Investigating the structural properties and in vitro digestion of rice flours

Farooq, Muhammad Adil; Murtaza, Mian Anjum; Aadil, Rana Muhammad; Arshad, Rizwan; Rahaman, Abdul; Siddique, Rabia; Hassan, Sadia; Akhtar, Hafiz Muhammad Saleem; Manzoor, Muhammad Faisal; Karrar, Emad; Ali, Amjad; Haq, Ahsan Ul

doi:10.1002/fsn3.2225

Cited by 19 publications

(11 citation statements)

References 48 publications

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“…HCY had the highest GI compared to the other pigmented rice samples. Kabir et al (2021) stated that there is an inverse relationship between GI and amylose, which was supported by the current results as the amylose contents of the red rice (HHB), brown rice (HCY) and purple rice (RB) were 25%, 20.5% and 23.3% respectively (Ascheri et al, 2012;Thongkaew and Singthong, 2020;Farooq et al, 2021).…”

Section: Nutritional Propertiessupporting

confidence: 78%

“…The popularity of rice is continuously increasing due to its nutritional, nutraceutical, gluten-free and hypoallergenic characteristics, which makes it particularly suitable for the preparation of ready-to-use products (Swaminathan and Guha, 2018). Red rice contains 10.5% protein, 3.5% dietary fiber and 25% amylose; brown rice contains 2.6% protein, 3.7% dietary fiber and 20.5% amylose; and purple rice contains 9.3% protein, 1.4% dietary fiber and 23.3% amylose (Ascheri et al, 2012;Settapramote et al, 2018;Veni, 2019;Thongkaew and Singthong, 2020;Farooq et al, 2021). Several studies have suggested that intake of pigmented rice has profound health benefits due to the presence of various antioxidants, such as polyphenols, flavonoids, anthocyanins, vitamin E, phytic acid and γoryzanol (Settapramote et al, 2018;Maulani et al, 2019;Veni, 2019).…”

Section: Introductionmentioning

confidence: 99%

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Optimization of flour mix from three pigmented rice varieties to produce blended instant mixed rice using response surface methodology

2022

ANRES

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Importance of the work: Pigmented rice has been proven to have superior nutrition, nutraceutical and hypoallergenic characteristics. The development of specialty food products from pigmented rice is of high interest in response to people's shifting lifestyles and the increasing trends toward improved health and nutrition. Objectives: To optimize the formulation of three pigmented rice flour types to produce blended instant mixed rice using response surface methodology to evaluate its quality attributes. Materials & Methods:The pigmented rice was processed and prepared into flour using a drum dryer and formulated using a mixture design (d-optimal) with three center points, namely, Hom Hua Bon (18.2-54.5%), Hom Chai Ya (18.2-54.5%) and Riceberry (18.2-36.4%), representing red rice, brown rice and purple rice, respectively. Results: The regression analysis indicated that the mix of the three pigmented rice varieties significantly affected the bulk density, tapped density and peak viscosity. The optimum amounts of Hom Hua Bon, Hom Chai Ya and Riceberry were 54.5%, 18.2% and 27.3%, respectively, with the optimum response values being 0.55 g/cm 3 for bulk density, 0.61 g/cm 3 for tapped density and 1,886.34 cp for peak viscosity. Main finding: Hom Hua Bon (red rice) provided an acceptable bulk density, tapped density and peak viscosity making it suitable as an ingredient in instant products, such as a cereal beverage that is desirable in the market.

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Section: Nutritional Propertiessupporting

confidence: 78%

Section: Introductionmentioning

confidence: 99%

Optimization of flour mix from three pigmented rice varieties to produce blended instant mixed rice using response surface methodology

2022

ANRES

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“…Amylose is one of the key components that significantly influences the physicochemical properties and starch digestibility [1,16]. The amylose contents of pineapple stem, cassava, corn, and rice starches are presented in Table 1.…”

Section: Amylose Contentmentioning

confidence: 99%

“…Normally, root and tuber starches have lower amylose content than normal cereal starches. Starches with high amylose content help to delay starch digestion and lower blood glucose levels [16,18], which is useful for the production of low glycemic index foods.…”

