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  • 1 Bangladesh Rice Research Institute (BRRI) Grain Quality and Nutrition Division Joydebpur, Gazipur 1217 Bangladesh
  • | 2 University of Dhaka Department of Biochemistry & Molecular Biology Dhaka 1000 Bangladesh
  • | 3 International Centre for Diarrhoeal Disease Research, ICDDR, B Environmental Microbiology Laboratory, Centre for Food and Waterborne Diseases GPO Box 128 Dhaka 1000 Bangladesh
  • | 4 Bangladesh Rice Research Institute (BRRI) Plant Physiology Division Joydebpur, Gazipur 1217 Bangladesh
  • | 5 North South University Biochemistry and Biotechnology, Department of Life Sciences Plot 15, Block B Bashundhara Dhaka 1229 Bangladesh
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Milled rice from nine aromatic cultivars was evaluated for physicochemical, cooking, and antioxidant properties. Physical parameters measured were milling outrun, head rice yield (HRY), and appearance (size and shape). Cooking time, water uptake ratio and elongation ratio were determined to study their cooking quality. Chemical parameters included were amylose content (AC), protein content (PC), gel consistency (GC) and alkali spreading value (ASV). Total phenolic content (TPC) was measured using the Folin-Ciocalteu method, while ferric reducing antioxidant power (FRAP), total antioxidant capacity (TAC), and 1,1-diphenylpicrylhydrazyl (DPPH) radical scavenging activity were used to study their antioxidant activity. This study revealed all rice cultivars, except Basmoti-370 and Gopalbhog, showed HRY. Besides, all rice cultivars displayed high protein content. Significant variations (P<0.05) were found in TPC and the antioxidant activities of the rice cultivars. The correlation coefficient between the TPC and the antioxidant activities was strong and statistically significant (P<0.05).

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