High value flour from Malaysian coloured rice
2011
Ahmad R. | Sarmin S. | Ramli A.
A study was conducted to evaluate the chemical and nutritional properties of brown rice flour from coloured non glutinous (CNG) and coloured glutinous (CG) rice varieties. The varieties used were YTM 16 (CNG) and PH9 (CG), which were locally developed. Paddy were obtained, milled to brown rice and then ground to produce the brown rice flour. Coloured non glutinous (CNG) rice contained 8.6% protein and 0.9% fat with 14.9% moisture content. Coloured glutinous (CG) rice had 8.2% and 2.6% of protein and fat, respectively. Thus, brown rice from CNG and CG had higher nutritional quality than milled rice particularly with respect to fat, protein, mineral, thiamin, riboflavin and niacin contents. Total phenolic content was found to range from 31.5 to 458.5mg GAE/100g, and was lower in the milledrice flour, while CG had higher values. Flavonoid contents ranged from 44.9 to192.9 mg RE/100g. The CG samples showed the highest antioxidant capacity of 93.3%
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