Rice Flour Research Articles (Page 1)

Influence of wet-type grinder-treated okara on gas retention, specific volume, and crumb characteristics of rice flour bread.

Effects of oat flour on rice flour and fermented rice cake: Processing properties, quality attributes, and starch digestive characteristics.

The impact of milling degrees on rice quality using simultaneous rheology and FTIR techniques: Focus on starch structure.

Preparation and characterization of IgY antibody and its application in immunochromatographic assay for bongkrekic acid and its isomer.

Novel umami peptides from Grass Carp marinated with Red Yeast Rice Flour and their taste presentation mechanisms characterized by in silico approach and sensory evaluation

Insight into the role of citric acid in modulating retrogradation behavior and physicochemical properties of rice flour during short and long-term storage

Sweet potatoes and corn are local food ingredients with potential as alternative substitutes for rice. Traditionally, apem cakes are made using rice flour as the main ingredient. Partially replacing rice flour with sweet potato flour and corn flour is expected to optimize the utilization of these local ingredients and improve the nutritional value of the resulting apem cake. This study aimed to analyze the effect of using purple sweet potato flour and corn flour on the moisture content and protein content of apem cake. The study employed a completely randomized design (CRD) with four formulations of rice flour, purple sweet potato flour, and corn flour, namely A (100%:0%:0%), B (50%:15%:35%), C (50%:25%:25%), and D (50%:35%:15%). Moisture content was measured using the gravimetric method, while protein content was analyzed using the titrimetric method. Moisture content data were analyzed using Welch’s ANOVA, and protein content was analyzed using One-Way ANOVA followed by Tukey’s HSD test. The results showed that the highest moisture content was 41.42% in the formulation with 15% purple sweet potato flour and 35% corn flour, and the lowest was 40.76% in the 100% rice flour formulation. Welch’s ANOVA indicated no significant difference in moisture content among treatment groups (p = 0.378; p > 0.05). The highest protein content was 4.51% in the 100% rice flour formulation, and the lowest was 4.09% in the formulation with 35% purple sweet potato flour and 15% corn flour. ANOVA results indicated a statistically significant difference in protein content (p = 0.001; p < 0.05). In conclusion, the use of purple sweet potato flour and corn flour in apem cake did not significantly affect moisture content but significantly influenced protein content. Further investigations should focus on optimizing the formulation to evaluate the influence of the treatment on product quality and storage stability.

Abstract This study investigated the effects of incorporating red small bean flour (20%, w/w) and heat-moisture treatment (HMT; 106 °C, 2.5 h, 27.5% moisture) on the quality and digestibility of glutinous rice sweet dumplings. The combined treatment significantly reduced the expected glycemic index (eGI) of HRG and HRSD to 51.88 and 52.03, respectively, classifying them as low-glycemic foods. Microscopy revealed reduced gaps between starch granules and increased aggregation. X-ray diffraction showed enhanced crystallinity (29.03%) due to transformation of amorphous to crystalline regions. FTIR analysis indicated reorganization of α-helix peptide chains and starch double-helix structures, facilitating protein–starch complex formation and greater rigidity, which contributed to reduced enzymatic hydrolysis. Thermal analysis demonstrated higher gelatinization temperatures and enthalpy (ΔH = 1703.91 J/g). In vitro digestion revealed increased resistant starch content (47.08% in HRG, 46.16% in HRSD). Treated dumplings exhibited improved texture, less cracking, and minimized water and cooking loss compared to conventional samples. These findings provide scientific support for developing low-glycemic glutinous rice products for individuals with type 2 diabetes mellitus (T2DM) or special dietary needs.

ABSTRACTThis study aimed to enhance the flavor and quality of Danling Dongba, a traditional fermented rice product, by preparing ultrafine indica rice flours using fluidized bed airflow crushing. Flours with particle sizes of 20.16, 17.16, and 12.22 μm were fermented with Lactobacillus plantarum 550 (L. plantarum 550), Lactobacillus fermentum GF1800 (L. fermentum GF1800), and Lactobacillus paracasei S6 (L. paracasei S6) under optimized conditions. The 12.22 μm flour showed the best performance, with a water absorption index of 2.32 g/g, solubility of 2.05%, swelling power of 9.26 g/g, and peak viscosity of 7632.53 cP. Solid‐phase microextraction coupled with GC × GC–MS revealed that Lactobacillus fermentation increased volatile flavor compounds from 42 (unfermented) to 72. Notably, L. plantarum 550 enhanced fruity esters such as ethyl caprylate (1.18%), while L. paracasei S6 enriched milk‐like ketones such as 3‐hydroxy‐2‐butanone (1.54%). These findings demonstrate that optimizing flour fineness and Lactobacillus strains can significantly improve the flavor complexity of Danling Dongba, offering a scientific basis for its standardized production and industrial development.

