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• W3210540481 endingPage "100289" @default.
• W3210540481 startingPage "100289" @default.
• W3210540481 abstract "This study aimed to investigate physicochemical and functional properties as well as bioactive compounds from Thai pigmented brown rice flours from four varieties of indigenous kinds of rice in Thailand, namely Hom mali (HR), Red hom mali (RHR), Riceberry (RBR) and Homnil (HNR). The results showed that all Thai pigmented brown rice flours contained high contents of carbohydrate, protein, vitamins and minerals. The highest amylose content was present in RHR. All Thai pigmented brown rice flours have low RAG (rapid available glucose) and GI (glycemic index), especially RHR. The pasting properties were slightly altered when heated. The gelatinization temperature was high, but the enthalpy was non-significant. These flours have good water and oil absorption, swelling, solubility, emulsion, and foaming properties. In addition, these flours have a high syneresis during storage at low temperatures. The study of bioactive compounds demonstrated that all Thai pigmented brown rice flours contained significant total amount of total phenolic compounds, flavonoids, and antioxidant activities, especially in RHR. The morphology study revealed that all samples are in polyhedral shape and varied in sizes. • Thai pigmented brown rice flours have low Rapid available glucose (RAG) and glycemic index (GI) characteristics. • Thai pigmented brown rice flours have high activity bioactive compounds and antioxidants. • Red and black brown rice flours gave more bioactive compounds and antioxidant activities than white and brown rice flour. • Thai pigmented brown rice flours promote utility in food products, including functional and health food products." @default.
• W3210540481 created "2021-11-08" @default.
• W3210540481 creator A5013449375 @default.
• W3210540481 creator A5017419182 @default.
• W3210540481 date "2021-11-01" @default.
• W3210540481 modified "2023-09-25" @default.
• W3210540481 title "Functional properties and bioactive compounds of pigmented brown rice flour" @default.
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• W3210540481 doi "https://doi.org/10.1016/j.bcdf.2021.100289" @default.
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