Changes in quality properties of anthocyanin, protein and amylose contents in colored rice grains during storage

• Published in: Australian Journal of Crop Science Vol. 16; no. 3; pp. 389 - 393
• Main Authors: Loan, Le Thi Kim, Hai, Le Huu, Tho, Nguyen Thi, Thuy, Nguyen Minh, Khanh, Tran Dang
• Format: Journal Article
• Language: English
• Published: Lismore, N.S.W Southern Cross Publishers 01.03.2022
• Subjects: Amyloidosis; Analysis; Anthocyanins; Evaluation; Proteins; Rice
• ISSN: 1835-2693; 1835-2707
• DOI: 10.21475/ajcs.22.16.03.p3423

Rice ('Oryza sativa' L.) is the world's most important cereal crop and is in great demand to supply stable food for over half of the worldwide population, particularly in Asia countries. Aside from nutritional value, pigmented rice is being considered a promising source of antioxidant molecules and bioactive compositions, which increasingly received much attention from researchers and food producers around the world. This study aims to determine the quality modification of "Cam", a colored - paddy rice under the different storage conditions. The treatments were arranged in a completely randomized design and repeated 15 times each with packaging factors including poly amid bag (PA), polypropylene bag (PP), and Jute bag (JB). The variations of anthocyanin, protein and amylose contents during storage were determined. The results have revealed that there were no significant changes in "Cam" rice- anthocyanin and protein contents during 3 months of stock for all samples, but a slight decrease of these contents after 6 months of storage and a great decline of those for 9 and 12 month-stored samples. Meanwhile, the rice samples' amylose content showed a lower decrease, especially for those stored in PA bags during 9 months of stock. As a result attained, this study has found the optimal to store pigmented rice paddy rice at 25 degreesC under the vacuumed-packed PA packaging.