Physicochemical and rheological properties of flour and starch from Thai pigmented rice cultivars

Tangsrianugul, Nuttinee; Wongsagonsup, Rungtiwa; Suphantharika, Manop

doi:10.1016/j.ijbiomac.2019.06.196

Cited by 70 publications

(120 citation statements)

References 36 publications

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“…For alkaline extraction, the KB taro starch showed the largest mean granular size of 2.81 μm and the CM taro starch had the smallest size of 2.14 μm. The granular sizes of taro starches were even smaller than those of rice starches (4.33-5.57 μm) reported by Tangsrianugul et al (2019). Due to its small granular sizes, the taro starch has been suggested to provide a better mouth feeling as a potential lipid substitute and baby food formulation (Kumar & Belur, 2018).…”

Section: Scanning Electron Microscopy (Sem) and Mean Particle Sizementioning

confidence: 91%

Physicochemical properties and in vitro digestibility of flours and starches from taro cultivated in different regions of Thailand

Wongsagonsup

Nateelerdpaisan

Gross

et al. 2020

Int J of Food Sci Tech

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This research aimed to study physicochemical properties and in vitro digestibility of flours and starches from taro cultivated in different regions of Thailand, that is, Kanchanaburi (KB), Chiang Mai (CM), Phetchaburi (PB) and Saraburi (SB). Taro starches were extracted from taro flours using either water or alkaline extraction. The taro flours had significantly (P ≤ 0.05) larger particle size, higher pasting and gelatinisation temperatures, and resistant starch content but lower total starch content, whiteness (L* value), paste viscosities and clarity than their corresponding extracted starches. All the taro starches exhibited polygonal and irregular granules and gave A-type X-ray diffraction pattern. The alkaline-extracted taro starches had significantly (P ≤ 0.05) higher extraction yield, total starch content, L* value, pasting and gelatinisation temperatures, and paste clarity but lower granular size, amylose content, resistant starch content, paste viscosities and relative crystallinity than their water-extracted counterparts.

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Section: Scanning Electron Microscopy (Sem) and Mean Particle Sizementioning

confidence: 91%

Physicochemical properties and in vitro digestibility of flours and starches from taro cultivated in different regions of Thailand

Wongsagonsup

Nateelerdpaisan

Gross

et al. 2020

Int J of Food Sci Tech

Self Cite

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“…[ 27 ] Comparable results for color were unveiled by researchers while characterizing starch from Thai pigmented rice cultivars. [ 28 ]…”

Section: Resultsmentioning

confidence: 99%

“…Researchers observed similarity in shape and variation in granule size for starches from Thai pigmented rice cultivars. [ 28 ] Variation in rice starch granule dimensions could have been because of several reasons such as variability in climatic conditions, diversity in varieties, natural processes influencing synthesis of starch, and agricultural techniques under practice. [ 42 ]…”

Section: Resultsmentioning

confidence: 99%

Physicochemical, Functional Properties, and In Vitro Digestibility Studies of Starch from Rice Cultivars Grown in Indian Temperate Region

2021

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Four rice cultivars (SR‐4, K‐39, Mushq Budij, and Pigmented) grown in Kashmir were selected for starch extraction and characterization. Rice starches were observed for physicochemical, functional properties, and in vitro digestibility studies for estimation of their glycemic indices. Compositional analysis revealed that moisture, crude fat, ash, and protein contents of rice starches varied significantly (p ≤ 0.05) from 7.96 to 11.33, 0.15–0.31, 0.23–0.27, and 0.29–0.36 g per 100 g. Pigmented starch revealed high amylose content (25.40 g per 100g) that contribute for high solubility index (0.01–0.08 g per g) and low peak viscosity (3.31 Pa s). Scanning electron microscopy of all the starches revealed polyhedral granule shape. An X‐ray diffractogram showed the starches to possess A‐type pattern with prominent peaks at 15.27, 17.63, and 23.29°. Gelatinization enthalpy of starches varied significantly (p ≤ 0.05) from 8.30 to 11.15 J g−1. K‐39 starch with least amylose content (21.08 g per 100 g) had high peak (92.01 °C) and conclusion (107.95 °C) temperatures, indicating more thermal stability. Pigmented starch displayed high resistant starch content (12.61 g per 100 g). Starches displayed high predicted glycemic index scores (82.10–84.80), indicating their non‐utility for diabetic populations.

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“…The amylose junction zones are formed and viscosity increases again (final viscosity) which reflects gel network formation involving amylose [14]. The pasting properties of LBR and SBR of KDML105, PTT1, CN1, and RD6 as determined using an RVA are shown in Table 2.…”

Section: Physicochemical Properties and Volatiles Of Broken Ricementioning

confidence: 99%

“…Thus, after heating and cooling, LBRs produce a harder gel than SBRs. Breakdown measured the susceptibility of starch paste to thermal and mechanical shear, while setback viscosity presented the tendency of starch paste to retrograde [14]. Breakdown values of the LBR flours were significantly higher (p ≤ 0.05) than those of the SBR flours, indicating that the ability of LBR to resist high temperature and agitation is lower than that of SBR.…”

Section: Physicochemical Properties and Volatiles Of Broken Ricementioning

confidence: 99%

Physicochemical Characterization of Broken Rice and Analysis of Its Volatile Compounds

Loyda

Singanusong

Jaranrattanasri

et al. 2021

Walailak J Sci & Tech

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The term “broken rice” refers to fragments of rice grains broken during the milling process. Broken rice is generally classified into 3 sizes: large, medium, and small. Broken rice can be widely used for the pet food industry, livestock feeding, aquaculture, laundry starch, cosmetics, and textile manufacture. The purpose of this study was to determine certain properties of raw large broken rice (LBR) and small broken rice (SBR) of 4 commercially important varieties: Khao Dawk Mali105 (KDML105), Pathumtani1 (PTT1), Chainat1 (CN1), and Kor-khor6 (RD6). The properties analyzed were pasting properties, alkali spreading value, gel consistency, chemical composition, and amylose content. Volatile components of the LBR and SBR samples were also identified. Results revealed that each rice variety had different rheological characteristics. SBR of KDML105, PTT1, and CN1 had alkaline spreading value (ASV) in the range of 3 - 7. The rice flour gel of the glutinous rice variety RD6 showed the highest flow distance in both LBR and SBR forms. CN1 had the highest amylose content in both LBR and SBR forms, while RD6 had the lowest. Among all the samples, the 6 most abundant volatile components detected were alcohols, aldehydes, furans, ketones, sulfur, and terpenes. The 3 volatile compounds with the highest odor active values (OAV) in both LBR and SBR forms were hexanal, heptanal, and 3-methylbutanal.

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Physicochemical and rheological properties of flour and starch from Thai pigmented rice cultivars

Cited by 70 publications

References 36 publications

Physicochemical properties and in vitro digestibility of flours and starches from taro cultivated in different regions of Thailand

Physicochemical properties and in vitro digestibility of flours and starches from taro cultivated in different regions of Thailand

Physicochemical, Functional Properties, and In Vitro Digestibility Studies of Starch from Rice Cultivars Grown in Indian Temperate Region

Physicochemical Characterization of Broken Rice and Analysis of Its Volatile Compounds

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