Section: Amylose Contentmentioning

confidence: 99%

Physicochemical, Rheological, In-Vitro Digestibility, and Emulsifying Properties of Starch Extracted from Pineapple Stem Agricultural Waste

Sriprablom

Suphantharika

Smith

et al. 2023

Foods

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In this study, the physicochemical, rheological, in vitro starch digestibility, and emulsifying properties of starch extracted from pineapple stem agricultural waste were investigated in comparison with commercial cassava, corn, and rice starches. Pineapple stem starch had the highest amylose content (30.82%), which contributed to the highest pasting temperature (90.22 °C) and the lowest paste viscosity. It had the highest gelatinization temperatures, gelatinization enthalpy, and retrogradation. Pineapple stem starch gel had the lowest freeze–thaw stability, as evidenced by the highest syneresis value of 53.39% after five freeze–thaw cycles. Steady flow tests showed that pineapple stem starch gel (6%, w/w) exhibited the lowest consistency coefficient (K) and the highest flow behavior index (n), while dynamic viscoelastic measurements gave the gel strength in the following order: rice > corn > pineapple stem > cassava starch gel. Interestingly, pineapple stem starch provided the highest slowly digestible starch (SDS) (48.84%) and resistant starch (RS) (15.77%) contents compared to other starches. The oil-in-water (O/W) emulsion stabilized with gelatinized pineapple stem starch exhibited higher emulsion stability than that stabilized with gelatinized cassava starch. Pineapple stem starch could therefore be used as a promising source of nutritional SDS and RS, and as an emulsion stabilizer for food applications.

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“…Drechsler & Bornhorst (2018) found the hardness of white rice and brown rice after 240 min of digestion in glass tubes was 1.0 ± 0.1 and 3.7 ± 0.3, respectively, which means that white rice was easier to digest than brown rice. Similarly, in the study of the pasted rice flour, the digestion rate and maltose release of white rice flour (0.048 and 55.7, respectively) were greater than those of black rice flour (0.040 and 49.6) and brown rice flour (0.036 and 46.1) (M. A. Farooq et al., 2021). The low rate of starch digestion in black rice can be explained by the presence of polyphenolic compounds and proteins, which may limit the gelatinization and thus the digestion of starch (Klunklin & Savage, 2018).…”

Section: Starch Digestibility Of Wgrmentioning

confidence: 90%

Whole grain rice: Updated understanding of starch digestibility and the regulation of glucose and lipid metabolism

Cheng

Qiao

Zhao

et al. 2022

Comp Rev Food Sci Food Safe

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Nowadays, resulting from disordered glucose and lipid metabolism, metabolic diseases (e.g., hyperglycemia, type 2 diabetes, and obesity) are among the most serious health issues facing humans worldwide. Increasing evidence has confirmed that dietary intervention (with healthy foods) is effective at regulating the metabolic syndrome. Whole grain rice (WGR) rich in dietary fiber and many bioactive compounds (e.g., γ-amino butyric acid, γ-oryzanol, and polyphenols) can not only inhibit starch digestion and prevent rapid increase in the blood glucose level, but also reduce oxidative stress and damage to the liver, thereby regulating glucose and lipid metabolism. The rate of starch digestion is directly related to the blood glucose level in the organism after WGR intake. Therefore, the effects of different factors (e.g., additives, cooking, germination, and physical treatments) on WGR starch digestibility are examined in this review. In addition, the mechanisms from human and animal experiments regarding the correlation between the intake of WGR or its products and the lowered blood glucose and lipid levels and the reduced incidence of diabetes and obesity are discussed. Moreover, information on developing WGR products with the health benefits is provided.

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Investigating the structural properties and in vitro digestion of rice flours

Abstract: This is an open access article under the terms of the Creative Commons Attribution License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited.

Cited by 19 publications

References 48 publications

Optimization of flour mix from three pigmented rice varieties to produce blended instant mixed rice using response surface methodology

Optimization of flour mix from three pigmented rice varieties to produce blended instant mixed rice using response surface methodology

Physicochemical, Rheological, In-Vitro Digestibility, and Emulsifying Properties of Starch Extracted from Pineapple Stem Agricultural Waste

Whole grain rice: Updated understanding of starch digestibility and the regulation of glucose and lipid metabolism

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