Effect of parboiling treatment times on the physicochemical, cooking, textural, and pasting properties and amino acid, phenolic, and sugar profiles of germinated paddy rice from different rice varieties.

In this research, parboiling was carried out at different times (5 and 15 min) on germinated paddy rice (GPR) from various basmati and non-basmati varieties. The results showed that as the parboiling time increased from 5 to 15 min, Δ $\Delta $ E, ash content, total dietary fiber, mineral content, cooking time, and textural properties increased while L*, lipid content, total starch, gruel solid loss, water absorption, oil absorption, foaming capacity, sugar profile, and total phenolic and flavonoid content decreased as compared to GPR. All pasting properties of GPR increased except breakdown as the parboiling time increased from 5 to 15 min. Parboiling altered the properties of GPR due to starch gelatinization. Total essential amino acid and gamma-aminobutyric acid decreased as the parboiling time (5 to 15 min) increased. The germinated parboiled brown rice could create a highly nutritious alternative to regular brown rice as it offers improved texture and cooking qualities.

Diversity in phenolics, amino acids, rheology and noodles glycemic response of brown rice from non-basmati and basmati rice.

Physicochemical, functional, phenolic and amino acids composition of brown rice (BR) from non-basmati and basmati varieties were evaluated. Higher a*, b*, ash content, dietary fiber, blue value, foaming capacity, oil absorption capacity and total phenolic content (TPC) were observed in BR from basmati varieties than the non-basmati varieties. In addition, higher accumulation of ferulic and p-Coumaric acid in bound form and gallic acid in free form was observed for BR from basmati varieties than non-basmati varieties. BR from basmati varieties contained higher concentration of valine, methionine, phenylalanine, histidine and threonine than BR from non-basmati varieties. Noodles from basmati varieties showed lower gruel solids loss, water uptake and glycemic index but higher storage modulus than from non-basmati varieties. BR from PB1121 had better functional, rheological and noodles making properties amongst all the varieties evaluated.

Physicochemical, functional and structural characteristics of grains, flour and protein isolates of Indian quinoa lines.

The physicochemical and functional properties of grains, flour and protein isolates (QPI) from different quinoa lines were evaluated. Quinoa flour and protein isolates were characterised by high protein (14.1-15.4% and 78.7-86%, respectively) and phenolic content (419 to 655 mg GAE/100 g). Water and oil absorption capacity of QPI (2.0-3.6 g/g and 2.71-3.32 g/g, respectively) was significantly higher than quinoa flour (1.22 and 2.17 gand 0.9 and1.54 g, respectively). QPI showed desirable functional properties in terms of high foaming capacity (50.8 to 60.2%), foam stability (38.5 to 50.4%), protein solubility (30 and 53.3%), and emulsification index (EAI- 19.2-26.1 m2/g and ESI- 96.7-149.8 min, respectively). Digestibility of QPI ranged between 70.8 and 77.8% and was negatively correlated to random coils. Quinoa lines with higher grain density (GD) showed higher total phenol content (TPC) and WAC and lower FRSA and OAC. QPI with higher proportions of ß-structure and random coils had enhanced protein surface activities leading to improved emulsification and foaming capabilities. Among the highly conserved polypeptides (PPs), variations were observed in accumulation of 53, 59 and 32 kDa PPs for grains and 33 and 21-24 kDa PPs for QPI.