ArticleFood science & nutrition2021
Investigating the structural properties and in vitro digestion of rice flours.
Article in Food science & nutrition, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 19 papers, 1 of them a synthesis that pooled it.
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Who cites it
19 citing papers in PubMed, 1 synthesis or guideline pooled it.
- Deciphering Pigmented Rice Varieties as Sustainable and Unexplored Valuable Sources of Bioactive Components With Health-Related Properties and Technological Applications-A Systematic Review.Comprehensive reviews in food science and food safety · 2026Pooled it
- From surface adsorption to V-type inclusion complexes: Amylose-driven structural regulation of cyanidin-3-Food chemistry: X · 2026Article
- Germination Time and Temperature Modulate Bioactive Compound Accumulation in Black Rice (Plants (Basel, Switzerland) · 2026Article
- Effect of the Replacement of Corn (Life (Basel, Switzerland) · 2026Article
- Phenolics Distribution in Rice and Their Macromolecular Interactions: A Matrix-Centric Perspective.Foods (Basel, Switzerland) · 2026Review
- Starch-based thickening in infant formula:Frontiers in nutrition · 2026Article
- Starches in Rice: Effects of Rice Variety and Processing/Cooking Methods on Their Glycemic Index.Foods (Basel, Switzerland) · 2025Review
- Composition and Biological Activity of Colored Rice-A Comprehensive Review.Foods (Basel, Switzerland) · 2025Review
- Rice flour-based filled hydrogel: an effective vitamin D encapsulation system as influenced by rice flour variety.Food science and biotechnology · 2025Article
- QTN detection and candidate gene identification for improved eating and cooking quality in rice using GWAS and PLS regression analysis.TAG. Theoretical and applied genetics. Theoretische und angewandte Genetik · 2025Article
- The Effect of Protein-Starch Interaction on the Structure and Properties of Starch, and Its Application in Flour Products.Foods (Basel, Switzerland) · 2025Review
- Investigation of the physicochemical factors affecting the in vitro digestion and glycemic indices of indigenous indica rice cultivars.Scientific reports · 2025Article
- Maximizing japonica rice quality by high-pressure steam: Insights into improvement.Food chemistry: X · 2025Article
- Green modification techniques for modulating the properties and starch digestibility of rich-polyphenol low-amylose Riceberry rice (Food chemistry: X · 2025Article
- Suitability of earlyFood chemistry: X · 2024Article
- Evaluation of Nutritional and Functional Properties of Chasubi - A Traditional Food.Plant foods for human nutrition (Dordrecht, Netherlands) · 2024Article
- Characterization of Polyphenol Composition and Starch and Protein Structure in Brown Rice Flour, Black Rice Flour and Their Mixtures.Foods (Basel, Switzerland) · 2024Article
- Physicochemical, Rheological, In-Vitro Digestibility, and Emulsifying Properties of Starch Extracted from Pineapple Stem Agricultural Waste.Foods (Basel, Switzerland) · 2023Article
- Investigating the structural properties and in vitro digestion of rice flours.Food science & nutrition · 2021Article
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Authors and funding
12 authors.
Funding
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Abstract
The physicochemical properties, swelling power, solubility, and digestibility of flour from four rice varieties (black, brown, white, and waxy rice flour) were analyzed. The results showed that the black and brown rice had high-amylose percentage (21.8% and 20.5%), a relatively low percentage of starch content (68.1% and 79.1%), and lower swelling power (6.6% and 7.6%) and solubility (13.5% and 15.7%), respectively. Waxy rice flour attributed to lower gelatinization temperatures and higher enthalpy values. Meanwhile, the brown, black, and white rice showed higher gelatinization temperature and lower enthalpy value. The black and brown rice flour exhibited lower pasting and viscosity values as compared to waxy rice flour. The results showed that all rice flour had an A-type X-ray diffraction pattern, and after cooking all rice flour showed V-type polymorphs except waxy rice flour. Brown and black rice flour after cooking have lower digestion rate than white rice and waxy rice flour, probably due to its lower expansion and solubility rates, and higher gelatinization temperature.
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