Nutritional and sensory profile of two Indian rice varieties with different degrees of polishing

Abstract

Traditional hand-pounded rice has been replaced today with highly polished white rice in the Asian Indian diets. The study aimed to evaluate the nutritional as well as the sensory differences between the brown (0% polish) and the rice milled to different degrees of polish (2.3, 4.4 and 8.0%). Bapatla and Uma (red pigmented) varieties in both raw and parboiled forms were used. The protein, fat, dietary fibre, γ-oryzanol, polyphenols, vitamin E, total antioxidant activity and free radical scavenging abilities of the brown rice decreased while the available carbohydrates increased with polishing. Sensory attributes of the cooked rice samples (whiteness, grain intactness, fluffiness, firmness, stickiness, chewiness and the cooked rice aroma) were evaluated by trained panelists. Scores for branny taste and chewiness decreased with polishing. On the whole, brown rice of both the varieties was readily accepted by the well-informed sensory trained panelists.

Keywords::

• Brown rice
• nutritional composition
• available carbohydrates
• oryzanol
• antioxidant activity
• chewiness

Acknowledgements

This study is supported by grant 1R03TW008726-01 funded by the Fogarty International Center at NIH. We thank Harvard School of Public Health, Boston, MA, USA for sponsoring the nutritional and sensory evaluation study of rice, M/S Shanthadurga Rice Industries, Mundgod, Karnataka, India for rice parboiling and milling and Central Food Technological Research Institute, Mysore, India for the analysis of rice samples. The authors also express their special thanks to Dr Vasudeva Singh, Head, Department of Grain Science and Technology and Dr Maya Prakash, Head, Department of Sensory Science, Central Food Technological Research Institute, Mysore, India for the kind co-operation and support extended in conducting nutritional and sensory analysis of the study.

Declaration of interest: V.M., V.S., W.W.C. and S.D. designed the study. N.G.M. and S.S. led the data collection. S.S. wrote the first draft of the manuscript. H.B. and S.D. analysed the data and wrote the statistical analysis and results section. K.K. and H.F. reviewed the manuscript and contributed to the interpretation of data. All authors contributed to the revision and finalization of the manuscript. All authors declared that they have no duality of interest associated with this manuscript.