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

Rice, especially the pigmented varieties, contains a higher level of melatonin (N-acetyl-5- methoxytryptamine), which is used in treatment for sleeping disorders and for improving mood. It has potent antioxidant properties, anti-obesity, and anti-inflammatory, thus potential as the basis for functional food development. The purpose of the study was to examine how the various rice attributes and demographic characteristics affect the willingness to pay of Indonesian consumers on functional rice. Multi-Factor Categorical Design (MFCD) and Balanced Incomplete Block Design (BIBD) have been used to study multiple non-quantitative factors, including different rice varieties and health benefits information on the label (x1, 3 levels: white rice, brown rice-label, and red rice-label), price (x2, 2 levels: low and high), and rice producers (x3, 3 levels: international brand, established national brand, and new national brand). Data collection was administered through an online questionnaire survey to 204 respondents, living in four major Indonesian islands: Java, Bali, Sumatra, and the Moluccas. The results showed that despite the health benefits of the melatonin contained in the whole brown and red rice, Indonesian consumers still preferred conventional white rice over the aforementioned rice varieties. Price was recognized as the main attribute affecting the selection of functional rice, whilst rice producers gave less impact on willingness to pay. The results indicated that cultural value, consumers’ knowledge of melatonin, consumers’ health status, and consumers’ income were the sources of heterogeneity in consumers’ willingness to pay for functional rice.

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Comparative analyses of the nutraceutical potentialities of selected Indian traditional black rice (Oryza sativa L.) landraces

ORYZA- An International Journal on Rice ◽

10.35709/ory.2021.58.2.6 ◽

2021 ◽

Vol 58 (2) ◽

pp. 295-309

Author(s):

Priyabrata Roy ◽

Debal Deb ◽

Thalappil Pradeep ◽

Subhra Talai-Mukhopadhyay ◽

Anjan Kumar Sinha ◽

...

Keyword(s):

Phenolic Content ◽

Oryza Sativa L ◽

Pantothenic Acid ◽

Antimicrobial Activities ◽

Lipid Levels ◽

Black Rice ◽

Rice Varieties ◽

White Rice ◽

Rice Grains ◽

Nutraceutical Properties

The present investigation aims to explore the importance of some traditional black rice varieties with their nutraceutical properties. The beneficial properties of these varieties remain unknown to the majority of the population due to the inadequate data. Decorticated rice grains of four black rice varieties were evaluated and compared with two commonly consumed white rice varieties - Gobindabhog (traditional aromatic) and BPT 5204 (modern high yielding variety). The sugars and total lipid levels were similar in Gobindabhog and BPT 5204. The black rice varieties, however, had considerably greater protein, thiamin, riboflavin, pantothenic acid, pyridoxine, and antimicrobial activities compared to the two selected white rice varieties. The ICPMS analysis of black rice grains showed that the former also had higher levels of Mn, Fe, and Zn than the white rice varieties. However, BPT 5204 contained a greater amount of Cu than the black rice varieties. Total flavonoid and phenolic content, as well as antioxidant potentiality of black rice varieties were also considerably higher than those of the white rice varieties.

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Glycaemic index values and physicochemical properties of five brown rice varieties cooked by different domestic cooking methods

Functional Foods in Health and Disease ◽

10.31989/ffhd.v6i8.260 ◽

2016 ◽

Vol 6 (8) ◽

pp. 506 ◽

Cited By ~ 2

Author(s):

Madan Kumar Chapagai ◽

Nordiana Abu Bakar ◽

Rohana Abdul Jalil ◽

Wan Abdul Manan Wan Muda ◽

Taewee Karrila ◽

...

Keyword(s):

Area Under Curve ◽

Amylose Content ◽

Brown Rice ◽

Significant Negative Correlation ◽

Glycaemic Index ◽

Pasting Properties ◽

Cooking Methods ◽

Rice Varieties ◽

Nutritional Values ◽

White Rice

Background: The prevalence of diabetes has increased dramatically in recent decades in the regions where people excessively consume white rice. In spite of the higher nutritional values and bioactive components, only the low to medium glycaemic index (GI) brown rice could be of interests as an alternative to white rice in these regions. Methods: Five varieties, Chiang (CH), Sungyod (SY), Lepnok (LP) from Thailand and Long grain specialty 1 (LS1) and Long grain specialty 2 (LS2) from Malaysia were tested for GI. Ten test foods were prepared from 5 varieties by 2 cooking techniques (pressure cooker, PC and rice cooker, RC). Overnight fasted healthy subjects were fed with 25 g glucose as a reference food (RF) on 3 occasions and amount equivalent to 25 g available carbohydrate portion of test food (TF) on 1 occasion in separate days. Fasting and post-prandial capillary blood glucose was measured via finger-prick methods at 0, 15, 30, 45, 60, 90 and 120 min, and the incremental area under curve (iAUC) was determined. The GI of each TF was calculated as percentage of incremental area under curve (iAUC) of TF over RF.Results: The mean GI values of SY (72 – 81, high), CH and LP (59 – 65, medium) and LS1 and LS2 (64 – 73, medium to high) were found due to cooking by PC and RC methods. The GI did not vary significantly (p>0.05) among varieties as well as between cooking methods. GI showed a significant negative correlation with the amylose content (r = –0.70, p<0.05) and significant positive correlation with cold peak viscosity (r = 0.80, p<0.01).Conclusions: All five varieties by either cooking methods are classified as medium to high GI. Medium GI varieties could have potential of being used in diabetic diet. Cooking methods did not significantly alter the glycaemic characteristics of the studied varieties. Amylose content and pasting properties can be used for predicting GI of brown rice. It is urgent to explore low GI brown rice varieties in these regions.