ABSTRACT This study systematically investigated the impact of dry milling (DMF) versus wet milling (WMF) with soaking durations (0–36 h) on rice flour properties and steamed rice cake (SRC) quality. Dry milling produced rice flour with irregular particle sizes, lower starch crystallinity (19.37%) and short‐range order, increasing cool‐water absorption and batter viscosity. These properties enhanced gas retention but resulted in SRCs with uneven textures and structural instability. Wet milling (0–12 h soaking) yielded uniform particles and preserved starch integrity, improving batter stability yet decreased gas holding capacity. Gradual soaking (up to 24 h) enhanced starch gelatinization, optimizing gas retention, and producing SRCs with higher specific volumes (1.52 mL/g) and uniform microstructures. Excessive soaking (36 h) caused particle aggregation, leading to dense SRCs with hardened textures. Dry milling‐induced structural defects (e.g., reduced crystallinity and short‐range order) promoted excessive hydration but hindered homogeneous gel formation. In contrast, wet milling minimized starch damage, facilitating controlled gelatinization and stable gas cell formation. Prolonged soaking (36 h) disrupted this balance through particle agglomeration and fermentation effects. These results demonstrate that 24‐h wet milling optimally balances starch preservation and functional performance, providing a practical strategy for industrial SRC production. The findings emphasize soaking duration control to prevent over‐hydration and structural degradation.

Food industries produce large amounts of by-products, valuable sources of bioactive compounds that can enhance gluten-free foods. This study evaluated the effect of hemp cake meal (HC) addition on the antioxidant, nutritional, technological, and sensorial properties of gluten-free sourdough breads. Rice flour, HC, and breads with increasing HC levels (0–30%) were analysed for ash, protein, lipids, soluble and insoluble fibre, phenols, tocols, and carotenoids. Technological traits, colour, and sensory quality were also assessed. HC showed higher contents of most compounds than rice flour. As a result, enriched breads displayed marked nutritional improvements: protein increased from 8.9 g/100 g (control) to 17.6 g/100 g (30% HC), lipids from 1.5 to 3.9 g/100 g, soluble fibre from 0.54 to 1.27 g/100 g, insoluble fibre from 3.2 to 13.4 g/100 g, and phenolics (mainly ellagic and rosmarinic acids, and caffeic and naringenin derivatives) from 10.8 to 174.8 mg/100 g. Tocols and carotenoids, though scarce, slightly increased. However, HC-enriched breads had lower volumes and a firmer, stickier texture. Nevertheless, up to 10% HC inclusion did not affect appearance, aroma, texture, or taste. Therefore, a moderate HC addition can improve antioxidants and the nutritional quality of gluten-free sourdough breads while maintaining a good sensory acceptability.

Cerorot is a traditional food made from rice flour, brown sugar and coconut milk. The most dominant nutritional content is carbohydrates and very low vitamin content, especially vitamin A. This study used pumpkin flour as an effort to increase the nutritional value of cerorot. The purpose of this study was to examine the characteristics of cerorot made from rice flour and pumpkin flour. The ratio of rice flour and pumpkin flour in making cerorot (CL) with CL0 = 100%: 0%, CL1 = 85%: 15%, CL2 = 70%: 30%, CL3 = 55%: 45%, CL4 = 40%: 60%, and CL5 = 25%: 75%. The parameters observed were water content, ash content, antioxidant activity, beta-carotene, color, and taste. The concentration of pumpkin flour had a significantly different effect on all parameters. The ratio of 25% rice flour: 75% pumpkin flour was recommended as the best treatment that produced cerorot with characteristics of 41.31% water content; 4.35% ash content; 43.29% antioxidant activity; beta-carotene 40.27%, as well as color, taste, and aroma acceptable to panelists. Keywords: cerorot, pumpkin flour, rice flour

