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.