Enhancing nutritional and functional properties of rice starch by modification with Matcha extract

Area of Science:

• Food Science
• Nutritional Science
• Biochemistry

Background:

• Native rice starch has limited nutritional and functional properties.
• Matcha tea extract is rich in bioactive compounds like phenolics and flavonoids.
• Modifying food matrices with natural extracts can improve their characteristics.

Purpose of the Study:

• To enhance rice starch functionality using matcha tea extract.
• To evaluate the impact of matcha extract on rice starch's physicochemical properties.
• To determine the effect on starch digestibility and nutritional value.

Main Methods:

• Rice starch was modified with varying concentrations of matcha tea extract.
• Physicochemical properties including water-holding capacity, solubility, and swelling power were analyzed.
• Antioxidant capacity (DPPH, FRAP) and total phenolic/flavonoid content were quantified.
• Starch digestibility was assessed by measuring resistant starch and estimated glycemic index (eGI).

Main Results:

• Matcha extract significantly increased total phenolic and flavonoid content in rice starch.
• Antioxidant activity (DPPH, FRAP) was dose-dependently enhanced by matcha extract addition.
• Estimated glycemic index (eGI) of rice starch was reduced from 94.61 to 64.63.
• Resistant starch content increased from 0.90% to 33.43% with matcha extract treatment.
• Water-holding capacity, solubility, and swelling power of rice starch were improved.

Conclusions:

• Matcha tea extract effectively enhances the nutritional and functional properties of rice starch.
• The addition of matcha extract improves antioxidant capacity and reduces starch digestibility.
• Modified rice starch shows potential for use in developing healthier food products.