Table VII.
Overall difference in nutritional and sensory profiles between rice groups.
| BPT parboiled | BPT raw | Uma parboiled | |||||
|---|---|---|---|---|---|---|---|
|
|
|
||||||
| Parameter | Mean ± SD | Mean ± SD | % Difference from BPT parboiled rice (95% CI)a |
p-valuea | Mean ± SD | % Difference from BPT parboiled rice (95% CI)a |
p-valuea |
| Nutrient and dietary fibre contents | |||||||
| Moisture (%) | 11.4 ± 0.4 | 11.7 ± 0.4 | 2.9% (0.3%, 5.5%) | 0.03 | 11.4 ± 0.4 | 0.2% (−2.3%, 2.8%) | 0.86 |
| Protein (g%) | 7.1 ± 0.6 | 7.1 ± 0.6 | −0.4% (−6.5%, 6.2%) | 0.91 | 7.0 ± 0.5 | −1.4% (−7.0%, 4.7%) | 0.65 |
| Fat (g%) | 1.8 ± 0.7 | 1.8 ± 0.7 | −1.4% (−32%, 43%) | 0.94 | 1.8 ± 0.5 | 7.3% (−20%, 43%) | 0.63 |
| Available carbohydrate15(g%) | 75.5 ± 2.8 | 75.6 ± 3.5 | 0.2% (−3%, 3.5%) | 0.92 | 75.4 ± 2.3 | −0.1% (−2.7%, 2.5%) | 0.91 |
| Dietary fibre (g%) | 3.3 ± 1.3 | 2.9 ± 1.8 | −23% (−51%, 20%) | 0.25 | 3.2 ± 1.0 | −0.5% (−26%, 33%) | 0.98 |
| Ash (g%) | 0.8 ± 0.2 | 0.8 ± 0.2 | −0.4% (−21%, 25%) | 0.98 | 0.8 ± 0.2 | 4.9% (−14%, 28%) | 0.63 |
| Oryzanol and polyphenols contents, TAA, and FRSA | |||||||
| Oryzanol (mg/100 g) | 12.5 ± 8.4 | 11.8 ± 6.9 | 5.7% (−44%, 98%) | 0.86 | 13.9 ± 9.6 | 24% (−33%, 129%) | 0.49 |
| Soluble polyphenols (mg/100 g) | 14.0 ± 7.3 | 17.7 ± 12.1 | 14% (−36%, 102%) | 0.65 | 12.5 ± 7.3 | −11% (−45%, 45%) | 0.65 |
| Bound polyphenols (mg/100 g) | 28.6 ± 7.7 | 22.8 ± 8.2 | − 22% (−39%, −1.7%) | 0.04 | 45.0 ± 25.4 | 42% (3.3%, 95%) | 0.03 |
| Total polyphenols (mg/100 g) | 42.6 ± 14.6 | 40.4 ± 20.2 | −11% (−37%, 25%) | 0.50 | 57.4 ± 32.5 | 24% (−12%, 76%) | 0.22 |
| Vitamin E Tocotrienols (mg/100 g) | 0.8 ± 0.4 | 1.0 ± 0.4 | 29% (−21%, 109%) | 0.30 | 1.0 ± 0.8 | −12% (−58%, 84%) | 0.73 |
| Tocopherols | 0.4 ± 0.3 | 0.4 ± 0.2 | 5.1% (−53%, 133%) | 0.90 | 0.2 ± 0.2 | −36% (−71%, 44%) | 0.29 |
| Total vitamin E (mg/100 g) | 1.2 ± 0.8 | 1.4 ± 0.6 | 20% (−28%, 100%) | 0.49 | 1.3 ± 1.0 | −19% (−61%, 67%) | 0.56 |
| TAAc | 4.4 ± 2.8 | 6.0 ± 2.9 | 55% (0.6%, 140%) | 0.05 | 1.5 ± 1.0 | − 67% (−82%, −42%) | 0.0001 |
| FRSAd | 25.5 ± 4.0 | 19.3 ± 5.2 | − 26% (−37%, −13%) | 0.0003 | 15.8 ± 5.7 | − 41% (−52%, −27%) | < 0.001 |
| Sensory profile | |||||||
| White/red | 8.1 ± 1.7 | 8.3 ± 1.6 | 3.6% (−7.3%, 16%) | 0.53 | 5.7 ± 2.8 | − 35% (−46%, −22%) | < 0.001 |
| Grain intactness | 8.3 ± 1.3 | 7.9 ± 1.4 | −4.4% (−12%, 4.1%) | 0.30 | 8.5 ± 2.0 | 0.7% (−9.8%, 12%) | 0.91 |
| Fluffiness | 7.7 ± 1.7 | 7.4 ± 1.6 | −3% (−13%, 8.5%) | 0.60 | 8.8 ± 1.6 | 15% (4.1%, 27%) | 0.006 |
| Firmness | 7.7 ± 0.8 | 7.3 ± 1.4 | −6.5% (−13%, 1.0%) | 0.09 | 8.3 ± 1.8 | 5.7% (−3.0%, 15%) | 0.21 |
| Stickiness | 4.4 ± 0.6 | 5.8 ± 1.2 | 31% (18%, 44%) | < 0.001 | 4.1 ± 1.8 | −15% (−29%, 1.4%) | 0.07 |
| Chewiness | 5.1 ± 1.2 | 4.6 ± 1.5 | −14% (−27%, 2.6%) | 0.09 | 4.4 ± 1.3 | − 16% (−28%, −1.2%) | 0.04 |
| Aroma of cooked rice | 7.4 ± 2.2 | 8.2 ± 1.6 | 14% (−1.2%, 31%) | 0.07 | 8.8 ± 2.2 | 20% (2.3%, 40%) | 0.02 |
| Starch like | 5.0 ± 1.0 | 4.8 ± 0.8 | −2.2% (−12%, 8.3%) | 0.67 | 5.2 ± 2.1 | −1.1% (−16%, 17%) | 0.90 |
| Branny | 5.7 ± 1.5 | 5.3 ± 2.0 | −8.9% (−23%, 7.9%) | 0.28 | 4.6 ± 2.8 | − 29% (−43%, −11%) | 0.003 |
| Sweet | 5.0 ± 0.9 | 5.5 ± 1.4 | 9.5% (−3.0%, 24%) | 0.14 | 4.5 ± 1.7 | −13% (−25%, 0.8%) | 0.06 |
| OQ | 9.5 ± 1.3 | 9.1 ± 0.9 | −4.1% (−10%, 2.3%) | 0.21 | 9.3 ± 1.8 | −3.2% (−12%, 6.0%) | 0.48 |
a
% Difference, p-value, and 95% CI were estimated from a regression model with log-transformed outcome;
b
Measured directly, is the sum of starch and total free sugars (g available/100 g rice);
c
TAA expressed as α-tocopherol equivalents/g.;
d
FRSA expressed as % of free radical scavenged (catechin equivalents).