The increased use of a new rice cultivar is the result of increasing consumer demands for healthier choices. In this study, physicochemical, thermal, pasting, and functional properties of flour from RD43 rice, a new rice variety, and its food application were investigated. RD43 rice flour demonstrated an irregular and polyhedral shape with a volume mean diameter of 103 ± 0.15 µm. In addition, the amylose content of RD43 rice and Hom Mali rice flour was 19.04% and 16.38%, respectively. The X-ray diffraction (XRD) and Fourier Transforms Infrared (FTIR) confirmed the presence of a V-type crystalline structure and less crystallinity in RD43 rice flour, which resulted in a significant reduction of the water absorption index (WAI), swelling power (SP), water solubility index (WSI), gelatinization temperature, and pasting properties. Comparing with Hom Mali rice flour, RD43 rice flour had greater ability to disrupt cholesterol micellization and bind bile acid. Furthermore, it had lower starch digestibility, with a lower percentage of rapidly digestible starch (RDS) and higher percentage of undigestible starch than Hom Mali rice flour. Moreover, steamed muffins based on RD43 rice flour had lower starch digestibility than Hom Mali steamed muffins. The sensory analysis showed no significant differences between Hom Mali and RD43 steamed muffins. The findings suggest that RD43 rice flour could be an alternative ingredient for lowering the glycemic index of food products.

Isomaltulose, a naturally-occurring isomer of sucrose, is commonly used as an alternative sweetener in foods and beverages. The goal of this study was to determine the effect of isomaltulose together with green tea on postprandial plasma glucose and insulin concentration, as well as antioxidant capacity in healthy subjects. In a randomized, single-blind, crossover study, 15 healthy subjects (eight women and seven men; ages 23.5 ± 0.7 years; with body mass index of 22.6 ± 0.4 kg/m2) consumed five beverages: (1) 50 g sucrose in 400 mL water; (2) 50 g isomaltulose in 400 mL of water; (3) 400 mL of green tea; (4) 50 g sucrose in 400 mL of green tea; and (5) 50 g isomaltulose in 400 mL of green tea. Incremental area under postprandial plasma glucose, insulin, ferric reducing ability of plasma (FRAP) and malondialdehyde (MDA) concentration were determined during 120 min of administration. Following the consumption of isomaltulose, the incremental 2-h area under the curve (AUC0–2 h) indicated a higher reduction of postprandial glucose (43.4%) and insulin concentration (42.0%) than the consumption of sucrose. The addition of green tea to isomaltulose produced a greater suppression of postprandial plasma glucose (20.9%) and insulin concentration (37.7%). In accordance with antioxidant capacity, consumption of sucrose (40.0%) and isomaltulose (28.7%) caused the reduction of green tea-induced postprandial increases in FRAP. A reduction in postprandial MDA after drinking green tea was attenuated when consumed with sucrose (34.7%) and isomaltulose (17.2%). In conclusion, green tea could enhance the reduction of postprandial glucose and insulin concentration when consumed with isomaltulose. In comparison with sucrose, isomaltulose demonstrated less alteration of plasma antioxidant capacity after being consumed with green tea.

The aim of this study was to investigate the stability and antioxidant activity of the polyphenols from Mesona chinensis Benth extract (MCE) and its alginate-based encapsulation by extrusion technique during simulated gastrointestinal digestion. The encapsulation efficacy ranged from 41.1 ± 4.7 to 56.7 ± 3.4% with different concentrations of MCE (50–75% v/v), sodium alginate (1.2–1.8% w/v), and CaCl2 solution (3–5% w/v). The optimal condition for MCE-loaded alginate beads (MCB) was composed of 75% MCE, 1.5% alginate, and 3% CaCl2 solution, which provided the highest encapsulation efficiency with a spherical structure and a mean particle diameter of 1516.67 ± 40.96 μm. Fourier transform infrared spectroscopy (FT-IR) reported no chemical interaction between alginate and MCE. The release of total phenolic content (TPC) was only 8.9% after placing MCB in water for 4 h. After simulated digestion, changes in TPC and ferric reducing antioxidant power (FRAP) of MCE significantly decreased by 25.0% and 29.7%, respectively. Interestingly, the incorporation of MCB significantly increased TPC and FRAP in the digesta compared to those of MCE during gastrointestinal tract conditions. The findings suggest that the encapsulation of MCE with alginate as a carrier helps to improve the bioaccessibility and biological activity of M. chinensis polyphenols.

The aim of this study was to develop wheat noodles substituted with 10-40% RD43 rice flour. Starch digestibility and physicochemical and sensory properties of RD43 rice noodles and its effect...

RD43 rice (Oryza sativa L.) is a cross-breed between Khao Jow Hawm Suphan Buri and Supan Buri1. It is characterized as a low amylose content, soft texture, and mild fragrance. However, its potential of metabolic health effect and food application remains unknown. In the present study, daily consumption of RD43 rice containing 14.10 g of undigestible starch for 12 weeks showed a significant reduction in fasting plasma glucose, insulin, HbA1c, and HOMA-IR in prediabetic participants. Furthermore, a significant decrease in body composition including body weight, body mass index, total body fat, and waist circumference was observed after the consumption of RD43 rice at 6th and 12th week. In comparison with conventional rice in Taiwan (Taiken9), ingestion of RD43 rice showed a significantly reduction in fasting plasma insulin and HOMA-IR at 12th week. In physicochemical and functional properties found that RD43 rice flour had higher amylose content (19.04%) than Hom Mali rice flour. It presented an irregular polyhedral shape and manifested a V-type crystalline structure and less crystallinity, which lead to a significant reduction of the water absorption index (WAI), swelling power (SP), water solubility index (WSI), gelatinization temperature, and pasting properties. Moreover, it had lower starch digestibility than Hom Mali rice flour due to a lower content of rapidly digestible starch (RDS) and higher content of undigestible starch. RD43 rice flour also exhibited a greater ability to disrupt cholesterol micellization and bind bile acids. In food application, steamed muffin made from RD43 rice flour showed lower starch digestibility than Hom Mali steamed muffin with no alterations of sensory attributes. Moreover, the substitution of wheat flour with RD43 rice flour (10-40% w/w) into noodles decreased starch digestibility, hydrolysis index, and RDS content together with increasing undigestible starch content. Comparing to the control noodles, 30% RD43 rice flour noodles slightly elevated WAI, swelling index (SI), cooking loss, and lightness (L*) as well as reduced redness (a*), yellowness (b*), and hardness with similar overall acceptability. In healthy men, consumption of 30% RD43 noodle caused a reduction in postprandial plasma glucose with increasing postprandial glucagon-like peptide-1 (GLP-1) and peptide tyrosine–tyrosine (PYY). In conclusion, RD43 rice has potential for food manufacturing and controlling glycemic, appetite as well as body composition in humans.

Although RD43 rice is characterized by high amounts of undigestible starch, its potential health benefits for prediabetic individuals remain unknown. Thus, the effect of regular consumption of RD43 rice on...