Abstract
Improving benefits and reducing risk of staple food consumption are of interest among researchers nowadays. Rice is the major staple foods consumed in Asia. It has been reported that rice consumption has a positive association with the risk of chronic diseases. The effects of rice variety and preparation process on chemical characteristics of rice were investigated in the current study. Three Thai rice varieties, Khao Dok Mali 105 (KDML 105), Sao Hai (SH) and Riceberry (RB), underwent parboiling or non-parboiling as well as polishing or non-polishing prior to chemical property analysis. It was found that parboiling process possessed greater content of mineral as indicated by ash content as well as fiber and total phenolic content (TPC) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity when compared to non-parboiling treatments, whereas the reduction in amylose and TAC content, GI value and starch digestibility were observed in this sample. On the other hand, polishing process led to reduction in ash, amylose, fiber, TPC and TAC content and DPPH values. GI value and starch digestibility of non-parboiled rice were lowest in SH, RB and KDML 105, respectively. However, with parboiling treatment, GI values among rice varieties were not significantly different. It can be concluded that natural composition of each rice variety is different and it affects human health. However, preparation process can alter the chemical property of rice as well as influence health benefit of rice.
Highlights
Rice is the staple food that consumed more than half of population in the world
Ash content was higher in parboiled samples in all rice varieties
This could be due to parboiling process allows the nutrient in the rice husk to trap in the rice grain surface and pores
Summary
Rice is the staple food that consumed more than half of population in the world. For this reason, the balance of benefit-risk of rice consumption is imperative. Among Thai rice, Khao Dok Mali 105 (KDML 105) is mostly consumed in Thailand because of the flavor and aroma [3]. The term Khao Dok Mali is given because of the white color and good aroma of this rice similar to jasmine flower. KDML105 is a non-glutinous rice and amylose content is around 12-17% [4]. Sao Hai (SH) is high amylose white rice that is good for health. Despite its high amylose content, it has less popularity in Thailand compare to low amylose rice
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