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Investigating the structural properties and in vitro digestion of rice flours

The physicochemical properties, swelling power, solubility, and digestibility of flour from four rice varieties (black, brown, white, and waxy rice flour) were analyzed. The results showed that the black and brown rice had high‐amylose percentage (21.8% and 20.5%), a relatively low percentage of sta...

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Autores principales: 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
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8116841/
https://www.ncbi.nlm.nih.gov/pubmed/34026080
http://dx.doi.org/10.1002/fsn3.2225
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author 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
author_facet 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
author_sort Farooq, Muhammad Adil
collection PubMed
description The physicochemical properties, swelling power, solubility, and digestibility of flour from four rice varieties (black, brown, white, and waxy rice flour) were analyzed. The results showed that the black and brown rice had high‐amylose percentage (21.8% and 20.5%), a relatively low percentage of starch content (68.1% and 79.1%), and lower swelling power (6.6% and 7.6%) and solubility (13.5% and 15.7%), respectively. Waxy rice flour attributed to lower gelatinization temperatures and higher enthalpy values. Meanwhile, the brown, black, and white rice showed higher gelatinization temperature and lower enthalpy value. The black and brown rice flour exhibited lower pasting and viscosity values as compared to waxy rice flour. The results showed that all rice flour had an A‐type X‐ray diffraction pattern, and after cooking all rice flour showed V‐type polymorphs except waxy rice flour. Brown and black rice flour after cooking have lower digestion rate than white rice and waxy rice flour, probably due to its lower expansion and solubility rates, and higher gelatinization temperature.
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spelling pubmed-81168412021-05-20 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 Food Sci Nutr Original Research The physicochemical properties, swelling power, solubility, and digestibility of flour from four rice varieties (black, brown, white, and waxy rice flour) were analyzed. The results showed that the black and brown rice had high‐amylose percentage (21.8% and 20.5%), a relatively low percentage of starch content (68.1% and 79.1%), and lower swelling power (6.6% and 7.6%) and solubility (13.5% and 15.7%), respectively. Waxy rice flour attributed to lower gelatinization temperatures and higher enthalpy values. Meanwhile, the brown, black, and white rice showed higher gelatinization temperature and lower enthalpy value. The black and brown rice flour exhibited lower pasting and viscosity values as compared to waxy rice flour. The results showed that all rice flour had an A‐type X‐ray diffraction pattern, and after cooking all rice flour showed V‐type polymorphs except waxy rice flour. Brown and black rice flour after cooking have lower digestion rate than white rice and waxy rice flour, probably due to its lower expansion and solubility rates, and higher gelatinization temperature. John Wiley and Sons Inc. 2021-03-13 /pmc/articles/PMC8116841/ /pubmed/34026080 http://dx.doi.org/10.1002/fsn3.2225 Text en © 2021 The Authors. Food Science & Nutrition published by Wiley Periodicals LLC https://creativecommons.org/licenses/by/4.0/This is an open access article under the terms of the http://creativecommons.org/licenses/by/4.0/ (https://creativecommons.org/licenses/by/4.0/) License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited.
spellingShingle Original Research
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
Investigating the structural properties and in vitro digestion of rice flours
title Investigating the structural properties and in vitro digestion of rice flours
title_full Investigating the structural properties and in vitro digestion of rice flours
title_fullStr Investigating the structural properties and in vitro digestion of rice flours
title_full_unstemmed Investigating the structural properties and in vitro digestion of rice flours
title_short Investigating the structural properties and in vitro digestion of rice flours
title_sort investigating the structural properties and in vitro digestion of rice flours
topic Original Research
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8116841/
https://www.ncbi.nlm.nih.gov/pubmed/34026080
http://dx.doi.org/10.1002/fsn3.2225
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