Physicochemical and Functional Characteristics of RD43 Rice Flour and Its Food Application

Overview

Journal Foods

Specialty Biotechnology

Date 2020 Dec 29

PMID 33371374

Citations 4

Authors

Phim On Suklaew

Charoonsri Chusak

Sirichai Adisakwattana

Affiliations

Soon will be listed here.

Abstract

The increased use of a new rice cultivar is the result of increasing consumer demands for healthier choices. In this study, physicochemical, thermal, pasting, and functional properties of flour from RD43 rice, a new rice variety, and its food application were investigated. RD43 rice flour demonstrated an irregular and polyhedral shape with a volume mean diameter of 103 ± 0.15 µm. In addition, the amylose content of RD43 rice and Hom Mali rice flour was 19.04% and 16.38%, respectively. The X-ray diffraction (XRD) and Fourier Transforms Infrared (FTIR) confirmed the presence of a V-type crystalline structure and less crystallinity in RD43 rice flour, which resulted in a significant reduction of the water absorption index (WAI), swelling power (SP), water solubility index (WSI), gelatinization temperature, and pasting properties. Comparing with Hom Mali rice flour, RD43 rice flour had greater ability to disrupt cholesterol micellization and bind bile acid. Furthermore, it had lower starch digestibility, with a lower percentage of rapidly digestible starch (RDS) and higher percentage of undigestible starch than Hom Mali rice flour. Moreover, steamed muffins based on RD43 rice flour had lower starch digestibility than Hom Mali steamed muffins. The sensory analysis showed no significant differences between Hom Mali and RD43 steamed muffins. The findings suggest that RD43 rice flour could be an alternative ingredient for lowering the glycemic index of food products.

Citing Articles

Effects of Extrusion Treatment on the Physicochemical and Baking Quality of Rice Batters and Rice Breads.

He W, Tang J, Chen Y, Liu G, Li Z, Tu J Gels. 2025; 11(2).

PMID: 39996629 PMC: 11853857. DOI: 10.3390/gels11020086.

Enhancing Viability of GG and Total Polyphenol Content in Fermented Black Goji Berry Beverage Through Calcium-Alginate Encapsulation with Hydrocolloids.

Chusak C, Balmori V, Kamonsuwan K, Suklaew P, Adisakwattana S Foods. 2025; 14(3).

PMID: 39942111 PMC: 11817805. DOI: 10.3390/foods14030518.

Effects of incorporating green leafy vegetables with meals on starch and lipid digestibility under simulated gastrointestinal digestion.

Kaewpradup T, Kamonsuwan K, Chusak C, Siervo M, Adisakwattana S Sci Rep. 2025; 15(1):5282.

PMID: 39939724 PMC: 11822116. DOI: 10.1038/s41598-025-89573-1.

Insight into the nutritional, physicochemical, functional, antioxidative properties and gastrointestinal digestibility of selected Thai rice: Comparative and multivariate studies.

Van Ngo T, Kunyanee K, Luangsakul N Curr Res Food Sci. 2024; 8:100735.

PMID: 38655190 PMC: 11035083. DOI: 10.1016/j.crfs.2024.100735.

Ag-Ginger Nanocomposites Integrated into Natural Hydrogelated Matrices Used as Antimicrobial Delivery Systems Deposited on Cellulose Fabrics.

Raduly F, Raditoiu V, Raditoiu A, Grapin M, Constantin M, Raut I Gels. 2024; 10(2).

PMID: 38391436 PMC: 10887898. DOI: 10.3390/gels10020106.

References

Takahama U, Hirota S . Inhibition of buckwheat starch digestion by the formation of starch/bile salt complexes: possibility of its occurrence in the intestine. J Agric Food Chem. 2011; 59(11):6277-83. DOI: 10.1021/jf2006326. View

Vanavichit A, Kamolsukyeunyong W, Siangliw M, Siangliw J, Traprab S, Ruengphayak S . Thai Hom Mali Rice: Origin and Breeding for Subsistence Rainfed Lowland Rice System. Rice (N Y). 2018; 11(1):20. PMC: 5891439. DOI: 10.1186/s12284-018-0212-7. View

Cai J, Man J, Huang J, Liu Q, Wei W, Wei C . Relationship between structure and functional properties of normal rice starches with different amylose contents. Carbohydr Polym. 2015; 125:35-44. DOI: 10.1016/j.carbpol.2015.02.067. View

