Cargando…
Chemical, physical, and functional properties of Thai indigenous brown rice flours
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 che...
Autores principales: | , , |
---|---|
Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Public Library of Science
2021
|
Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8330919/ https://www.ncbi.nlm.nih.gov/pubmed/34343208 http://dx.doi.org/10.1371/journal.pone.0255694 |
_version_ | 1783732823126966272 |
---|---|
author | Oppong, David Panpipat, Worawan Chaijan, Manat |
author_facet | Oppong, David Panpipat, Worawan Chaijan, Manat |
author_sort | Oppong, David |
collection | PubMed |
description | 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/cm(3)), 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. |
format | Online Article Text |
id | pubmed-8330919 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2021 |
publisher | Public Library of Science |
record_format | MEDLINE/PubMed |
spelling | pubmed-83309192021-08-04 Chemical, physical, and functional properties of Thai indigenous brown rice flours Oppong, David Panpipat, Worawan Chaijan, Manat PLoS One Research Article 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/cm(3)), 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. Public Library of Science 2021-08-03 /pmc/articles/PMC8330919/ /pubmed/34343208 http://dx.doi.org/10.1371/journal.pone.0255694 Text en © 2021 Oppong et al https://creativecommons.org/licenses/by/4.0/This is an open access article distributed under the terms of the Creative Commons Attribution License (https://creativecommons.org/licenses/by/4.0/) , which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited. |
spellingShingle | Research Article Oppong, David Panpipat, Worawan Chaijan, Manat Chemical, physical, and functional properties of Thai indigenous brown rice flours |
title | Chemical, physical, and functional properties of Thai indigenous brown rice flours |
title_full | Chemical, physical, and functional properties of Thai indigenous brown rice flours |
title_fullStr | Chemical, physical, and functional properties of Thai indigenous brown rice flours |
title_full_unstemmed | Chemical, physical, and functional properties of Thai indigenous brown rice flours |
title_short | Chemical, physical, and functional properties of Thai indigenous brown rice flours |
title_sort | chemical, physical, and functional properties of thai indigenous brown rice flours |
topic | Research Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8330919/ https://www.ncbi.nlm.nih.gov/pubmed/34343208 http://dx.doi.org/10.1371/journal.pone.0255694 |
work_keys_str_mv | AT oppongdavid chemicalphysicalandfunctionalpropertiesofthaiindigenousbrownriceflours AT panpipatworawan chemicalphysicalandfunctionalpropertiesofthaiindigenousbrownriceflours AT chaijanmanat chemicalphysicalandfunctionalpropertiesofthaiindigenousbrownriceflours |