title: Reducing retrogradation and lipid oxidation of normal and glutinous rice flours by adding mango peel powder.
abstract: Green and ripe mango peel powders (MPP) were added to normal rice flour (NRF) and glutinous rice flour (GRF) at three levels (400, 800 and 1200 ppm) and their effects on physicochemical properties and lipid oxidation inhibition were investigated. Overall, MPP increased the breakdown viscosity and reduced the final viscosity in rice flours when compared to the control. Decreasing in retrogradation was observed in both NRF and GRF with MPP added of all levels. MPP addition also significantly inhibited the lipid oxidation of all flours during storage (30 days). Retrogradation values were strongly negatively correlated with total phenolic and flavonoid contents, but not with fiber content. The hydrogen bonds and hydrophilic interactions between phenolic compounds with amylopectin molecule may be involved the decrease of starch retrogradation, especially GRF. We suggest that the addition of MPP not only reduced the retrogradation but also inhibited the lipid oxidation of rice flour.
authors: Research Unit of Process and Product Development of Functional Foods, Department of Food Technology and Nutrition, Faculty of Technology, Mahasarakham University, Kantarawichai, Maha Sarakham 44150, Thailand. Electronic address: sirithons@hotmail.com.
authors: Sirithon
authors: S
authors: Siriamornpun
authors: Research Unit of Process and Product Development of Functional Foods, Department of Food Technology and Nutrition, Faculty of Technology, Mahasarakham University, Kantarawichai, Maha Sarakham 44150, Thailand.
authors: Ekkarat
authors: E
authors: Tangkhawanit
authors: Department of Chemistry, Faculty of Science, Mahasarakham University, Kantarawichai, Maha Sarakham 44150, Thailand.
authors: Niwat
authors: N
authors: Kaewseejan
mesh_terms: D004043:Dietary Fiber / Q000032:analysis; D005433:Flour / Q000032:analysis*; D005503:Food Additives; D008055:Lipids / Q000737:chemistry*; D031022:Mangifera; D012275:Oryza / Q000737:chemistry*; D010084:Oxidation-Reduction; D011208:Powders; D014783:Viscosity
chemical_list: D004043:Dietary Fiber; D005503:Food Additives; D008055:Lipids; D011208:Powders
keywords: Fiber; Flavonoids; Hydrogen bonds; Peroxide value; Phenolics; Retrogradation