Main content area

Variation in composition, protein and pasting characteristics of different pigmented and non pigmented rice (Oryza sativa L.) grown in Indian Himalayan region

Kaur, Parmeet, Singh, Narpinder, Pal, Priyanka, Kaur, Amritpal
Journal of food science and technology 2018 v.55 no.9 pp. 3809-3820
Oryza sativa, antioxidant activity, caffeic acid, catechin, essential amino acids, ferulic acid, functional foods, gallic acid, histidine, isoleucine, landraces, luteolin, lysine, methionine, molecular weight, nutritive value, p-coumaric acid, pasting properties, polypeptides, prolamins, protein content, proximate composition, quercetin, rice, sinapic acid, threonine, valine, vanillic acid, viscosity, Himalayan region
This present study was aimed to evaluate proximate composition, antioxidant activity, amino and phenolic acids, protein profile and pasting characteristics of pigmented rice (PR) and non pigmented rice (NPR) landraces grown in Himalayan region. Higher antioxidant activity, total phenolic content, fat and protein content were observed for PR as compared to NPR. Histidine, iso-leucine, lysine, methionine, phenyl-alanine, valine and threonine were significantly higher for PR. Paste viscosities were higher for NPR (except IC568266) as compared to PR. IC568266 was observed to be waxy landrace. Higher free (gallic acid, catechin, caffeic acid, vanillic acid, sinapic acid and luteolin) and bound phenolics (ferulic acid, p-coumaric acid and quercetin) were observed in PR as compared to NPR. Majority of PR landraces showed higher accumulation of prolamines with low molecular weight polypeptides of 18, 20 and 29 kDa as compared to NPR. PR showed the higher essential amino acids, phenolic acids (p-coumaric acid, ferulic acid and quercetin) and antioxidant activity with improved nutritional value and showed potential for developing nutraceutical and functional foods.