Functional, digestibility, and antioxidant properties of brown and polished rice flour from traditional and new-improved varieties grown in Sri Lanka

TY - JOUR

T1 - Functional, digestibility, and antioxidant properties of brown and polished rice flour from traditional and new-improved varieties grown in Sri Lanka

AU - Gunaratne, Anil

AU - Bentota, Amitha

AU - Cai, Yi Zhong

AU - Collado, Lilia

AU - Corke, Harold

PY - 2011/8

Y1 - 2011/8

N2 - Sri Lankan traditional and improved rice varieties were processed into brown and polished rice flours. Samples were analyzed for AM, protein, lipid, total phenolic content, and antioxidant activity. Gelatinization and retrogradation properties were observed in the Rapid Visco Analyzer (RVA) and DSC. The AM content of the samples was high to intermediate (20 to 26%) except for one which was low (17%). Brown rice flour (BRF) samples had lower swelling power, lower RVA viscoamylograph profile, lower gel hardness, lower gelatinization enthalpy but higher gelatinization peak temperature and lower melting enthalpies of its retrograded AP relative to its corresponding polished rice flour (PRF) samples. The BRF showed a lower decrease in peak viscosity in the RVA viscoamylograph as compared to its PRF when treated with α-amylase indicating inhibition potential. The traditional rice varieties had 68 to 86% higher total phenolic content (TPC) and 86 to 90% antioxidant activity in the BRF samples as compared to the improved varieties. A study on the antioxidant profile of the brown rice of the traditional rice varieties is being undertaken to explore their value as functional foods.

AB - Sri Lankan traditional and improved rice varieties were processed into brown and polished rice flours. Samples were analyzed for AM, protein, lipid, total phenolic content, and antioxidant activity. Gelatinization and retrogradation properties were observed in the Rapid Visco Analyzer (RVA) and DSC. The AM content of the samples was high to intermediate (20 to 26%) except for one which was low (17%). Brown rice flour (BRF) samples had lower swelling power, lower RVA viscoamylograph profile, lower gel hardness, lower gelatinization enthalpy but higher gelatinization peak temperature and lower melting enthalpies of its retrograded AP relative to its corresponding polished rice flour (PRF) samples. The BRF showed a lower decrease in peak viscosity in the RVA viscoamylograph as compared to its PRF when treated with α-amylase indicating inhibition potential. The traditional rice varieties had 68 to 86% higher total phenolic content (TPC) and 86 to 90% antioxidant activity in the BRF samples as compared to the improved varieties. A study on the antioxidant profile of the brown rice of the traditional rice varieties is being undertaken to explore their value as functional foods.

KW - Brown rice flour

KW - Functional properties

KW - Polished rice flour

UR - http://www.scopus.com/inward/record.url?scp=80051541310&partnerID=8YFLogxK

U2 - 10.1002/star.201000105

DO - 10.1002/star.201000105

M3 - 文章

AN - SCOPUS:80051541310

SN - 0038-9056

VL - 63

SP - 485

EP - 492

JO - Starch/Staerke

JF - Starch/Staerke

IS - 8

ER -