Utilization of small broken riceberry flour in gluten-free bread

Abstract

The aim of this study was to develop gluten-free bread formulations based on small broken riceberry flour, by using different ratios of rice flour and xanthan gum. Small broken riceberry and rice flour could be classified as low in amylose content (15.70 g and 20.50 g/100 g dry matter for small broken riceberry and rice flour, respectively). Additionally, small broken riceberry flour contained a total phenolic and total anthocyanin content approximately 500 times higher than that of rice flour. The addition of increased amounts of small broken riceberry flour and xanthan gum resulted in darker coloured gluten-free bread. However, there was no significant difference regarding moisture and specific volume. The increase of small broken riceberry flour and xanthan gum also led to a significant increase in the firmness of bread crumbs. The sensory evaluation showed differences in flavour, texture and overall liking, since adding small broken riceberry flour tended to make gluten-free bread more favourable. Bread containing rice flour and small broken riceberry flour in the ratio of 30:70 and 1.0% xanthan gum was selected on the basis of the sensory quality. Moreover, such bread also contained high levels of total phenolic and anthocyanin content.

Antioxidant Effects of Anthocyanin-Rich Riceberry™ Rice Flour Prepared Using Dielectric Barrier Discharge Plasma Technology on Iron-Induced Oxidative Stress in Mice

“…Therefore, we utilized cold plasma for the treatment of Riceberry™ rice flour to achieve high ACNs yields as well as antioxidant capacity. Our previous study proved that dielectric barrier discharge (DBD) plasma technology can improve antioxidant activity and anthocyanin content of Riceberry rice flour [ 32 ]. This was also done to sterilize the Riceberry™ rice product for further studies involving animals.…”

“…Riceberry™ rice grains were purchased from a local grocery store located in Mueang Pan District (Lampang Province, Thailand). The rice grains were milled into flour and treated with a DBD plasma generator (Model: PLASMA TAC, ADTEC Plasma Technology Company Limited, Hounslow, UK) under the following conditions: an operating time of 7.87 min, power set at 166 watts, 0.64 L/min of oxygen gas, 16 L/min of argon gas and 10 L/min of nitrogen gas to achieve PRBF [ 32 ]. In the assay, PRBF was dissolved in deionized water (DI) (1:2, w / w ) and a suspension of the starch was heated until it became completely gelatinized.…”

“…Importantly, the purple-black colored Riceberry™ grain is abundant in antioxidants, predominantly ACNs and anti-inflammatory agents that can be used to treat a number of diseases [ 30 ]. Considerably, RB flour is rich in phenolic compounds, particularly ACNs (188 ± 22 mg/g), of which cyanidin-3-glycosides (C3G) are the major compounds (50.32 ± 2.01 mg C3G/g) when compared with rice flour (0.10 ± 0.05 mg C3G/g) [ 31 , 32 ]. In addition, ACNs concentrations present in brewed RB vinegar, fermented RB vinegar and wine were reported to be 1.62, 10.92 and 18.73 mg/mL, respectively [ 33 , 34 ].…”

“…In addition, ACNs concentrations present in brewed RB vinegar, fermented RB vinegar and wine were reported to be 1.62, 10.92 and 18.73 mg/mL, respectively [ 33 , 34 ]. From a chromatographic analysis, RB extract contained four phytosterols (e.g., 24-methyleneergosta-5-en-3β-ol, 24-methyleneergosta-7-en-3β-ol, fucosterol and gramisterol), three triterpenoids (e.g., cycloeucalenol, lupenone and lupeol) and three main phenolic compounds (e.g., protocatechuic acid, vanillic acid and anthocyanin) [ 32 , 35 , 36 ]. Importantly, total phenolic and total anthocyanin contents were found to be approximately 500 times higher in RB flour than in rice flour [ 32 ].…”

Ultrasound-assisted enzymatic hydrolysis of broken Riceberry rice for sugar syrup production as a substrate for bacterial cellulose facial mask development

“…Broken Riceberry rice was defined as a low-cost agricultural crop in Thailand, usually obtained from the polished rice production process, which showed an irregular size and shape compared to the regular Riceberry rice product [1,2]. Currently, broken Riceberry rice was applied for the development of various products due to its low cost and has a chemical composition similar to regular rice grain, glutenfree bread [3], healthy dark chocolates [4], and vinegar [2]. However, to the best of our knowledge, there are few reports on using a lowcost broken Riceberry rice as a substrate for bacterial cellulose (BC) production, particularly BC for cosmeceutical products.…”