Physicochemical and Functional Characteristics of RD43 Rice Flour and Its Food Application
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Phytochemical and Functional Food Research Unit for Clinical Nutrition, Department of Nutrition and Dietetics, Faculty of Allied Health Sciences, Chulalongkorn University, Bangkok 10330, Thailand
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Foods 2020, 9(12), 1912; https://doi.org/10.3390/foods9121912
Received: 15 November 2020
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Revised: 18 December 2020
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Accepted: 18 December 2020
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Published: 21 December 2020
(This article belongs to the Section Food Nutrition)
The increased use of a new rice cultivar is the result of increasing consumer demands for healthier choices. In this study, physicochemical, thermal, pasting, and functional properties of flour from RD43 rice, a new rice variety, and its food application were investigated. RD43 rice flour demonstrated an irregular and polyhedral shape with a volume mean diameter of 103 ± 0.15 µm. In addition, the amylose content of RD43 rice and Hom Mali rice flour was 19.04% and 16.38%, respectively. The X-ray diffraction (XRD) and Fourier Transforms Infrared (FTIR) confirmed the presence of a V-type crystalline structure and less crystallinity in RD43 rice flour, which resulted in a significant reduction of the water absorption index (WAI), swelling power (SP), water solubility index (WSI), gelatinization temperature, and pasting properties. Comparing with Hom Mali rice flour, RD43 rice flour had greater ability to disrupt cholesterol micellization and bind bile acid. Furthermore, it had lower starch digestibility, with a lower percentage of rapidly digestible starch (RDS) and higher percentage of undigestible starch than Hom Mali rice flour. Moreover, steamed muffins based on RD43 rice flour had lower starch digestibility than Hom Mali steamed muffins. The sensory analysis showed no significant differences between Hom Mali and RD43 steamed muffins. The findings suggest that RD43 rice flour could be an alternative ingredient for lowering the glycemic index of food products.
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Keywords:
RD43 rice; physicochemical properties; starch digestibility; bile acid binding; cholesterol micellization; muffin
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MDPI and ACS Style
Suklaew, P.o.; Chusak, C.; Adisakwattana, S. Physicochemical and Functional Characteristics of RD43 Rice Flour and Its Food Application. Foods 2020, 9, 1912. https://doi.org/10.3390/foods9121912
AMA Style
Suklaew Po, Chusak C, Adisakwattana S. Physicochemical and Functional Characteristics of RD43 Rice Flour and Its Food Application. Foods. 2020; 9(12):1912. https://doi.org/10.3390/foods9121912
Chicago/Turabian StyleSuklaew, Phim o., Charoonsri Chusak, and Sirichai Adisakwattana. 2020. "Physicochemical and Functional Characteristics of RD43 Rice Flour and Its Food Application" Foods 9, no. 12: 1912. https://doi.org/10.3390/foods9121912
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