Rice Flour Samples Research Articles (Page 1)

Goat milk has lower allergenicity and high commercial value but faces storage limitations, often leading to waste. Converting it into powder increases costs, making blending with non-dairy ingredients, such as rice flour, a viable alternative to reduce costs and potentially improve nutrition. In this this study, we developed five dairy compounds by replacing 10–49% of goat milk powder with rice flour. We evaluated their nutritional and physical properties compared to pure goat milk powder and rice flour. Analyses included water activity, total solids, protein, lipids, energy value, color, flowability, wettability, polyphenol content, mineral profile, and morphology. Higher rice flour content increased water activity and improved wettability but reduced flowability, classifying most compounds as reasonable to fair in flow, except for the 10% rice flour sample. All samples met Brazilian standards, which require ≥13 g/100 g of protein. The dairy compounds showed a yellow-greenish color, with significant color differences compared to goat milk powder, particularly at 49% rice flour. Goat milk powder had higher mineral contents (Ca, K, Mg, Na, P, Zn). Total polyphenol content was highest in the 10% rice flour compound, while individual polyphenols were undetectable. Overall, the formulation proved viable for cost reduction while maintaining nutritional quality.

Plant raw materials are an accessible and efficient substrate for multipurpose enzymes and multi-enzyme complexes obtaining. Thermophilic bacteria are reliable producer strains for industrial enzymes with valuable physicochemical properties, e.g., heat resistance, stability at extreme pH, and chemical stability. Food scientists are on the lookout for new thermophilic strains capable of producing high yields of industrially valuable enzymes from cheap plant raw materials. In this research, various plant cultivation media affected the complex hydrolytic enzymes produced by a thermophilic strain of Bacillus subtilis Kb.12.Gl.35. The research objective was to select the optimal raw materials for the synthesis of thermostable hydrolases, i.e., proteases, amylases, and hemicellulases. The thermophilic strain was isolated from a compost sample, identified by 16S rRNA sequencing, and tested using standard microbiological and biochemical methods. The strain grew on different media with plant flour combined with yeast or corn extract. The activity of extracellular enzymes made it possible to study the composition of the hydrolase complex. The proteolytic activity was determined using casein as the substrate and by zymography. The 3,5-dinitrosalicylic acid (DNS) method revealed the carbohydrase activity. When culturing the hydrolase producer on nutrient media with plant flour (1%) and corn extract (0.5%), the highest level of protease synthesis (≥ 40 units/mL) was detected in the samples with amaranth, oat, and rice flour. The highest level of amylase (≥ 1,300 units/mL) belonged to the chickpea, oat, and rice flour samples. The biggest yields of galactomannanase (≥ 200 units/mL) and xylanases (≥ 60 units/mL) was found in the samples with amaranth, pea, and chickpea samples. The biggest amount of arabinogalactanase (≥ 35 units/mL) belonged to the amaranth, chickpea, and rice flour. Based on the zymographic analysis, the enzymes of 24.7–28.2 kDa and the proteases of 62.7–75.0 kDa appeared to be the most efficient proteolytic agents. Their activity was obvious on plant raw materials, in contrast to the standard LB medium. The secretion level of 15.1 kDa proteases was the same on the plant media as on the standard medium. Bacillus subtilis Kb.12.Gl.35 proved to be an effective producer of proteases, amylases, and hemicellulases with plant flour and corn extract in the medium. Further studies are needed to optimize the composition of nutrient media and cultivation conditions to increase the yield of the target hydrolytic enzymes.

Riceberry rice has a dark purple color; and a high content of antioxidants, which could affect the digestion behaviors and its application. This study is aimed to analyze the starch digestion rate and predict the bio-accessibility of polyphenols in various modified Riceberry flours during the in vitro digestive process. It also discussed the relationship between the rate of digestion and polyphenol release, which provided basic information about the digestion behavior of Riceberry flour. Seven rice flour samples were used for this study, which included six physically treated flours: annealed flour (AF), heat moisture-treated flour (HMT), pregelatinized flour (Pregel), ultra-sonicated flour (US), wet microwave-treated flour (Wet), dry microwave treated flour (Dry), and untreated (control sample). The obtained results showed that, compared with the control sample, the digestion rate of the Pregel sample was higher, while the others had lower values. However, the Pregel sample showed the second highest rank of bio-accessible polyphenol during digestion after the US sample. While the HMT sample presented the lowest rate of starch digestion and release of bioactive compounds. This investigation also used an artificial neural network (ANN) to forecast the starch digestion and polyphenol bio-accessibility of rice flours. During digestion, the ANN model demonstrated a high capacity to predict the polyphenol bio-accessibility and starch hydrolysis percentage. There was a goodness of fit between the ANN-predicted and the actual values (R2 >0.95). The importance of the bioavailability and bio-accessibility analysis indicates the functional potential that flour can have, which could be predicted effectively by applying modern techniques such as the ANN model. Moreover, it was also concluded that the digestive tract readily absorbs released polyphenol compounds in rice flour, which also influences the rate of starch hydrolysis. However, the impact could vary depending on the flour’s starch fraction content and the polyphenol activity, which is a topic for future investigation. The high antioxidant content and low digestion rate of flour could be highly promising functional materials for application in the food industry.

