Physicochemical and Functional Characteristics of RD43 Rice Flour and Its Food Application

Abstract

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.

Effectiveness of atmospheric cold plasma technology on physicochemical and functional characteristics of ST25 fragrant rice (Oryza sativa L.) flour

“…Water solubility index illustrated the capability of particles to dissolve with water under an excess water condition. The water absorption index and swelling power reflected the interactions between the water molecules andthe starch chains in the crystalline and amorphous parts (25). The absorption index and swelling power proved a negative correlation with the amylose content (35).…”

“…Swelling power or SP (gm/gm sample) = Mr/(M1-M2) Water solubility index or WSI (gm/100 gm sample) =100*M2/M1 Pasting temperature ( 0 C) was examined by viscometer (25). 5 gm of rice flour was mixed with 95 ml of distilled water.…”

Quality improvement of refrigerated ready‐to‐eat cooked brown rice by adding gellan gum and trehalose with ohmic heating compared to conventional cooking method

“…There are various rice varieties in Thailand that have outstanding functional characteristics, of which RD 43, Riceberry, KDML 105, and RD 6 are the leading cultivars. RD 43 is known as a medium glycemic index rice (Suklaew et al, 2020) with a soft texture and favorable aroma when cooked. Riceberry, a black pericarp rice grain, is recognized for its high levels of antioxidants, especially anthocyanin and proanthocyanidins, together with zinc and iron.…”

Improvement in the metabolic markers of prediabetic subjects due to the partial substitution of Taiken9 rice by RD43 rice in their daily diet: a randomized clinical trial

“…10 Motivated by these findings, a Thai Indica rice variety, namely RD43, was recently developed by cross-breeding between Supan Buri1 and Khao Jow Hawm Suphan Buri. 11 It is non-GMO rice and is approved by the Rice Department of Thailand (SPR99007-22-1-2-2-1). 11 Owing to its unique characteristics, such as soft texture and mild fragrance, its consumer acceptance is adequate.…”

“…11 It is non-GMO rice and is approved by the Rice Department of Thailand (SPR99007-22-1-2-2-1). 11 Owing to its unique characteristics, such as soft texture and mild fragrance, its consumer acceptance is adequate. 12 Moreover, findings yielded by an in vitro study indicate that RD43 rice exhibited a slow digestibility rate, a lower rapidly digestible starch (RDS) value, and a higher undigestible starch content when compared to jasmine rice (one of the low amylose rice varieties).…”