Effect of Gamma-irradiation on the Physicochemical, Functional, and Antioxidant Properties of Unpigmented Brown Whole Rice Flour

Whole grain brown rice, being a rich source of fiber and other bioactive compounds like polyphenols is effective in reducing the risk of chronic diseases including cardiovascular diseases, hypercholesterolemia and Type II diabetes. The study was aimed to evaluate the effect of gamma irradiation on the physicochemical, functional and antioxidant properties of whole grain brown rice flour. The brown rice flour was conditioned to two different moisture contents of 10% and 12% and treated with gamma irradiation doses of 0 kGy (native or control), 2.5 kGy and 5 kGy. Moisture, protein, fat, ash and carbohydrate content of native flour was found as 10 g/100 g, 6.54 g/100 g, 1.54 g/100 g, 1.0 g/100 g, and 81.48 g/100 g, respectively. The hunter color ‘L’, ‘a’, and ‘b’ values of the native brown rice flour sample were found as 81.95, −0.97 and 17.36, respectively and were non-significantly ( p ≥ 0.05) affected by gamma irradiation. Apparent amylose content was observed to decrease significantly ( p ≤ 0.05) from 29.97 to 20.30 g/100 g with the increase in gamma irradiation dose and moisture content. The pasting properties such as peak viscosity, trough viscosity and final viscosity of all the flour samples decreased significantly ( p ≤ 0.05) with the increase in irradiation dose. The functional properties such as water and oil absorption and emulsion capacities were increased while emulsion stability and foaming stability decreased upon irradiation. Irradiation led to an overall increase in the antioxidant activity of rice flours. In general, FTIR spectra revealed a decrease in the absorption intensities of the functional groups. Therefore, it can be concluded that gamma irradiation can be used as a tool to modify the physicochemical properties of rice flours as well as to improve their antioxidant properties.

Download Full-text

Mutations of OsPLDa1 Increase Lysophospholipid Content and Enhance Cooking and Eating Quality in Rice

Plants ◽

10.3390/plants9030390 ◽

2020 ◽

Vol 9 (3) ◽

pp. 390

Author(s):

Muhammad Saad Shoaib Khan ◽

Rasbin Basnet ◽

Sulaiman Ahmed ◽

Jinsong Bao ◽

Qingyao Shu

Keyword(s):

Grain Quality ◽

Amylose Content ◽

Brown Rice ◽

Rice Flour ◽

Eating Quality ◽

Rice Grain ◽

Phytic Acid Content ◽

Apparent Amylose Content ◽

Brown Rice Flour ◽

Cooking And Eating Quality

Phospholipids belong to a significant class of lipids and comprise ~10% of total lipids in rice grains. Lysophospholipid (LPL) is derived from the hydrolysis of phospholipids and plays an important role in rice grain quality. Our previous study demonstrated that mutations in a phospholipase D gene (OsPLDα1) significantly altered lipid metabolites and reduced phytic acid content. In the present study, the effect of two ospldα1 mutations on LPL and other physicochemical prosperities of brown rice was further investigated, with the aim of assessing the overall importance of ospldα1 mutations in rice grain quality. Metabolite profiling revealed a ~15% increase in LPL level in both ospldα1 mutants as compared with their wild-type (WT) parent. Both ospldα1 mutations significantly lowered the apparent amylose content in brown rice flour (~1.9%) and altered viscosity profiles with significantly increased breakdown (+12.4%) and significantly reduced setback viscosity (−6.2%). Moreover, both ospldα1 mutations significantly lowered the gelatinization onset, peak temperature and retrogradation percentage of brown rice flour. This study demonstrated that OsPLDα1 plays a crucial role in rice grain quality and its mutation could, in general, improve the cooking and eating quality and nourishment of brown rice.

Download Full-text

Enhancement of Nutritional and Antioxidant Properties of Brown Rice Flour Through Solid-State Yeast Fermentation

Cereal Chemistry ◽

10.1094/cchem-08-16-0204-r ◽

2017 ◽

Vol 94 (3) ◽

pp. 519-523 ◽

Cited By ~ 2

Author(s):

Muna Ilowefah ◽

Jamilah Bakar ◽

Hasanah M. Ghazali ◽

Kharidah Muhammad

Keyword(s):

