Physicochemical Properties of Hom Nil (Oryza sativa) Rice Flour as Gluten Free Ingredient in Bread
Hom Nil (Oryza sativa), a Thai black rice, contains polyphenolic compounds which have antioxidant properties. The objective of this study was to investigate physicochemical properties of Hom Nil rice flour (HN) and its application in gluten free bread by using Hom Mali 105 rice flour (HM) as the ref...
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doaj-6cfca14347be42e094d45575a8bf6f172020-11-24T20:51:44ZengMDPI AGFoods2304-81582018-09-0171015910.3390/foods7100159foods7100159Physicochemical Properties of Hom Nil (Oryza sativa) Rice Flour as Gluten Free Ingredient in BreadLalana Thiranusornkij0Parichart Thamnarathip1Achara Chandrachai2Daris Kuakpetoon3Sirichai Adisakwattana4Technopreneurship and Innovation Management Program, Graduate School, Chulalongkorn University, Bangkok 10330, ThailandKCG Excellence Center, KCG Corporation Co., Ltd., Thepharak Rd., Bangpleeyai, Bangplee, Samutprakarn 10540, ThailandTechnopreneurship and Innovation Management Program, Graduate School, Chulalongkorn University, Bangkok 10330, ThailandDepartment of Food Technology, Faculty of Science, Chulalongkorn University, Bangkok 10330, ThailandDepartment of Nutrition and Dietetics, Faculty of Allied Health Sciences, Chulalongkorn University, Bangkok 10330, ThailandHom Nil (Oryza sativa), a Thai black rice, contains polyphenolic compounds which have antioxidant properties. The objective of this study was to investigate physicochemical properties of Hom Nil rice flour (HN) and its application in gluten free bread by using Hom Mali 105 rice flour (HM) as the reference. The results demonstrated that HN flour had significantly higher average particle sizes (150 ± 0.58 µm), whereas the content of amylose (17.6 ± 0.2%) was lower than HM flour (particle sizes = 140 ± 0.58 µm; amylose content = 21.3 ± 0.6%). Furthermore, HN contained higher total phenolic compounds (TPC) (2.68 ± 0.2 mg GAE/g flour), total anthocyanins (293 ± 30 mg cyanidin-3-glucoside/g flour), and the ferric reducing antioxidant power (FRAP) (73.5 ± 1.5 mM FeSO4/g) than HM flour (TPC = 0.15 mg GAE/g flour and FRAP = 2.24 mM FeSO4/g flour). In thermal properties, the onset temperature (To), the peak temperature (Tp) and the conclusion (Tc) temperature of HN flour were similar to the values of HM flour. However, HN flour had lower enthalpy change (ΔH) than HM flour. The results showed that HN flour had lower swelling power and higher solubility than HM flour at the temperature between 55 °C and 95 °C. In pasting properties, HN flour also showed lower peak, trough and breakdown viscosity than HM flour. In addition, the bread samples prepared by HN flour had higher value of hardness and lower value of cohesiveness than the bread prepared from HM flour. Taken together, the findings suggest that HN flour could be used as an alternative gluten-free ingredient for bread product.http://www.mdpi.com/2304-8158/7/10/159Hom NilHom Maliphysicochemical propertiesantioxidantgluten freebread |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Lalana Thiranusornkij Parichart Thamnarathip Achara Chandrachai Daris Kuakpetoon Sirichai Adisakwattana |
spellingShingle |
Lalana Thiranusornkij Parichart Thamnarathip Achara Chandrachai Daris Kuakpetoon Sirichai Adisakwattana Physicochemical Properties of Hom Nil (Oryza sativa) Rice Flour as Gluten Free Ingredient in Bread Foods Hom Nil Hom Mali physicochemical properties antioxidant gluten free bread |
author_facet |
Lalana Thiranusornkij Parichart Thamnarathip Achara Chandrachai Daris Kuakpetoon Sirichai Adisakwattana |
author_sort |
Lalana Thiranusornkij |
title |
Physicochemical Properties of Hom Nil (Oryza sativa) Rice Flour as Gluten Free Ingredient in Bread |
title_short |
Physicochemical Properties of Hom Nil (Oryza sativa) Rice Flour as Gluten Free Ingredient in Bread |
title_full |
Physicochemical Properties of Hom Nil (Oryza sativa) Rice Flour as Gluten Free Ingredient in Bread |
title_fullStr |
Physicochemical Properties of Hom Nil (Oryza sativa) Rice Flour as Gluten Free Ingredient in Bread |
title_full_unstemmed |
Physicochemical Properties of Hom Nil (Oryza sativa) Rice Flour as Gluten Free Ingredient in Bread |
title_sort |
physicochemical properties of hom nil (oryza sativa) rice flour as gluten free ingredient in bread |
publisher |
MDPI AG |
series |
Foods |
issn |
2304-8158 |
publishDate |
2018-09-01 |
description |
Hom Nil (Oryza sativa), a Thai black rice, contains polyphenolic compounds which have antioxidant properties. The objective of this study was to investigate physicochemical properties of Hom Nil rice flour (HN) and its application in gluten free bread by using Hom Mali 105 rice flour (HM) as the reference. The results demonstrated that HN flour had significantly higher average particle sizes (150 ± 0.58 µm), whereas the content of amylose (17.6 ± 0.2%) was lower than HM flour (particle sizes = 140 ± 0.58 µm; amylose content = 21.3 ± 0.6%). Furthermore, HN contained higher total phenolic compounds (TPC) (2.68 ± 0.2 mg GAE/g flour), total anthocyanins (293 ± 30 mg cyanidin-3-glucoside/g flour), and the ferric reducing antioxidant power (FRAP) (73.5 ± 1.5 mM FeSO4/g) than HM flour (TPC = 0.15 mg GAE/g flour and FRAP = 2.24 mM FeSO4/g flour). In thermal properties, the onset temperature (To), the peak temperature (Tp) and the conclusion (Tc) temperature of HN flour were similar to the values of HM flour. However, HN flour had lower enthalpy change (ΔH) than HM flour. The results showed that HN flour had lower swelling power and higher solubility than HM flour at the temperature between 55 °C and 95 °C. In pasting properties, HN flour also showed lower peak, trough and breakdown viscosity than HM flour. In addition, the bread samples prepared by HN flour had higher value of hardness and lower value of cohesiveness than the bread prepared from HM flour. Taken together, the findings suggest that HN flour could be used as an alternative gluten-free ingredient for bread product. |
topic |
Hom Nil Hom Mali physicochemical properties antioxidant gluten free bread |
url |
http://www.mdpi.com/2304-8158/7/10/159 |
work_keys_str_mv |
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