Characterization of White Bario Rice (Oryza sativa cv. Adan Halus) and Red Bario Rice (Oryza sativa cv. Bario Merah) with Comparison to White Jasmine Rice (Oryza sativa subsp. indica)

Oh, Jia Xin (2017) Characterization of White Bario Rice (Oryza sativa cv. Adan Halus) and Red Bario Rice (Oryza sativa cv. Bario Merah) with Comparison to White Jasmine Rice (Oryza sativa subsp. indica). Final Year Project (Bachelor), Tunku Abdul Rahman University College.

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Abstract

Bario rice is well-known for its fine and elongated grains, mild aromas, soft texture and delicious taste. Bario rice is grown in the terrains of Bario Highlands of Sarawak; however, the majority of Malaysians are unaware of the existence of Bario rice. The objectives of this study are i) to characterize the physicochemical properties and evaluate the starch properties, and ii) to profile the antioxidants properties of white Bario rice (Oryza sativa cv. A. Halus) and red Bario rice (Oryza sativa cv. B. Merah). In this study, white Jasmine rice (Oryza sativa subsp. indica) is used as the standard of reference. Proximate analysis, water activity, color, total sugar content, amylose content, swelling power, water absorption capacity, solubility and degree of syneresis were conducted to identify the characteristics of the rice samples. Red Bario rice has the highest ash content (0.59 ± 0.00%), crude fat content (1.22 ± 0.04%), crude fiber content (2.18 ± 0.01%), and crude protein content (8.75 ± 0.03%). White Bario rice has the highest amylose content (42.8%), followed by Jasmine rice (38.3%) and red Bario rice (37.1%). Rice starches’ thermal properties [the onset temperature (T0), peak temperature (Tp), offset temperature (Tc) and gelatinization enthalpy (ΔH)] were measured using Differential Scanning Calorimetry (DSC). Jasmine rice required the lowest energy for gelatinization at 2.57 J/g, followed by white Bario rice at 2.93 J/g and red Bario rice being the highest at 160.60 J/g. However, the gelatinization enthalpy of the extracted starches from white Bario rice (5.50 J/g) and red Bario rice (4.63 J/g) show no significant difference (P>0.05). Among the rice, red Bario rice, for both raw and cooked, exhibited the highest antioxidant activity with scavenging ability of 46.80 ± 0.41% and 2.53 ± 0.41%, total phenolic content of 130.02 ± 0.20 mg GAE/100 g and 16.02 ± 0.20 mg GAE/100 g, and total flavonoid content of 33.86 ± 0.15 mg CE/100 g and 4.00 ± 0.09 mg CE/100 g respectively. Further, this study provides in-depth information on different Bario rice species for future exploitation by the food industry.