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Journal of Food Science and Technology

, Volume 55, Issue 9, pp 3809–3820 | Cite as

Variation in composition, protein and pasting characteristics of different pigmented and non pigmented rice (Oryza sativa L.) grown in Indian Himalayan region

  • Parmeet Kaur
  • Narpinder Singh
  • Priyanka Pal
  • Amritpal Kaur
Original Article
  • 16 Downloads

Abstract

This present study was aimed to evaluate proximate composition, antioxidant activity, amino and phenolic acids, protein profile and pasting characteristics of pigmented rice (PR) and non pigmented rice (NPR) landraces grown in Himalayan region. Higher antioxidant activity, total phenolic content, fat and protein content were observed for PR as compared to NPR. Histidine, iso-leucine, lysine, methionine, phenyl-alanine, valine and threonine were significantly higher for PR. Paste viscosities were higher for NPR (except IC568266) as compared to PR. IC568266 was observed to be waxy landrace. Higher free (gallic acid, catechin, caffeic acid, vanillic acid, sinapic acid and luteolin) and bound phenolics (ferulic acid, p-coumaric acid and quercetin) were observed in PR as compared to NPR. Majority of PR landraces showed higher accumulation of prolamines with low molecular weight polypeptides of 18, 20 and 29 kDa as compared to NPR. PR showed the higher essential amino acids, phenolic acids (p-coumaric acid, ferulic acid and quercetin) and antioxidant activity with improved nutritional value and showed potential for developing nutraceutical and functional foods.

Keywords

Rice Protein Amino acids Phenolic acids Pasting 

Notes

Acknowledgements

PK acknowledges UPE fellowship. NS acknowledges financial support as JC Bose National Fellowship by Department of Science and Technology, Ministry of Science and Technology, Government of India. We are also thankful to JC Rana for providing rice landraces.

Compliance with ethical standards

Conflict of interest

The authors declare that that they have no conflict of interest.

Supplementary material

13197_2018_3361_MOESM1_ESM.docx (19 kb)
Supplementary material 1 (DOCX 19 kb)

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Copyright information

© Association of Food Scientists & Technologists (India) 2018

Authors and Affiliations

  • Parmeet Kaur
    • 1
  • Narpinder Singh
    • 1
  • Priyanka Pal
    • 1
  • Amritpal Kaur
    • 1
  1. 1.Department of Food Science and TechnologyGuru Nanak Dev UniversityAmritsarIndia

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