Physicochemical and nutritional properties of selected pigmented and white long grain rice varieties of Sri Lanka at different polishing rates
- 11Modern Research and Development Complex (MRDC), Industrial Technology Institute (ITI), 503A, Halbarawa Gardens, Malabe, Sri Lanka
- 2Department of Agricultural Technology, Faculty of Technology, University of Colombo, Colombo-03, Sri Lanka
- 3Modern Research and Development Complex (MRDC), Industrial Technology Institute (ITI), 503A, Halbarawa Gardens, Malabe, Sri Lanka
- 4Modern Research and Development Complex (MRDC), Industrial Technology Institute (ITI), 503A, Halbarawa Gardens, Malabe, Sri Lanka
- 5Modern Research and Development Complex (MRDC), Industrial Technology Institute (ITI), 503A, Halbarawa Gardens, Malabe, Sri Lanka
- 6Faculty of Allied Health Sciences, General Sir John Kotelawala Defence University, Ratmalana, Sri Lanka and Department of Zoology, University of Colombo, Colombo-03, Sri Lanka
- 7CIC Agribusiness Centre, Pelwehera, Sri Lanka
Res.J.chem.sci., Volume 8, Issue (5), Pages 29-35, May,18 (2018)
Long grain two basmati type rice varieties (RVs) having red and white pericarp color and black rice developed in Sri Lanka were used in this study. Selected rice varieties were studied for physicochemical [grain colour, size, shape and amylose contents (AC)] and nutritional properties [moisture, crude protein (CP), crude fat (CF), total ash (TA), total dietary fiber (TDF), total carbohydrate (TC) and total available carbohydrate (TAC) contents] using standard analytical techniques (n=3) for market available polishing rates (100%, 40% and 0% or whole grain). Pakistan White Basmati (PWB) was used for comparison. Physicochemical and nutritional properties varied significantly (P<0.05) among the studied RVs. Grain size and shape of all the tested RVs were long and slender respectively. CIC Red Basmati type (RBT) and CIC White Basmati type (WBT) were high amylose varieties whereas, CIC Black rice (BR) was an intermediate amylose variety. The TA, CF and TDF contents of tested RVs decreases while there were significant increases in TAC and TC contents with the increasing polishing rate (PR). At 100% PR, CP content of all the tested varieties varied between 10.16±0.06 to 11.76±0.04%. At the same PR, CIC BR exhibited the highest TA (0.86±0.03%) and CF (1.53±0.08%) contents and they were significantly higher than that of PWB rice. Further, TDF (0.45±0.01%) content of CIC BR and CP (11.76±0.04%) content of CIC RBT were comparable to PWB. In conclusion, physicochemical and nutritional properties of 100% polished BR and RBT rice of Sri Lanka were either superior or comparable to that of PWB rice.
- FAO (2016)., Rice Market Monitor, Trade and Markets Division., Food and Agriculture Organization of the United Nations, 1-34.
- Global Rice Science Partnership (2013)., Rice almanac, International Rice Research Institute., Los Baños (Philippines), 1-283, ISBN: 978-971-22-03008
- Thomas R., Wan-Nadiah W.A. and Bhat R. (2013)., Physiochemical properties, proximate composition, and cooking qualities of locally grown and imported rice varieties marketed in Penang, Malaysia., International Food Research Journal, 20(3), 1345-1351.
- Verma D.K., Mohan M., Prabhakar P.K. and Srivastav P.P. (2015)., Physico-chemical and cooking characteristics of Azad basmati., International Food Research Journal, 22(4), 1380-1389.
- Shamim F., Raza M.A. and Akhtar M. (2017)., Grain quality attributes of new Rice Basmati lines of Pakistan., E3 Journal of Agricultural Research and Development, 7(1), 75-84.
- Abeysekera W.K.S.M., Arachchige S.P.G., Ratnasooriya W.D., Chandrasekharan N.V. and Bentota A.P. (2017)., Physicochemical and nutritional properties of twenty three traditional rice (Oryza sativa L.) varieties of Sri Lanka., Journal of Coastal Life Medicine, 5(8), 343-349.
- Darandakumbura H.D.K., Prasantha B.D.R. and Wijesinghe D.G.N.G. (2013)., Effect of Processing Condition and Polishing Rate on Apparent Amylose Content of Some Sri Lankan Rice Varieties., Tropical Agricultural Research, 24(4), 317-324.
- Puri S., Dhillon B. and Sodhi N.S. (2014)., Effect of Degree of Milling (Dom) on Overall Quality of Rice - A Review., International Journal of Advanced Biotechnology and Research, 5(3), 474-489.
