African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 837

Full Length Research Paper

Comparisons of physiochemical, total phenol, flavanoid content and functional properties in six cultivars of aromatic rice in Bangladesh

Md. Asaduzzaman1#, Md. Emdadul Haque1#, Jiaur Rahman1#, S. M. Kamrul Hasan1,M. A. Ali2 and Mst. Sorifa Akter3 and Maruf Ahmed1*
  1Department of Food Processing and Preservation, Hajee Mohammad Danesh Science and Technology University, Dinajpur, Bangladesh. 2Department of Food Science and Nutrition, Hajee Mohammad Danesh Science and Technology University, Dinajpur, Bangladesh. 3Department of Food Science and Technology, State University of Bangladesh, Dhaka, Bangladesh.  
Email: [email protected]

  •  Accepted: 30 May 2013
  •  Published: 31 August 2013

Abstract

 

Various aromatic rice varieties such as Kalizira, Begun Bichi, BRRI dhan-34, BRRI dhan-37, BRRI dhan-50, Philipine Katari were analyzed for physiochemical, total phenol, flavonoid contents and functional properties. All aromatic rice varieties had moisture contents (11.25 to 15.13%), protein (3.23 to 6.21%), fat (0.68 to 1.45%) and ash (0.88 to 1.46%). The maximum amount of amylose and starch content were obtained in BRRIdhan-37 and BRRI dhan-50 (23.01 and 72.606%, respectively). Total phenolic content was higher in BRRI-37 (474 mg/100 g); whereas, lower value was observed in BRRIdhan-34 (268.67 mg/100 g) variety. Both Philipine Katari and kalizira variety possessed highest level of flavonoid content among all rice varieties. Highest water absorption index value was found in BRRI dhan-37 and lowest in Begun Bichi variety. On the other hand, water soluble index value was varied by 1.32 to 2.12% in all aromatic rice varieties.Therefore, the study indicates that aromatic rice could be used as functional food ingredients as well as sources of natural phytochemicals.

 

Key words: Aromatic rice, physiochemical, functional properties, total phenol, flavonoid.