National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
A few colored rice varieties of Assam (both brown and 4% polished) as influenced by cooking were analysed for proximate composition, total phenolic compounds, total flavonoids, antioxidant activities, zinc content and morphological character. The amylose content in cooked rice ranged from 0.02-8.98%. All the brown cooked rice varieties showed decrease in amylose content (0.004% in Kenekuabao to 98. 13% in Betu) except 'Negheribao' ( brown rice) than their raw forms. Decrease in amylose content for the polished form of cooked rice varieties was also recorded (31.14% in Amanabao to 98. 81% in Rangachakua). Total phenol content (TPC) in cooked brown rice was found in the range of 132.86mg (in Negheribao) to 368.15mg (in Rangachakua) catechol equivalents per 100 gm dry sample. The TPC of cooked polished rice also varied from 123.01mg (in Negheribao) to 296.99 mg (in Amanabao) per 100 gm dry wt. There was loss of phenolic compounds up to 88% in cooked brown rice (Dal bao) and up to 86.68% in cooked polished rice (Negheribao) as compared to the same in raw. The elongation ratio (ER) was found to vary from 0.86 (in Kenekua bora) to 1.01 (in Julbao) and 1.13 (in Rongachakua) to 1.57 (in Biroi) for brown rice and polished rice, respectively.
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