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Functional properties,antioxidant activity and in-vitro digestibility characteristics of brown and polished rice flours of Indian temperate region

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Grain & Oil Science and Technology 2023年第1期6卷 43-57页

作者： Nafiya Qadir Idrees Ahmed Wani Department of Food Science and Technology University of KashmirHazratbalSrinagar 190006India

The present investigation was aimed to study functional properties,antioxidant activity and in-vitro digestibility characteristics of brown and polished flours obtained from four rice cultivars(SR-4,K-39,Mushq Budij and Zhag)of *** rice flours had higher total dietary fibre(3.08%-3.68%),oil absorption(116.0%-139.0%),emulsion capacity(4.78%-9.52%),emulsion stability(87.46%-99.93%)and resistant starch content(6.80%-9.00%)than polished ***,polished flours presented greater water absorption(102.0%-122.0%),foaming capacity(8.00%-13.63%),apparent amylose(19.16%-22.62%),peak(2260.0-2408.0 cP),trough(1372.0-1589.0 cP)and breakdown(714.0-978.0 cP)viscosities than their brown *** rice flours depicted highest total phenolic content(4.40-6.40 mg GAE/g)and inhibition of lipid peroxidation(19.50%-33.20%).However,equilibrium starch hydrolysis percentage(C∞)and predicted glycemic index of brown rice flours were lower than their polished *** rice cultivars,brown Zhag flour had the highest total dietary fibre(3.68%),emulsion capacity(9.52%),emulsion stability(99.93%),resistant starch(9.00%),DPPH radical scavenging activity(85.45%)and inhibition of lipid peroxidation(33.20%),*** capacity and emulsion stability were positively correlated with protein content of rice ***,peak,trough,breakdown and setback viscosities were negatively correlated with protein and fat contents of rice *** present investigation will be helpful in identifying nutritive role of rice flours from studied cultivars in human diet.

关键词： Polishing Rice flour Functional properties Antioxidant activity in-vitro digestibility

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