Physicochemical, cooking and antioxidant properties of nine aromatic rice cultivars of Bangladesh

A. Dutta, P. Gope, S. Banik, Md Rahman, S. Makhnoon, M. Siddiquee, Y. Kabir

Research output: Contribution to journalArticlepeer-review

Abstract

Milled rice from nine aromatic cultivars was evaluated for physicochemical, cooking, and antioxidant properties. Physical parameters measured were milling outrun, head rice yield (HRY), and appearance (size and shape). Cooking time, water uptake ratio and elongation ratio were determined to study their cooking quality. Chemical parameters included were amylose content (AC), protein content (PC), gel consistency (GC) and alkali spreading value (ASV). Total phenolic content (TPC) was measured using the Folin-Ciocalteu method, while ferric reducing antioxidant power (FRAP), total antioxidant capacity (TAC), and 1,1-diphenylpicrylhydrazyl (DPPH) radical scavenging activity were used to study their antioxidant activity. This study revealed all rice cultivars, except Basmoti-370 and Gopalbhog, showed HRY. Besides, all rice cultivars displayed high protein content. Significant variations (P<0.05) were found in TPC and the antioxidant activities of the rice cultivars. The correlation coefficient between the TPC and the antioxidant activities was strong and statistically significant (P<0.05).

Original languageEnglish (US)
Pages (from-to)552-564
Number of pages13
JournalActa Alimentaria
Volume42
Issue number4
DOIs
StatePublished - Dec 1 2013
Externally publishedYes

Keywords

  • amylose
  • antioxidant
  • cooking property
  • gel consistency
  • head rice yield
  • milling outrun
  • protein
  • rice

ASJC Scopus subject areas

  • Food Science

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