Gluten-Free Rice Breading Using Composited Rice Flour and Pre-Germinated Brown Rice Flour for Health Benefits.

Gluten-free rice breading (RB) is generally prepared by shredding of gluten-free rice bread. It is an alternative product for Celiac patients, who are gluten allergic. The aim of this research was to formulate gluten-free rice bread formula by using composited rice flour (RF) and pre-germinated brown rice flour (PGBRF) from two Thai rice cultivars, Pathum-Thani1 (15% amylose) and Phitsanulok2 (27% amylose) at the ratio of 1:1, by considering the structural properties of bread, health benefit of breading, and the properties of breading as coating material of fried frozen croquette (C-) and compared to those of samples prepared from wheat flour.

Physicochemical Properties of Rice Starch during Microwave Heating for Food Product Quality.

Rice starch is gradually used as a food ingredient. The characteristics of native starch are limited for using in some products. Therefore, microwave heating which is a non-chemically method was used for modify rice starch in this study.

Development of gluten-free batter from three Thai rice cultivars and its utilization for frozen battered chicken nugget.

Rice flour based batter (RFBB) formulations were developed for deep-fat fried chicken nugget application. Ten combinations of the waxy rice (Rice Division6, RD6), low apparent amylose content (AAC) (Khao Dawk Mali105, KDML105) and high AAC rice (Rice Division31, RD31) were prepared according to the ten-point augmented simplex centroid mixture design. The AAC of RFBB samples ranged from 5.

Preparation of gluten-free rice spaghetti with soy protein isolate using twin-screw extrusion.

The objective of this study was to investigate the effect of soy protein isolate on functional properties and consumer acceptance of gluten-free rice spaghetti (GFRS) made from rice flour. Dry-milled high-amylose (Chai Nat 1) rice flour was premixed with dry-milled waxy (RD 6) rice flour at a ratio of 90:10 (w/w) with the soy protein isolate (SPI) concentration varying between 0, 2.5, 5.

Influence of biopolymer emulsifier type on formation and stability of rice bran oil-in-water emulsions: whey protein, gum arabic, and modified starch.

Rice bran oil (RBO) is used in foods, cosmetics, and pharmaceuticals due to its desirable health, flavor, and functional attributes. We investigated the effects of biopolymer emulsifier type and environmental stresses on the stability of RBO emulsions. Oil-in-water emulsions (5% RBO, 10 mM citrate buffer) stabilized by whey protein isolate (WPI), gum arabic (GA), or modified starch (MS) were prepared using high-pressure homogenization.

Chicken eggshell matrix proteins enhance calcium transport in the human intestinal epithelial cells, Caco-2.

Chicken eggshell powder has been proposed as an attractive source of calcium for human health to increase bone mineral density in an elderly population with osteoporosis. However, factors affecting calcium transport of eggshell calcium have not yet been evaluated. Chicken eggshell contains about 1.