Assessment of physicochemical, functional and nutritional properties of raw and traditional popped rice

Abstract

Popped rice is a common, chip and nutritious breakfast item widely consumed in India. We analyzed functional, physico-chemical and nutritional properties of raw rice (RR) and popped rice (PR) of some Indian rice cultivars (<i>Kalabhat, Banskathi, JP-73, Kabirajsal, Dehradun Gandheswari</i>). RR of <i>Kabirajisal </i>showed better physical grain quality among all whereas <i>Banskathi </i>and <i>Dehradun gandheswari</i> was found to be better with respect to physical quality of popped rice. Amylose content (AC), phytic acid content (PA) and total antioxidant capacity were also higher in both RR and PR of <i>Banskathi</i>. <i>In vitro</i> starch digestibility (IVSD) of RR was higher in <i>JP-73</i> followed by <i>Dehradun gandheswari</i> while in PR, it was higher in <i>Kalabhat</i>. Therefore, <i>Banskathi, Dehradun gandheswari</i> and <i>Kalabhat</i> are most suitable for popping. This study provides knowledge about different functional, physicochemical and nutritional properties of RR and PR and their relationship.