Phytochemical properties and grain quality characteristics of selected pigmented rice
2017
Chico, M.V. | Arocena, E.C. | Ticman, H.T. | Romero, M.V. | Corpuz, H.M. | Bulatao, R.M.
It has been reported that pigmented rice genotypes have high nutritive value compared to white rice genotypes. Antioxidant and phytonutrients that are present in these rice genotypes can prevent cancer, nerve and other chronic diseases. Two black glutinous (G), two black non-glutinous (NG) and one red NG rice genotypes were analyzed to determine their grain quality, phytochemical and antioxidant activities. These entries have good milling recovery (62%-69%) and acceptable head rice recovery (45%-54%). Higher anthocyanin content was observed in unpolished grains (116.1 to 1151.2 mg/kg) as compared to polished grains (38.2 to 206.2 mg/kg). Similarly, the antioxidant activity in unpolished grains ranged from 75.7 to 79.3% while 23.5 to 45.4% in polished form. The high content of antioxidant is commonly found in rice bran. Polishing reduces the content of health-promoting compounds, such as anthocyanins and phenolic compounds of the pigmented rice. The NG materials were identified to be suitable for brown rice due to its low (16.5%) to intermediate (21.7%) amylose content. The G entries in brown rice form had better sensory scores than the check MS 6 and the NG rice selections. These entries were identified as potential ingredients for nutritional food products aside from the usual usage for rice cakes. These materials can also be used to add aesthetic value to the food products owing to its natural color. With these value-added traits, pigmented rice may represent a valuable source of healthy compounds and an alternative to other wholesome foods required by consumers. These pigmented rice selections were seed increased for plant variety protection (PVP).
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