- Sompong R., Siebenhandl-Ehn S., Linsberger-Martin G. and Berghofer E. (2011)., Physicochemical and antioxidative properties of red and black rice varieties from Thailand, China and Sri Lanka., Food Chemistry, 124, 132-140.
- Gunaratne A., Wu K., Li D., Bentota A., Corke H. and Cai Y. (2013)., Antioxidant activity and nutritional quality of traditional red-grained rice varieties containing proanthocyanidins., Food Chemistry, 138, 1153-1161.
- Somaratne G.M., Prasantha B.D.R., Dunuwila G.R., Chandrasekara A., Wijesinghe D.G.N.G. and Gunasekara D.C.S. (2017)., Effect of polishing on glycemic index and antioxidant properties of red and white basmati rice., Food Chemistry, 237, 716-723.
- WHO (2011)., Global status report on noncommunicable diseases 2010., World Health Organization, Geneva, Switzerland, 1-162,ISBN: 978 92 4 156422 9
- UNSCN (2010)., Sixth report on the world nutrition situation., United Nations System Standing Committee on Nutrition, Geneva, Switzerland, 1-131.
- Dipti S.S., Bergman C., Indrasari S.D., Herath T., Hall R., Lee H., Habibi F., Bassinello P.Z., Graterol E., Ferraz J.P. and Fitzgerald M. (2012)., The potential of rice to offer solutions for malnutrition and chronic diseases., Rice, 5, 16.
- Juliano B.O. (1985)., Rice: Chemistry and Technology., The American Association of Cereal Chemists, Inc, St. Paul, Minnesota, USA, 1-743. ISBN:0-913250-41-4
- Devi G.N., Padmavathi G., Babu V.R. and Waghray K. (2015)., Proximate Nutritional Evaluation of Rice (Oryza Sativa L.)., Journal of Rice Research, 8(1), 23-32.
- Mahender A., Anandan A., Pradhan S.K. and Pandit E. (2016)., Rice grain nutritional traits and their enhancement using relevant genes and QTLs through advanced approaches., Springer Plus, 5(2086), 1-18.
- Sri Lanka Socio-Economic Data (2016), Statistics Department, Central Bank of Sri Lanka, 1-102., undefined, undefined
- Dhanapala M.P. (1996)., Role of rice, genetic resources in crop improvement. Proceedings of an international seminar on the present status and future prospects of plant genetic resources conservation and utilization, Kandy, Sri Lanka., 9th-12th Dec, 121-130.
- National Postharvest Institute for Research and Extension (1994)., Technical reference guide on grains postharvest operations., Muňoz: National Postharvest Institute for Research and Extension.
- Asp N.G., Johansson C.G., Hallmer H. and Siljestrom M. (1983)., Rapid Enzymatic Assay of Insoluble and Soluble Dietary Fiber., Journal of Agricultural and Food Chemistry, 31(3), 476-482.
- Association of Official Analytical Chemists (2012)., Cereal Foods, In: Official Methods of Analysis of AOAC international., AOAC International, Gaithersburg, MD, USA, 1-14, ISBN: 0-935584-83-8
- Ashfaq M., Haider M.S., Saleem I., Ali M., Ali A. and Chohan S.A. (2015)., Basmati-Rice a Class Apart (A review)., J. Rice Res., 3(4), 1-8.
- Asghar S., Anjum F.M., Amir R.M. and Khan M.A. (2012)., Cooking and eating characteristics of Rice (Oryza sativa L.)-A review., Pakistan Journal of Food Science., 22(3), 128-132.
- Abeysekera W.K.S.M., Premakumara G.A.S., Bentota A.P. and Abeysiriwardena D.S.D.Z. (2017)., Grain Amylose Content and its Stability over Seasons in a Selected Set of Rice Varieties Grown in Sri Lanka., The Journal of Agricultural Sciences, 12(1), 43-50.
- Monks J.L.F., Vanier N.L., Casaril J., Berto R.M., Oliveira M.D., Gomes C.B., Carvalho M.P.D., Dias A.R.G. and Elias M.C. (2013)., Effects of milling on proximate composition, folic acid, fatty acids and technological properties of rice., Journal of Food Composition and Analysis, 30(2), 73-79.
- Industrial Technology Institute and Department of Agriculture, Sri Lanka (2011)., Properties of some Traditional Rice Varieties of Sri Lanka., 1-61, ISBN:978-955-8394-18-2
- Juliano B.O. (2003)., Rice chemistry and quality., Island Publishing House, Manila, 1-480, ISBN: 971-9081-18-X.