Chemical Composition and Physicochemical Properties of Local Brown Rice Flour Varieties from Narathiwat Province

Abstract

This research aimed to investigate the chemical composition and physicochemical properties of brown rice flours derived from local rice varieties of Narathiwat Province
such as Hom Gra Dang Ngah and Seebu Gantung, compared with commercial Jasmine brown rice flour (Jasmine 105). Brown rice flour from all three varieties was prepared using   a dry-milling method, and the chemical composition was analyzed, including starch, protein, fat, ash, fiber, and amylose, as well as the pasting characteristics using a Rapid Visco Analyzer (RVA). The results showed that the Seebu Gantung brown rice flour contained the highest starch content (84.22%), with a statistically significant difference. Protein contents among the three samples were not significantly difference. In contrast, the fat, ash and fiber contents of the local brown rice flours were significantly difference from those of the commercial Jasmine 105 brown rice flours. The amylose contents of Hom Gra Dang Ngah, Seebu Gantung, and commercial Jasmine 105 brown rice flours were 39.85%, 40.93%, and 24.27%, respectively. Considering the pasting properties, the pasting times did not differ significantly among the three brown rice flours. The commercial Jasmine 105 brown rice flour had the highest peak viscosity, trough viscosity, breakdown, final viscosity, and setback. In contrast, the Hom Gra Dang Ngah and Seebu Gantung brown rice flours had higher pasting temperatures than the commercial Jasmine 105 brown rice flour.