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

TitleFunctional, digestibility, and antioxidant properties of brown and polished rice flour from traditional and new-improved varieties grown in Sri Lanka
Authors
KeywordsBrown Rice Flour
Functional Properties
Polished Rice Flour
Issue Date2011
Citation
Starch/Staerke, 2011, v. 63 n. 8, p. 485-492 How to Cite?
AbstractSri 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. Copyright © 2011 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.
Persistent Identifierhttp://hdl.handle.net/10722/179249
ISSN
2015 Impact Factor: 1.523
2015 SCImago Journal Rankings: 0.513
ISI Accession Number ID
References

 

DC FieldValueLanguage
dc.contributor.authorGunaratne, Aen_US
dc.contributor.authorBentota, Aen_US
dc.contributor.authorCai, YZen_US
dc.contributor.authorCollado, Len_US
dc.contributor.authorCorke, Hen_US
dc.date.accessioned2012-12-19T09:53:22Z-
dc.date.available2012-12-19T09:53:22Z-
dc.date.issued2011en_US
dc.identifier.citationStarch/Staerke, 2011, v. 63 n. 8, p. 485-492en_US
dc.identifier.issn0038-9056en_US
dc.identifier.urihttp://hdl.handle.net/10722/179249-
dc.description.abstractSri 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. Copyright © 2011 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.en_US
dc.languageengen_US
dc.relation.ispartofStarch/Staerkeen_US
dc.subjectBrown Rice Flouren_US
dc.subjectFunctional Propertiesen_US
dc.subjectPolished Rice Flouren_US
dc.titleFunctional, digestibility, and antioxidant properties of brown and polished rice flour from traditional and new-improved varieties grown in Sri Lankaen_US
dc.typeArticleen_US
dc.identifier.emailCai, YZ: yzcai@hkucc.hku.hken_US
dc.identifier.emailCorke, H: harold@hku.hken_US
dc.identifier.authorityCai, YZ=rp00661en_US
dc.identifier.authorityCorke, H=rp00688en_US
dc.description.naturelink_to_subscribed_fulltexten_US
dc.identifier.doi10.1002/star.201000105en_US
dc.identifier.scopuseid_2-s2.0-80051541310en_US
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-80051541310&selection=ref&src=s&origin=recordpageen_US
dc.identifier.volume63en_US
dc.identifier.issue8en_US
dc.identifier.spage485en_US
dc.identifier.epage492en_US
dc.identifier.isiWOS:000294674500005-
dc.publisher.placeGermanyen_US
dc.identifier.scopusauthoridGunaratne, A=15839308200en_US
dc.identifier.scopusauthoridBentota, A=48660947300en_US
dc.identifier.scopusauthoridCai, YZ=8684149300en_US
dc.identifier.scopusauthoridCollado, L=6603767372en_US
dc.identifier.scopusauthoridCorke, H=7007102942en_US

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