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

Dutta, A. and Gope, P. and Banik, S. and Rahman, Md. and Makhnoon, S. and Siddiquee, M. and Kabir, Y. (2013) Physicochemical, cooking and antioxidant properties of nine aromatic rice cultivars of Bangladesh. Acta Alimentaria, 42 (4). pp. 552-564. ISSN 0139-3006

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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).

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