Dynamics of physico-chemical properties towards understanding the optimum ageing of basmati and non-basmati rice (Oryza sativa L.) for consumer preferences
Swapnil S. Thakare, Monika Awana, Sunil Indrajit Warwate, Shreya Mandal, Shalini Gaur Rudra, Haritha Bollinedi, Mrinmoy Ray, Amolkumar U. Solanke, Lekshmy Sathy Nair, Suresh Kumar, Veda Krishnan, Archana Singh
Abstract
Ageing is a complex and useful method of post-harvest improvement in rice grain quality. Till date, limited information is available for longer period (up to 24 months) of rice ageing. This is the first comprehensive study to provide optimum period of rice ageing based on dynamics of nutritional, textural, cooking, pasting, and sensory properties of highly consumed and exported mega Indian varieties of basmati (PB-1121, PB-1509) as compared to non-basmati (BPT-5204, Swarna) rice. No significant differences in starch, protein, and lipid contents were observed, whereas amylose content and resistant starch showed an increasing trend during ageing in all varieties. Hardness and stickiness showed a negative correlation with the significant coefficient (R 2 ) of −0.73, −0.74, −0.71 and −0.54 for PB-1121, PB-1509, BPT-5204 and Swarna respectively. Regression analysis between elongation ratio and water use efficiency for all varieties was found highly significant (0.89–0.99). Based on pasting profiles, eating-cooking quality traits, amylose content, and resistant starch content, 12–18 months aged basmati rice is recommended for rice eaters depending on their choice of fluffiness and grain length and 18–24 months aged non-basmati rice is good for food industries to use them for crispiness of products. Future research is needed to study the effect of storage on rice digestibility for a better understanding of ageing phenomenon.