Variety difference in molecular structure, functional properties, phytochemical content and antioxidant capacity of pigmented rice

Now-a-days, increasing the health perception in response to the modern life pattern, pigmented rice has been predominantly accepted for nutritional and health benefits. In the present study pigmented rice (Chak-hao Amubi, Chak-hao Poireiton and Chak-hao Angangba) was evaluated for molecular structure, functional and antioxidant properties. Significant differences were observed in physico-chemical and functional properties (p aecurrency sign 0.05) of pigmented rice varieties. The amylose content results revealed that Chak-hao Angangba (1.93 %) and Chak-hao Poireiton (1.98 %) are waxy rice, and Chak-hao Amubi (3.16 %) is a very low-amylose rice. The XRD patterns of pigmented rice showed A-type crystalline patterns with peaks at 2 theta = 15.1A degrees, 17.1A degrees, 18.2A degrees and 23.0A degrees. Pigmented rice showed potent antioxidant activity with a significant difference (p aecurrency sign 0.05) in DPPH radical scavenging activity, total phenolic and flavonoid content among varieties. The colour, pasting properties, morphology and transition temperatures varied significantly among the rice varieties. Hence the present study evidenced the presence of significant amount of antioxidants in pigmented rice with varying functional properties; which could be beneficial in preparing tailored made products in the food industries.