Department of Food Science and Technology, Guru Nanak Dev University, Amritsar 143005, India.
Department of Food Science and Technology, Guru Nanak Dev University, Amritsar 143005, India.
Food Res Int. 2022 Aug;158:111500. doi: 10.1016/j.foodres.2022.111500. Epub 2022 Jun 11.
Physicochemical, functional, phenolic and amino acids composition of brown rice (BR) from non-basmati and basmati varieties were evaluated. Higher a*, b*, ash content, dietary fiber, blue value, foaming capacity, oil absorption capacity and total phenolic content (TPC) were observed in BR from basmati varieties than the non-basmati varieties. In addition, higher accumulation of ferulic and p-Coumaric acid in bound form and gallic acid in free form was observed for BR from basmati varieties than non-basmati varieties. BR from basmati varieties contained higher concentration of valine, methionine, phenylalanine, histidine and threonine than BR from non-basmati varieties. Noodles from basmati varieties showed lower gruel solids loss, water uptake and glycemic index but higher storage modulus than from non-basmati varieties. BR from PB1121 had better functional, rheological and noodles making properties amongst all the varieties evaluated.
对非巴斯马蒂和巴斯马蒂品种糙米（BR）的理化性质、功能特性、酚类和氨基酸组成进行了评价。与非巴斯马蒂品种相比，巴斯马蒂品种的 BR 具有更高的 a*、b*、灰分、膳食纤维、蓝值、泡沫能力、吸油能力和总酚含量（TPC）。此外，巴斯马蒂品种的 BR 中结合态阿魏酸和对香豆酸以及游离态没食子酸的积累量高于非巴斯马蒂品种。与非巴斯马蒂品种的 BR 相比，巴斯马蒂品种的 BR 中缬氨酸、蛋氨酸、苯丙氨酸、组氨酸和苏氨酸的浓度更高。巴斯马蒂品种的面条比非巴斯马蒂品种的面条具有更低的糊化固体损失、吸水率和血糖指数，但具有更高的储存模量。在所有评价的品种中，PB1121 品种的 BR 具有更好的功能、流变和面条制作特性。
