Whole Grain Rice Research Articles

Path coefficient analysis unraveled nutrient factors directly impacted the textural characteristics of cooked whole-grain purple rice.

Whole-grain pigmented rice (WCP) provides many nutritional benefits compared to non-pigmented varieties. The textural quality of cooked whole-grain rice, particularly its hardness, is crucial for consumers' preferences. We investigated the impact of multiple-grain nutrient components on textural attributes through Pearson Correlation and Path Coefficient Analyses (PCA). From correlation analysis, we found that the dietary fibre index (DFI), soluble and insoluble fibre (SDF and IDF), and amylose/amylopectin contents (AC/AP) influenced hardness (HRD) significantly. Nonetheless, the binary correlation failed to detect the impact of protein on hardness; instead, it strongly affected adhesiveness (ADH). The PCA revealed protein, AC/AP, and DFI significantly impacted HRD and ADH. Furthermore, DFI antagonised protein and AC/AP to define HRD, while AC/AP and DFI opposed the direct effects of protein on ADH. DFI's effects on HRD were more appealing among low AC than high or waxy rice groups. Instead, the effect of protein was more appealing among waxy rice varieties. Based on PCA, rice breeders can now rely on three nutrient factors, protein, DFI, and AC/AP, to redesign whole-grain pigmented rice to achieve consumer acceptance and well-being.

Comparative Evaluation of the Sensory Qualities of Refined and Wholegrain Rice as Ingredients within Mixed Dishes.

Low wholegrain food consumption is a leading dietary risk for avoidable morbidity and mortality globally, with limited sensory acceptability suggested to be a challenge for changing behaviour. This study aimed to evaluate the sensory acceptability of both wholegrain (brown) and refined (white) rice in common preparations. Four brown- and white-rice-containing dishes (Garlic Rice, Rice and Beans, Jollof Rice, and Rice Pudding) were tested. Quantitative (five-point scales) and qualitative (open question responses) sensory information were collected for dish appearance, aroma, taste, and texture. All four characteristics were scored equally acceptable in Rice and Beans and Rice Pudding (p > 0.05) between paired comparisons for brown and white rice. Scores were significantly lower for all characteristics for Jollof Rice (p ≤ 0.002), and lower for Aroma (median (lower quartile-upper quartile)) for brown (3.5 (3-4)) vs. white rice (4 (4-5)), p = 0.006). Appearance (brown (3 (3-4)) vs. white rice (4 (3.25-5)), p = 0.012), and Texture (brown 3 (2.25-4) vs. white rice (4 (4-5)), p < 0.001) for Garlic Rice. Familiarity and appealingness were qualitative themes aligned with the higher acceptability of white-rice-containing dishes. Certain dishes appear to mask key negative sensory attributes of wholegrain foods, possibly representing a means to increase wholegrain ingredient acceptability, thereby potentially improving individual/population-level intake.

Whole Black Rice Flour Improves the Physicochemical, Glycemic, and Sensory Properties of Cracker Snacks.

The present study describes the enhancement of the nutritional values of gluten-free rice crackers by adding whole black rice grain flour. The crackers were prepared by combining whole brown rice flour (WRF) and whole black rice flour (BRF) in ratios of 0% (WRC), 25% (25-BRC), 50% (50-BRC), 75% (75-BRC), and 100% (BRC). The resulting samples underwent in-vivo effects on postprandial blood glucose levels as well as physicochemical and sensory analysis. In comparison to WRC, the samples containing 100% added black rice flour presented higher nutritional qualities in terms of protein, by 16.61%, 8.64% for lipids, 5.61% for ash, 36.94% for crude fiber, 58.04% for total polyphenols, 95.49% for proanthocyanidins, and 88.07% for flavonoids. The addition of BRF had a suppressing effect on lightness (L*) and yellowness (b*), while redness (a*) increased. The results of the glycemic measurements confirmed that consumption of crackers made from brown or black whole-grain rice grain flour does not generate glycemic peaks above the limit of 30 mg/dL in baseline blood glucose levels. The results of developing rice crackers from black and brown flour blends showed promising physicochemical and nutritional properties and could provide a good alternative to wheat flour as a gluten-free product.

