Characterization of pre-gelatinized rice and bean flour

Green processing protocol for germinating and wet milling brown rice for beverage formulations: Sprouting, milling and gelatinization effects

“…These investigations, however, led to the formulation of a process whereby the softened rice and water matrix was not gelatinized, until that step was purposely performed to facilitate enzyme treatments (Table 2). Since brown rice has significantly increased levels of bran, fat, and protein compared to white rice, gelatinization temperatures should be greater, as previously reported in brown rice with various degrees of milling (Marshall, 1992) and bean flour (Carvalho et al, 2013). This was borne out by RVA pasting profiles (Figure 3), which may be used to carefully approximate starch characteristics and relative gelatinization temperatures (Dang & Bason, 2014), even though pasting temperature generally overestimates the rice gelatinization temperature (Bao, 2008).…”

“…Indeed, one could speculate based on the RVA profiles that extremely "gentle" or limited dehulling maintained a viable embryo that delivered protein, oil, and bran which increased the pasting temperature in heated BRR compared against commercial white flour standards and in-house BRR heated samples, due to chemical interactions, as previously indicated (Carvalho et al, 2013;Marshall, 1992).…”

Modelling of protein turnover provides insight for metabolic demands on those specific amino acids utilised at disproportionately faster rates than other amino acids

“…A representative ingested protein composition of these amino acids was similarly estimated by averaging the percentage abundances of amino acids from meat and plant sources, assuming a well-balanced diet ( Table 2). The meat source itself was averaged from beef (Samicho et al 2013), pork (Okrouhlá et al 2006), chicken (Rossi et al 2009, and fish (Diniz et al 2013), whereas the plant composition was averaged from peas (Pownall et al 2010), rice (Carvalho et al 2013), beans (Carvalho et al 2013), and wheat (Chen and Bushuk 1970) Table A1). This provided the means to assign quantitative values for amino acid utilisation using the average meat/ plant percentages to extrapolate the intake of amino acids via Topo et al (2009) Release and synthesis of luteinizing hormone and testosterone Used as a humectant in the natural moisturising factor in the skin Rawlings et al (1994), Scott et al (1982) Present in sweat at significantly higher concentrations than found in plasma Dunstan et al (2016) Source Non-essential as it can be synthesised by the body Aspartic acid synthesis can be insufficient to meet body demands leading to suboptimal growth Could be classified as conditionally essential ingested proteins and the human average percentages to estimate the contributions from endogenous protein turnover.…”

Green Processing, Germinating and Wet Milling Brown Rice (Oryza sativa) for Beverages: Physicochemical Effects

“…Low final viscosity (694 cP) in cooked commercial WR (Remyflo R500P) and lack of setback indicates that it lacked the ability to gelatinize again (Table 1). This WR exhibited higher initial starting viscosity due to irreversible swelling of starch granules, which, reflects the degree of pregelatinization [47]. On the other hand, the GBR samples with exceedingly low and significantly different RVA parameters, in combination with a significantly higher pasting temperature seems to reflect an interaction due to endogenous enzymatic changes whereby starch swelling and catabolic conversions occurred, in addition to likely chemical interactions with high levels of oil, protein and fiber [28].…”