Abstract
Ready to rehydrate food products are consumers’ choice in global market. More than 9500 rice cultivars ( Oryza sativa L.) were reported from North East India. Three underutilized paddy land races of NE India viz., Chakhao poireiton, Joha and Chokuwa were assessed and compared for their commercial potential to develop ready to rehydrate rice (RTRr) for the first time. RTRr were prepared by processing paddy via soaking, sand frying, sun drying and milling following conventional method of soft rice processing using metric scale and were assessed for nutritional (AOAC methods), energy (Atwater factors), moisture content (Moisture analyzer), water activity (Water activity meter), rehydration time and sensory analysis (9-point hedonic scale) by 25 untrained panelists. All the experiments were performed in triplicates. PCA and AHC were done by XLSTAT and ANOVA at p <0.05 were conducted using Sigmaplot. RTRr exhibited quickest rehydration time 40.00 ± 4.08 min in Chakhao poireiton, highest yield (63.20±1.03%) in Joha, carbohydrate (87.48±0.01%) in Joha, protein (10.06±0.32%) in Chakhao poireiton, fat (9.25±0.5%) in Chokuwa, ash (3.23±0.46%) in Chakhao poireiton, dietary fiber (12.13±0.4%) in Chokuwa, energy (437 kcal) in Joha, color difference (ΔE ab ) value 9.65±0.02 in Chakhao poireiton RTRr powder, overall acceptability of 7.08±0.098 in Chokuwa, product characterization and panelists’ evaluation by PCA 84.27% and 56.70% between the components in preferring Chokuwa. These paddy cultivars exhibited commercial potential to develop RTRr. RTRr developed from Chakhao poireiton exhibited higher protein, ash and low moisture contents, RTRr developed from Joha showed high carbohydrate and energy content and low water activity and RTRr developed from Chokuwa was rated highest in sensory analysis by the panelists. • Ready-to-rehydrate rice (RTRr) was prepared from three underutilized paddy land races of NE India. • RTRr was prepared for the first time from Joha & Chakhao poireiton alongside Chokuwa. • Nutritional, physical parameters including color analysis of the three RTRr were compared. • Sensory analysis of the three RTRr along with product characterization and panelists’ evaluation were done for the first time to screen industrial potential. • All three RTRr exhibited potential scope for commercializaion as per calculation of cost of production.
Published Version
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