Abstract 3045: Dietary Whole-grain Rice Differentially Regulates HDL-associated MicroRNAs And Hepatic Lipase In Healthy Japanese Volunteers.

Background: The Japanese population consumes a diet high in rice. Dietary whole-grain (brown) rice has advantageous health benefits over white rice, largely predicted to be conferred by brown rice bran, germ, and fiber. We have previously reported that high-density lipoproteins (HDL) transport microRNAs (miRNA) and deliver functional RNA to recipient hepatocytes. Here, we hypothesize that dietary brown rice reorganizes functional small RNA (sRNA) cargo on circulating HDL and regulates systemic lipid metabolism through hepatic HDL-miRNA uptake. Methods: Healthy subjects (n=13, 20-65 y.o., 38.5% male) consumed 150 g/serving for all 3 meals of (1) white rice, (2) brown rice, and (3) white rice for 3 days with intervals of 4 to 7 days. At day 4, plasma HDL-cholesterol (HDL-C) and total plasma lipids were measured by direct and enzymatic methods. Total RNA was isolated HDL purified by size-exclusion chromatography from human plasma. HDL-sRNA sequencing was completed using NovaSeq6000 (Illumina). HTGL protein levels were measured by ELISA (IBL). Results: Plasma cholesterol, HDL-C, and non-HDL-C levels were not immediately affected by dietary brown rice; however, HDL-C levels were increased after a delay of 10 days. Nevertheless, HDL-associated miR-203-3p and miR-205-5p were found to be significantly decreased in subjects with brown rice consumption compared to white rice. miR-203-3p is predicted to target and suppress hepatic lipase ( LIPC , HTGL). Plasma levels of HTGL were not altered by brown rice, but HTGL protein levels were found to be significantly decreased when the brown rice diet was switched back to white rice, and miR-203-3p levels returned to HDL particles. Conclusions: Dietary brown rice reduces HDL-associated miR-203-3p and miR-205-5p after 3 days and differentially regulates the systemic level of a putative miR-203-3p target gene. These results support that HDL-miR-203-3p functionality may be responsive to brown rice diets and post-transcriptionally regulate LIPC gene expression in recipient hepatocytes. These observations can potentially be used to design dietary supplements to regulate HDL-miRNA function in the liver to control systemic lipid metabolism.

Healthy and Unhealthy Dietary Patterns of Depressive Symptoms in Middle-Aged Women.

Depressive symptoms are a common menopausal feature in middle-aged women and are associated with dietary factors. This study aimed to determine the association between dietary patterns and depressive symptoms in 2190 Korean women aged 45-69 years. Depressive symptoms were screened using the Beck Depression Inventory-II (BDI-II), and food intake was examined using a food frequency questionnaire. Dietary patterns were derived from principal components analysis and identified two dietary patterns: a "healthy" dietary pattern (high intake of whole-grain rice, legumes, vegetables, fruits, and fish) and an "unhealthy" dietary pattern (high intake of noodles, dumplings, sweets, red meat, soda, and coffee). After adjusting for all confounding factors, those with the highest healthy dietary pattern scores had a 0.56-fold lower risk of depressive symptoms than those with the lowest score (Odds Ratio (OR) = 0.56, 95% confidence interval (CI): 0.37-0.84, p for trend = 0.006). Conversely, those with the highest unhealthy pattern scores had a 1.85-fold higher risk of depressive symptoms than that of those in the lowest quartile (OR = 1.85, 95% CI: 1.30-2.63, p for trend = 0.002). In middle-aged women, a dietary pattern of high intake of fiber-rich whole-grain rice, fruits, vegetables, and legumes may help prevent and manage depressive symptoms.

Quality prediction of whole-grain rice noodles using backpropagation artificial neural network.

