1 research outputs found
Evaluation of the Aromarker allele and quality attributes of Tai Phuan rice landrace (variety Kai Noi) from northern Laos
Glutinous rice (var. Kai Noi) is a staple food in Laos and it is more expensive than other rice cultivars grown in Laos.
This study evaluated the quality traits and antioxidant properties of Kai Noi. The results showed that the Aromarker for fragrance
allele badh 2.1 was absent, indicating that Kai Noi is a non-fragrant rice. The pasting and textural properties indicated that most
parameters were similar to those of a japonica type. Total protein, fat, and amylose contents were found at very low levels. Total
phenolic content and total flavonoid content of brown and white rice grains ranged from 31.7 to 32.1 mg gallic acid equivalents
and 1.9-2.0 mg rutin equivalents/g, respectively. The main phenolic acids found were the hydrocinnamic acids, while the major
flavonoids were rutin and myricetin. Our findings provide fundamental data and valuable information on the Kai Noi variety that
can serve as a basis for application in food or beverage processing