Comparative techno functional, physio chemical and pasting properties of pigmented (Kavuni) rice land races of India

Abstract

Present study examines the varying functionalities, antioxidant activities, pasting properties, and profiles of bioactive compounds in the four Kavuni morphotypes. Karuppu Kavuni identified as the superior morphotype, with the highest protein (11.27%), fiber (2.28%), and ash (0.89%) content, along with the highest total phenolic content (1055 mg GAE/100 g), making it an ideal choice for nutrient-dense foods. Karuppu Kavuni (24.3%) and Kavuni Nel (20%) exhibit intermediate amylose content and high gel consistency, while Sivappu Kavuni registers the highest Zn (23.6 ± 0.64 μg/g) and Fe (15.7 ± 0.57 μg/g) content. Pasting properties show that Sivappu Kavuni and Burma Kavuni are best suited for dishes requiring soft, pliable textures, such as puddings and porridges, due to their high breakdown viscosity (BDV) and low setback viscosity (SBV), respectively. In contrast, Karuppu Kavuni’s higher amylose content and high SBV provide greater structural stability, making it more suitable for dishes like rice cakes or sushi. Karuppu Kavuni also stands out with the highest resistant starch content (8.42%), which aids in managing glycemic response, positioning it as a functional food. GC–MS profiling identified 9,12-Octadecadienoic acid (Z, Z) as the major compound in Burma Kavuni (54.52%) and Karuppu Kavuni (50.76%), with potential benefits for reducing coronary heart diseases. Gamma-sitosterol, which has anti-diabetic properties, was detected exclusively in Sivappu Kavuni (4.28%) and Karuppu Kavuni (0.11%). These findings highlight the diverse and valuable applications of Kavuni rice landraces, from managing glycemic response to enhancing culinary uses, making them ideal for both consumer preferences and industry needs.