Solid State ◽

Antioxidant Properties ◽

Brown Rice ◽

Rice Flour ◽

Yeast Fermentation ◽

Brown Rice Flour

Download Full-text

IMPROVEMENT OF THE RECIPE COMPOSITION OF SPECIAL-PURPOSE GLUTEN-FREE CHOCOLATE MUFFINS

Food Science and Technology ◽

10.15673/fst.v14i4.1897 ◽

2020 ◽

Vol 14 (4) ◽

Author(s):

O. Shapovalenko ◽

O. Pavliuchenko ◽

Y. Furmanova ◽

L. Sharan ◽

O. Kuzmin

Keyword(s):

Moisture Content ◽

Wheat Flour ◽

Brown Rice ◽

Rice Flour ◽

Quality Parameters ◽

Gluten Free ◽

Brown Colour ◽

Sodium Magnesium ◽

Brown Rice Flour ◽

Rice Flours

The paper considers how gluten-free flours, in particular, those made from coconuts and brown rice, can be used in the technology of gluten-free chocolate muffins in order to expand the range of special purpose products. Studies by domestic and foreign authors dedicated to using different flour types in today’s gluten-free technologies have been analysed. It has been proved that wheat flour can be fully replaced with gluten-free flour mixtures in the recipe of chocolate muffins. Analysis of the chemical composition of coconut flour has shown its higher fat content, compared with wheat flour, and twice as much protein and dietary fibre (18%). Coconut flour exceeds wheat flour not only in the main macronutrients, but also in the content of the main minerals. Brown rice flour, too, contains more fats and vitamins of the B-group than wheat flour does, and is a source of sodium, magnesium, phosphorus, silicon, and sulphur. It contains up to 80% of starch and, like coconut flour, is gluten-free. Replacing wheat flour in the classical muffin recipe with mixtures of coconut and brown rice flours in the ratios 30:70, 40:60, and 50:50 reduces the moisture content and density of the dough. The moisture content in the finished muffins, too, is lower by 0.7, 1.2, and 1.5% respectively. It has been confirmed that if the gluten-free flour mixture contains over 50% of coconut flour, it reduces the specific volume of resulting muffins and worsens their quality parameters. The Harrington method was used to estimate the comprehensive quality index of the chocolate muffins. This has shown that full substitution of wheat flour for a mixture of gluten- free flours in the ratio 40:60 (coconut flour:brown rice flour) allows achieving the best-balanced sensory characteristics. Gluten-free muffins have a pleasant brown colour of the crust, their crumb is quite soft, homogeneous, and porous, with a balanced taste and an aroma of cocoa combined with light coconut notes.

Download Full-text

Whole Grain Gluten-Free Vegetable Savory Snacks

Journal of Food Research ◽

10.5539/jfr.v3n5p1 ◽

2014 ◽

Vol 3 (5) ◽

pp. 1

Author(s):

Talwinder S. Kahlon ◽

Roberto J. Avena-Bustillos ◽

Mei-Chin M. Chiu ◽

Marlene B. Hidalgo

Keyword(s):

Guar Gum ◽

Brown Rice ◽

Rice Flour ◽

Gluten Free ◽

Whole Grain ◽

Sorghum Flour ◽

Fresh Vegetables ◽

Low Salt ◽

Brown Rice Flour ◽

Tapioca Flour

<p>Gluten-free savory snacks were formulated and evaluated to offer nutritious treats for all and healthy option for gluten intolerance individuals. Four kinds of savory snacks (gluten-free, whole grains with fresh vegetables, low in fat and salt) were developed using base formulation (BF) of brown rice flour (45%), sorghum flour (20%), tapioca flour (7%), mashed potato (8%), canola oil (6%), guar gum (2%), baking powder (1.5%) and salt (0.5%). Fresh vegetables (carrots, broccoli, spinach, and red onion) were chopped and mixed with the base formulation (1:1). Chopped fresh garlic (5%) was added to carrot, broccoli and spinach (base-vegetable mix, BFV). Snack dough was prepared using 100 mL water per 100 g BFV. Two portions of snack dough (about 10 g each) were placed on the preheated KrumKake Baker and cooked for 2 minutes. Sixty two in-house volunteers judged Broccoli-Garlic snacks as significantly (p ? 0.05) better in color/appearance than Carrot-Garlic, Spinach-Garlic and Red Onion savory snacks. A 30 g serving of these low salt, low fat healthy snacks would provide 5-7% of daily recommended dose of dietary fiber and potassium. This is the first report of developed whole grain gluten-free, 50% vegetable snacks. Texture and water activity of the developed snacks suggests the crispiness and potential long shelf stability. Tasters judged Carrot-Garlic (88%), Broccoli-Garlic (77%), Spinach-Garlic (68%) and Red Onion (65%) acceptable. Data suggest that the acceptability of gluten-free whole grain vegetable savory snacks is very encouraging and offers healthy alternative for all and especially for those sensitive to gluten.</p>

