Abstract
Various aromatic rice varieties such as Kalizira, Begun Bichi, BRRI dhan-34, BRRI dhan-37, BRRI dhan-50, Philipine Katari were analyzed for physiochemical, total phenol, flavonoid contents and functional properties. All aromatic rice varieties had moisture contents (11.25 to 15.13%), protein (3.23 to 6.21%), fat (0.68 to 1.45%) and ash (0.88 to 1.46%). The maximum amount of amylose and starch content were obtained in BRRIdhan-37 and BRRI dhan-50 (23.01 and 72.606%, respectively). Total phenolic content was higher in BRRI-37 (474 mg/100 g); whereas, lower value was observed in BRRIdhan-34 (268.67 mg/100 g) variety. Both Philipine Katari and kalizira variety possessed highest level of flavonoid content among all rice varieties. Highest water absorption index value was found in BRRI dhan-37 and lowest in Begun Bichi variety. On the other hand, water soluble index value was varied by 1.32 to 2.12% in all aromatic rice varieties.Therefore, the study indicates that aromatic rice could be used as functional food ingredients as well as sources of natural phytochemicals. Key words: Aromatic rice, physiochemical, functional properties, total phenol, flavonoid.
Highlights
Rice (Oryza sativa L.) is a most grown cereal crop in the developing countries
Moisture content of different aromatic rice varieties varied between 11.25/100 g to 15.13/100 g
The highest value (15.13%) of moisture was found in Bangladesh Rice research Institute (BRRI) dhan-37, while lowest value (11.25/100 g) was found in BRRI dhan-50
Summary
Rice (Oryza sativa L.) is a most grown cereal crop in the developing countries. It is used as staple food for more than three billion people in Asia (Bhattacharjee et al, 2002). Rice provides 50 to 80% of daily calorie in Asia (Khush, 2005). The rice is a rich source of carbohydrate, it contains a moderate amount of protein and fat and a source of B vitamins like thiamin, riboflavin and niacin (Fresco, 2005). Rice carbohydrate is mainly starch which is composed of amylose and amylopectin. Physicochemical properties and cooking charecterstics of rice depends on amylose content (Saikia et al, 2012). There are several types of rice around the world which are categorized on the basis of color like white rice, brown rice, red rice, black rice etc
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