Chemical composition and physico-chemical properties of Mahsuri Mutant and Basmati rice

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A. Rosniyana, N. H. Ajimilah, R. Ibni Hajar and S. A. Shariffah Norin

Abstract

The chemical composition and physico-chemical properties of milled rice and brown rice of Mahsuri Mutant and Basmati varieties were evaluated. The physico-chemical characteristics determined were amylose content, gelatinization temperature and gel consistency. Milled rice of Mahsuri Mutant contained 79.71% carbohydrate, 8.24% protein, 0.49% fat and 0.29% crude fibre at 10.71% moisture content. At a moisture content of 10.89%, Basmati milled brown rice contained 77.71, 9.84, 0.91 and 0.29% of carbohydrate, protein, fat and crude fibre respectively. Brown rice of both varieties had higher nutritional quality than milled rice, particularly with respect to the fat, protein, crude fibre, mineral, thiamin, riboflavin and niacin contents. Cooking properties showed that brown rice took a longer time to cook and had lower values in water uptake and volume expansion ratio.

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