Effect of Location on Physico-Chemical, Cooking and Antioxidant Properties of Variously-Treated and Milled Indian Rice Cultivars

Rahul Thory^1,2*, Kawaljit Singh Sandhu^1,3, Archana Sinhmar¹

¹Department of Food Science and Technology, Chaudhary Devi Lal University, Sirsa, India
²School of Bioengineering and Food Technology, Shoolini University, Solan, Himachal Pradesh, India
³Department of Food Science and Technology, Maharaja Ranjit Singh Punjab Technical University, Bathinda, India.

Corresponding Author Email: rahthory@gmail.com

Rice cultivar, cv.PR-118 was grown in two different locations [abbreviated as cv.PR-118 (Pb.) and cv.PR-118 (Hr.)] and three different milling treatments were given. In the first treatment, the cultivars was normally milled, second treatment involved, parboiling and then milling, third included germination and then milling. These were then studied for the effect of location on their physico-chemical, functional, cooking and antioxidant properties. Flour from cv.PR-118 (Pb.) showed highest bulk density, water and oil absorption capacities as compared to cv. PR-118 (Hr.) for normal, parboiled and germinated samples. Grains from cv.PR-118 (Hr.) took more time to cook as compared to cv.PR-118 (Pb.) for all the treatments. Significant difference (p 0.05) was observed in antioxidant activity of cv.PR-118 grown in two locations. cv.PR-118 (Pb.) showed the highest value for ABTS+ scavenging activity as compared to cv.PR-118 (Hr.). In NPR, NBR, PPR and PBR fractions, cv.PR-118 (Hr.) showed higher values (702.3 and 588.2 µg GAE/g, respectively) for total phenolic content. Among GPR fraction, cv.PR-118 (Pb.) showed higher TPC value as compared to cv.PR-118 (Hr.).

Antioxidant activity; Cooking properties; Rice; Total phenolic content.

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