Physicochemical and Functional Properties of Bario Rice Varieties as Potential Gluten-Free Food Ingredients
Abstract
This study aimed to analyse the proximate composition, physical characteristics, and functional attributes of flour of four selected varieties of Bario rice (Oryza sativa L. Opaceae.): Bario Adan, Bario Padan, Bario Hitam, and Bario Kulit Merah. The rice flour was prepared using a semi-wet grinding method. The results on proximate composition showed that the moisture content ranged from 12.56% to 13.87%. All flours were high in crude fibre and low in fat content ranged 23.07 to 25.30% and 2.46 to 2.69%, respectively. Bario Padan exhibited the highest amount of crude fibre and protein (p<0.05). There were significant differences (p<0.05) observed for L, a*, and b* values, Bario Hitam shows the lowest L* (5.29) and b* (4.96) value (p<0.05). The functional properties among flour variety differ significantly (p<0.05) with a range of 1.160 to 1.257 g/g for water absorption capacity and oil holding capacity ranged from 0.970 to 1.158 g/g. Highest swelling power was obtained in Bario Adan (5.594 g/g) while Bario Padan possessed highest water solubility index (0.099%). In conclusion, Bario rice varieties showcased favourable nutritional and functional traits, indicating their potential as gluten-free ingredients in the formulation of food products.
References
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Atuna RA, Ametei PN, Bawa AA, Amagloh FK. 2022. Traditional processing methods reduced phytate in cereal flour, improved nutritional, functional and rheological properties. Sci Afr 15:e01063. https://doi.10.1016/j.sciaf.2021.e01063
Awuchi CG, Igwe VS, Echeta CK. 2019. The functional properties of foods and flours. Int J Adv Acad Res5(11):139‒160.
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Lan X, Li Y, Xie S, Wang Z. 2015. Ultrastructure of underutilized tuber starches and its relation to physicochemical properties. Food Chem 188:632‒640. https://doi.org/10.1016/j.foodchem.2015.05.025
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Loan LTK, Hai LH, Tho NT, Thuy NM, Khanh TD. 2022. Changes in quality properties of anthocyanin, protein and amylose contents in coloured rice grains during storage. Aust J Crop Sci 16(3):383‒393. https://doi/10.21475/ajcs.22.16.03.p3423
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Nicholas D, Hazila KK, Chua HP, Rosniyanaa A. 2014. Nutritional value & glycaemic index of Bario rice varieties. J Trop Agric Food Sci 42:1‒8.
Nkurikiye E, Pulivarthi MK, Bhatt A, Siliveru K, Li Y. 2023. Bulk and flow characteristics of pulse flours: A comparative study of yellow pea, lentil, and chickpea flours of varying particle sizes J Food Eng 357:111647. https://doi.org/10.1016/j.jfoodeng.2023.111647
Oppong D, Panpipat W, Chaijan M. 2021. Chemical, physical and functional properties of Thai indigenous brown rice flours. Plos One 16(8):e0255694. https://doi.org/10.1371/journal.pone.0255694
Phimolsiripol Y, Mukprasirt A, Schoenlechner R. 2012. Quality improvement of rice-based gluten-free bread using different dietary fibre fractions of rice bran. J Cereal Sci 56(2):389‒395. https://doi.org/10.1016/j.jcs.2012.06.001
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Rathna Priya TS, Eliazer Nelson ARL, Ravichandran K, Antony U. 2019. Nutritional and functional properties of coloured rice varieties of South India: A review. J Ethn Foods 6(1):1‒11. https://doi.org/10.1186/s42779-019-0017-3
Ronie ME, Abdul Aziz AH, Mohd Noor NQI, Yahya F, Mamat H. 2022. Characterisation of Bario rice flour varieties: Nutritional compositions and physicochemical properties. J Appl Sci 12(18):9064. https://doi.org/10.3390/app12189064
Taverna LG, Leonel M, Mischan MM. 2012. Changes in physical properties of extruded sour cassava starch and quinoa flour blend snacks. Food Sci Technol 32:826‒834. https://doi.org/10.1590/S0101-20612012005000113
Thomas R, Yeoh TK, Wan-Nadiah WA, Bhat R. 2014a. Quality evaluation of flat rice noodles (kway teow) prepared from Bario and basmati rice. Sains Malays 43(3):339‒347.
