Technopreneurship and Innovation Management Program, Graduate School, Chulalongkorn University, Thailand; KCG Excellence Center, KCG Corporation Co., Ltd., Thepharak Rd., Bangpleeyai, Bangplee, Samutprakarn 10540, Thailand.
KCG Excellence Center, KCG Corporation Co., Ltd., Thepharak Rd., Bangpleeyai, Bangplee, Samutprakarn 10540, Thailand.
Food Chem. 2019 Jun 15;283:224-231. doi: 10.1016/j.foodchem.2019.01.048. Epub 2019 Jan 16.
Physicochemical properties, predicted glycemic index (pGI) and bread qualities of a non-pigmented white rice flour (Hom Mali, HM) and a pigmented rice flour (Riceberry rice flour, RB) were investigated. In the present study, RB (15.3% amylose) contained higher total polyphenolics, anthocyanins, and ferric reduction activity power than HM (21.3% amylose). RB had lower swelling power and higher gelatinization temperatures. In addition, RB contained higher levels of beneficial resistant starch (RS) and lower levels of slowly digestible starch (SDS) with medium pGI. RB provided slower glucose release than HM. The pasting characteristics showed that peak and final viscosity, trough and setback value, and breakdown of RB was lower than HM. RB bread had lower cohesiveness, gumminess, chewiness and adhesiveness than HM bread. Furthermore, RB bread demonstrated lower starch hydrolysis and pGI than HM bread. These findings suggest that anthocyanin-rich RB could be used as an alternative food ingredient for gluten-free bread.
研究了一种非色素白米粉（Hom Mali，HM）和一种色素米米粉（Riceberry 米米粉，RB）的物理化学性质、预测血糖指数（pGI）和面包品质。在本研究中，RB（15.3%直链淀粉）比 HM（21.3%直链淀粉）含有更高的总多酚、花青素和铁还原能力。RB 的膨胀能力较低，胶化温度较高。此外，RB 含有更高水平的有益抗性淀粉（RS）和更低水平的缓慢消化淀粉（SDS），具有中等 pGI。RB 提供的葡萄糖释放速度比 HM 慢。糊化特性表明，峰值和最终黏度、低谷和回生值以及 RB 的崩解值均低于 HM。RB 面包的粘性、咀嚼性和粘性均低于 HM 面包。此外，RB 面包的淀粉水解和 pGI 均低于 HM 面包。这些发现表明，富含花青素的 RB 可作为无麸质面包的替代食品成分。
