Characteristics of Flattened Rice Flour Used with Daifuku

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dc.contributor.authorYotsinee Huadong
dc.contributor.authorTita Foophow
dc.contributor.correspondenceT. Foophow; School of Culinary Arts, Suan Dusit University, Bangkok, Dusit, 10300, Thailand; email: tita_foo@dusit.ac.th
dc.date.accessioned2025-03-10T07:35:06Z
dc.date.available2025-03-10T07:35:06Z
dc.date.issued2022
dc.description.abstractFlattened rice, an immature sticky rice product, contains high nutritional values and bioactive compounds. Based on its health values, this rice has been used as a functional ingredient in food. The objective of this study was to characterize the properties of sticky rice flour with substitution of flattened rice flour at 0-100% on Daifuku. Flattened rice flour was green-yellow in color and had very low amylose content (3.34%). The starch granule of flattened rice flour revealed an apparent pigment of phenolic compound and/or chlorophyll. According to pasting properties, peak viscosity, trough viscosity and breakdown of flattened rice flour were less than that of sticky rice flour. The FTIR spectra patterns of flattened rice flour showed it consisted of sticky rice polysaccharide structure as the main proportion. Daifuku with flattened rice flour at 75% had the highest sensory scores in all attributes especially in overall acceptance and texture. For nutritional analysis based on the calculated data, Daifuku with flattened rice flour had higher contents of calcium, iron and vitamin B1 than the control Daifuku. Therefore, the favorable properties of flattened rice flour and Daifuku are useful for further nutritional food product development. © 2022, Research and Development Institute Suan Dusit University. All rights reserved.
dc.identifier.citationJournal of Food Health and Bioenvironmental Science
dc.identifier.issn26300311
dc.identifier.scopus2-s2.0-85189983688
dc.identifier.urihttps://repository.dusit.ac.th//handle/123456789/4600
dc.languageEnglish
dc.publisherResearch and Development Institute Suan Dusit University
dc.rights.holderScopus
dc.subjectDaifuku
dc.subjectFlattened rice
dc.subjectFlour
dc.subjectProperties
dc.subjectViscosity
dc.titleCharacteristics of Flattened Rice Flour Used with Daifuku
dc.typeArticle
mods.location.urlhttps://www.scopus.com/inward/record.uri?eid=2-s2.0-85189983688&partnerID=40&md5=29e936b93bc6d946fb954a454ad22763
oaire.citation.endPage9
oaire.citation.issue3
oaire.citation.startPage1
oaire.citation.volume15
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