Whole-grain rice noodles are a kind of healthy food with rich nutritional value, and their product quality has a notable impact on consumer acceptability. The quality evaluation model is of great significance to the optimization of product quality. However, there are few methods that can establish a product quality prediction model with multiple preparation conditions as inputs and various quality evaluation indexes as outputs. In this study, an artificial neural network (ANN) model based on a backpropagation (BP) algorithm was used to predict the comprehensive quality changes of whole-grain rice noodles under different preparation conditions, which provided a new way to improve the quality of extrusion rice products. The results showed that the BP-ANN using the Levenberg-Marquardt algorithm and the optimal topology (4-11-8) gave the best performance. The correlation coefficients (R2) for the training, validation, testing, and global data sets of the BP neural network were 0.927, 0.873, 0.817, and 0.903, respectively. In the validation test, the percentage error in the quality prediction of whole-grain rice noodles was within 10%, indicating that the BP-ANN could accurately predict the quality of whole-grain rice noodles prepared under different conditions. This study showed that the quality prediction model of whole-grain rice noodles based on the BP-ANN algorithm was effective, and suitable for predicting the quality of whole-grain rice noodles prepared under different conditions. © 2024 Society of Chemical Industry.

Dietary risk factors for monoclonal gammopathy of undetermined significance in a racially diverse population

AbstractMonoclonal gammopathy of undetermined significance (MGUS), a precursor of multiple myeloma, is associated with shorter lifespan and cardiac, renal, neurologic, and immune-related comorbidities. There is little known about modifiable risk factors for this condition. To determine whether the risk of MGUS is associated with dietary factors in a racially diverse population, we conducted a US population–based case-control study from the National Health and Nutrition Examination Survey (1988-2004), which included 373 individuals with MGUS and 1406 matched controls. Diet was characterized by one 24-hour dietary recall, with gram intake of individual foods and beverages aggregated into groups. Unconditional multivariable logistic regressions were used to model associations between intake of several food groups and MGUS, with odds ratios (ORs) and 95% confidence intervals (CIs) reported for the highest relative to the lowest quantile of intake. Daily gram intake of several food and beverage groups were significantly associated with MGUS. MGUS was inversely associated with whole-grain bread, oats, and rice (OR, 0.70; 95% CI, 0.48-1.00; P < .05), fruits (excluding juice) and vegetables (OR, 0.69; 95% CI, 0.52-0.93; P = .02), vegetables (OR, 0.75; 95% CI, 0.56-0.99; P < .05), tomatoes (OR, 0.72; 95% CI, 0.51-1.00; P < .05), and cruciferous vegetables (OR, 0.44; 95% CI, 0.26-0.74; P < .01). Direct associations were observed for sugar-sweetened beverages (OR, 1.34; 95% CI, 1.00-1.78; P < .05), sugar-sweetened soft drinks (OR, 1.41; 95% CI, 1.01-1.96; P = .04), and artificially sweetened soft drinks (OR, 1.55; 95% CI, 1.04-2.33; P = .03). Our study shows that diet is potentially a modifiable risk factor for MGUS.

Risk of MGUS, a multiple myeloma precursor, in relation to food and beverage intake in the National Health and Nutrition Examination Survey (NHANES).

e20062 Background: Monoclonal gammopathy of undetermined significance (MGUS) is a plasma cell disorder (PCD) with a prevalence of 3% in adults over age 50. The annual risk of progression to multiple myeloma (MM) is 1%. Although one cohort study in Caucasians reported that diets low in certain plant-based foods were associated with MGUS (Thordardottir et al. 2018), research on diet and MGUS in a more diverse population is scarce. Given that diet can vary greatly across ethnic/racial groups, we conducted a population-based study with multiple races and ethnicities. Methods: Using the National Health and Nutrition Examination Survey (NHANES), we conducted a case-control study in 373 individuals with MGUS and 1,406 controls frequency matched on age, body mass index, NHANES cycle, sex, and race. Diet was characterized by one 24-hour dietary recall, with gram intake of individual foods and beverages aggregated into groups. MGUS status was determined by blood screening. Unconditional multivariable logistic regressions were used to model associations between MGUS and intake, with odds ratios and 95% confidence intervals reported for the highest quantile of intake. Results: Daily intake of several food and beverage groups were significantly associated with MGUS, low-risk MGUS (LRMGUS) or intermediate/high-risk MGUS (IHRMGUS). Whole-grain bread, oats, and rice; fruits and vegetables; tomatoes; and cruciferous vegetables were associated with significantly lower risk (28-78%). Sugar- and artificially sweetened beverages were associated with significantly higher risk (34-113%). Interestingly, there were more significant findings for LRMGUS than IHRMGUS, suggesting potential contributing etiologic differences for LRMGUS and IHRMGUS. Conclusions: Our study shows that low intake of whole grains, fruits and vegetables and high intake of sweetened beverages are associated with MGUS. The identification of dietary risk factors for MGUS in a diverse population is of direct public health relevance. These findings also provide rationale for exploration of mechanistic links between diet and PCDs, such as the ongoing studies NCT04920084, NCT05640843, and NCT05312255. [Table: see text]

