Article abstract

Journal of Agricultural and Crop Research

Research Article | Published August 2022 | Volume 10, Issue 5. pp. 74-84.

doi: https://doi.org/10.33495/jacr_v10i5.22.123

 

The nutritional quality of indigenous brown rice flour from southern borderline provinces of Thailand physiochemical and functional properties for targeting food products

 



 

 

Chanisara Kluabpet1*

Taewee Tongdang Karrila2

Vatcharee Seechamnanturakit1

 

Email Author

 

1. Excellent Center of Functional Food and Gastronomy, Faculty of Agro-Industry, Prince of Songkla University, Had Yai, Songkhla, Thailand 90110.

2. Faculty of Science and Technology, Prince of Songkla University, Pattani campus, Thailand.


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Citation: Kluabpet C, Karrila TT, Seechamnanturakit V  (2022). The nutritional quality of indigenous brown rice flour from southern borderline provinces of Thailand physiochemical and functional properties for targeting food products. J. Agric. Crop Res. 10(5):74-84. doi: 10.33495/jacr_v10i5.22.123.

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 Abstract 


The physicochemical properties and gelatinization and pasting properties of indigenous brown rice flour from southern borderline provinces of Thailand were investigated. Protein and fat of rice kernel affected swelling power, water absorptivity index (WAI), and water solubility index (WSI). The protein content of GY variety (8.79  0.39 g/100 g flour) interacted with amylose (23.38  0.46 g/100 g flour), resulting in a higher swelling power and water absorptivity index with heat treatment. Moreover, intermediate amylose level in brown rice flour, like in CK, GY, CP and cv.RD varieties, was associated with high protein and fat contents, and restricted the gelatinization temperatures of flour granules. In particular, the amylose content of CK (23.20  0.31 g/100 g flour) was greater than that of NMDL (15.04  0.21 g/100 g flour), which impacted the gelatinization temperature of the NMDL variety (72.94°C) making it less than that of the CK variety (73.66°C). The crystalline structures in all rice flour varieties gave typical A-type X-ray diffraction patterns with peaks observed at 2 15.01°, 17.01°, 18.00° and 22.9°. The RVA viscosity profiles of SBK and NMDL varieties were different from others due to low amylose contents. Regarding pasting behavior, an increased amylose content to intermediate level could affect the final viscosity of the rice flours of CK, GY, CP, and cv.RD varieties. The GY variety with intermediate amylose level and high protein and fat contents had the least pasting temperature, and slightly elevated pasting viscosity, final viscosity and trough viscosity. It was therefore concluded that GY may be developed as rice flour ingredient with high nutritional value contributed by its pigmented bran.

Keywords  Brown rice flour in Thailand   physicochemical properties   gelatinization behavior   water absorptivity  

 amylose-lipid   amylose-protein   pasting properties   crystallinity 

 

 

Copyright © 2022 Author(s) retain the copyright of this article.

This article is published under the terms of the Creative Commons Attribution License 4.0

 

 

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