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

Kaur, Parmeet; Singh, Narpinder; Pal, Priyanka; Kaur, Amritpal

doi:10.1007/s13197-018-3361-1

Cited by 22 publications

(22 citation statements)

References 32 publications

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“…PMR showed that the higher lysine content as compared to MR might be attributed to the release of free AAs by proteolytic activity during steeping and before steaming (Lamberts & Delcour, ). Higher essential AAs were reported in pigmented rice due to its higher PC (Kaur, Singh, Pal, and Kaur, ). AAs were reported to be mainly concentrated in the outer bran layers and to migrate to the endosperm, which may have might contributed to higher lysine content during extraction (Saikusa, Horino, & Mori, ).…”

Section: Resultsmentioning

confidence: 99%

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

Pal

Singh

Kaur

et al. 2018

Journal of Food Science

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The present study evaluated the effect of parboiling on milling, chemical constituents, pasting and cooking properties of different paddy varieties. Parboiling decreased L* and a* values and increased b* and head rice recovery. Parboiling significantly increased the protein content and antioxidant activity on a dry basis. Parboiling decreased whiteness, fat content, and paste viscosities. The parboiling process increased the hydrophobicity of rice from all the varieties. Parboiled milled rice showed higher free and bound phenolic acids as compared to unparboiled milled rice. Parboiled milled rice showed higher content of essential amino acid than unparboiled milled rice. Variety PB1121 was suited best for parboiling on the basis of total color (ΔE), protein content, essential amino acid, and phenolic acids among the evaluated paddy varieties. Practical Application The present study revealed that parboiled milled rice had higher antioxidant activity, amino acids, ferulic acid, and p‐coumaric acids. Indeed, parboiled milled rice showed better textural and nutritional properties and would be more suitable for canning, puffed rice and biryani (rice cooked with chicken/mutton).

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Section: Resultsmentioning

confidence: 99%

“…. AAs were reported in pigmented rice due to its higher PC (Kaur, Singh, Pal, and Kaur, 2018b). AAs were reported to be mainly concentrated in the outer bran layers and to migrate to the endosperm, which may have might contributed to higher lysine content during extraction (Saikusa, Horino, & Mori, 1994).…”

Section: Food Chemistrymentioning

confidence: 99%

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

Pal

Singh

Kaur

et al. 2018

Journal of Food Science

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“…Amylose-lipid and amylose-protein formation can increase the setback and final viscosity, while these can reduce peak and breakdown viscosity. 39 Rice flour with a high amylose content exhibited a low peak, trough, and breakdown viscosity. 27 The other components that influenced the pasting properties are lipids and protein.…”

Section: Pasting Propertiesmentioning

confidence: 97%

“…The formation of complex bonds between amylose and lipids or amylose and proteins can decrease the peak and breakdown viscosity, but increase the setback and final viscosity. 39…”

Section: Pasting Propertiesmentioning

confidence: 99%

Physicochemical, Functional and Antioxidant properties of Pigmented Rice

Pradipta

Ubaidillah

Siswoyo

2020

Curr Res Nutr Food Sci

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Pigmented rice has hight antioxidant nature, and its properties contribute to the successful formulation of nutraceutical food products. Based on this background, this research was aimed at determining the physicochemical, functional and antioxidant properties of ten pigmented Indonesian rice varieties - Merah Saleman, Mota, Beureum Taleus, Anak Doro M, Cempo Salamet, Ketan Putri, Ketan Hitam I, Ketan Hitam II, Gogo Niti II, and Care Hitam. The physic properties and proximate analysis of pigmented rice were showed a significant difference at p<0.05, except for crude fiber. The sample with the lowest amylose showed the highest peak, trough, and final viscosities, but with low pasting temperature. The gelatinization enthalpy ranged from 0.82 - 1.33 J/g, and the sample with the highest amylose had the lowest gelatinization peak. The functional properties of the water absorption index ranged from 4.22 - 7.63 g/g, the water solubility index was between 3.62 - 7.40%, the oil absorption index varied from 0.88 - 1.36 g/g, while the swelling power was between 5.31 - 8.42 g/g. Furthermore, the antioxidant properties of the samples measured in terms of the phenolic content ranged from 2.17 - 10.60 mg GAE/g, the flavonoids varied from 0.43 - 2.31 mg QE/g and their activity used the stable 2,2-diphenyl-1-picrylhydrazyl (DPPH) and hydroxyl radicals. The total flavonoid in the phenolic component was positively correlated with the antioxidant activity. In conclusion, the ten pigmented rice showed a wide range of physicochemical, functional, and antioxidant properties, making the samples useful for the formulations of various products with health benefits.

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“…Pigmented rice varieties from different countries such as China, Japan, and Korea have been reported to be rich sources of phenolic compounds [16]. The total phenolic content has been reported totally in approximately ten Indian pigmented rice cultivars from Manipur [17], the Indian Himalayan region [18], and from Tamil Nadu [11,19]. However, metabolomic phenolic profiling has been reported in fewer traditional Indian cultivars [11,20].…”

Section: Introductionmentioning

confidence: 99%

Multi-Mechanistic In Vitro Evaluation of Antihyperglycemic, Antioxidant and Antiglycation Activities of Three Phenolic-Rich Indian Red Rice Genotypes and In Silico Evaluation of Their Phenolic Metabolites

Haldipur

Srividya

2021

Foods

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The study evaluated the antidiabetic potential of three traditional Indian red rice genotypes/RR (Kattuyanam/KA, Chennangi/CH & Karungkuruvai/KU) using a combination of in vitro, metabolomics (Quadrupole-Time of Flight-Liquid chromatography-Mass spectrometry/Q-TOF-LC-MS/MS), and in silico techniques. In terms of antihyperglycemic potential, KA exhibited the highest inhibitory activity against α-amylase; CH against α-glucosidase; and KU against DPPIV and PTP1B enzymes. KA exhibited the highest antioxidant activity (DPPH, FRAP, and ABTS) and greater inhibition of protein glycation compared to other RR indicating its potential to mitigate diabetic complications. The metabolomic analysis confirmed the presence of 99 phenolics in the sample extracts (KU-71, KA-70, CH-68). Molecular docking studies revealed seven metabolites to be good inhibitors of the four target enzymes and activators of insulin receptor substrate/IRS. The antihyperglycemic and oxidation-glycation reduction composite index revealed KA to have the highest overall antidiabetic potential. Hence, the RR could be utilized in functional foods with a multi-barrelled strategy for diabetes prevention/management.

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

Cited by 22 publications

References 32 publications

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

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

Physicochemical, Functional and Antioxidant properties of Pigmented Rice

Multi-Mechanistic In Vitro Evaluation of Antihyperglycemic, Antioxidant and Antiglycation Activities of Three Phenolic-Rich Indian Red Rice Genotypes and In Silico Evaluation of Their Phenolic Metabolites

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