ArticlePloS one2021
Chemical, physical, and functional properties of Thai indigenous brown rice flours.
Article in PloS one, 2021. 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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Who cites it
10 citing papers in PubMed.
- Effects of Indica Black Rice, Konjac Powder and Water on the Quality Characteristics of Gluten-Free Taichung Sen 17 Rice Bread.Foods (Basel, Switzerland) · 2025Article
- Comparative techno functional, physio chemical and pasting properties of pigmented (Kavuni) rice land races of India.Scientific reports · 2025Article
- Nutritional Profiles ofFoods (Basel, Switzerland) · 2023Article
- Nutritional Compositions, Phenolic Contents and Antioxidant Activities of Rainfed Rice Grown in Different Degrees of Soil Salinity.Foods (Basel, Switzerland) · 2023Article
- Okara-Enriched Gluten-Free Bread: Nutritional, Antioxidant and Sensory Properties.Molecules (Basel, Switzerland) · 2023Article
- Twin-Screw Extrusion as Hydrothermal Technology for the Development of Gluten-Free Teff Flours: Effect on Antioxidant, Glycaemic Index and Techno-Functional Properties.Foods (Basel, Switzerland) · 2022Article
- Rapid Detection of Fraudulent Rice Using Low-Cost Digital Sensing Devices and Machine Learning.Sensors (Basel, Switzerland) · 2022Article
- Enhancement Methods of Antioxidant Capacity in Rice Bran: A Review.Foods (Basel, Switzerland) · 2022Review
- Comparative Analysis of Antioxidant Compounds and Antioxidative Properties of Thai Indigenous Rice: Effects of Rice Variety and Processing Condition.Molecules (Basel, Switzerland) · 2022Article
- Formation of Intermediate Amylose Rice Starch-Lipid Complex Assisted by Ultrasonication.Foods (Basel, Switzerland) · 2022Article
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3 authors.
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Abstract
Thai indigenous brown rice flours from Nakhon Si Thammarat, Thailand, namely Khai Mod Rin (KMRF) and Noui Khuea (NKRF), were assessed for quality aspects in comparison with brown Jasmine rice flour (JMRF) and commercial rice flour (CMRF) from Chai Nat 1 variety. All the rice flours had different chemical composition, physical characteristic, and techno-functionality. The KMRF, NKRF, and JMRF were classified as a low amylose type (19.56-21.25% dw). All rice flours had low total extractable phenolic content (0.1-0.3 mg GAE/g dw) with some DPPH● scavenging activity (38.87-46.77%). The variations in the bulk density (1.36-1.83 g/cm3), water absorption capacity (0.71-1.17 g/g), solubility (6.93-13.67%), oil absorption capacity (1.39-2.49 g/g), and swelling power (5.71-6.84 g/g) were noticeable. The least gelation concentration ranged from 4.0 to 8.0% where KMRF was easier to form gel than JMRF, and NKRF/CMRF. The foam capacity of the flours was relatively low (1.30-2.60%). The pasting properties differed among rice flours and the lowest pasting temperature was observed in CMRF. Overall, the chemical, physical, functional, and pasting qualities of flours were substantially influenced by rice variety. The findings offered fundamental information on Thai indigenous rice flour that can be used in food preparations for specific uses.
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