Kaur B, Ranawana V, Henry J . The Glycemic Index of Rice and Rice Products: A Review, and Table of GI Values. Crit Rev Food Sci Nutr. 2015; 56(2):215-36. DOI: 10.1080/10408398.2012.717976. View

Ye J, Hu X, Luo S, McClements D, Liang L, Liu C . Effect of endogenous proteins and lipids on starch digestibility in rice flour. Food Res Int. 2018; 106:404-409. DOI: 10.1016/j.foodres.2018.01.008. View

Ren N, Ma Z, Xu J, Hu X . Insights into the supramolecular structure and techno-functional properties of starch isolated from oat rice kernels subjected to different processing treatments. Food Chem. 2020; 317:126464. DOI: 10.1016/j.foodchem.2020.126464. View

Yang C, Shu X, Zhang L, Wang X, Zhao H, Ma C . Starch properties of mutant rice high in resistant starch. J Agric Food Chem. 2006; 54(2):523-8. DOI: 10.1021/jf0524123. View

Huang Y, Lai H . Characteristics of the starch fine structure and pasting properties of waxy rice during storage. Food Chem. 2014; 152:432-9. DOI: 10.1016/j.foodchem.2013.11.144. View

Wijaya C, Do Q, Ju Y, Santoso S, Nyoo Putro J, Laysandra L . Isolation and characterization of starch from . Heliyon. 2019; 5(5):e01622. PMC: 6512843. DOI: 10.1016/j.heliyon.2019.e01622. View

10.

Castillo L, Lopez O, Garcia M, Barbosa S, Villar M . Crystalline morphology of thermoplastic starch/talc nanocomposites induced by thermal processing. Heliyon. 2019; 5(6):e01877. PMC: 6562224. DOI: 10.1016/j.heliyon.2019.e01877. View

11.

Colussi R, Pinto V, El Halal S, Levien Vanier N, Villanova F, E Silva R . Structural, morphological, and physicochemical properties of acetylated high-, medium-, and low-amylose rice starches. Carbohydr Polym. 2014; 103:405-13. DOI: 10.1016/j.carbpol.2013.12.070. View

12.

Englyst H, Kingman S, Cummings J . Classification and measurement of nutritionally important starch fractions. Eur J Clin Nutr. 1992; 46 Suppl 2:S33-50. View

13.

Thiranusornkij L, Thamnarathip P, Chandrachai A, Kuakpetoon D, Adisakwattana S . Comparative studies on physicochemical properties, starch hydrolysis, predicted glycemic index of Hom Mali rice and Riceberry rice flour and their applications in bread. Food Chem. 2019; 283:224-231. DOI: 10.1016/j.foodchem.2019.01.048. View

14.

Ratnaningsih N, Suparmo , Harmayani E, Marsono Y . Physicochemical properties, in vitro starch digestibility, and estimated glycemic index of resistant starch from cowpea (Vigna unguiculata) starch by autoclaving-cooling cycles. Int J Biol Macromol. 2019; 142:191-200. DOI: 10.1016/j.ijbiomac.2019.09.092. View

15.

de la Hera E, Gomez M, Rosell C . Particle size distribution of rice flour affecting the starch enzymatic hydrolysis and hydration properties. Carbohydr Polym. 2013; 98(1):421-7. DOI: 10.1016/j.carbpol.2013.06.002. View

16.

Hu E, Pan A, Malik V, Sun Q . White rice consumption and risk of type 2 diabetes: meta-analysis and systematic review. BMJ. 2012; 344:e1454. PMC: 3307808. DOI: 10.1136/bmj.e1454. View

17.

Yousif A, Nhepera D, Johnson S . Influence of sorghum flour addition on flat bread in vitro starch digestibility, antioxidant capacity and consumer acceptability. Food Chem. 2012; 134(2):880-7. DOI: 10.1016/j.foodchem.2012.02.199. View

18.

Saleh M, Meullenet J . Cooked rice texture and rice flour pasting properties; impacted by rice temperature during milling. J Food Sci Technol. 2015; 52(3):1602-9. PMC: 4348318. DOI: 10.1007/s13197-013-1180-y. View

19.

Gourineni V, Stewart M, Skorge R, Sekula B . Slowly Digestible Carbohydrate for Balanced Energy: In Vitro and In Vivo Evidence. Nutrients. 2017; 9(11). PMC: 5707702. DOI: 10.3390/nu9111230. View

20.

Panlasigui L, Thompson L . Blood glucose lowering effects of brown rice in normal and diabetic subjects. Int J Food Sci Nutr. 2006; 57(3-4):151-8. DOI: 10.1080/09637480500410879. View