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.
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