Suklaew Phim On, Chusak Charoonsri, Adisakwattana Sirichai
Phytochemical and Functional Food Research Unit for Clinical Nutrition, Department of Nutrition and Dietetics, Faculty of Allied Health Sciences, Chulalongkorn University, Bangkok 10330, Thailand.
Foods. 2020 Dec 21;9(12):1912. doi: 10.3390/foods9121912.
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.
新型水稻品种使用量的增加是消费者对更健康选择的需求不断增长的结果。在本研究中,对新型水稻品种RD43大米粉的物理化学、热学、糊化及功能特性及其食品应用进行了研究。RD43大米粉呈不规则多面体形状,体积平均直径为103±0.15µm。此外,RD43大米粉和Hom Mali大米粉的直链淀粉含量分别为19.04%和16.38%。X射线衍射(XRD)和傅里叶变换红外光谱(FTIR)证实RD43大米粉中存在V型晶体结构且结晶度较低,这导致其吸水性指数(WAI)、膨胀力(SP)、水溶性指数(WSI)、糊化温度和糊化特性显著降低。与Hom Mali大米粉相比,RD43大米粉具有更强的破坏胆固醇胶束化和结合胆汁酸的能力。此外,其淀粉消化率较低,与Hom Mali大米粉相比,快速消化淀粉(RDS)的百分比更低,不可消化淀粉的百分比更高。此外,基于RD43大米粉的蒸松饼的淀粉消化率低于Hom Mali蒸松饼。感官分析表明,Hom Mali蒸松饼和RD43蒸松饼之间没有显著差异。研究结果表明,RD43大米粉可能是一种降低食品血糖指数的替代成分。