Download Full-text

Cooking Quality, Antioxidant Properties, and Starch Digestibility of Wheat Noodles Substituted with Extruded Brown Rice Flour

Cereal Chemistry ◽

10.1094/cchem-06-16-0166-r ◽

2017 ◽

Vol 94 (3) ◽

pp. 464-470 ◽

Cited By ~ 10

Author(s):

Na-Na Wu ◽

Bin Tan ◽

Sha-Sha Li ◽

Xiao-Hong Tian ◽

Ming Liu ◽

...

Keyword(s):

Cooking Quality ◽

Antioxidant Properties ◽

Brown Rice ◽

Rice Flour ◽

Starch Digestibility ◽

Brown Rice Flour

Download Full-text

Effect of Gamma Irradiation on Physicochemical Properties of Brown Rice

International Journal of Food Engineering ◽

10.1515/ijfe-2015-0038 ◽

2015 ◽

Vol 11 (4) ◽

pp. 563-571 ◽

Cited By ~ 3

Author(s):

Shabir Ahmad Mir ◽

Sowriappan John Don Bosco ◽

Manzoor Ahmad Shah ◽

Mohammad Maqbool Mir ◽

Kappat Valiyapeediyekkal Sunooj

Keyword(s):

Physicochemical Properties ◽

Gamma Irradiation ◽

Irradiation Dose ◽

Amylose Content ◽

Raman Band ◽

Brown Rice ◽

Pasting Properties ◽

Raman Spectrometry ◽

Irradiation Treatment ◽

Rice Samples

Abstract Brown rice was exposed to 60Co source at 0, 2, 4, 6, 8 or 10 kGy doses and the effect of gamma irradiation treatment on physicochemical properties were investigated. L* value of brown rice was decreased with increase of irradiation dose, whereas a* and b* values increased. The results showed the decrease of kernel hardness, amylose content and pasting properties considerably with irradiation treatment. A-type diffraction pattern was observed in non-irradiated and irradiated rice samples and crystallinity was decreased with irradiation dose. Raman spectrometry showed the decrease of Raman band intensity at higher irradiation doses. Thermal properties of rice samples were decreased slightly after irradiation treatment. Pearson’s correlation studies revealed that irradiation dose was positively correlated with b* value and negatively correlated with amylose content and pasting properties.

Download Full-text

Studies on the effect of brown rice and maize flour on the quality of bread

Journal of the Bangladesh Agricultural University ◽

10.3329/jbau.v9i2.11044 ◽

2012 ◽

Vol 9 (2) ◽

pp. 297-304 ◽

Cited By ~ 4

Author(s):

MZ Islam ◽

M Shams Ud-Din ◽

MA Haque

Keyword(s):

Brown Rice ◽

Rice Flour ◽

Crude Fibre ◽

Overall Acceptability ◽

Bread Volume ◽

Total Carbohydrates ◽

Brown Rice Flour ◽

Rice Flours ◽

Wheat Flours

Breads were prepared with various combinations of maize, brown rice and wheat flours in the basic formulation of bread. The baking properties and chemical composition of bread were evaluated and analysed, respectively. The bread volume decreased, where as bread weight and moisture content increased with the increasing level of maize and brown rice flour. The crumb and crust colour of breads were improved with addition of 8% maize and 8% brown rice flour in bread formulation. The protein content and other nutrients of breads were increased by addition of maize and brown rice flours. The effects of various levels of yeast, sugar, fat, improver and salt on the quality of breads prepared with maize and brown rice flour were evaluated. Bread quality in respects of bread volume and crumb texture were improved by using 2.5% yeast, 5% sugar, 5% fat and 0.6% improver. The analysis of bread containing added 8% maize and 8% brown rice flours showed protein 9.76%, fat 4.10%, ash 2.10%, crude fibre 5.16%, sugar 2.26% and total carbohydrates 46.91%. Bread having 8% maize and 8% brown rice flour had most acceptable flavour, texture, colour and overall acceptability when compared with other bread with maize and brown rice flour. DOI: http://dx.doi.org/10.3329/jbau.v9i2.11044 J. Bangladesh Agril. Univ. 9(2): 297304, 2011

Download Full-text