Traditional and improved paddy varieties: Composition, protein, pasting, and gluten‐free chapati making properties

Abstract

Background and objectives Physicochemical, amino acids, phenolic acids, protein profiling, and rheological characteristics of milled rice (MR) from different traditional (IC362109, IC568259, and IC548363) and improved paddy varieties (PR113, PR127, and PB1121) and its utilization for making gluten‐free chapatis using pearl millet (PM) flour were investigated. Findings Higher L*, antioxidant activity, protein content, phosphorus (P), potassium (K), foaming, and water absorption capacity were observed for MR from improved paddy varieties (IPV) as compared to traditional paddy varieties (TPV). The higher accumulations of gallic acid, catechin, ferulic acid, p‐coumaric acid, and protocatechuic acid were found in MR from IPV. Histidine, iso‐leucine, lysine, methionine, phe‐alanine, valine, and threonine were higher for MR from IPV as compared to TPV. Higher accumulation of glutelins (33 and 31 kDa; 22 and 20 kDa) and prolamins (18, 16, and 15 kDa) was observed in MR from IPV. MR from IPV showed better rheological properties as compared to TPV. Rheological parameters (Gʹ, Gʹʹ, and tan δ) of dough from PM flour were increased with increasing incorporation of rice flour. The chapati made from PB1121 (IPV) showed higher consumers’ acceptability and increasing health benefits. MR from IPV showed high nutritive value and was used in food industries. Conclusions Milled rice from IPV showed better nutritional and rheological properties and was more useful in making gluten‐free chapatis (highly nutritious and acceptable). Chapati made from 20% MR from PB1121 (IPV) was better in appearance, taste, texture, and palatability. Significance and novelty The research appears to have greater potential to highlight the gluten‐free aspect and also health and nutritional benefits of the IPV for food products for the future and application in additional composite‐style products.

Variation in composition, protein and pasting characteristics of different pigmented and non pigmented rice (Oryza sativa L.) grown in Indian Himalayan region

“…PR comprised of almost all essential amino acids in higher proportions viz., valine, threonine, isoleucine, lysine, leucine, phenylalanine, histidine, and methionine earlier reported by Samyor et al (2017). Higher EAA were reported in improved rice due to its higher PC (Kaur et al 2018). It has been reported earlier that proteins and minerals contributed to yellowness and redness in cereal flours AC ash content, FC fat content, PC protein content, CHO carbohydrates (starch), FE food energy value, BV blue value, AOA antioxidant activity, TPC total phenolic content.…”

“…The change in accumulation in protein, lipid and starch synthesis in PR and NPR landraces may be due to variation in nighttime air temperature and other environmental conditions under which landraces were grown (Singh et al 2014;Kaur et al 2016). Prolamins are low molecular weight proteins and 15, 16 and 18 kDa PPs were highly conserved in both PR and NPR landraces and may have also contributed higher viscosities (Kaur et al 2018). Studies have shown that rice with Wx a allele synthesizes * 10 fold higher GBSS and more apparent amylose content in endosperms, as compared to Wx b allele.…”

Effect of Parboiling on Phenolic, Protein, and Pasting Properties of Rice from Different Paddy Varieties

“…Increase in AOA with parboiling may be attributed to the formation of pigments by nonenzymatic browning reaction (Randhir, Kwon, Lin, & Shetty, 2009). The highest AOA from improved paddy variety of PB1121 was also reported by Kaur, Singh, Pal, and Kaur (2018a). The change in TPC was also reported to be dependent on the type of phenolic compounds present in different rice varieties.…”

Pearl millet based pasta: optimization of extrusion process through response surface methodology

“…Pearl millet (Pennisetum glaucum), commonly known as bajra is mostly cultivated in arid and semi-arid regions. It is cultivated under varied environmental conditions, with recurrent drought, high temperature and poor soil fertility (Kaur et al 2018). India is the largest producer (current grain production of 9.1 MT) of pearl millet in the world (Anonymous 2016).…”

“…It provides 361 kcal energy per 100 g which is higher than the major consumed cereals such as rice (345 kcal/100 g), wheat (346 kcal/100 g), sorghum (349 kcal/100 g) and maize (125 kcal/100 g) (Gopalan et al 2004). It is a gluten free grain with low glycemic index (Kaur et al 2018).…”