Innovation Owner
Mr. TAI VAN NGO
Student
Details
This study explores green modification techniques to improve rice flour and starch for the food industry. By utilizing starch-polyphenol complexes, the research aims to slow digestion rates and enhance the techno-functional quality of gluten-free rice ingredients.
Most rice is consumed as cooked, milled rice, but a small portion is also ground into flour or separated into a starch fraction and used by the food industry as a gluten-free ingredient. This study aims to find out if different types of rice flour and starch, such as white and colored rice, could be used in industry. This study employs green modification techniques to slow down the digestion process by combining polyphenols with starch.
Key findings include:
- Raw colored rice has a lower glycemic index than brown or white rice.
- Among six green methods (annealing, heat moisture treatment, ultrasound, pregelatinization, wet-microwave, and dry-microwave), ultrasound improved polyphenol bioaccessibility and reduced digestion rates.
- Pregelatinization led to high flour solubility.
This study also opens possibilities for using high-polyphenol agricultural waste to modify starch and flour in a sustainable manner.
Objective
The objective is to investigate the techno-functional, antioxidant, and digestibility properties of various rice types and evaluate how green modification techniques affect high-polyphenol rice flour for specific industrial food applications.
To initially investigate the techno-functional characteristics, antioxidant properties, and digestibility of different types of rice (colored, brown, and white rice) and study the effect of green modification techniques on the physicochemical, functional, and digestibility properties of different types of rich polyphenol rice flour for specific selecting food applications.