The present study has been undertaken to investigate the physico‐chemical, cooking qualities followed by proximate composition, phytochemical, and antioxidant properties of selected traditional and white rice varieties using standard procedures. It was observed that Basmati rice showed the highest length, breadth, and L/B ratio compared to the traditional varieties. The traditional rice varieties especially Navara was found to be superior in terms of protein (9.61 ± 0.1%) with comparatively low carbohydrates than that of white rice varieties. White rice varieties showed better cooking properties with maximum water absorption index and water solubility index than the traditional rice varieties due to more starch content. The microstructure of traditional rice varieties was appeared to be pigmented due to the presence of anthocyanin with surface pores. The studies revealed that among traditional rice varieties Mapillai Samba has got the highest total phenols (290.70 ± 4.39 mg) and antioxidant activity (72.96 ± 3.34%) followed by anthocyanins and flavonoids. Practical Applications Traditional rice varieties were found to be rich in antioxidant, phytochemical, and nutritional properties than white rice. Mapillai Samba and Navara varieties were consumed in many parts of India for its nutritional significance. Traditional rice varieties can be efficiently processed into products like tart, cosmetics, red koji, colored noodles, cake, and preparation of yeast due to its medicinal values to cure stomach problems, bruised muscles, promote blood circulation, indigestion, and lower cholesterol level. Thus, traditional rice varieties can be incorporated along with the white rice varieties in new product development to enhance the nutritional status of the growing population to combat lifestyle disorders.

Most of the population does not prefer to consume brown rice because of its strong nutty and chewy texture imparted by bran and germ. The present study has been undertaken to investigate the influence of accelerated aging through microwave (MW) heating at a lower and higher MW power levels of 950 and 1,400 W for 72 and 91 s to observe the changes in physicochemical, texture, pasting properties, sensory attributes, and microstructure of selected rice varieties (Sona masuri and RNR‐15048) stored as brown rice for 6 months. The results revealed a significant decrease in moisture, amylose, free fatty acids (FFAs) with changes in color (L*,a*, andb* values) in both the varieties treated at 1,400 W for 91 s. An increase in kernel elongation ratio, water uptake, and a decrease in cooking time and solid loss was noted in both the varieties. After cooking, the texture of both the varieties showed an increase in hardness with reduced stickiness at both lower and higher MW power levels of 950 W for 72 s and 1,400 W for 91 s compared to untreated brown rice with an improved porous structure when observed under SEM analyzer followed by better water absorption and organoleptic properties after cooking. The reduction in final viscosity has been noted in both the varieties at 1,400 W for 91 s due to the binding of FFA with starch. Thus, the MW power level of 950 W for 72 s and 1,400 W for 91 s showed the better results for short‐grain varieties like Sona masuri and RNR‐15048 stored as brown rice.

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Aim: To study the impact of microwave heating (950 and 1,400 W for 72 s) in accelerating the aging process in selected rice varieties, namely IR-50, Sona masuri, and RNR-15048 (Rajendranagar variety) stored as brown and polished form. Methods:The impact was investigated by comparing the efficiencies of two existing chemical methods, namely bromothymol blue indicator (Method-1) based on the indicator color change with respect to changes in rice pH followed by peroxidase enzyme color reaction (Method-2) using test tube (spectrophotometer at 470 nm) and singlegrain tests (96-well plate microplate reader at 386 nm) paralleled with in vitro enzyme assessment for fresh-aged indices calculation during 6 months of storage. Results:The results revealed the maximum R 2 -value of 0.993 (brown rice) and 0.963 (polished rice) at 1,400 W for 72 s in RNR-15048 in single grain test (Method-1) followed by a maximum R 2 -value of 0.976 in brown rice of Sona masuri at 950 W for 72 s and 0.941 in polished rice of RNR-15048 at 1,400 W for 72 s in single-grain test (Method-2).Conclusion: Among the above methods, Method-1 was found to be more profound in obtaining the consistent results and can be highly recommended for both stake holders and rice processing agencies due to low cost, ease in chemical preparation, and color changes can be easily distinguishable during storage. Practical ApplicationsAging is one of the important and prudent steps in rice grain. Aged rice fetches more price in the market than fresh rice due to improved aroma, texture, and taste after cooking. Accelerated aging requires less storage space and time compared to natural aging. Identification of the aging process in rice grains is a challenging task. Bromothymol blue indicator based on pH change in rice grains due to increase in free fatty acids and peroxidase enzyme color change due to peroxidase enzyme (EC.1.11.1.7) depletion during storage helps to identify the rice aging through fresh-aged index calculation. Among both the methods, Bromothymol blue indicator is one of the cost-effective methods for quick identification of rice aging based on indicator color change. This method helps the farmers and other rice processing sectors to distinguish the aged rice from fresh grains as it is cheap, ease in chemical preparation, and affordable.

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