A fast, accurate, and simple method of molecularly imprinted solid-phase extraction from magnetic molecularly imprinted polymers (m-MISPE) has been developed for the determination of cyclopiazonic acid (CPA) in food samples. For the synthesis of the magnetic molecularly imprinted polymers, the core-shell method through microwave irradiation was employed. Firstly, as the core halloysite nanotubes were functionalized with magnetite nanoparticles. Then, the molecular imprinted polymer (MIP) shell was created around the halloysite nanotube cores by microwave induction. In the MIP synthesis for the template molecule, an analogous compound in structure to that of CPA has been used as a surrogate molecule to reduce the costs and toxicity produced by the toxin. Besides, washing and elution m-MISPE steps were optimized to eliminate the interferences. Cross-reactivity of the m-MISPE proposed method has been tested with different mycotoxins to determine the selectivity of the polymer towards CPA (imprinting factor (IF): MIP/NIPCPA = 3,1; MIP/NIPZON = 2,2; MIP/NIPAOH = 1,7; MIP/NIPOCRA = 0,8). Finally, the m-MISPE method has been successfully applied to rice flour samples at three different concentration levels, 75, 120, and 200 μg/L, whose recoveries were 83, 97, and 93% and their RDS were 1, 2, and 2, respectively. The detection and quantification limits were 11.1 and 36.5 µg/kg respectively. This procedure is considered an easy and economical analytical way to determine CPA in food in routine laboratories of any food quality and is easy to implement versus the current methods in the determination of this mycotoxin.

The aim of research is to develop recipes for gluten-free oriental flour sweets with increased nutritional value using rice flour and pea flour in gluten-free flour compositions. Objectives: to study domestic and foreign studies on the use of rice and pea flour in the production of gluten-free oriental flour sweets; to study the chemical composition of rice and pea flour, to argue the possibility of using them to create gluten-free flour compositions; to establish the effect of gluten-free flour compositions on the quality of finished products; to develop recipes and determine the nutritional value of gluten-free oriental flour sweets. The objects of research are rice flour, pea flour, control and experimental samples of oriental flour sweets. Generally accepted and special methods were used to study the quality of raw materials and gluten-free oriental flour sweets. The prospects of using rice and pea flour in gluten-free flour compositions with a high content of easily digestible starch, protein, dietary fiber, lipids, vitamins, micro- and macroelements for the production of oriental flour sweets have been established. The effect of gluten-free flour compositions on the quality of oriental flour sweets has been studied based on organoleptic and physicochemical indicators. The ratio of rice flour and pea flour in the gluten-free flour composition (91 : 9) has been determined, which will ensure optimal product quality indicators, an increase in protein content by 26.3 %; dietary fiber – by 33.5; vitamin B1 – by 41.4; vitamin P and E – by 87.5 and 96.4, respectively; calcium – by 31.6; iron – by 37.7; magnesium – by 80.1; phosphorus – by 50 %, copper – by 2.96 times, selenium – by 4.1 times, which generally increases the nutritional value of the developed products. The recipes for gluten-free oriental flour sweets presented in the work can be recommended for expanding the range of the domestic market of flour confectionery products with increased nutritional value.

