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, 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.

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.

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.