English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Tools annual

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools monthly

Global: Zendy Plus monthly

Presents the access of premium content as premium feature

Premium Content

Global: Zendy Plus annual

Global: Zendy Free Plan

Various aromatic rice varieties such as Kalizira, Begun Bichi, BRRI dhan-34, BRRI dhan-37, BRRI dhan-50, Philipine Katari were analyzed for physiochemical, total phenol, flavonoid contents and functional properties. All aromatic rice varieties had moisture contents (11.25 to 15.13%), protein (3.23 to 6.21%), fat (0.68 to 1.45%) and ash (0.88 to 1.46%). The maximum amount of amylose and starch content were obtained in BRRIdhan-37 and BRRI dhan-50 (23.01 and 72.606%, respectively). Total phenolic content was higher in BRRI-37 (474 mg/100 g); whereas, lower value was observed in BRRIdhan-34 (268.67 mg/100 g) variety. Both Philipine Katari and kalizira variety possessed highest level of flavonoid content among all rice varieties. Highest water absorption index value was found in BRRI dhan-37 and lowest in Begun Bichi variety. On the other hand, water soluble index value was varied by 1.32 to 2.12% in all aromatic rice varieties.Therefore, the study indicates that aromatic rice could be used as functional food ingredients as well as sources of natural phytochemicals.       Key words: Aromatic rice, physiochemical, functional properties, total phenol, flavonoid.

Comparisons of physiochemical, total phenol, flavanoid content and functional properties in six cultivars of aromatic rice in Bangladesh