ArticleCurrent research in food science2024
Insight into the nutritional, physicochemical, functional, antioxidative properties and
Article in Current research in food science, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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Who cites it
8 citing papers in PubMed.
- An Anthocyanin- and Anti-Ageing Amino Acids-Enriched Pigmented Rice Innovation Promotes Healthy Ageing Through the Modulation of Telomere, Oxidative Stress and Inflammation Reduction: A Randomized Clinical Trial.International journal of molecular sciences · 2025Trial
- Quality divergence of Yunnan upland rice versus Jiangxi and Heilongjiang paddy rice revealed by physicochemical, sensory, volatile and metabolomic profiling.Food chemistry: X · 2026Article
- Rice Quality: A Multidimensional Evaluation Integrating Ecology, Management and Genetic Regulation.Foods (Basel, Switzerland) · 2026Review
- Effect of Silicon on Early Root and Shoot Phenotypes of Rice in Hydroponic and Soil Systems.Plants (Basel, Switzerland) · 2026Article
- Protein Contents Determine the Thermal Stability and Gel Consistency of High-Amylose Milled Rice.Foods (Basel, Switzerland) · 2025Article
- Novel techno-functional properties and starch digestibility of VD20 rice under different processes: Effect of polishing and a newly developed germination process.Food chemistry: X · 2025Article
- Modified Okara improves Noodle Properties: Effects on digestibility, structure, and functionality.Current research in food science · 2025Article
- Green modification techniques for modulating the properties and starch digestibility of rich-polyphenol low-amylose Riceberry rice (Food chemistry: X · 2025Article
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Abstract
Nutritional, physicochemical, functional, antioxidative and digestion properties of brown and white rice flours from four Thai rice varieties (Luangpatue, upland rice, RD43, and Hommali) were investigated and compared. Due to differences in grain color, the color parameters of flours varied significantly. Protein, fat, ash, carbohydrate, and moisture content, total dietary fiber, and calories of these rice flours were 6.94-10.21%, 1.68-3.16%. 0.554-1.442%, 71.20-79.68%, 9.79-10.53%, 1.07-3.64%, and 350.82-362.73 kcal/100g, respectively. RD43 brown rice (18.4%) and Luangpatue white rice (26.5%) respectively exhibited the lowest and highest amylose content. Luangpatue rice flours also showed higher swelling power, setback value, final viscosity, and thermal properties than other varieties. The variations in hydration properties and oil absorption index were noticeable among these rice flours. In addition, the highest level of total phenolic content and antioxidant activity led to the lowest estimated glycemic index (eGI = 62.92) found in upland brown rice. It was confirmed by the multivariate analysis results. This study reported the diverse physicochemical properties and composition-property relationships of two kinds of flours from four rice varieties collected from Thailand for the first time. It exhibited possible capabilities for the development of various rice-based products that promote health based on their characteristics on industrial scale.
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