Physicochemical and nutritional properties of Thai colored rice during in vitro digestion

Name: Sukanya Thuengtung

Organization : Mae Fah Luang University

keyword: Thai colored rice

LCSH: Food -- Analysis

Classification :.LCCS: TX547

Abstract: Colored rice is interested in terms of their functional and therapeutic properties because they contain many natural bioactive compounds and possess nutritional effects to human body. The objectives of this study were 1) to determine amylose content, bioactive compounds and antioxidant activities of Thai colored rice, 2) to investigate the effect of rice cooking method on physicochemical properties of cooked Thai colored rice, 3) to determine starch digestibility, bioactive compounds and antioxidant activities of cooked Thai colored rice during in vitro digestion, and 4) to investigate enzyme inhibitory effects (α-glucosidase and α-amylase inhibitory activities) of cooked Thai colored rice. Three varieties of Thai colored rice consisting of Hom Nin, Red Hommali, and Kum Luempua varieties were determined for amylose content, bioactive compounds (total phenolic content, total anthocyanins content), and antioxidant activities (DPPH-Radical scavenging activity (DPPH), ferric reducing antioxidant power (FRAP)). After that, these rice were cooked by using steaming method and boiling water method. Physical (firmness, morphological structure), chemical (moisture content, total starch content, resistant starch content), bioactive compounds, antioxidant activities, and enzyme inhibitory (α-glucosidase inhibition, α-amylase inhibition) properties were investigated. In addition, in vitro digestion of cooked rice grain and its slurry was also analysed. Then, starch hydrolysis, estimated glycemic index, total phenolic content, total anthocyanin content, DPPH, and FRAP during in vitro digestion were investigated. The result indicated that Hom Nin variety showed significant higher in amylose content (P<0.05). In addition, bioactive compounds and antioxidant activities of Thai colored rice were mostly found in Kum Luempua variety. However, cooked Thai colored rice by steaming method showed higher rice firmness and enzyme inhibitory effects than boiling water method (P<0.05). Nevertheless, structure of cooked Thai colored rice grain of steaming method was less damaged than that of boiling water method. In addition, Hom Nin variety showed significant higher in bioactive compounds and antioxidant activities after cooking than the others (P<0.05). Consideration bioactive compounds and antioxidant activities during in vitro digestion found that gastric digestion influenced to release bioactive compounds and antioxidant activities of cooked Thai colored rice. However, total anthocyanins content (both grain and its slurry), DPPH activity (both grain and its slurry), and FRAP activity (slurry sample) were decreased in intestinal digestion in comparison to gastric digestion. Hom Nin variety gave higher in bioactive compounds and antioxidant activities than other two varieties (P<0.05). Besides, starch hydrolysis was increased during intestinal digestion compared to gastric digestion stage. However, no significant difference (P>0.05) of starch hydrolysis between grain and slurry sample was found in each variety. Kum Luempua variety showed the lowest starch hydrolysis and estimated glycemic index (P<0.05). Kum Luempua variety also had the most effective acts as α-glucosidase and α-amylase inhibitors (P<0.05). In conclusion, cooking method had influencing on rice firmness, structural disruption, and nutritional property of cooked Thai colored rice. Acidic condition of gastric digestion stage provided strong releasing of bioactive compounds and antioxidant activities of cooked Thai colored rice during in vitro digestion. Nevertheless, gastric digestion was not affect to starch hydrolysis. In addition, Kum Luempua and Hom Nin varieties could provide beneficial effects for health.

Mae Fah Luang University. The Learning Resources and Education Media Center

Address: Chiang Rai

Email: library@mfu.ac.th

Name: Chutamat Niwat

Role: Advisor

Created: 2015

Issued: 2016

Modified: 2020-04-27

Issued: 2016-12-21

วิทยานิพนธ์/Thesis

application/pdf

CallNumber: Thesis TX547 S948p 2015

eng

DegreeName: Master of Science

Level: Master's Degree

Descipline: Food Technology

Grantor: Mae Fah Luang University

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