Ultrasound-chilling assisted annealing treatment to produce a lower glycemic index of white rice grains with different amylose content

Kunyanee, Kannika; Tai, Ngo Van; Kusumawardani, Sandra; Lungsakul, Naphatrapi

doi:10.1016/j.ultsonch.2022.106055

Cited by 9 publications

(8 citation statements)

References 55 publications

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“…According to Eyinla et al (2021), GI values can be classified into low (<55), medium (56–70), and high (>70). Kunyanee et al (2022) obtained GI values in the range of 57.75–72.02 for white rice pretreated with ultrasound‐assisted annealing.…”

Section: Resultsmentioning

confidence: 99%

Processing black rice grains to obtain flour: Influence of pretreatments on mass transfer, in vitro digestibility, and technological properties

et al. 2023

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Background and ObjectivesThe objective of this work was to evaluate the processing of black rice grains to obtain flour and to verify the influence of pretreatments on mass transfer, in vitro digestibility, and technological properties. The grains were submitted to heat moisture treatment (HMT) with a final humidity of 30% at 110°C for 2 h, black rice pretreatment with ethanol (BRE) in the proportion 1:1 (wt/wt) for 5 min/25°C, and high hydrostatic pressure (HHP) under conditions of 200 MPa for 10 min/25°C. Then, the grains were dried at 60°C at an air velocity of 1.5 m/s and ground in an electric multigrain grinder. Was analyzed the mass transfer, in vitro digestion, water, oil, and milk retention capacity, total phenolic compounds (TPC), total anthocyanins (TA), antioxidant activities by (2,2′‐azino‐bis‐(3‐ethylbenzothiazoline‐6‐sulfonic) acid, 2,2‐diphenyl‐1‐picrylhydrazyl, ferric‐reducing antioxidant power, and oxygen radical absorbance capacity Surface appearance by scanning electron microscopy, and thermal analysis by differential scanning calorimetry was carried out.FindingsThe grains when submitted to the HHP obtained a reduction of 58.82% in the drying time, while the HMT promoted an increase of 23.5% when compared to the control. The pretreatments influenced the in vitro digestibility, where the HHP had the highest value (86.33), as well as the highest water, oil, and milk retention capacities. BRE positively impacted TPC, TA, and antioxidant activities regardless of the methods used. HMT promoted the formation of cavities, fissures, and holes on the surface, resulting in a rough appearance and presenting greater thermal resistance with an enthalpy of 12.35 J/g.ConclusionsThis research paved the way for potential commercial applications of black rice flour as an ingredient in functional foods.Significance and NoveltyThis study adds to the significance and novelty of research on black rice processing by evaluating the influence of different pretreatments on mass transfer, in vitro digestibility, and technological properties.

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Section: Resultsmentioning

confidence: 99%

Processing black rice grains to obtain flour: Influence of pretreatments on mass transfer, in vitro digestibility, and technological properties

et al. 2023

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“…These differences were more noticeable in the dual HPS + EMS treatments, increasing significantly with hydrolysis time. Changes in functional properties are possibly due to (1) opening of small pores during swelling induced by hydrothermal treatment [ 32 ]; (2) amylose leaching out from amorphous zones during heating [ 33 ]; (3) greater availability of OH groups after the breakdown of intermolecular bonds and the depolymerization of amylose and amylopectin [ 34 ]; and (4) increase in the size and volume of pores during hydrothermal and enzymatic treatments, which allow extension of the superficial area and promotion of interaction processes between soluble polymeric chains and water molecules [ 12 , 35 ].…”

Section: Resultsmentioning

confidence: 99%

Hydrothermal processes and simultaneous enzymatic hydrolysis in the production of modified cassava starches with porous-surfaces

Jorge,

Edith,

Eduardo

et al. 2023

Heliyon

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“…Figure 1 shows that black rice vermicelli flour had more pores than brown and white rice vermicelli flour. According to Kunyanee [37], amylose was more sensitive to the annealing process than amylopectin.…”

Section: A Morphology Of Rice Flour and Vermicellimentioning

confidence: 99%

Physicochemical and Functional Properties of Vermicelli Made of Modified White Rice, Brown Rice, and Black Rice

Sulistyawati,

Mustofa,

Rismaya

et al. 2024

Int. J. Adv. Sci. Eng. Inf. Technol.

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Modification technology of starch has been developed to enhance its utilization in the food industry and for health-related purposes. Starch serves as a carbohydrate source that contributes to energy when digested in the body. The starch modification enables starch to be converted into resistant starch. This study investigated the physicochemical properties of vermicelli made from modified rice flour. The rice flour used in this study originated from three varieties: white rice, brown rice, and black rice. The physicochemical properties of vermicelli evaluated were chemical composition, pasting properties, and starch morphology. Analyses were conducted on both the rice flour and the vermicelli product. The results indicate that the protein content in rice flour ranged from 10.30% to 10.87% (dry weight), whereas the protein content in vermicelli decreased to 9.78% to 10.26% (dry weight). There was also a decrease in other components like lipid content, amylopectin, anthocyanin, and crude fiber. The antioxidant activity of vermicelli tended to be lower than that of the flour form, as did the anthocyanin content. Processing rice flour enhanced the water-holding capacity of starch and reduced its swelling power. Rice flour modification can be employed as an alternative to improve the functional properties of starchy food materials.

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Ultrasound-chilling assisted annealing treatment to produce a lower glycemic index of white rice grains with different amylose content

Cited by 9 publications

References 55 publications

Processing black rice grains to obtain flour: Influence of pretreatments on mass transfer, in vitro digestibility, and technological properties

Processing black rice grains to obtain flour: Influence of pretreatments on mass transfer, in vitro digestibility, and technological properties

Hydrothermal processes and simultaneous enzymatic hydrolysis in the production of modified cassava starches with porous-surfaces

Physicochemical and Functional Properties of Vermicelli Made of Modified White Rice, Brown Rice, and Black Rice

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