ArticleFoods (Basel, Switzerland)2018
Physicochemical Properties of Hom Nil (Oryza sativa) Rice Flour as Gluten Free Ingredient in Bread.
Article in Foods (Basel, Switzerland), 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
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10 citing papers in PubMed.
- Expandable Gastroretentive Films Based on Anthocyanin-Rich Rice Starch for Improved Ferulic Acid Delivery.Polymers · 2025Article
- The Impact of Extrusion Cooking on the Physical Properties, Functional Components, and Pharmacological Activities of Natural Medicinal and Edible Plants: A Review.Foods (Basel, Switzerland) · 2025Review
- Deciphering molecular regulation of reactive oxygen species (ROS) and reactive nitrogen species (RNS) signalling networks in Oryza genus amid environmental stress.Plant cell reports · 2024Review
- The protective effect of Thai rice bran on N-acetyl-ρ-aminophen-induced hepatotoxicity in mice.Research in pharmaceutical sciences · 2024Article
- Insight into the nutritional, physicochemical, functional, antioxidative properties andCurrent research in food science · 2024Article
- Effect of Pretreatments and Drying Methods on Physical and Microstructural Properties of Potato Flour.Foods (Basel, Switzerland) · 2022Article
- Investigating the structural properties and in vitro digestion of rice flours.Food science & nutrition · 2021Article
- Unripe Papaya By-Product: From Food Wastes to Functional Ingredients in Pancakes.Foods (Basel, Switzerland) · 2021Article
- Evaluating the effect of rice (Oryza sativa L.: SRNC05053-6-2) crude extract on psoriasis using in vitro and in vivo models.Scientific reports · 2020Article
- Promoting water deficit tolerance and anthocyanin fortification in pigmented rice cultivar (Physiology and molecular biology of plants : an international journal of functional plant biology · 2019Article
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5 authors.
Funding
Abstract
Hom Nil (Oryza sativa), a Thai black rice, contains polyphenolic compounds which have antioxidant properties. The objective of this study was to investigate physicochemical properties of Hom Nil rice flour (HN) and its application in gluten free bread by using Hom Mali 105 rice flour (HM) as the reference. The results demonstrated that HN flour had significantly higher average particle sizes (150 ± 0.58 μm), whereas the content of amylose (17.6 ± 0.2%) was lower than HM flour (particle sizes = 140 ± 0.58 μm; amylose content = 21.3 ± 0.6%). Furthermore, HN contained higher total phenolic compounds (TPC) (2.68 ± 0.2 mg GAE/g flour), total anthocyanins (293 ± 30 mg cyanidin-3-glucoside/g flour), and the ferric reducing antioxidant power (FRAP) (73.5 ± 1.5 mM FeSO₄/g) than HM flour (TPC = 0.15 mg GAE/g flour and FRAP = 2.24 mM FeSO₄/g flour). In thermal properties, the onset temperature (T
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