Quality Evaluation of Indigenous Pigmented Paddy Cultivars of North East India
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Date
2022
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Punjab Agricultural University, Ludhiana
Abstract
Pigmented rice varieties Fazu and Kc from Mizoram and Khurkhul Chakhao, Phouren Amubi, Chakhao Poireiton and Chakhao Amubi from Manipur were analysed to determine the quality of indigenous pigmented paddy cultivars of North-East India. Results showed that the length of pigmented grain ranged between 6.0 to 6.9mm with L/B ratio ranges between 2.27 to 3.09, which is in range of long grains. Thousand kernel weight, bulk density, and angle of repose of pigmented grains ranged between 20.21 to 23.15g, 0.81 to 0.87 g/ml and 14.02 to 27.39 Ɵ, respectively. Among all the cultivars Kc showed highest head rice yield, while highest milling recovery was observed in Chakhao Amubi. Khurkhul Chakhao was found to have highest fibre and amylose content while Chakhao Amubi had highest protein, fat and ash content. Flour from all the pigmented rice cultivar exhibits excellent functional properties, among which Fazu variety have highest water and oil absorption capacities (266.46 & 242.10%, respectively), while Chakhao Amubi showed highest swelling power (3.95g/g) and gel consistency (47.24mm). The Chakhao Amubi rice variety had the highest DPPH antioxidant activity (51.31 %), while lowest was found out to in Fazu variety from Mizoram (32.29 %). Total phenolic ranged between 411.46 to 618.24 mg GAE/100g and total flavonoid ranged between 34.47 to 44.23 mg quercetin/100g. The amounts of anthocyanin in the rice cultivars range from 11.37 mg/L (KC) to 16.94 mg/L (KC). FTIR spectra of the pigmented rice cultivars confirms the presence of phenolic compounds and anthocyanins in the pigmented rice samples. All rice cultivars exhibit minimum cooking time in the range of 20.01 to 28.01 min. The hardness of the cooked rice samples ranged from 21.69 to 91.37 N. The antioxidant activity of the pigmented rice cultivers was found to increase while the total phenolic, total flavonoid, and anthocyanin content decrease after cooking. All the pigmented rice samples showed their potential for cookies making. Gluten free cookies prepared from pigmented rice grain flour showed spread ratio in the range of 9.05 to 10.70. Among all the samples, cookies prepared from Kc rice cultivar had highest overall acceptability scores (7.91). The texture hardness of the cookies ranges between 15.73 to 57.12 N, which significant level of antioxidant activity, phenolic, flavonoid and anthocyanin content. Cooking and baking of rice was found to have a significant impact on the bioactive compounds and antioxidant properties of the samples.
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Lalthlamuana, C (2022). Quality Evaluation of Indigenous Pigmented Paddy Cultivars of North East India (Unpublished M.Sc. thesis). Punjab Agricultural University, Ludhiana, Punjab, India.