Exploring the potential of pigmented and non pigmented indigenous rice landraces as a source of functional food: a focus on starch profile and properties
摘要
The risen demand for functional foods necessitates more comprehensive knowledge of untapped cereal sources including the indigenous rice landraces. This study examines the starch characteristics of pigmented and non-pigmented landraces to gauge their suitability for functional food applications. This research aimed to investigate the morphology, physiochemical, and functional characteristics of isolated starches from eleven unique indigenous rice landraces. The findings of the study indicated that the amylose concentration exhibited a range of 19.99 to 25.76%, suggesting that the indigenous rice landraces had an intermediate level of amylose content. Scanning electron microscopy images displayed the polyhedral structure of the starches. The X-ray diffraction of the landraces revealed discernible crystalline A-type patterns with peaks at (2θ) around 15.1°, 16.5°, 18.2°, 20°, and 23.0°. The concentration of amylose influenced both the crystallinity and pasting viscosities of the starch. A substantial variation was observed in the functional attributes of the isolated starches. The FTIR analysis revealed the presence of the major functional groups, namely OH-, C-CH2-C, and CH2. The landraces exhibited significant variations in their resistant starch content ranging from 4.77 to 7.02 g/100 g, attributed to their amylose content. The potential expansion of the development of innovative starch-based food products and the use of native rice starches for health advantages might be influenced by alterations made to the techno-functional properties of these indigenous landraces.