Functional, digestibility, and antioxidant properties of brown and polished rice flour from traditional and new‐improved varieties grown in Sri Lanka

Abstract

Sri Lankan traditional and improved rice varieties were processed into brown and polished rice flours. Samples were analyzed for AM, protein, lipid, total phenolic content, and antioxidant activity. Gelatinization and retrogradation properties were observed in the Rapid Visco Analyzer (RVA) and DSC. The AM content of the samples was high to intermediate (20 to 26%) except for one which was low (17%). Brown rice flour (BRF) samples had lower swelling power, lower RVA viscoamylograph profile, lower gel hardness, lower gelatinization enthalpy but higher gelatinization peak temperature and lower melting enthalpies of its retrograded AP relative to its corresponding polished rice flour (PRF) samples. The BRF showed a lower decrease in peak viscosity in the RVA viscoamylograph as compared to its PRF when treated with α‐amylase indicating inhibition potential. The traditional rice varieties had 68 to 86% higher total phenolic content (TPC) and 86 to 90% antioxidant activity in the BRF samples as compared to the improved varieties. A study on the antioxidant profile of the brown rice of the traditional rice varieties is being undertaken to explore their value as functional foods.

Physical, functional, pasting and thermal properties of flours and starches of six Nigerian rice cultivars

“…However, Gunaratne, Bentota, Cai, Collado, and Corke (2011) reported higher moisture contents (12.3e13.7%) for rice flours from Sri Lanka. Moisture content of rice starches ranged from 8.29 (Faro 46) to 9.56% (Faro 40).…”

Relationships Between Cooking Properties and Physicochemical Properties in Brown and White Rice

“…Swelling power (SP) was determined according to a reported method . Rice flour (100 mg, db) was weighed directly into a screw‐cap test tube.…”

“…Rice has long been a staple food in Asia, and feeds nearly 50% of the people in the world. Usually it is cooked and consumed as brown or white rice kernels, with the latter being preferred by most people due to their desirable sensory and storage properties . Rice eating qualities and digestibility have been reported to be influenced by pre‐cooking treatments and cooking conditions, for example rice‐water ratio, degree of cooking, parboiling, and presoaking .…”

Effect of Heat Moisture Treatment Conditions on Swelling Power and Water Soluble Index of Different Cultivars of Sweet Potato (Ipomea batatas (L). Lam) Starch

“…Swelling power (SP) of the native and the HMT treated starch was determined according to the method of Gunaratne et al [14]. Starch (100 mg, db) was weighed directly into a screwcap test tube, and 10 mL distilled water was added.…”