Determination of Regulated and Emerging Mycotoxins in Organic and Conventional Gluten-Free Flours by LC-MS/MS.

Gluten-free cereal products have grown in popularity in recent years as they are perceived as "healthier" alternatives and can be safely consumed by celiac patients, and people with gluten intolerance or wheat allergies. Molds that produce mycotoxins contaminate cereal crops, posing a threat to global food security. Maximum levels have been set for certain mycotoxins in cereal flours; however, little is known about the levels of emerging mycotoxins in these flours. The aim of this study was to develop an efficient, sensitive, and selective method for the detection of four emerging (beauvericin and enniatins A1, B, and B1) and three regulated (aflatoxin B1, zearalenone, and deoxynivalenol) mycotoxins in gluten-free flours. Ultrasound-assisted matrix solid-phase dispersion was used in the extraction of these mycotoxins from flour samples. The validated method was utilized for the LC-MS/MS analysis of conventional and organic wholegrain oat and rice flours. Six of the seven target mycotoxins were detected in these samples. Multi-mycotoxin contamination was found in all flour types, particularly in conventional wholegrain oat flour. Despite the low detection frequency in rice flour, one sample was found to contain zearalenone at a concentration of 83.2 μg/kg, which was higher than the level set by the European Commission for cereal flours. The emerging mycotoxins had the highest detection frequencies; enniatin B was present in 53% of the samples at a maximum concentration of 56 μg/kg, followed by enniatin B1 and beauvericin, which were detected in 46% of the samples, and at levels reaching 21 μg/kg and 10 μg/kg, respectively. These results highlight the need to improve the current knowledge and regulations on the presence of mycotoxins, particularly emerging ones, in gluten-free flours and cereal-based products.

Effect of processing methods and storage on the bioactive compounds of black rice (Oryza sativa L.): a review.

Compared to brown and white rice, black rice contains more nutrients and numerous unique bioactive substances, such as essential amino acids, dietary fiber, γ-oryzanols, γ-aminobutyric acid, phenolic compounds, and anthocyanins, which makes it highly valuable for development and use. Whole-grain black rice typically requires a certain amount of processing prior to consumption, with the primary goal of enhancing the taste and texture of whole grains and their products. However, various new processing technologies have been effectively applied to the processing of black rice and the enhancement of its qualitative characteristics, but they also have both positive and negative effects on its nutritional quality. Therefore, evaluation of changes in concentrations of the bioactive substances as natural antioxidants due to processing and storage conditions is critical for establishing dietary guidelines for rice. This review highlights the primary bioactive components of black rice and provides a discussion of the impact of processing methods and storage on the bioactive components of black rice. Furthermore, we summarized the issues that currently exist in the processing and storage of black rice.

In vitro digestion, fecal fermentation, and gut bacteria regulation of brown rice gel prepared from rice slurry backfilled with rice bran

