Effect of using riceberry flour and xanthan gum on physical properties and estimated glycemic index of steamed rice cakes: optimization by D-optimal mixture design approach.

Riceberry, a Thai black rice variety () has been developed with the aim to provide high iron and low glucose to consumers. Therefore, riceberry could potentially be used to produce healthier processed foods. In this regard, a D-optimal mixture design was employed for the optimization of the steamed rice cakes which included ten combinations of riceberry flour (RF), xanthan gum (XG) and glutinous rice flour (GRF).

Optimisation of microencapsulation of turmeric extract for masking flavour.

The aim of this study was to evaluate the odour masking property, encapsulation efficiency and physicochemical properties of turmeric extract prepared by a binary blend of wall materials, i.e. brown rice flour (BRF) and beta-cyclodextrin (β-CD).