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Studies on the Protein Status of White and Brown Rice Grain in Selected Varieties Cultivated in and around Tiruchirappalli District of Tamil Nadu

International Research Journal of Pure and Applied Chemistry ◽

10.9734/irjpac/2020/v21i830192 ◽

2020 ◽

pp. 71-83

Author(s):

S. Pandarinathan

Keyword(s):

Tamil Nadu ◽

Consumer Preferences ◽

Brown Rice ◽

Grain Protein ◽

Rice Grain ◽

Rice Varieties ◽

White Rice ◽

Relative Contribution ◽

Protein Status ◽

Albumin Content

A study was conducted to evaluate the Protein status of White and Brown Rice grain in selected varieties at Anbil Dharmalingam Agricultural College & Research Institute, Tiruchirappalli of Tamil Nadu, India during the period from June 2017 to May 2019. In the present study, sixteen different rice varieties cultivated in and around Tiruchirappalli district of Tamil Nadu as the test rice grains in terms of White and Brown rice in completely randomized design with three replications were tried. Screening and evaluation of protein content in 16 rice varieties were carried out to identify protein rich varieties. Biochemical analysis based on five different traits including contents of albumin(Alb), globulin(Glo), prolamin(Pro), glutelin(Glu) and total or gross grain storage protein (GGSP) were carried out. Results showed that the relative contribution of Albumin as 0.9 to 2.3 g/100 g, globulin as 0.67 to 2.3 g/100 g, prolamin as 0.28 to 2.73 g/100 g and glutelin as 2.0 to 6.18 g/100 g in Brown Rice; Albumin as 0.67 to 2.0 g/100 g, globulin as 0.652 to 2.0 g/100 g, prolamin as 0.20 to 2.3 g/100 g and glutelin as 1.684 to 5.258 g/100 g in White Rice. Results revealed a considerable variation also in gross grain protein contents among Brown and White rice of sixteen cultivars ranged from 5.087 to 9.644 g/100 g and 4.5 to 8.760 g/100 g respectively. Gross grain protein contents were higher in ASD-19, TKM (R) 12 and ADT 37 of Brown rice. Gross grain protein contents were higher in TKM (R) 12, ASD-19 and ADT-38 of White rice. The result on status of protein in Brown rice showed that ADT-40 had the highest Albumin content. ADT 37 exhibited the highest globulin content. The lowest prolamin content was found in TKM (R) 12, whereas the highest content of glutelin was found in ASD-19. The result of status of protein in White rice showed that TKM (R) 12 had the highest Albumin content. ADT 37 exhibited the highest globulin content. The lowest prolamin content was found in Anna (R) 4, whereas the highest content of glutelin was found in ASD-19. The highest Prolamin to Glutelin ratio was recorded in TKM (R) 12, CR 1009 /Ponmani and Anna (R) 4 for Brown rice. The overall results of this study revealed that ASD-19, TKM (R) 12 and CR 1009 /Ponmani were considered as Top three genotypes suitable for Tiruchirappalli district farmers based on consumer preferences.

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Characterizing traditional rice varieties grown in temperate regions of Italy: free and bound phenolic and lipid compounds and in vitro antioxidant properties

Food Quality and Safety ◽

10.1093/fqsafe/fyy005 ◽

2018 ◽

Vol 2 (2) ◽

pp. 89-95

Author(s):

Pierluigi Plastina ◽

Bartolo Gabriele ◽

Alessia Fazio

Keyword(s):

Antioxidant Properties ◽

Rice Varieties ◽

Lipid Compounds ◽

Traditional Rice

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Consumer Acceptance of Brown and White Rice Varieties

10.21203/rs.3.rs-526268/v1 ◽

2021 ◽

Author(s):

Tanweer Aslam Gondal ◽

Russell SJ Keast ◽

Robert A Shellie ◽

Snehal R Jadhav ◽

Shirani Gamlath ◽

...