Aflatoxins constitute a significant risk in staple foods produced in African countries. This research aimed to analyze the total aflatoxin (AFT) contamination of various staple foods in Angola and Mozambique. A total of 233 samples of corn, peanuts, beans, rice, and cassava flour collected from farmers or local markets from the province of Cuanza Sul, Angola, and the provinces of Gaza and Inhambane, South Mozambique, were analyzed for the presence of AFT using the lateral flow strip method via AgraStrip® Pro WATEX® (Romer). The results showed that, from all matrices, the highest incidence and level of AFT were found in corn produced in Mozambique, with medians ranging from 6.5 to 66.5 µg/kg, with the samples showing values as high as 9200 µg/kg. Levels higher than the maximum admissible levels recommended by the Codex Alimentarius Commission for cereals and pulses (15 µg/kg) were observed in up to 90% of the corn samples, depending on the province. Corn produced in Angola showed lower amounts of AFT, with medians ranging from 1.2 to 7.7 µg/kg. Considering the maximum admissible levels for AFT recommended by the European Commission and the Codex Alimentarius Commission for cereals and pulses, the level of AFT contamination in staple food produced and consumed in the studied provinces is high and constitutes a public health risk for the population. Therefore, risk mitigation strategies are urgently needed.

Aim: Rice, one of the most widely consumed staple foods globally, relies on amylose content for its quality, impacting cooking, digestibility, and health properties. Conventional amylose determination methods are time-consuming and involve complex chemical treatments. Thus, there is growing interest in rapid, non-destructive techniques for food quality control. This study explores the potential of laser photoacoustic spectroscopy (LPAS) for predicting amylose content in rice flour. Methods: Certified rice flour standards of varying amylose levels have been analyzed using a quantum-cascade LPAS system. Preliminary analysis utilized Fourier transform infrared/attenuated total reflectance (FTIR/ATR) to identify rice starch spectral features in the IR region. Multivariate data tools like principal component analysis (PCA) and partial least squares (PLS) regression have been combined with LPAS measurements to extract information from the complex spectral data set and to demonstrate the ability of the system to predict their amylose content. Results: LPAS spectra, recorded between 7.0–11.0 μm, displayed two broad bands, showing a linear increase in signal with amylose content, especially notable in the specific fingerprint region within 8.5–10.0 μm. The prominent peak at 9.3 μm exhibited a high linear correlation with amylose levels (R2 > 0.99). PCA effectively differentiated rice flour samples, while PLS accurately predicted amylose content. The difference between predicted and actual amylose is significantly less than the statistical error of the measurement. Conclusions: LPAS combined with chemometric analysis emerges as a promising non-destructive method for rapidly assessing rice amylose content, potentially supplementing or replacing current standard methods. Its advantages, limitations, and future prospects in rice quality analysis are discussed, highlighting its role in preliminary screening.

Reduced graphene oxide decorated NiCo2(OH)6 nanoflowers for vortexed assisted dispersive µ-solid-phase extraction of organophosphorus pesticides in baby food cereal, rice and wheat flour

Study on the functional and micro-structural quality of starch and flour obtained from four (4) varieties of rice was assessed. The quality aspect of the rice varieties was compared between local and improved variety (Faro 44, 52, 61 and Kwandala). The samples were processed to obtain flours and starches. The Proximate composition, micro-structure and functional attributes of the samples were analyzed. The percentage moisture contents in rice flours ranged from (8.39-8.68 %) while those of starches ranged from (8.68-9.98%). The percentage ash content of the flour samples analyzed ranged from (0.71-0.91%) while those of starches ranged from (0.49-0.64%). The percentage fat content of rice flour samples ranged from (1.55-2.15%) while those of starch ranged from (1.47-2.62%). The percentage protein content of rice flour ranged within (6.64-7.66%) while those of starches ranged between (6.99-7.88 %). The results of the CHO content of rice flour samples fell within (80.99-82.36%) while those of starches ranged from (80.50-81.51%). Starch yield content varied between (52.64-56.40%). The results of loose density and packed Bulk Density of rice flour ranged between (1.14-1.18g/mL) and (1.13-1.21g/mL), while loose bulk density and packed density of the rice starch ranged within (0.65-0.73g/ml) and (0.71-0.73g/mL). The results of Water Absorption Capacity of rice flour ranged within (1.58-1.86 g/g) while those of starch ranged between (1.90-1.99g/g). The results of Oil Absorption Capacity of rice flour ranged between (1.83-2.17g/g). While, those of starch ranged from (2.02-2.33g/g). The Gelling consistency of rice flour ranged between (16.32-35.54mm), meanwhile those of starch ranged from (17.05-60.35mm). Amylose content for rice flour ranged from (21.11-26.10 %) while those of starches ranged from (21.11-26.10%) and (21.35-25.14%). Amylopectin content of rice flours ranged from (20.09-23.67) while those of starches ranged from (19.94-23.70%). The granulated starch samples were polyhedral in shape with an average length - width of (4.96-6.56mm), while those of starch ranged from 5.55-5.77mm respectively. The rice starch to aid highest and lowest swelling power and solubility ranged between 24.43-33.02 °C and 11.50-18.23°C at 95°C, respectively.