Whole-grain brown rice might regulate obesity, and the specific mechanism could be referenced through in vitro digestion and fermentation. This study aimed to investigate the gut bacteria-modifying of brown rice gel (BRG) which was prepared by backfilled rice slurry with rice bran. Due to the existence of rice bran, compared with rice gel, BRG could inhibit starch expansion, reduce viscosity and breakdown, increase short-term aging degree, and then reduce the glycemic index of in vitro digestion from 85.79 to 72.76. Gas chromatography-mass spectrometry showed that BRG promoted the production of short-chain fatty acids after 24 h of fermentation, and the contents of acetic acid, propionic acid, and butyric acid increased to 10.84 ± 0.16, 2.86 ± 0.05, 2.68 ± 0.13 μg/mL ( p < 0.05), respectively. After fermentation for 0, 6, 12, and 24 h, 16S rRNA sequencing revealed that BRG could improve the uniformity of gut microbial community and reduce its diversity, but had little effect on the richness. Notably, BRG could regulate the relative abundance of gut bacteria. At the phylum level, the ratio of Firmicutes/Bacteroidetes (F/B) decreased, which might be associated with prevention of obesity. At the genus level, it increased the beneficial bacteria Bifidobacterium and reduced the pernicious bacteria Bilophila . The results will facilitate the application of whole-grain brown rice in gel-based functional foods. • Brown rice gel (BRG) reduced the glycemic index compared with rice gel. • BRG promoted the SCFAs and decreased the pH. • BRG did not change the richness of gut microbiota. • BRG regulated the relative abundance of beneficial and pernicious gut bacteria. • BRG had a potential prebiotic activity.

Investigation on Nutritional, Phytochemical, and Antioxidant Abilities of Various Traditional Rice Varieties.

Rice (Oryza sativa L.) is a popular grain that is consumed by almost half of the world's population. Rice has several distinct breeds classified as traditional and ancient grains. The consumption of rice by 60% of the world's population is a staple food. Entire grain rice, often known as brown rice, is the unpolished counterpart of white rice, containing bran, germ, and endosperm. Eating whole-grain rice is linked to many health benefits; thus, scientists have focused on identifying and quantifying bioactive chemicals in this meal. The present study assessed the physio-chemical, cooking attributes, mineral contents, phytochemicals, and free radical scavenging capabilities of conventional rice cultivars using known approaches according to particle size analysis. Rice grain lengths varied between 4.10 ± 16 and 6.20 ± 007. The length and thickness ratios of rice were not substantially different (p > 0.05). Kattuyanam has the maximum protein content (9.99 ± 06%) of all the rice varieties that were physio-chemical investigated. It also has highest phenolic content and antioxidant properties compared to gallic acid equivalent (334.900 ± 61g) (GAE)/100g, followed by anthocyanins and flavonoids. Total phenolic content and phenolic fractions of the HPLC profile in tested landraces indicate the presence of bioactive substances derived from traditional rice cultivars and a range of phytonutrients, including phenol, revealing their healthy potentials in the present study.

Improving the eating quality of brown rice by defatting combined with hydrothermal treatment

Aiming at consumer acceptability of brown rice such as cooking difficulty and coarse taste, the effects of defatting and hydrothermal treatment alone or in combination on the texture and sensory score of cooked brown rice were studied, and the improvement mechanism was explored through cooking quality and microscopic morphology. The results showed that defatting combined with hydrothermal treatment could significantly improve the quality of brown rice, the hardness and chewiness of treated cooked brown rice decreased respectively from 20.385 N and 10.221 N to 14.494 N and 6.886 N, and the sensory score increased from 68.90 to 83.50. The room temperature water absorption rate of the treated brown rice increased from 10.72 % to 29.71 %, which was much higher than that of polished rice. The cooking quality of the treated brown rice was obviously improved, the optimal cooking time decreased from 30.33 min to 22.67 min, and the heating water absorption, volume expansion rate and solid loss increased from 147.32 %, 255.20 % and 13.35 mg/g to 219.15 %, 400.39 % and 22.49 mg/g, respectively. Scanning electron microscope showed that defatting combined with hydrothermal treatment significantly increased cracks and micropores of brown rice grains, which may be the intrinsic reason for the improvement in room temperature water absorption rate and cooking quality of brown rice and thus eating quality of cooked brown rice. The results are of great significance for promoting the staple consumption of whole-grain brown rice with broad application prospects.

