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1、Starch/Sta¨rke2011,63,485–492DOI10.1002/star.201000105485RESEARCHARTICLEFunctional,digestibility,andantioxidantpropertiesofbrownandpolishedriceflourfromtraditionalandnew-improvedvarietiesgrowninSriLanka12333AnilGunaratne,AmithaBentota,YiZhongCai,LiliaColladoandHaroldCorke1FacultyofAgriculturalScien
2、ces,SabaragamuwaUniversityofSriLanka,Belihuloya,SriLanka2RegionalPaddyResearchCenter,DepartmentofAgriculture,Bobuwala,SriLanka3SchoolofBiologicalSciences,TheUniversityofHongKong,PokfulamRoad,HongKongSriLankantraditionalandimprovedricevarietieswereprocessedintobrownandpolishedReceived:August19,2010
3、riceflours.SampleswereanalyzedforAM,protein,lipid,totalphenoliccontent,andanti-Revised:December15,2010oxidantactivity.GelatinizationandretrogradationpropertieswereobservedintheRapidAccepted:December16,2010ViscoAnalyzer(RVA)andDSC.TheAMcontentofthesampleswashightointermediate(20to26%)exceptforonewhi
4、chwaslow(17%).Brownriceflour(BRF)sampleshadlowerswellingpower,lowerRVAviscoamylographprofile,lowergelhardness,lowergelatinizationenthalpybuthighergelatinizationpeaktemperatureandlowermeltingenthalpiesofitsretrogradedAPrelativetoitscorrespondingpolishedriceflour(PRF)samples.TheBRFshowedalowerdecreasei
5、npeakviscosityintheRVAviscoamylographascomparedtoitsPRFwhentreatedwitha-amylaseindicatinginhibitionpotential.Thetraditionalricevarietieshad68to86%highertotalphenoliccontent(TPC)and86to90%antioxidantactivityintheBRFsamplesascomparedtotheimprovedvarieties.Astudyontheantioxidantprofileofthebrownriceof
6、thetraditionalricevarietiesisbeingundertakentoexploretheirvalueasfunctionalfoods.Keywords:Brownriceflour/Functionalproperties/Polishedriceflour1Introductionstoragestability.ThereisagrowinginterestinthehealthbenefitsfromconsumptionofbrownriceowingpartlytoitsRiceisthemainstaplefoodformillionsofpeople
7、inAsiaphytochemicalssuchasantioxidantsandphenoliccom-andisthestaplefoodfornearly50%oftheworldpopu-pounds.Phenoliccompoundswerealsoshowntoaffectlation.Itisconsumedeitherasbrownriceorwhiterice.thestarchfunctionalpr