Thomas R, Bhat R, Kuang YT, Abdullah WNW. 2014b. Functional and pasting properties of locally grown and imported exotic rice varieties of Malaysia. Food Sci Technol Res 20(2):469‒477. https://doi.org/10.3136/fstr.20.469
[USDA] United States Department of Agriculture Foreign Agricultural Service. 2017. Rice flour standards and labelling guidelines established. https://apps.fas.usda.gov/newgainapi/api/report/downloadreportbyfilename?filename=Rice%20Flour%20Standards%20and%20Labelling%20Guidelines%20Established_Tokyo_Japan_6-28-2017.pdf [Accessed 21st June 2022]
Zhang C, Xue W, Li T, Wang, L. 2023. Understanding the relationship between the molecular structure and physicochemical properties of soft rice starch. Foods 12(19):3611. https://doi.org/10.3390/foods12193611
Zhou S, Reddy CK, Du B, Xu B. 2021. Pasting, thermal, and functional properties of wheat flour and rice flour formulated with chestnut flour. Bioact Carbohydr Diet Fibre 26:100290. https://doi.org/10.1016/j.bcdf.2021.100290
Abera AA, Tadesse EE, Abera BB, Satheesh N, Moral MT. 2021. Effect of rice variety and location on nutritional composition, physicochemical, cooking, and functional properties of newly released upland rice varieties in Ethiopia. Cogent Food Agric 7(1):1945281. https://doi.10.1080/23311932.2021.1945281
Aidoo R, Oduro IN, Agbenorhevi JK, Ellis WO, Pepra-Ameyaw NB. 2022. Physicochemical and pasting properties of flour and starch from two new cassava accesions. Int J Food Prop 25(1):561‒569. https://doi.10.1080/10942912.2022.2052087
Asmeda R, Noorlaila A, Norziah MH. 2016. Relationships of damaged starch granules and particle size distribution with pasting and thermal profiles of milled MR263 rice flour. Food Chem 191:45‒51. https://doi. 10.1016/j.foodchem.2015.05.095
Atuna RA, Ametei PN, Bawa AA, Amagloh FK. 2022. Traditional processing methods reduced phytate in cereal flour, improved nutritional, functional and rheological properties. Sci Afr 15:e01063. https://doi.10.1016/j.sciaf.2021.e01063
Awuchi CG, Igwe VS, Echeta CK. 2019. The functional properties of foods and flours. Int J Adv Acad Res5(11):139‒160.
Burešová I, Červenka L, Šebestíková R, Augustová M, Jarošová, A. 2023. Applicability of flours from pigmented and glutinous rice in gluten-free bread baking. Foods 12(6):1324. https://doi.org/10.3390/foods12061324
Falade KO, Semon M, Fadairo OS, Oladunjoye AO, Orou KK. 2014. Functional and physicochemical properties of flours and starches of African rice cultivars. Food Hydrocoll 39:41‒50. https://doi.10.1016/j.foodhyd.2013.11.002
Hamel D, Rozman V, Liska A. 2020. Storage of cereals in warehouses with or without pesticides. Insects 11(12):846. https://doi.org/10.3390/insects11120846
Han HM, Cho JH, Kang HW, Koh BK. 2012. Rice varieties in relation to rice bread quality. J Sci Food Agric 92(7):1462‒1467. https://doi.org/10.1002/jsfa.4727
Hosseini SM, Soltanizadeh N, Mirmoghtadaee P, Banavand P, Mirmoghtadaie L, Shojaee-Aliabadi S. 2018. Gluten-free products in celiac disease: Nutritional and technological challenges and solution. J Res Med Sci 23. https://doi.org/10.4103/jrms.JRMS_666_18
Huang S, Martinez MM, Bohrer BM. 2019. The compositional and functional attributes of commercial flours from tropical fruits (breadfruit and banana). Foods 8(11):586. https://doi.org/10.3390/foods8110586
Jayaprakash G, Bains A, Chawla P, Fogarasi M, Fogarasi S. 2022. A narrative review on rice proteins: Current scenario and food industrial application. Polymers 14(15):3003. https://doi.org/10.3390/polym14153003
Juliano BO, Tuaño APP. 2019. Gross Structure and Composition of Rice Grain. In Rice (Fourth Edition). Washington (USA): ACC International Press.
Khazanah Research Institute. 2018. A Monograph of Paddy Smallholders in Bario. Working Paper. Kuala Lumpur (KL): Khazanah Research Institute
Kraithong S, Lee S, Rawdkuen S. 2018. Physicochemical and functional properties of Thai organic rice flour. J Cereal Sci 79:259‒266. https://doi.org/10.1016/j.jcs.2017.10.015
Lan X, Li Y, Xie S, Wang Z. 2015. Ultrastructure of underutilized tuber starches and its relation to physicochemical properties. Food Chem 188:632‒640. https://doi.org/10.1016/j.foodchem.2015.05.025
Limtrakul P, Semmarath W, Mapoung S. 2019. Anthocyanins and proanthocyanidins in natural pigmented rice and their bioactivities. Phytochemicals in Human Health 1:1‒24. https://doi.org/10.5772/intechopen.86962
Lira EM, Simental SS, Juarez VMM, Lira AQ, Martini JP. 2023. Proximate chemical, functional, and texture characterization of papaya seed flour (Carica papaya) for the preparation of bread. Int J Gastron Food Sci 31:100675.
