Abstract：
:Starch digestibility and polyphenol content were investigated in six (white, red and purple) Thai rice varieties. Total phenolic content (TPC), total anthocyanin content (TAC), amylose content, gelatinization parameters and in vitro digestibility were determined. Purple and red rice varieties were found to have the highest levels of TPC, TAC and amylose content. TAC was not detected in white rice, while purple rice had the highest values. Gelatinization parameters were determined using differential scanning calorimetry. Red rice (Sung Yod) showed the highest gelatinization enthalpy. Non-pigmented rice (Hom Mali) in both purified starch and flour showed the highest starch digestibility, with a total starch digestibility of 76.85% and a digestion rate of 0.25 min-1. In contrast pigmented rice varieties showed lower starch digestibility. These results suggest that pigmented rice varieties are a source of phenolics and anthocyanin and also a possible good source of low digestible starch to develop as functional food products.
journal_name
Food Chemjournal_title
Food chemistryauthors
Ratseewo J,Warren FJ,Siriamornpun Sdoi
10.1016/j.foodchem.2019.06.016subject
Has Abstractpub_date
2019-11-15 00:00:00pages
124949eissn
0308-8146issn
1873-7072pii
S0308-8146(19)31052-0journal_volume
298pub_type
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