scholarly journals Effect of germination on structural and physicochemical properties of starch in glutinous brown rice

2020 ◽  
Vol 11 (1) ◽  
pp. 21-29
Author(s):  
He Liyezi ◽  
Cao Chuan ◽  
Hu Jingwei ◽  
Wei Dongmei ◽  
Xu Li ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Brown Rice

scholarly journals Effects of Hydrothermal Treatments on Physicochemical Properties and In Vitro Digestion of Starch

2021 ◽  
Author(s):  
Ishita Chakraborty ◽  
Indira Govindaraju ◽  
Sintu Rongpipi ◽  
Krishna Kishore Mahato ◽  
Nirmal Mazumder
Keyword(s):  
Physicochemical Properties ◽  
Water Solubility ◽  
Amylose Content ◽  
Potato Starch ◽  
Brown Rice ◽  
Food Products ◽  
Enzymatic Digestion ◽  
Diabetic Patients ◽  
Degree Of Hydrolysis

AbstractStarchy food items such as rice and potato with high carbohydrate content raise blood sugar. Hence, consuming low glycaemic foods is one tool to keep diabetes under control. In this study, potato and brown rice (Njavara rice) starches were subjected to hydrothermal treatments: heat moisture treatment (HMT) and annealing (ANN) to develop starch-based food products fit for consumption by diabetic patients. The effects of hydrothermal treatments on physicochemical properties and in-vitro enzymatic digestion of starch were determined. It was observed that hydrothermal treatments decreased the swelling power (SP)% and increased the water solubility (WS)% of the native starches. Native potato starch (PSN) showed a high SP of 80.33%, while annealed potato starch (PANN) and heat moisture treated potato starch (PHMT) showed SP reduced to 65.33% and 51.66%, respectively. Similarly, the SP % reduced from 64.33% in native brown rice (BRN) to 44.66% in annealed brown rice (BRANN) and 38.33% in heat moisture treated brown rice (BRHMT). WS % increased from 32.86% in PSN to 36.66% in PANN and 40.66% in PHMT. In BRN, the WS % increased from 14.0% to 14.66% in BRANN and 18.33% in BRHMT. Amylose content increased from 13.23% and 14.56% in PSN and BRN to 16.14% in PANN 17.99% in PHMT, 17.33% in BRANN, and 18.98% in BRHMT. The PSN crystallinity index reduced from 33.49 to 30.50% in PANN and 32.60% in PHMT. At 12 h of enzymatic digestion, it was found that the degree of hydrolysis (DoH) of PHMT (31.66%) and PANN (36.82%) reduced when compared to PSN (41.09%). Similarly, BRHMT exhibited the lowest DoH at 12 h compared to BRANN (29.24%) and BRN (35.48%). This study highlights the importance of hydrothermal treatments on starch in developing low glycaemic index commercial starch-based food products.

scholarly journals Effects of different heat–moisture treatments on the physicochemical properties of brown rice flour

2017 ◽  
Vol 81 (12) ◽  
pp. 2370-2385 ◽  
Author(s):  
Sumiko Nakamura ◽  
Hisako Okumura ◽  
Masayoshi Sugawara ◽  
Wataru Noro ◽  
Noriyuki Homma ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Brown Rice ◽  
Rice Flour ◽  
Brown Rice Flour

Effect of Gamma Irradiation on Physicochemical Properties of Brown Rice

2015 ◽  
Vol 11 (4) ◽  
pp. 563-571 ◽  
Author(s):  
Shabir Ahmad Mir ◽  
Sowriappan John Don Bosco ◽  
Manzoor Ahmad Shah ◽  
Mohammad Maqbool Mir ◽  
Kappat Valiyapeediyekkal Sunooj
Keyword(s):  
Physicochemical Properties ◽  
Gamma Irradiation ◽  
Irradiation Dose ◽  
Amylose Content ◽  
Raman Band ◽  
Brown Rice ◽  
Pasting Properties ◽  
Raman Spectrometry ◽  
Irradiation Treatment ◽  
Rice Samples

Abstract Brown rice was exposed to 60Co source at 0, 2, 4, 6, 8 or 10 kGy doses and the effect of gamma irradiation treatment on physicochemical properties were investigated. L* value of brown rice was decreased with increase of irradiation dose, whereas a* and b* values increased. The results showed the decrease of kernel hardness, amylose content and pasting properties considerably with irradiation treatment. A-type diffraction pattern was observed in non-irradiated and irradiated rice samples and crystallinity was decreased with irradiation dose. Raman spectrometry showed the decrease of Raman band intensity at higher irradiation doses. Thermal properties of rice samples were decreased slightly after irradiation treatment. Pearson’s correlation studies revealed that irradiation dose was positively correlated with b* value and negatively correlated with amylose content and pasting properties.

scholarly journals Modification of warumbia cultivar brown rice flour (Oryza sativa L.) using SBM.3D lactic acid bacteria

2021 ◽  
Vol 332 ◽  
pp. 01006
Author(s):  
Sri Wahyuni ◽  
Andi Khaeruni ◽  
Asnani ◽  
Sarinah ◽  
RH Fitri Faradilla ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Water Solubility ◽  
Ph Value ◽  
Oryza Sativa L ◽  
Brown Rice ◽  
Rice Flour ◽  
Glucose Content ◽  
Fermentation Time ◽  
Swelling Power ◽  
Brown Rice Flour

The research purpose was to determine the optimum fermentation time and SBM.3D LAB concentration on the physicochemical of modified Warumbia brown rice flour. This research uses a Completely Randomized Design with a factorial pattern consisting of two factors that are the length of fermentation and the concentration of LAB. The results showed that the interaction of the fermentation time treatment and SBM.3D LAB concentration had a significant effect on the characteristics of physicochemical properties of the viscosity and pH variables. However, it had no significant effect on the swelling power and water solubility index of the modified Warumbia brown rice flour. The best fermentation treatment was obtained at 48 hours of fermentation time with OD 0,75 of SBM.3D LAB concentration. The treatment had viscosity value of 25.00 cP, swelling power of 9.15 g/g, water solubility index of 31.73% and pH value of 6.10. The proximate content Warumbia brown rice flour are water content 8.37% wb, ash content 0.66% db, protein content 5.65% db and glucose content 16.57 % db. The results showed that the interaction between fermentation time and SBM.3D LAB concentration had a significant effect on increasing physicochemical properties and proximate content of the modified Warumbia brown rice flour.

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