Characterization of three cultivars of Indonesian glutinous rice: a basis for developing rice-based functional food

White, red and black glutinous rice are common rice cultivars used as raw materials for food products in West Sumatera, Indonesia. The characteristics of these three cultivars are different, and thus there is a need to elucidate the differences. The characterization of physicochemical and antioxidan...

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Bibliographic Details
Published in:The Annals of the University Dunarea de Jos of Galati. Fascicle VI, Food technology Food technology, 2021-01, Vol.45 (1), p.141-156
Main Authors: Amrinola, Wiwit, Sitanggang, Azis Boing, Kusnandar, Feri, Budijanto, Slamet Emilia
Format: Article
Language:English
Subjects:
Amino acids
Amylose
Anthocyanins
Antioxidants
Chromatography
Composition
Cultivars
Dietary fiber
Dietary minerals
Digestibility
Fatty acids
Flavonoids
Food products
Functional foods & nutraceuticals
Phenolic compounds
Phenols
Proteins
Raw materials
Rice
Rice fields
Starch
Viscosity
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Summary:White, red and black glutinous rice are common rice cultivars used as raw materials for food products in West Sumatera, Indonesia. The characteristics of these three cultivars are different, and thus there is a need to elucidate the differences. The characterization of physicochemical and antioxidant properties of these three local cultivars was performed in this study. Three local glutinous rice paddy cultivars were milled to obtain brown glutinous rice. The results showed that black glutinous rice had higher ash content, total dietary fiber, total phenolic content, total flavonoid components, total anthocyanin content than other cultivars. Having higher phenolic, flavonoid, and anthocyanin content, the black glutinous rice consequently had higher antioxidant activity than white and red glutinous rice. Moreover, white glutinous rice had higher fat content and amylose content, and had higher starch digestibility amongst others. The highest protein content was obtained from red glutinous rice. The pasting properties, fatty acid compositions, and amino acid compositions of each glutinous rice were also determined and the results showed distinct profiles between the cultivars.
ISSN:1843-5157
2068-259X
DOI:10.35219/foodtechnology.2021.1.10