - Journal of Food

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Within this study, phytochemical, fatty acid and proximal composition of six Indonesian brown rice cultivars (Inpari 42, Inpari 43, Situ Bagendit, IPB3 S, Inpari 17, and Inpara 3) were reported. The range of moisture, ash, crude fat, crude protein, and total carbohydrates content of six varieties of brown rice were 11-12%, 1.3-1.4%, 2-3%, 7-11%, and 84-89%, respectively. Fatty acid composition of brown rices was dominated by unsaturated fatty acids. The phenolic contents and IC 50 of all cultivars varied from 47 to 70 mg GAE/100 g and 28-47 mg/mL, respectively. Inpari 17 had the highest phenolic content as well as antioxidant activity, whereas IPB 3 S variety exhibited the lowest in both γ-oryzanol content of brown rices ranged from 37 to 55 mg/100 g. The highest content of γoryzanol was observed in Inpara 3. In conclusion, six varieties of Indonesian brow rice might be considered as the potent sources of bioactive compounds and antioxidant, especially in Inpari 17 variety.Composición fitoquímica, de ácidos grasos y proximal de seis variedades seleccionadas de arroz integral indonesio RESUMEN El presente estudio se propuso informar sobre la composición fitoquímica, de ácidos grasos y proximal de seis cultivares de arroz integral indonesio (Inpari 42, Inpari 43, Situ Bagendit, IPB3S, Inpari 17 e Inpara 3). Se constató que el grado de contenido de humedad, cenizas, grasa bruta, proteína bruta y total de carbohidratos de seis variedades de arroz integral fue de 11-12%, 1.3-1.4%, 2-3%, 7-11% y 84-89%, respectivamente. En la composición de ácidos grasos de los arroces integrales predominan los ácidos grasos insaturados. El contenido fenólico y el IC 50 de todos los cultivares variaron entre 47-70 mg GAE/100g y 28-47 mg/mL, respectivamente. El Inpari 17 presentó el mayor contenido fenólico y la mayor actividad antioxidante, mientras que la variedad IPB 3S exhibió el contenido más bajo de ambos factores. El contenido de γ-orizanol de los arroces integrales varió entre 37-55 mg/100g. El mayor contenido de γ-orizanol se observó en el Inpara 3. Tales resultados permiten concluir que estas seis variedades de arroz integral indonesio podrían considerarse fuentes potentes de compuestos bioactivos y antioxidantes, destacándose en este sentido la variedad Inpari 17.

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“…Variations in the P temp are governed by a range of factors but the type of starch in the endosperm is the most significant factor. [47] It is now a very well-established concept that water uptake by the…”

Section: P Tempmentioning

confidence: 99%

Effect of Different Cooking Conditions on the Pasting Properties of Flours of Glutinous Rice Varieties from Lao People’s Democratic Republic

Nawaz

Fukai

Bhandari

2016

International Journal of Food Properties

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The effect of different rehydration temperatures (30, 40, and 50°C) and cooking times (2.7, 4.7, 6.7, 8.7, and 10.7 min) at 95°C on the pasting properties of three glutinous varieties (Thadokkham-11, Thadokkham-8, and Hom Mali Niaw) from Lao People's Democratic Republic was investigated using rapid visco analyzer. Non-glutinous varieties (IR64 and Doongara) were also analyzed to compare glutinous (amylose <4.5%) and non-glutinous (amylose >15%) varieties. All rice flours took up water at significantly (p < 0.05) higher rates in the case of increased temperature and soaking time, resulting in a decrease in the onset temperature for pasting. Among the glutinous rices, Thadokkham-8 showed a significant (p < 0.05) decrease in peak viscosity in response to increased rehydration time and temperature. For this variety maximum viscosity (2403.3 mPas) was observed at 1 min of rehydration at 30°C and minimum viscosity (1852.0 mPas) at 15 min of rehydration at 50°C. The viscosity values of Thadokkham-11 and Hom Mali Niaw varieties increased to their highest values (1608.7 and 1477.7 mPa.s, respectively) with an increase in temperature to 40°C for 1 min. In general, the glutinous rices produced weaker gel than non-glutinous rices. Extended holding at cooking temperature (95°C) had a more significant (p < 0.05) effect on the glutinous varieties Thadokkham-8 and Thadokkham-11 than on the non-glutinous varieties (IR64 and Doongara) used in this study.

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Functional and Pasting Properties of Locally Grown and Imported Exotic Rice Varieties of Malaysia

Cited by 29 publications

References 44 publications

Chemical, physical, and functional properties of Thai indigenous brown rice flours

Chemical, physical, and functional properties of Thai indigenous brown rice flours

Phytochemical, fatty acid and proximal composition of six selected Indonesian brown rice varieties

Effect of Different Cooking Conditions on the Pasting Properties of Flours of Glutinous Rice Varieties from Lao People’s Democratic Republic

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