Increasing business competition driven by rapid technological development requires Micro, Small, and Medium Enterprises (MSMEs) to implement effective sales strategies. One approach was sales forecasting, which supports accurate business decision-making. This study was conducted at Toko Gerabah Ludin with the aim of applying and comparing two forecasting methods: Single Moving Average (SMA) and Double Exponential Smoothing (DES), to predict product sales. The data used consisted of monthly sales from July 2024 to May 2025. The SMA method with a period of 3 produced a sales prediction for Rice Flour in June 2025 of 108.33, with a Mean Absolute Percentage Error (MAPE) of 7.36%. Meanwhile, the DES method produced a forecast of 115.92 with a MAPE of 7.8%. Based on the accuracy evaluation using MAPE, the SMA method provided slightly more accurate results compared to DES for the given dataset. Therefore, the SMA method was considered more suitable for short-term sales forecasting in Toko Gerabah Ludin. This research was expected to serve as a reference for MSME practitioners in selecting the appropriate and efficient forecasting method to support stock planning and business strategy.

Fresh wet rice noodles is one of the delicacies for young and old in East and Southeast Asia. Its main material is rice. However, there are many varieties of rice. Not all rice is suitable for processing into fresh wet rice noodles. In this study, we used 22 rice varieties as raw materials to produce fresh wet rice noodles. Multiple analysis methods, including correlation analysis, principal component analysis, affiliation function analysis, cluster analysis, stepwise regression, and gray correlation analysis, were used to evaluate and classify the quality of rice and fresh wet rice noodles. Identification indices and measurement standards were determined for the evaluation of the quality of the fresh wet rice noodles. The results showed that the 22 rice varieties had large coefficients of variation for rice gel consistency, amylose content, broken noodle rate, and adhesiveness. There were highly significant correlations between all of the individual indices in terms of fresh wet rice noodle quality. Four principal components (composite decision indices) were extracted using principal component analysis, and the cumulative contribution reached 91.442%. In this study, the composite decision index F3 referred to the amylose content and index F4 was the gel consistency. The results of the principal component composite scores and affiliation functions showed that the quality of the rice and fresh wet rice noodles made from Zhuliangyou 4026 and Yuliangyou 22 was excellent. On the basis of the D-value of the combined evaluation of rice quality and fresh wet rice noodle quality, the 22 rice varieties were clustered into four categories at a distance of 0.20. By combining stepwise regression analysis, correlation analysis, and gray correlation analysis, it was determined that amylose content and gel consistency could be used as rice quality indices for evaluating the quality of fresh wet rice noodles. Moreover, the screening conditions for varieties with an amylose content of between 20% and 25% and a gel consistency of less than 40 mm were found to be suitable for fresh wet rice noodle processing. Therefore, multivariate statistical analysis can be an effective means of evaluating flour rice. This study provides a foundation for the standardization, scalability, and industrialization of fresh wet rice noodle production.

ABSTRACT Kolam, traditionally practised by Hindu women of the South Indian state of Tamil Nadu, represents a unique intersection of ritual, artistic practice, and gendered expression that involves the creation of intricate patterns using rice flour at the thresholds of homes, symbolizing auspiciousness and spirituality. The study explores the construction of femininity in kolam practice and how the artistic performance of kolam is linked to women’s gender performativity. Drawing upon a theoretical framework adapted from Bhasin (2000) and Hansen (1991), the research investigates the conception of female agency and constraint entwined in the kolam practice. Furthermore, it examines how this art has shaped the perception of an ‘ideal Tamil woman’ in the past and the advent of social media platforms and digital spatialities in the contemporary age complicates this age-old perception. By analysing the data obtained through in-depth interviews with kolam artists, surveys, and non-participant observation, the paper also reveals how cultural performances such as kolam frequently serve as vehicles for the creation and perpetuation of ideologies rather than simply reflecting them and the changes occurring in these performances over time significantly impacting and reshaping power imbalances and gender differences.

