From By‐Product to Functional Ingredient: Comparative Analysis of Technological Properties and Potential Food Applications of Native and Pregelatinized Flours From Broken Rice Genotypes

ABSTRACT Broken rice grains represent an underutilized resource with potential for value addition. This study characterized and compared the physicochemical and functional properties of native (NF) and pregelatinized (GF) flours obtained from seven Oryza sativa L . genotypes ‐Fortuna (F), Puita (P), Gurí (G), Yeruá (Ye), Yamaní (Y); Mochi (M), Irga (I)‐ to identify their potential applications in food systems. Pregelatinization disrupted starch crystallinity and modified structural and hydration properties, enhancing the technological functionality of NF. Low‐amylose genotypes (F, Y, Ye, M) exhibited greater swelling power and solubility, particularly M and Y, which also formed softer gels with improved rehydration and dispersibility. In contrast, high‐amylose genotypes (P, I, G) showed higher peak viscosity, greater retrogradation tendency, and lower swelling capacity. Scanning electron microscopy revealed granule disintegration in GF samples. Colorimetric analysis showed that GF maintained adequate whiteness, suitable for visually sensitive applications, such as bakery and dairy products. NF from high‐amylose genotypes demonstrated functionality appropriate for firm‐texture products (noodles, baked goods), whereas GF from low‐amylose genotypes were better suited for instant soups, sauces, infant purées, and dairy substitutes. These findings highlight the technological feasibility of revalorizing broken rice grains for functional food ingredients.