Grain quality and physicochemical evaluation coupled with untargeted metabolic identification provide new insight into the upland pigmented rice of Manipur, India
The demand for pigmented rice varieties is increasing globally due to their health benefits and superior taste. The upland pigmented rice's physical quality, grain shape, and grain width were evaluated alongside cooking quality such as the optimum cooking time and elongation ratio. The study re...
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Veröffentlicht in: | Food science & technology 2025-01, Vol.216, p.117236, Article 117236 |
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Sprache: | eng |
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Zusammenfassung: | The demand for pigmented rice varieties is increasing globally due to their health benefits and superior taste. The upland pigmented rice's physical quality, grain shape, and grain width were evaluated alongside cooking quality such as the optimum cooking time and elongation ratio. The study reveals the diverse shapes and sizes of the pigmented rice grains varying in texture, pasting properties, and viscosity. In particular, Tai sanghar and Kongkuai are distinguished by their desirable trait of long, slender grain type and moist, soft, and waxy texture that is highly regarded in the market. Moreover, the study also explored the physico-chemical properties such as amylose content, texture, pasting behavior and thermal properties. The nutritional profiling reveals the presence of essential minerals, a significantly high phytochemical content, protein, and carbohydrates. Both, Tai sanghar and Kongkuai were found to have high phytochemical content and antioxidant activity. Bumandum exhibits high total anthocyanin and protein content. These varieties display a significant potential to enhance nutritional benefits and value addition in the agri-food sector Comprehensive compound analysis detected 281 volatiles including aromatic compounds, fatty acids, vitamin E, phytosterol, and squalene. Therefore, the study elucidates the comprehensive grain and nutritional qualities, diverse compounds, and culinary properties of upland pigmented rice varieties of Manipur and warrants further exploration as functional foods and in future rice breeding programs that aim to enhance agronomic and nutritional traits.
•Upland pigmented rice of Manipur exhibits a significant variation in grain quality.•Cooking quality, texture, and pasting properties were evaluated.•Nutritional quality of upland pigmented rice of Manipur was unveiled.•A total of 241 volatile organic compounds were identified using GC-MS analysis. |
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ISSN: | 0023-6438 |
DOI: | 10.1016/j.lwt.2024.117236 |