Assessment of physicochemical, functional and nutritional properties of raw and traditional popped rice
نویسندگان
چکیده
Popped rice is a common, chip and nutritious breakfast item widely consumed in India. We analyzed functional, physicochemical and nutritional properties of raw rice (RR) and popped rice (PR) of some Indian rice cultivars (Kalabhat, Banskathi, JP-73, Kabirajsal, Dehradun Gandheswari). RR of Kabirajisal showed better physical grain quality among all whereas Banskathi and Dehradun gandheswari was found to be better with respect to physical quality of popped rice. Amylose content (AC), phytic acid content (PA) and total antioxidant capacity were also higher in both RR and PR of Banskathi. In vitro starch digestibility (IVSD) of RR was higher in JP-73 followed by Dehradun gandheswari while in PR, it was higher in Kalabhat. Therefore, Banskathi, Dehradun gandheswari and Kalabhat are most suitable for popping. This study provides knowledge about different functional, physicochemical and nutritional properties of RR and PR and their relationship.
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