Research on technical production of Trichoderma preparations for control of yellow leaf - root rot on citrus trees

It is necessary to study conditions biomass multiplication and production of microbial organic fertilizers from Trichoderma for citrus trees, to help improve soil and prevent Fusarium sp., Phytophthora sp. causes yellow leaf - root rot. This study used two very high resistance strains of Trichoderma fungi for culture, namely T.haz.22.QH and T.asp.11.TT. Cultures of Trichoderma in liquid medium with the composition of extract from 150 g bean sprouts + 30 g sugar + 1 g urea + 1 g KH2P04 + 0.5 g MgSO4achieved the highest biomass of 4.35±0.48 g/l after 1 day. Solid fermentation medium using simmered whole-grain rice substrate and 10% fungal juice were suitable for fast growth and spores 8.82x109 CFU/g and obtained fungal biomass after 5-6 days. Producing micro-organic fertilizers using 100% manure or 50% bagasse + 50% manure with 6-8 kg of Trichoderma and obtained faecal biomass after 60 days of incubation.

Development of Food Group Tree-Based Analysis and Its Association with Non-Alcoholic Fatty Liver Disease (NAFLD) and Co-Morbidities in a South Indian Population: A Large Case-Control Study.

Background: Non-alcoholic fatty liver disease (NAFLD) is a global problem growing in parallel to the epidemics of obesity and diabetes, with South Asians being particularly susceptible. Nutrition and behaviour are important modifiers of the disease; however, studies to date have only described dietary patterns and nutrients associated with susceptibility to NAFLD. Methods: This cross-sectional case-control study included 993 NAFLD patients and 973 healthy controls from Trivandrum (India). Dietary data was collected using a locally validated food frequency questionnaire. A tree-based classification categorised 2165 ingredients into three levels (food groups, sub-types, and cooking methods) and intakes were associated with clinical outcomes. Results: NAFLD patients had significantly higher consumption of refined rice, animal fat, red meat, refined sugar, and fried foods, and had lower consumption of vegetables, pulses, nuts, seeds, and milk compared to controls. The consumption of red meat, animal fat, nuts, and refined rice was positively associated with NAFLD diagnosis and the presence of fibrosis, whereas consumption of leafy vegetables, fruits, and dried pulses was negatively associated. Fried food consumption was positively associated with NAFLD, whilst boiled food consumption had a negative association. Increased consumption of animal fats was associated with diabetes, hypertension, and cardiovascular outcomes among those with NAFLD, whereas consumption of wholegrain rice was negatively associated with these clinical-related outcomes. Conclusions: The tree-based approach provides the first comprehensive method of classifying food intakes to enable the identification of specific dietary factors associated with NAFLD and related clinical outcomes. This could inform culturally sensitive dietary guidelines to reduce risk of NAFLD development and/or its progression.

Whole grain rice: Updated understanding of starch digestibility and the regulation of glucose and lipid metabolism

Nowadays, resulting from disordered glucose and lipid metabolism, metabolic diseases (e.g., hyperglycemia, type 2 diabetes, and obesity) are among the most serious health issues facing humans worldwide. Increasing evidence has confirmed that dietary intervention (with healthy foods) is effective at regulating the metabolic syndrome. Whole grain rice (WGR) rich in dietary fiber and many bioactive compounds (e.g., γ-amino butyric acid, γ-oryzanol, and polyphenols) can not only inhibit starch digestion and prevent rapid increase in the blood glucose level, but also reduce oxidative stress and damage to the liver, thereby regulating glucose and lipid metabolism. The rate of starch digestion is directly related to the blood glucose level in the organism after WGR intake. Therefore, the effects of different factors (e.g., additives, cooking, germination, and physical treatments) on WGR starch digestibility are examined in this review. In addition, the mechanisms from human and animal experiments regarding the correlation between the intake of WGR or its products and the lowered blood glucose and lipid levels and the reduced incidence of diabetes and obesity are discussed. Moreover, information on developing WGR products with the health benefits is provided.

Production of sourdough and gluten-free bread with brown rice and carioca and cowpea beans flours: biochemical, nutritional and structural characteristics

