Investigating the Structural Properties and in Vitro Digestion of Rice Flours

Overview

Journal Food Sci Nutr

Specialty Biotechnology

Date 2021 May 24

PMID 34026080

Citations 5

Authors

Muhammad Adil Farooq

Mian Anjum Murtaza

Rana Muhammad Aadil

Rizwan Arshad

Abdul Rahaman

Rabia Siddique

Sadia Hassan

Hafiz Muhammad Saleem Akhtar

Muhammad Faisal Manzoor

Emad Karrar

Amjad Ali

Ahsan Ul Haq

Affiliations

Soon will be listed here.

Abstract

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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