Nowadays, simplifying manual labour in catering, saving time and using body-friendly containers and packaging in catering is a thought-provoking issue. Therefore, this work provides for the creation of environmentally friendly, economical, innovative disposable and waste-free containers in public catering facilities.The disposable tableware in question can serve as a replacement for functional tableware made of edible material, as well as used in the field of public catering, made of traditional glass, ceramics or plastic.In this work an edible containers of cereal powder were obtained. Two samples of wheat and rice flour and a mixture of maize and rice flour were prepared from the cereals, and their nutritional value and utilization efficiency were compared.From the cereal flours, a steep dough was prepared and baked in a "cup" shape. The stability of the container during storage with hot ready-to-eat food was observed over time.Water absorption capacity of the studied samples was at the level of 228-250%, energy value – 395.6-397.2 kcal per 100 g of product.Disposable edible tableware is an efficient tableware that saves time when serving food, facilitates manual labour (dishwashing), is environmentally friendly and reduces costs in the thermal process of cooking.

Co-contamination and interactions of multiple mycotoxins and heavy metals in rice, maize, soybeans, and wheat flour marketed in Shanghai City

A tiered approach of hazard-prioritization and risk-ranking for chemical hazards in food commodities: Application for selected mycotoxins

The article presents studies of viscosity of pancake batter made from non-traditional types of flour: polished (white) rice, whole grain rice flour. Color, smell, taste, homogeneity and fluidity of model samples were organoleptically analyzed. The dependences of viscosity on time and on shear rate were studied. The study reveals that sample from unprocessed whole grain rice flour is the closest to the batter from traditional raw material in terms of viscosity. The authors propose mathematical interpretation of viscosity changes in the studied samples. Thus, regularity changes of pancake batter viscosity in whole-grain rice flour samples can be described by the mathematical model of Herschel-Bulkley, in samples from polished rice – by the Caisson mathematical model.

Pesticide residues in rice have attracted widespread public attention in recent years. This research aimed to monitor the residues of 17 pesticides and their 3 metabolites in 120 samples of rice and rice flour collected from markets in China using the QuEChERS (Quick, Easy, Cheap, Effective, Rugged, Safe) pretreatment method combined with high-performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS). The monitoring results showed that isoprothiolane, tricyclazole, fenoxanil, and tebuconazole were detected in the rice samples, with detection frequencies of 33.3%, 17.5%, 8.3%, and 2.5%, and concentrations ranging from 0.02 to 0.1 mg/kg (median = 0.04), 0.01 to 0.17 mg/kg (median = 0.14), 0.04 to 0.06 mg/kg (median = 0.05), and 0.01 to 0.02 mg/kg (median = 0.01), respectively. The residues of these four pesticides were all below their corresponding maximum residue levels (MRLs) set by China. Additionally, isoprothiolane, tricyclazole, fenoxanil, and tebuconazole were detected in rice flour samples, with detection frequencies of 74.2%, 55.0%, 5.0%, and 2.5%, and concentrations ranging from 0.01 to 0.1 mg/kg (median = 0.04), 0.01 to 0.04 mg/kg (median = 0.02), 0.01 to 0.06 mg/kg (median = 0.03), and 0.02 to 0.04 mg/kg (median = 0.03), respectively. Furthermore, the chronic dietary intake risk (HQc), the acute dietary intake risk (HQa), and cumulative dietary risk (HI) for all the detected pesticides were evaluated and found well below 100%, indicating that the dietary intake risks would not pose potential health risks.

