Journal of Food and Nutrition Research
ISSN (Print): 2333-1119 ISSN (Online): 2333-1240 Website: http://www.sciepub.com/journal/jfnr Editor-in-chief: Prabhat Kumar Mandal
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Journal of Food and Nutrition Research. 2019, 7(3), 231-236
DOI: 10.12691/jfnr-7-3-8
Open AccessArticle

Effect of Preparation Method on Chemical Property of Different Thai Rice Variety

Cahyuning Isnaini1, Pattavara Pathomrungsiyounggul2 and Nattaya Konsue1,

1Food Science and Technology Program, School of Agro-Industry, Mae Fah Luang University, Muang, Chiang Rai 57100, Thailand

2Faculty of Agro-Industry, Chiang Mai University, Muang, Chiang Mai 50100, Thailand

Pub. Date: March 19, 2019

Cite this paper:
Cahyuning Isnaini, Pattavara Pathomrungsiyounggul and Nattaya Konsue. Effect of Preparation Method on Chemical Property of Different Thai Rice Variety. Journal of Food and Nutrition Research. 2019; 7(3):231-236. doi: 10.12691/jfnr-7-3-8

Abstract

Improving benefits and reducing risk of staple food consumption are of interest among researchers nowadays. Rice is the major staple foods consumed in Asia. It has been reported that rice consumption has a positive association with the risk of chronic diseases. The effects of rice variety and preparation process on chemical characteristics of rice were investigated in the current study. Three Thai rice varieties, Khao Dok Mali 105 (KDML 105), Sao Hai (SH) and Riceberry (RB), underwent parboiling or non-parboiling as well as polishing or non-polishing prior to chemical property analysis. It was found that parboiling process possessed greater content of mineral as indicated by ash content as well as fiber and total phenolic content (TPC) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity when compared to non-parboiling treatments, whereas the reduction in amylose and TAC content, GI value and starch digestibility were observed in this sample. On the other hand, polishing process led to reduction in ash, amylose, fiber, TPC and TAC content and DPPH values. GI value and starch digestibility of non-parboiled rice were lowest in SH, RB and KDML 105, respectively. However, with parboiling treatment, GI values among rice varieties were not significantly different. It can be concluded that natural composition of each rice variety is different and it affects human health. However, preparation process can alter the chemical property of rice as well as influence health benefit of rice.

Keywords:
gac glycemic index parboil rice

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