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...

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Autores principales:	David Oppong, Worawan Panpipat, Manat Chaijan
Formato:	article
Lenguaje:	EN
Publicado:	Public Library of Science (PLoS) 2021
Materias:	Medicine R Science Q
Acceso en línea:	https://doaj.org/article/fc19071bcf6d4790a69147007bda646a
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spelling	oai:doaj.org-article:fc19071bcf6d4790a69147007bda646a2021-12-02T20:15:17ZChemical, physical, and functional properties of Thai indigenous brown rice flours.1932-620310.1371/journal.pone.0255694https://doaj.org/article/fc19071bcf6d4790a69147007bda646a2021-01-01T00:00:00Zhttps://doi.org/10.1371/journal.pone.0255694https://doaj.org/toc/1932-6203Thai 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/cm3), 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.David OppongWorawan PanpipatManat ChaijanPublic Library of Science (PLoS)articleMedicineRScienceQENPLoS ONE, Vol 16, Iss 8, p e0255694 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	Medicine R Science Q
spellingShingle	Medicine R Science Q David Oppong Worawan Panpipat Manat Chaijan Chemical, physical, and functional properties of Thai indigenous brown rice flours.
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/cm3), 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	article
author	David Oppong Worawan Panpipat Manat Chaijan
author_facet	David Oppong Worawan Panpipat Manat Chaijan
author_sort	David Oppong
title	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_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_sort	chemical, physical, and functional properties of thai indigenous brown rice flours.
publisher	Public Library of Science (PLoS)
publishDate	2021
url	https://doaj.org/article/fc19071bcf6d4790a69147007bda646a
work_keys_str_mv	AT davidoppong chemicalphysicalandfunctionalpropertiesofthaiindigenousbrownriceflours AT worawanpanpipat chemicalphysicalandfunctionalpropertiesofthaiindigenousbrownriceflours AT manatchaijan chemicalphysicalandfunctionalpropertiesofthaiindigenousbrownriceflours
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Chemical, physical, and functional properties of Thai indigenous brown rice flours.

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