BackgroundMyalgic Encephalomyelitis/Chronic Fatigue Syndrome (ME/CFS) is a debilitating condition characterized by fatigue, cognitive impairment, and reduced physical function. Oxaloacetate (OAA), a metabolic compound with potential mitochondrial and neuroprotective effects, has shown promise in reducing fatigue symptoms in ME/CFS. However, the interrelationships between fatigue, cognitive performance, and physical activity and their responsiveness to treatment remain poorly understood in ME/CFS.MethodsThis 90-day randomized, double-blind, controlled trial evaluated the effects of 2,000 mg/day OAA or a control of 2,000 mg rice flour in 82 adults with ME/CFS. Self-reported fatigue (Chalder Fatigue Questionnaire), cognitive function (DANA Brain Vital), and upright activity time (UP Time) were assessed at baseline and three follow-up visits. Linear mixed-effects models examined associations between fatigue severity and cognitive/physical function, with treatment group interactions. Responder status at the last visit (Visit 4) was classified based on ≥15% fatigue reduction and/or ≥10% cognitive improvement.ResultsThe OAA group showed greater cognitive improvement over time, with a significant between-group difference at Visit 3, 60 days into the trial, (p = 0.034) and trends at other visits. Higher fatigue was significantly associated with reduced cognitive gains in the OAA group (β = −0.34, p < 0.0001), but not in controls. UP Time increased modestly in the OAA group, reaching significance at Visit 2, day 30 (p = 0.044), though fatigue was not a strong predictor of UP Time in either group. At Visit 4, day 90, Global and Fatigue Only Responders were more frequent in the OAA group, while Cognitive Only Responders were more frequent in controls, though group differences did not reach statistical significance (p = 0.10).ConclusionOAA supplementation was associated with improved cognitive performance and small improvement in UP Time in ME/CFS participants receiving OAA. Fatigue–cognition coupling was particularly strong in OAA-treated participants, suggesting a potentially targetable phenotype. These findings underscore the importance of multidimensional outcome measures in ME/CFS clinical trials and support the need for more research and trials of metabolic interventions in ME/CFS.

Shanlan rice, a unique drought-resistant rice germplasm resource in Hainan Province, China, holds significant potential for rice genetic improvement and breeding innovation. However, its genetic diversity and significance in rice breeding remain inadequately explored. This study conducted a comprehensive analysis of phenolic acid profiles and antioxidant properties in the brown rice of 84 Shanlan rice accessions. It was revealed that colored Shanlan rice accessions exhibited significantly higher total phenolic content (249.00-2408.33 mg gallic acid equivalents per 100 g of rice flour (mg GAE/100 g)) and antioxidant capacity (DPPH: 680.39-809.63 micromoles of Trolox equivalent per 100 g (μmol TE/100 g); ABTS: 529.93-1917.77 μmol TE/100 g) compared to white-grained varieties. High-performance liquid chromatography (HPLC) analysis identified eight phenolic acids in the bound fractions, among which the sinapic acid (55.08 μg/g) and vanillic acid (11.72 μg/g) were predominant, accounting for over 60% of total bound phenolic acid content. A genome-wide association study (GWAS) identified 84 significant loci associated with these phenolic-related traits. A major quantitative trait locus (QTL) on chromosome 7 for free phenolic content, total phenolic content, flavonoids, and DPPH activity was co-located at the Rc gene locus, a key regulator of red pericarp pigmentation and proanthocyanidin biosynthesis. Haplotype analysis identified ten haplotypes in Rc, with the haplotype H002 showing the highest antioxidant capacity. Another QTL on chromosome 11 was associated with p-coumaric, vanillic, and sinapic acids, although no significant difference was observed in haplotype analysis. These results highlight Rc as a key genetic factor underlying antioxidant properties in rice, while other loci require further validation. This research provides a foundation for breeding health-benefit, drought-tolerant rice cultivars using Hainan's unique germplasm.

Nutritional, functional and antioxidant evaluation of milk thistle (Silybum marianum) as a substitute for rice flour in gluten-free biscuits

Effect of different roasting techniques on physicochemical, functional, phytochemical, thermal, and rheological properties of kalanamak rice flour and its application in gluten-free cookies

Effect of radio frequency heating on structure and physicochemical properties of protein and starch based on gelatinization degree of rice flour.