Objective: To evaluate the physicochemical and nutritional properties of selected traditional rice varieties of Sri Lanka. Methods: Twenty three rice varieties were selected. All the varieties were studied for grain c...Objective: To evaluate the physicochemical and nutritional properties of selected traditional rice varieties of Sri Lanka. Methods: Twenty three rice varieties were selected. All the varieties were studied for grain colour, grain size and shape as physicochemical properties, while for nutritional properties, moisture, crude ash, crude protein, crude fat and total carbohydrate contents were studied. Only selected set of varieties were studied for total, soluble and insoluble dietary fiber. These properties were studied using internationally accepted standard techniques. Results: The results showed significant (P < 0.05) difference in the physicochemical and nutritional properties of the studied varieties. Out of 23 varieties tested, 20 varieties were red rices, while the rest were white rices. The grain size and shape were mostly medium bold (30%) and short bold (56%). The mean moisture, crude ash, crude protein, crude fat and total carbohydrate contents of selected varieties varied from (10.42 ± 0.25)% to (12.33 ± 0.02)%, (1.30 ± 0.14)% to (1.92 ± 0.05)%, (10.59 ± 0.12)% to (13.27 ± 0.32)%, (2.18 ± 0.10)% to (4.12 ± 0.28)% and (81.42 ± 0.25)% to (85.66 ± 0.24)%, respectively. The selected varieties had total, soluble and insoluble dietary fiber contents in the range of 4.2%–6.9%, 0.8%–2.1%and 3.1%–4.8%, respectively. The varieties Pachchaperumal, Suduru samba, Wanni Dahanala, Gonabaru and Sudu Heeneti had the highest crude protein, crude fat, crude ash, total carbohydrate and dietary fiber contents, respectively. Conclusions: Selected traditional rice varieties of Sri Lanka had physicochemical properties preferred by consumers and nutritional properties with dietary importance.展开更多
文摘Objective: To evaluate the physicochemical and nutritional properties of selected traditional rice varieties of Sri Lanka. Methods: Twenty three rice varieties were selected. All the varieties were studied for grain colour, grain size and shape as physicochemical properties, while for nutritional properties, moisture, crude ash, crude protein, crude fat and total carbohydrate contents were studied. Only selected set of varieties were studied for total, soluble and insoluble dietary fiber. These properties were studied using internationally accepted standard techniques. Results: The results showed significant (P < 0.05) difference in the physicochemical and nutritional properties of the studied varieties. Out of 23 varieties tested, 20 varieties were red rices, while the rest were white rices. The grain size and shape were mostly medium bold (30%) and short bold (56%). The mean moisture, crude ash, crude protein, crude fat and total carbohydrate contents of selected varieties varied from (10.42 ± 0.25)% to (12.33 ± 0.02)%, (1.30 ± 0.14)% to (1.92 ± 0.05)%, (10.59 ± 0.12)% to (13.27 ± 0.32)%, (2.18 ± 0.10)% to (4.12 ± 0.28)% and (81.42 ± 0.25)% to (85.66 ± 0.24)%, respectively. The selected varieties had total, soluble and insoluble dietary fiber contents in the range of 4.2%–6.9%, 0.8%–2.1%and 3.1%–4.8%, respectively. The varieties Pachchaperumal, Suduru samba, Wanni Dahanala, Gonabaru and Sudu Heeneti had the highest crude protein, crude fat, crude ash, total carbohydrate and dietary fiber contents, respectively. Conclusions: Selected traditional rice varieties of Sri Lanka had physicochemical properties preferred by consumers and nutritional properties with dietary importance.
