Grain quality profile and phytochemical content of specialty rices
2012
Gonzalez, S.T. Jr. | Ramos, N.C. | Soco, O.C. | Lubos, Z.A. | Arocena, E.C. | Corpuz, H.M. | Romero, M.V., Philippine Rice Research Inst. Maligaya, Science City of Muñoz, Nueva Ecija (Philippines). Rice Chemistry and Food Science Div.
The growing interest and utilization of specialty rices such as pigmented, aromatic, japonica-type, and glutinous rice for various food applications other than rice prompted the breeders to develop rice varieties with higher yield, better eating quality, and higher nutrient content. This study was conducted to determine the grain quality profile and phytochemical content of specialty rice lines to assist the breeders in selecting for excellent eating and nutritional quality. Milling potential, physical attributes, physicochemical properties of all specialty rice lines in 2010 Wet Season and 2011 Dry Season were evaluated. The anthocyanin and phenolic content and free radical scavenging activity of pigmented rices lines were also analyzed. In both cropping seasons, most of the samples passed the recommended value for brown rice and total milled recoveries. Aromatic and pigmented rice lines had predominantly long and slender grains while most of the glutinous and japonica-type had short to medium and bold to intermediate grains. The amylose content was mostly very low in glutinous rices, low to intermediate in aromatic and pigmented rices, and low in japonica-type rice. Rices with low gelatinization temperature (GT) also predominated in most specialty rice lines but few samples with intermediate and high intermediate GT grains were also observed. Result of phytochemical analysis revealed that the black-colored rices had higher concentration of total anthocyanin while brown-colored rice had stronger free radical scavenging activity. The pertinent information generated from this study are useful guide in identifying and choosing breeding materials with premium eating and nutritional qualities that suit the particular needs of the consumers and food industry.
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