Keyword(s):

Brown Rice ◽

Latin Square ◽

Sensory Attributes ◽

Consumer Acceptance ◽

Rice Varieties ◽

White Rice ◽

Sensory Attribute ◽

Within Subjects ◽

Jasmine Rice ◽

Hedonic Scale

Abstract Rice is consumed as a staple food by more than half of the world’s population. Due to a higher fibre and micronutrient content, brown rice is more nutritious than white rice, but the consumption of brown rice is significantly lower than that of white rice, primarily due to sensory attributes. Therefore, the present research aimed to identify the sensory attributes which drive liking of Australian-grown brown and white rice varieties. Participants (n = 139) tasted and scored (9-point hedonic scale) their liking (i.e., overall liking, aroma, colour and texture) of brown and white rice types of Jasmine (Kyeema), Low GI (Doongara) and Medium grain rice (Amaroo). In addition, participants scored, aroma, colour, hardness, fluffiness, stickiness and chewiness, on Just About Right Scales. A within-subjects crossover design with randomised order (William’s Latin Square design) was used with six repeated samples for liking and Just About Right scales. Penalty analyses were applied to determine the relative influence of perception of sensory attributes on consumer liking of the rice varieties. Across all varieties, white rice was liked more than brown rice due to texture and colour, and Jasmine rice was preferred over Low GI and Medium Grain. Rice texture (hardness and chewiness) was the most important sensory attribute among all rice varieties and aroma was important for driving of liking between white rice varieties.

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Effect of starch modification in the whole white rice grains on physicochemical properties of two contrasting rice varieties

Journal of Cereal Science ◽

10.1016/j.jcs.2018.02.007 ◽

2018 ◽

Vol 80 ◽

pp. 143-149 ◽

Cited By ~ 3

Author(s):

Malik Adil Nawaz ◽

Shu Fukai ◽

Sangeeta Prakash ◽

Bhesh Bhandari

Keyword(s):

Physicochemical Properties ◽

Rice Varieties ◽

White Rice ◽

Rice Grains ◽

Starch Modification

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Pengaruh Varietas Beras Putih Sumatera Barat Terhadap Nilai Hematokrit Darah Mencit (Mus Musculus L. Swiss Webster) Jantan

BioScience ◽

10.24036/02017117433-0-00 ◽

2017 ◽

Vol 1 (1) ◽

pp. 60

Author(s):

Silvira Safitri

Keyword(s):

Blood Glucose ◽

Mus Musculus ◽

Rice Flour ◽

Sugar Solution ◽

Male Mice ◽

Rice Varieties ◽

Significance Level ◽

White Rice ◽

Randomized Design ◽

West Sumatra

White rice is considered as a food have hyperglycemic, it can increase the risk of Diabetes Mellitus. Changes in blood hematocrit value is very risky for people with Diabetic. High hematocrit value increases the risk of hypertension in patients with Diabetic. Meanwhile, a low hematocrit values can lead to anemia in patients. Thus it made to reduce the risk of diabetic disease has to limit consumption of white rice. In fact, white rice glycemic response varies widely, influenced by processing, varieties, and chemical composition.West Sumatra white rice have high amylose deemed able to increase blood glucose slowly. The purpose of this research was to determine the effect of white rice varieties West Sumatra on blood hematocrit value mice (Mus musculus L. Swiss Webster) males. This research used Completely Randomized Design with 7 treatments and 4 replications. The treatment were 0,5 mL sugar solution as a control, and 0,5 mL of rice flour Bakwan, Ciredek, Cantiak Manih, Randah Putiah, Mundam and Anak Daro. Blood hematocrit value mice (Mus musculus L. Swiss Webster) males measured on day 7th and 15th. Data analyzed by ANOVA and DNMRT at significance level of 5%. The results showed white rice varieties West Sumatra affect blood hematocrit values mice (Mus musculus L. Swiss Webster) males. White rice varieties resulted the highest hematocrit values found in male mice is rice Ciredek of Solok. Meanwhile, the normal hematocrit values found in male mice were given rice Mundam of Pariaman. Rice Mundam can be consumed by people with Diabetes because it provides stable results for hematocrit value. Keywords: Rice White, Blood Glucose, Mus musculus, Hematocrit

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Anthocyanin, Lutein, Polyphenol Contents and Antioxidant Activity of Black, Red and White Pigmented Rice Varieties

Food Science and Nutrition Studies ◽

10.22158/fsns.v1n1p43 ◽

2017 ◽

Vol 1 (1) ◽

pp. 43 ◽

Cited By ~ 2

Author(s):

Saravanan Ponnappan ◽

Arun Thangavel ◽

Omprakash Sahu

Keyword(s):

Antioxidant Properties ◽

Radical Scavenging ◽

Anthocyanin Content ◽

Black Rice ◽

Rice Varieties ◽

Pigmented Rice ◽

Polyphenol Compound ◽

Glutinous Rice ◽

Scavenging Capacity ◽

Radical Scavenging Ability

Colour rice varieties are rich in antioxidants and functional based properties such as anthocyanin, lutein and phenolic compounds. In this experiment, two of red pigmented (TPS-1and TKM-9), one white (glutinous rice) and black pigmented rice varieties are cultivated from India were analysed to determine their antioxidants and nutrition based functional properties. Based on the result, the anthocyanin content was very high on black rice than other variety contents up to 244.45 mg/100 g. Polyphenol compound were varied significantly within the compared varieties. Highest polyphenol compound content (463.05 mg/100 g) was found in the black rice and also showed rich antioxidant properties. Obviously, black rice rich source of lutein compound was also higher than other varieties where under the experimental condition. DPPH (Determination of 2, 20-diphenyl-1picrylhydrazyl radical scavenging ability) scavenging capacity starting from 69.46% to 76.4% ranged to level of remain DPPH.

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