Physicochemical characterization and grain quality evaluation of three varieties of red rice from Bohol, Philippines
2012
Magalona, M.L. | Solivas, J.L. | Merca, F.E., (Philippine Univ. Los Baños, College, Laguna (Philippines). Inst. of Chemistry | Fitzgerald, M., International Rice Research Inst., Los Baños, Laguna (Philippines)
The physicochemical properties of three red (identify variety/cultivars) and two white varieties (identify varieties/cultivars) of rice from Bohol were determined through grain processing (degree of milling) treatments. The perceived superior grain qualities of the red varieties were evaluated using the physicochemical properties that include proximate analysis, starch analysis, and grain quality evaluation. For the selected rices used, the red rices had significantly higher amylose (26.5%) and protein (8.11%) contents and had harder texture upon cooking than the white rices. Red rices are generally sold under-milled, in that they retain a proportion of the bran layer, which confers the red coloring on the grains. Under-milled rices contained higher amounts of fiber (1.51%) and minerals than their well-milled counterparts, consistent with higher amounts of fiber and minerals in the outer layers of the grain. The glycemic index (GI) of the red rices was measured using a patented in vitro method. The values indicate that the red rices are of intermediate to high GI, which is not consistent with satiety. The enhanced satiety after eating red rice may be attributed to higher amounts of fiber and resistant starch (RS3%). RS in cooked rice is usually retrograded amylose. With higher amylose content of red rices than the white ones, retrogradation is higher in the red rices studied.
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