Characterization of three cultivars of Indonesian glutinous rice: a basis for developing rice-based functional food

Amrinola, Wiwit; Sitanggang, Azis Boing; Kusnandar, Feri; Budijanto, Slamet

doi:10.35219/foodtechnology.2021.1.10

Cited by 5 publications

(4 citation statements)

References 25 publications

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“…Black, red, and glutinous flours exhibited significantly higher protein and fiber contents, as well as lower starch content than refined white flours. The recorded values were in general agreement with previously published results [ 16 , 28 ]. High protein and fiber contents, together with lower starch content, might be the nutritional benefits of these flours in gluten-free bread baking.…”

Section: Resultssupporting

confidence: 92%

“…The very low content of amylose influences the starch gelatinization temperature, pasting consistency, and extent of retrogradation [ 15 ], which may significantly impact the bread texture. The high amounts of protein, dietary fiber, essential amino acids, and essential fatty acids [ 16 , 17 ] make this flour suitable for increasing the nutritional value of gluten-free bread.…”

Section: Introductionmentioning

confidence: 99%

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Applicability of Flours from Pigmented and Glutinous Rice in Gluten-Free Bread Baking

Burešová

Červenka

Šebestíková

et al. 2023

Foods

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The flours from pigmented and glutinous rice have a great potential to increase the nutritional quality of gluten-free breads. The characteristics of whole-meal fine flours, slurries, doughs, and breads prepared from black, red, and white glutinous rice were, therefore, compared with commercially used refined fine and semi-coarse white rice flours. The pasting properties of different flours were strongly influenced by the type of rice they were made from. Slurries with red and glutinous flours exhibited a shift to a lower pasting temperature T0, lower values of ηPeak and ηFinal, as well as higher values of the breakdown and setback region than the slurries with refined flours. The slurry with black flour exhibited high values of viscosity η0 and breakdown, together with low values of ηFinal, setback region and total setback. Bread characteristics were strongly correlated with the pasting properties. The presence of bran particles did not negatively impact loaf volume, crumb hardness, springiness, and chewiness. Some defects were observed in glutinous and red rice bread. Fine flour exhibited better baking performance than semi-coarse flour. Glutinous flour has the potential to become an ingredient in gluten-free baking. The applicability of various black and red rice flours may be limited by the flavor and the taste.

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Section: Resultssupporting

confidence: 92%

Section: Introductionmentioning

confidence: 99%

Applicability of Flours from Pigmented and Glutinous Rice in Gluten-Free Bread Baking

Burešová

Červenka

Šebestíková

et al. 2023

Foods

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“…According to previous research, black rice bran has been found to possess a DPPH radical scavenging capacity that is 5.4 times greater than that of red rice bran and 16 times greater than that of white rice bran [30]. Black rice has higher levels of total phenols, flavonoids, and anthocyanins than red and white rice, indicating greater antioxidant activity [31]. Darker varieties exhibit greater amounts of phenolic flavonoids and greater antioxidant activity than lighter varieties, as observed from the standpoint of rice seed coat color [32].…”

Section: Discussionmentioning

confidence: 98%

Metabolomics Reveals Antioxidant Metabolites in Colored Rice Grains

Zhu,

Wang,

Zhang

et al. 2024

Metabolites

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Colored rice is richer in nutrients and contains more nutrients and bioactive substances than ordinary white rice. Moderate consumption of black (purple) rice has a variety of physiological effects, such as antioxidant effects, blood lipid regulation, and blood sugar control. Therefore, we utilized nontargeted metabolomics, quantitative assays for flavonoid and phenolic compounds, and physiological and biochemical data to explore the correlations between metabolites and the development of antioxidant characteristics in pigmented rice seeds. The findings indicated that, among Yangjinnuo 818 (YJN818), Hongnuo (HN), Yangchannuo 1 hao (YCN1H), and Yangzi 6 hao (YZ6H), YZ6H exhibited the highest PAL activity, which was 2.13, 3.08, and 3.25 times greater than those of YJN818, HN, and YCN1H, respectively. YZ6H likewise exhibited the highest flavonoid content, which was 3.8, 7.06, and 35.54 times greater than those of YJN818, HN, and YCN1H, respectively. YZ6H also had the highest total antioxidant capacity, which was 2.42, 3.76, and 3.77 times greater than those of YJN818, HN, and YCN1H, respectively. Thus, purple rice grains have stronger antioxidant properties than other colored rice grains. Receiver operating characteristic (ROC) curve analysis revealed that trans-3,3′,4′,5,5′,7-hexahydroxyflavanone, phorizin, and trilobatin in the YZ6H, HN, and YCN1H comparison groups all had area under the curve (AUC) values of 1. Phlorizin, trans-3,3′,4′,5,5′,7-hexahydroxyflavanone, and trilobatin were recognized as indices of antioxidant capability in colored rice in this research. This research adds to the understanding of antioxidant compounds in pigmented rice, which can increase the nutritional value of rice and promote the overall well-being of individuals. This type of information is of immense importance in maintaining a balanced and healthy diet.

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“…Furthermore, the researcher has been reported that pigmented rice (such as red, and black rice) contains higher total phenols, total flavonoids, γ-oryzanol, and anthocyanins compared to non-pigmented or white rice (Goufo & Trindade, 2014;Shao & Bao, 2015). Amrinola et al (2021) also reported that pigmented glutinous rice had a much higher dietary fiber, total phenolic content, total flavonoids, γ-oryzanol, anthocyanins, and antioxidant activity than white glutinous rice.…”

Section: Introductionmentioning

confidence: 99%

Characterization of pigmented and non-pigmented flakes glutinous rice (ampiang) on chemical compositions, free fatty acids compositions, amino acids compositions, dietary fiber content, and antioxidant properties

et al. 2022

Self Cite

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The purpose of this study was to compare the characteristics of flakes rice made pigmented and non-pigmented glutinous rice grain on chemical composition, fatty acid, amino acid, dietary fiber, and antioxidant properties. Flakes glutinous rice (FGR) made glutinous rice grain that has been pre-roasted and then flattened. This product contains an endosperm and rice bran layer. So that, it is rich in nutrients and bioactive compounds that have antioxidant properties that are beneficial to health. The process of making flakes rice is carried out in four stages, that is the process of soaking, roasting, flattening, and sifting process. The grain used in this study are pigmented (red and black) and non-pigmented glutinous rice grains. The results showed that black FGR contained higher ash content, crude protein, dietary fiber, total phenolic compounds, flavonoids, γ-oryzanol, anthocyanins, and antioxidants activity. Meanwhile, white FGR is highest in fat, carbohydrate, and amylose content amongst others. Furthermore, FGR is rich in essential fatty acids (oleic and linoleic), glutamic acid, essential amino acids (Leucine, Arginine, and Phenylalanine). In conclusion, pigmented FGR has higher nutritional value, antioxidant properties, and antioxidants activity than non-pigmented FGR.

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Characterization of three cultivars of Indonesian glutinous rice: a basis for developing rice-based functional food

Cited by 5 publications

References 25 publications

Applicability of Flours from Pigmented and Glutinous Rice in Gluten-Free Bread Baking

Applicability of Flours from Pigmented and Glutinous Rice in Gluten-Free Bread Baking

Metabolomics Reveals Antioxidant Metabolites in Colored Rice Grains

Characterization of pigmented and non-pigmented flakes glutinous rice (ampiang) on chemical compositions, free fatty acids compositions, amino acids compositions, dietary fiber content, and antioxidant properties

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