Green modification techniques for modulating the properties and starch digestibility of rich-polyphenol low-amylose Riceberry rice (Oryza sativa L.) flour
Six green modification techniques, including annealing (ANN), heat moisture treatment (HMT), pregelatinization (Pregel), ultrasound (US), wet-microwave (WM), and dry-microwave (DM), were applied to modulate the properties of rich-polyphenol low-amylose rice flour. WM produced more stable flour paste...
Saved in:
| Main Authors: | , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-01-01
|
| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157525000549 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1823856668132245504 |
|---|---|
| author | Tai Van Ngo Naphatrapi Luangsakul |
| author_facet | Tai Van Ngo Naphatrapi Luangsakul |
| author_sort | Tai Van Ngo |
| collection | DOAJ |
| description | Six green modification techniques, including annealing (ANN), heat moisture treatment (HMT), pregelatinization (Pregel), ultrasound (US), wet-microwave (WM), and dry-microwave (DM), were applied to modulate the properties of rich-polyphenol low-amylose rice flour. WM produced more stable flour paste with the highest peak viscosity (246.83 ± 7.03 RVU) and swelling power (8.98 ± 1.04 g/g), and lowered digestion rate. Pregel reduced the pasting properties, led to a weak gel structure, and increased estimated glycemic index (eGI = 69.69 ± 2.69). US sample improved the solubility and increased the polyphenols bioavailability, and significantly decreased rate of digestion (eGI = 60.77 ± 0.90). ANN and HMT, altered the digestion rate of flour to be lower as presented by FTIR spectra. The previous results were confirmed by multivariate analysis. This is the first study on green modification techniques affecting the properties of low-amylose purple rice flour, opening the possibility of producing highly functional rice flour for the development of low-digestibility rice products with specific properties. |
| format | Article |
| id | doaj-art-668b8278c19749cebe219dabdec9e48c |
| institution | Kabale University |
| issn | 2590-1575 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-668b8278c19749cebe219dabdec9e48c2025-02-12T05:32:35ZengElsevierFood Chemistry: X2590-15752025-01-0125102208Green modification techniques for modulating the properties and starch digestibility of rich-polyphenol low-amylose Riceberry rice (Oryza sativa L.) flourTai Van Ngo0Naphatrapi Luangsakul1School of Food Industry, King Mongkut's Institute of Technology Ladkrabang, Bangkok 10520, ThailandCorresponding author.; School of Food Industry, King Mongkut's Institute of Technology Ladkrabang, Bangkok 10520, ThailandSix green modification techniques, including annealing (ANN), heat moisture treatment (HMT), pregelatinization (Pregel), ultrasound (US), wet-microwave (WM), and dry-microwave (DM), were applied to modulate the properties of rich-polyphenol low-amylose rice flour. WM produced more stable flour paste with the highest peak viscosity (246.83 ± 7.03 RVU) and swelling power (8.98 ± 1.04 g/g), and lowered digestion rate. Pregel reduced the pasting properties, led to a weak gel structure, and increased estimated glycemic index (eGI = 69.69 ± 2.69). US sample improved the solubility and increased the polyphenols bioavailability, and significantly decreased rate of digestion (eGI = 60.77 ± 0.90). ANN and HMT, altered the digestion rate of flour to be lower as presented by FTIR spectra. The previous results were confirmed by multivariate analysis. This is the first study on green modification techniques affecting the properties of low-amylose purple rice flour, opening the possibility of producing highly functional rice flour for the development of low-digestibility rice products with specific properties.http://www.sciencedirect.com/science/article/pii/S2590157525000549Rice flourPhysicochemical propertiesDigestionMultivariate analysisModification |
| spellingShingle | Tai Van Ngo Naphatrapi Luangsakul Green modification techniques for modulating the properties and starch digestibility of rich-polyphenol low-amylose Riceberry rice (Oryza sativa L.) flour Food Chemistry: X Rice flour Physicochemical properties Digestion Multivariate analysis Modification |
| title | Green modification techniques for modulating the properties and starch digestibility of rich-polyphenol low-amylose Riceberry rice (Oryza sativa L.) flour |
| title_full | Green modification techniques for modulating the properties and starch digestibility of rich-polyphenol low-amylose Riceberry rice (Oryza sativa L.) flour |
| title_fullStr | Green modification techniques for modulating the properties and starch digestibility of rich-polyphenol low-amylose Riceberry rice (Oryza sativa L.) flour |
| title_full_unstemmed | Green modification techniques for modulating the properties and starch digestibility of rich-polyphenol low-amylose Riceberry rice (Oryza sativa L.) flour |
| title_short | Green modification techniques for modulating the properties and starch digestibility of rich-polyphenol low-amylose Riceberry rice (Oryza sativa L.) flour |
| title_sort | green modification techniques for modulating the properties and starch digestibility of rich polyphenol low amylose riceberry rice oryza sativa l flour |
| topic | Rice flour Physicochemical properties Digestion Multivariate analysis Modification |
| url | http://www.sciencedirect.com/science/article/pii/S2590157525000549 |
| work_keys_str_mv | AT taivanngo greenmodificationtechniquesformodulatingthepropertiesandstarchdigestibilityofrichpolyphenollowamylosericeberryriceoryzasativalflour AT naphatrapiluangsakul greenmodificationtechniquesformodulatingthepropertiesandstarchdigestibilityofrichpolyphenollowamylosericeberryriceoryzasativalflour |