The gluten-free alternative flours and the application of natural fermentation in the breads production are promising technologies to improving sensory, structural and nutritional properties. The aim of this study was to evaluate the applicability and quality of gluten-free breads made with sour dough from wholegrain rice flours (BR and BRY), carioca beans (BP and BPY) and cowpea (BV and BVY). The sour doughs were prepared without and with the addition of biological yeast (Saccharomyces cerevisiae) represented by the letter “Y”. The breads made from these doughs were subjected to the analysis of: pH, titratable total acidity, color, water activity, moisture, image analysis, specific volume, instrumental texture, proximate composition and energy value. The results indicated higher ash, protein and dietary fiber content in BP and BV flours. At the end of fermentation, the BR and BRY masses showed greater acidity. The doughs made with beans showed greater expansion volumes. Lower volume, firmness and hardness were verified for BBRY bread and the opposite was verified for BVB bread. The BBV, BBVY, BBP and BBPY breads had higher ash, protein and dietary fiber contents and lower digestible carbohydrate content. BPB and BVB breads showed higher protein digestibility and the opposite was observed for BBRY (70.60%), BPBY (81.09%) and BVBY (80.89%). The use of bean flour in the preparation of breads resulted in products rich in dietary fiber and proteins, especially carioca beans.

Correlation between the rheological and technological properties of biscuits with different levels of replacement of wheat flour by rice and azuki bean flour

SummaryA mixture design was used to evaluate the effect of replacing (0 to 100%) wheat flour (WF) with wholegrain azuki bean (WABF) and rice (RF) flours on the biscuits quality. High proportions of WABF increased diameter and decreased thickness, whereas WF affected inversely and RF intermediate. The WF biscuit specific volume was 17% greater than that of the dough, and the WABF and RF biscuits were 5 and 13% smaller, respectively. The WABF biscuit hardness was 26.25 N, close to WF (28.14 N), and higher than RF (7.6 N). The WABF increased the colour difference (ΔE) values for biscuits by up to 22.19 and the RF by 1.87. Peak viscosity, breakdown and setback of mixture flours showed positive correlations with the dough hardness and L*, a*, b* and Aw of biscuits and negatively with the radial expansion index and ΔE. The highest global desirability was for biscuits without WF, regardless of crust colour.

Value of Wholegrain Rice in a Healthy Human Nutrition

Rice is one of the most widely consumed cereals in the world. The husks of harvested, unprocessed rice are not digested by humans and need to be removed to obtain edible grains, whereas the bran can be partially (brown rice) or totally removed (white rice). Brown rice is a wholegrain cereal and, as such, is known to have beneficial effects on human health. Recent epidemiological studies have shown that the consumption of whole grains can reduce the risk of metabolic disorders, cardiovascular diseases, and some types of cancer. However, white rice is preferred for reasons connected to appearance, taste, palatability, ease of cooking, tradition, safety, shelf-life, and lack of awareness about its benefits and availability. In this review, the latest scientific reports regarding the nutritional composition of brown rice and the evolution of the technology for its production will be briefly reviewed together with research on nutritional implications of brown rice consumption also in relation to cancer development in humans. A specific chapter is devoted to pigmented rice which, thanks to its composition, has attracted the growing interest of consumers worldwide. The need for further studies to help promote the consumption of wholegrain rice are also discussed.

Effect of Soy Protein Isolate on Textural Properties, Cooking Properties and Flavor of Whole-Grain Flat Rice Noodles.

To investigate the effect of soy protein isolate on the quality of whole-grain flat rice noodles, the texture as well as the cooking properties and flavor of flat rice noodles, whole-grain flat rice noodles and whole-grain flat rice noodles with soy protein isolate were investigated. Among the three tested rice noodles, whole-grain flat rice noodles with soy protein isolate showed the highest cohesiveness, adhesiveness, resilience, and springiness. Compared to the flat rice noodles and whole-grain flat rice noodles, whole-grain flat rice noodles with soy protein isolate increased their moisture content and water absorption, whereas the opposite trend was observed for their cooking loss. The electronic nose analysis showed stronger response values at W5S, W1W, and W2W. Solid phase micro extraction and gas chromatography–mass spectrometry results showed that aldehydes are the main volatile compounds in whole-grain flat rice noodles and whole-grain flat rice noodles with soy protein isolate. Moreover, seven more volatile compounds were detected in whole-grain flat rice noodles with soy protein isolate compared to flat rice noodles and whole-grain flat rice noodles. The whole-grain flat noodles with the addition of SPI are more sensory acceptable. Thus, soy protein isolate, as a natural and safe additive, could be used to improve the quality and enrich the flavor of whole-grain flat rice noodles.