Investigating the structural properties and in vitro digestion of rice flours. Issue 5 (13th March 2021)

• Record Type: Journal Article
• Authors: 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
• Is Part Of: Food science & nutrition. Volume 9:Issue 5(2021)
• Page Start: 2668
• Page End: 2675
• Publication Date: 2021-03-13
• Subjects: amylose content -- digestibility -- gelatinization -- rice flour -- X‐ray diffraction; Food industry and trade -- Periodicals; Food -- Periodicals; Nutrition -- Periodicals; 664
• DOI: 10.1002/fsn3.2225
• Languages: English
• ISSNs: 2048-7177

Abstract

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. Abstract : Rosa Roxburghii seed oil was of high quality in terms of its high amount of unsaturated fatty acids. Heat treatment of R. roxburghii seed oil showed an increase in the relative percentage of linoleic acid and linolenic acid isomers with increasing temperature and time. The formation of linoleic acid and linolenic acid isomers followed a zero order reaction.