Not AvailableRice grain quality is the most important factor for evaluation of a variety as well as millers, consumers and
farmer's point of view. It includes physico-chemical, nutritional and sensory qualities. The consumers of India
and other south east Asian countries prefer medium to high amylose content (AC) rice due to their nonstickiness
properties of boiled rice but in many Asian countries, waxy rice (having low AC) mainly preferred.
The colour of rice grain may be white, purple, red and black; which are mainly associated with pericarp or bran
layers of the whole grain. The bran contains most of the phytochemicals like oils, antioxidants, minerals,
proteins, vitamins and crude fibers in higher concentration than white endosperm. Pigmented rice is generally
rich in nutritional compounds as compared to white one but those are unpopular among the farmers because of
many undesirable physiological and agronomic characteristics. Sensory qualities like colour, texture, pasting
properties, aroma are essential for consumers as per their preference and acceptance. As rice grain is mainly
composed by starch, hydrolyzed by digestive enzymes and converted into glucose which is the major energy
source for various metabolic functions. After fulfilling the body energy requirement, extra calories from starch
are stored as fats or glycogen for later use. Therefore, overeating food containing rice with sedentary lifestyle
potentially leads to some health issues, such as type-II diabetes, obesity and colon diseases in long term
particularly in Asian countries. Various biochemical factors affect the starch digestibility and Glycemic index
(GI) of a food or its products. These factors are resistant starch, AC and phytic acid which lowers the starch
digestibility by various ways and have been negatively correlated with GI value. Now-a-days quality assessment
of rice grain in terms of its nutritional as well as physico-chemical parameters is gaining prime importance
gradually.Not Availabl