Loan LTK, Hai LH, Tho NT, Thuy NM, Khanh TD. 2022. Changes in quality properties of anthocyanin, protein and amylose contents in coloured rice grains during storage. Aust J Crop Sci 16(3):383‒393. https://doi/10.21475/ajcs.22.16.03.p3423
[MOH] Ministry of Health Malaysia. 2023. Schedules in Food Regulations 1985. https://hq.moh.gov.my/fsq/peraturanperaturan-makanan-1985? [Accessed 28th November 2023].
Nicholas D, Chua HP, Rosniyana A, Hazila KK. 2013. Effects of aging on physico-chemical properties, nutritional compositions, and cooking characteristics of Bario rice. J Trop For Sci 41:239‒248.
Nicholas D, Hazila KK, Chua HP, Rosniyanaa A. 2014. Nutritional value & glycaemic index of Bario rice varieties. J Trop Agric Food Sci 42:1‒8.
Nkurikiye E, Pulivarthi MK, Bhatt A, Siliveru K, Li Y. 2023. Bulk and flow characteristics of pulse flours: A comparative study of yellow pea, lentil, and chickpea flours of varying particle sizes J Food Eng 357:111647. https://doi.org/10.1016/j.jfoodeng.2023.111647
Oppong D, Panpipat W, Chaijan M. 2021. Chemical, physical and functional properties of Thai indigenous brown rice flours. Plos One 16(8):e0255694. https://doi.org/10.1371/journal.pone.0255694
Phimolsiripol Y, Mukprasirt A, Schoenlechner R. 2012. Quality improvement of rice-based gluten-free bread using different dietary fibre fractions of rice bran. J Cereal Sci 56(2):389‒395. https://doi.org/10.1016/j.jcs.2012.06.001
Popov-Raljić J, Mastilović J, Laličić-Petronijević J, Kevrešan Ž, Demin M. 2013. Sensory and color properties of dietary cookies with different fiber sources during 180 days of storage. Hem Ind 67(1):123‒134. https://doi.org/10.2298/HEMIND120327047P
Rajamoorthy Y, Rahim KA, Munusamy S. 2015. Rice industry in Malaysia: challenges, policies and implications. Procedia Econ Financ 31:861‒867. https://doi.org/10.1016/S2212-5671(15)01183-1
Rathna Priya TS, Eliazer Nelson ARL, Ravichandran K, Antony U. 2019. Nutritional and functional properties of coloured rice varieties of South India: A review. J Ethn Foods 6(1):1‒11. https://doi.org/10.1186/s42779-019-0017-3
Ronie ME, Abdul Aziz AH, Mohd Noor NQI, Yahya F, Mamat H. 2022. Characterisation of Bario rice flour varieties: Nutritional compositions and physicochemical properties. J Appl Sci 12(18):9064. https://doi.org/10.3390/app12189064
Taverna LG, Leonel M, Mischan MM. 2012. Changes in physical properties of extruded sour cassava starch and quinoa flour blend snacks. Food Sci Technol 32:826‒834. https://doi.org/10.1590/S0101-20612012005000113
Thomas R, Yeoh TK, Wan-Nadiah WA, Bhat R. 2014a. Quality evaluation of flat rice noodles (kway teow) prepared from Bario and basmati rice. Sains Malays 43(3):339‒347.
Thomas R, Bhat R, Kuang YT, Abdullah WNW. 2014b. Functional and pasting properties of locally grown and imported exotic rice varieties of Malaysia. Food Sci Technol Res 20(2):469‒477. https://doi.org/10.3136/fstr.20.469
[USDA] United States Department of Agriculture Foreign Agricultural Service. 2017. Rice flour standards and labelling guidelines established. https://apps.fas.usda.gov/newgainapi/api/report/downloadreportbyfilename?filename=Rice%20Flour%20Standards%20and%20Labelling%20Guidelines%20Established_Tokyo_Japan_6-28-2017.pdf [Accessed 21st June 2022]
Zhang C, Xue W, Li T, Wang, L. 2023. Understanding the relationship between the molecular structure and physicochemical properties of soft rice starch. Foods 12(19):3611. https://doi.org/10.3390/foods12193611
Zhou S, Reddy CK, Du B, Xu B. 2021. Pasting, thermal, and functional properties of wheat flour and rice flour formulated with chestnut flour. Bioact Carbohydr Diet Fibre 26:100290. https://doi.org/10.1016/j.bcdf.2021.100290
Authors
Mohd AzlieN. A., & JailaniF. (2024). Physicochemical and Functional Properties of Bario Rice Varieties as Potential Gluten-Free Food Ingredients. Jurnal Gizi Dan Pangan, 19(Supp.2), 227-234. https://doi.org/10.25182/jgp.2024.19.Supp.2.227-234
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