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Physicochemical and nutritional properties of selected pigmented and white long grain rice varieties of Sri Lanka at different polishing rates

Author Affiliations

  • 11Modern Research and Development Complex (MRDC), Industrial Technology Institute (ITI), 503A, Halbarawa Gardens, Malabe, Sri Lanka
  • 2Department of Agricultural Technology, Faculty of Technology, University of Colombo, Colombo-03, Sri Lanka
  • 3Modern Research and Development Complex (MRDC), Industrial Technology Institute (ITI), 503A, Halbarawa Gardens, Malabe, Sri Lanka
  • 4Modern Research and Development Complex (MRDC), Industrial Technology Institute (ITI), 503A, Halbarawa Gardens, Malabe, Sri Lanka
  • 5Modern Research and Development Complex (MRDC), Industrial Technology Institute (ITI), 503A, Halbarawa Gardens, Malabe, Sri Lanka
  • 6Faculty of Allied Health Sciences, General Sir John Kotelawala Defence University, Ratmalana, Sri Lanka and Department of Zoology, University of Colombo, Colombo-03, Sri Lanka
  • 7CIC Agribusiness Centre, Pelwehera, Sri Lanka

Res.J.chem.sci., Volume 8, Issue (5), Pages 29-35, May,18 (2018)


Long grain two basmati type rice varieties (RVs) having red and white pericarp color and black rice developed in Sri Lanka were used in this study. Selected rice varieties were studied for physicochemical [grain colour, size, shape and amylose contents (AC)] and nutritional properties [moisture, crude protein (CP), crude fat (CF), total ash (TA), total dietary fiber (TDF), total carbohydrate (TC) and total available carbohydrate (TAC) contents] using standard analytical techniques (n=3) for market available polishing rates (100%, 40% and 0% or whole grain). Pakistan White Basmati (PWB) was used for comparison. Physicochemical and nutritional properties varied significantly (P<0.05) among the studied RVs. Grain size and shape of all the tested RVs were long and slender respectively. CIC Red Basmati type (RBT) and CIC White Basmati type (WBT) were high amylose varieties whereas, CIC Black rice (BR) was an intermediate amylose variety. The TA, CF and TDF contents of tested RVs decreases while there were significant increases in TAC and TC contents with the increasing polishing rate (PR). At 100% PR, CP content of all the tested varieties varied between 10.160.06 to 11.760.04%. At the same PR, CIC BR exhibited the highest TA (0.860.03%) and CF (1.530.08%) contents and they were significantly higher than that of PWB rice. Further, TDF (0.450.01%) content of CIC BR and CP (11.760.04%) content of CIC RBT were comparable to PWB. In conclusion, physicochemical and nutritional properties of 100% polished BR and RBT rice of Sri Lanka were either superior or comparable to that of PWB rice.


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