The developed method for simultaneous detection of aflatoxin B1 (AFB1) and aflD genes can effectively monitor from the source and reduce the safety problems and economic losses caused by the production of aflatoxin, which can be of great significance for food safety regulations. In this paper, we constructed a sensitive and convenient fluorescent biosensor to detect AFB1 and aflD genes simultaneously based on fluorescence resonance energy transfer (FRET) between quantum dots (QDs) and a black hole quenching agent. A stable "Y" shaped aptasensor was employed as the detection platform and a double quantum dot labeled DNA fragment was utilized to be the sensing element in this work. When the targets of AFB1 and aflD genes were presented in the solution, the aptamer in the "Y" shaped probe is specifically recognized by the target. At this time, both Si-carbon quantum dots (Si-CDs) and CdTe QDs are far away from the BHQ1 and BHQ3 to recover the fluorescence. The linear range of the prepared fluorescence simultaneous detection method was as wide as 0.5-500ng·mL-1 with detection lines of 0.64ng·mL-1 for AFB1 and 0.5-500nM with detection lines of 0.75nM for aflD genes (3σ/k). This fabricated fluorescent biosensor was further validated in real rice flour and corn flour samples, which also achieved good results. The recoveries were calculated by comparing the known and found amounts of AFB1 which ranged from 88.4 to approximately 115.32% in the rice flour samples and 90.7 ~ 102.58% in the corn flour samples. The recoveries of aflD genes ranged from 84.32 to approximately 109.3% in the rice flour samples and 89.48 ~ 100.99% in the corn flour samples. Therefore, the proposed biosensor can significantly improve food safety and quality control through a simple, fast, and sensitive agricultural product monitoring and detection system.

Investigating the possibility of the occurrence of mycotoxins in rice and rice flour imported to Iran

Extraction and determination of free glutathione and its disulfide in various flour samples using liquid chromatography and on-line post column derivatization

A highly sensitive electrochemical sensor by growing Ag nanoparticles on the surface of PPy@PEDOT:PSS film for detecting sodium hydroxymethanesulfinate molecules.

In order to ascertain optimal potato pretreatment strategy for potato-rice noodle processing, the effect of partial substitution of rice flour with potatoes processed by various pretreatment on rice noodle quality was determined. In this study, raw potato flour (RPF), cooked potato flour (CPF), potato pulp (PP), mashed potato (MP), and rice flour (RF) were prepared. The physicochemical and pasting properties of RF sample, RPF+RF, PP+RF, CPF+RF, and MP+RF blends were investigated relative to their noodle quality. The results indicated that compared to RF, CPF+RF, and MP+RF blends, RPF+RF and PP+RF blends exhibited a lower degree of starch damage, solubility, and breakdown viscosity, as well as higher relative crystallinity, final, and setback viscosity, which are favorable to quality of noodles. Therefore, the noodles made from RPF+RF and PP+RF showed the most desirable cooking quality and texture. In summary, high damaged starch content and excessive amylose content were detrimental to noodle making. Consequently, our research revealed that RPF/pulp (ungelatinized potato materials) blended with rice flour can be employed to produce decent potato-rice noodles. PRACTICAL APPLICATION: Cooked potato flour is main processing method of commercial potato flour and widely used in potato staple food industry. However, the results of our study show that raw potato flour and potato pulp are more suitable for processing of potato-rice noodle than cooked potato flour and mashed potato and can significantly improve the quality of rice noodle. This provides new ideas and insights for the preprocessing of raw potato in the potato staple food industry and the quality improvement of rice noodle. HIGHLIGHTS: The physicochemical properties of potatoes changed with various pretreatments. Excessive amylose content and starch damage were detrimental to noodle making. Partial substitution of rice flour with raw potato flour/pulp improved rice noodle quality. Raw and ungelatinized potato material is preferable for potato-rice noodle making.

Pathogenic variants of Burkholderia gladioli pose a serious threat to human health and food safety, but there is a lack of rapid and sensitive field detection methods for Burkholderia gladioli. In this study, the CRISPR/Cas12a system combined with recombinant enzyme polymerase amplification (RPA) was used to detect Burkholderia gladioli in food. The optimized RPA-CRISPR/Cas12a assay was able to specifically and stably detect Burkholderia gladioli at a constant 37 °C without the assistance of large equipment. The detection limit of the method was evaluated at two aspects, the genomic DNA (gDNA) level and bacterial quantity, of which there were 10−3 ng/μL and 101 CFU/mL, respectively. Three kinds of real food samples were tested. The detection limit for rice noodles, fresh white noodles, and glutinous rice flour samples was 101 CFU/mL, 102 CFU/mL, and 102 CFU/mL, respectively, without any enrichment steps. The whole detection process, including sample pretreatment and DNA extraction, did not exceed one hour. Compared with the qPCR method, the established RPA-CRISPR /Cas12a method was simpler and even more sensitive. Using this method, a visual detection of Burkholderia gladioli that is suitable for field detection can be achieved quickly and easily.