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Objectives <p>Rice is a popular choice in infant formulations, underscoring the importance of consumer awareness and food safety protocols. However, rice composition significantly influences its nutritional qualities, antioxidant capability, and culinary texture, potentially posing a health risk to sensitive consumers. This investigation highlights amylose-modified reconstituted rice as a promising innovation aimed at improving infant food safety by reducing both glycemic spike and allergenicity, while retaining its nutritional benefits.</p> Methods <p>We have selected 30 local rice genotypes categorized into two groups: intermediate-amylose (~ 12–20%) and high-amylose (~ 21–28%) genotypes. After starch isolation, amylose is fractionated and quantified through HPLC-RID chromatography technique, which is further used in the preparation of novel reconstituted rice flour in different proportions.</p> Results <p>Through amylose modification and reconstitution of native conventional rice flour (NCRF), we have created a rice product reconstituted rice flour (RCRF) that exhibited a 30% reduction in the rate of released reducing sugar, a 20% decrease in allergenic peptide release (specially reduced the levels of glutelin, a major allergen). Texture is maintained in reconstituted rice with decreased adhesiveness of 14% (from 0.43 to 0.37) and springiness of 6% (from 0.81 to 0.76) while increased cohesiveness of 11% (from 0.64 to 0.72), chewiness of 16.3% (from 108.3 to 126&#xa0;g-force), gumminess of 18.2% (from 177.5 to 210.6&#xa0;g-force. centimeter) and hardness of 4% (from 279.6 to 291.1 Newton).</p> Conclusion <p>In vitro digestion and biochemical estimation confirmed improved nutritional bioavailability and reduced inflammatory responses. This breakthrough solution will mitigate glycemic risk and allergic reactions in infants, offering significant implications for global infant health and food safety standards, and paving the way for safer, more nutritious infant food products.</p>

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Ensuring safe infant nutrition: amylose-enriched reconstituted rice flour as a breakthrough in child health and wellness

  • 期刊论文

  • 发表日期：

    2025年9月30日

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  • Aparna Sarker,
  • Subhas Chandra Roy,
  • Nirmali Gogoi,
  • Premia Taifa

摘要

Objectives

Rice is a popular choice in infant formulations, underscoring the importance of consumer awareness and food safety protocols. However, rice composition significantly influences its nutritional qualities, antioxidant capability, and culinary texture, potentially posing a health risk to sensitive consumers. This investigation highlights amylose-modified reconstituted rice as a promising innovation aimed at improving infant food safety by reducing both glycemic spike and allergenicity, while retaining its nutritional benefits.

Methods

We have selected 30 local rice genotypes categorized into two groups: intermediate-amylose (~ 12–20%) and high-amylose (~ 21–28%) genotypes. After starch isolation, amylose is fractionated and quantified through HPLC-RID chromatography technique, which is further used in the preparation of novel reconstituted rice flour in different proportions.

Results

Through amylose modification and reconstitution of native conventional rice flour (NCRF), we have created a rice product reconstituted rice flour (RCRF) that exhibited a 30% reduction in the rate of released reducing sugar, a 20% decrease in allergenic peptide release (specially reduced the levels of glutelin, a major allergen). Texture is maintained in reconstituted rice with decreased adhesiveness of 14% (from 0.43 to 0.37) and springiness of 6% (from 0.81 to 0.76) while increased cohesiveness of 11% (from 0.64 to 0.72), chewiness of 16.3% (from 108.3 to 126 g-force), gumminess of 18.2% (from 177.5 to 210.6 g-force. centimeter) and hardness of 4% (from 279.6 to 291.1 Newton).

Conclusion

In vitro digestion and biochemical estimation confirmed improved nutritional bioavailability and reduced inflammatory responses. This breakthrough solution will mitigate glycemic risk and allergic reactions in infants, offering significant implications for global infant health and food safety standards, and paving the way for safer, more nutritious infant food products.