Study on physicochemical, phytochemical, and antioxidant properties of selected traditional and white rice varieties

Abstract

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.

Nutrient Content for Newly Improved Breeding Rice Lines from Parentage of the Kavuni and CO 50

“…[15] found that the grain length varied from 5.13 mm to 6.38mm in selected white and black rice varieties. Similar result found by Devaraj et al, 2020 [16] where the length and breadth of black kavuni rice 6.12 mm and 2.14mm respectively.…”

“…The thousand kernel weight ranged from 17.95g of kavuni to 14.31g of 13-5 for kernel, whereas in dark black group rice lines the values ranged from12.66g to 16.17 g for 35-3 and 40 rice cultivars, respectively. According to [17], the waxy pigmented rice had 16…”

Effect of polishing duration on physical, milling, cooking, and sensory properties of a novel mix‐colored Nigerian parboiled rice

“…The solids left were transferred into a preweighed Petri dish and dried in an oven kept at 110°C for 24 hr. The Petri dish containing the sample was cooled in a desiccator for 45 min and weighed to determine the increase in weight of the Petri dish (Devraj, Panoth, Kashampur, Kumar, & Natarajan, 2019). …”

“…Sensory property of the milled rice after cooking without any additive was evaluated by serving 20g to 20 panelists combining both staff and students of the university with proper knowledge of brown and polished rice. The panelists were served with the coded questionnaire and asked to judge the quality attributes of the rice samples in terms of flavor, aroma, appearance, texture, and overall acceptability through 9‐point hedonic scale (Devraj et al., 2019; Wichchukit & O’Mahony, 2015).…”

Accelerated aging by microwave heating and methods to distinguish aging of rice

“…Rice ( Oryza sativa ) is one of the most widely cultivated crops all around the world. The production of rice is mainly confined in Asian countries and about 90% of the world's population consume rice as a staple food (Chen, Chen, & Chang, ; Devraj, Panoth, Kashampur, Kumar, & Natarajan, ). Paddy undergoes various unit operations like cleaning, shelling/dehusking to obtain brown rice which is rich in all nutrients especially antioxidants.…”