LWT - Food Science and Technology 173 (2023) 114346

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LWT
journal homepage: www.elsevier.com/locate/lwt

Popped rice with distinct nutraceutical properties

Hameeda Itagi a, **, Kristel June D. Sartagoda b, Vipin Pratap a, Priyabrata Roy a,
Rhowell N. Tiozon b, Ahmed Regina a, Nese Sreenivasulu a, b, *
a
Centre of Excellence in Rice Value Addition (CERVA), International Rice Research Institute (IRRI)—South Asia Regional Centre (ISARC), Varanasi, India
b
International Rice Research Institute, Los Baños, Philippines

A R T I C L E I N F O A B S T R A C T

Keywords: Iron-pan roasting is a common processing technique used in India to produce value-added popped rice. For the
Pigmented rice first time, traditional landrace genotypes black rice (Chak-hao), red (CRVR 68), Kalanamak, and a high-yielding
Popped rice variety Samba Mahsuri (SM) were extensively examined for the effects of the popping process on their physical
Micronutrients
and biochemical properties. SM had the highest volume increase and popping percentage, both of which are
Dietary fibre
consumer-preferred attributes for popped products. The Fe content was significantly increased by popping in all
Breakfast cereal
genotypes. The Mg content of de-husked Red and Chak-hao did not substantially differ from that of its popped
forms. Total starch decreased in popped red and Chak-hao, owing to amylose/amylopectin leaching from the
grains. Popped landrace accessions retained most bioactives (~70%, oryzanol, 14–28% total phenolic content,
48–65% total flavonoid content, and 38% total anthocyanin content) and antioxidant potency, especially in
pigmented rice. Interestingly, the popped rice retained total dietary fibre across all genotypes. This work
demonstrated that pigmented rice landraces can be transformed into nutraceutically-rich and wholesome, ready-
to-eat popped rice product that is consumed as a primary product or as an ingredient to novel functional foods
that could optimize human health.

1. Introduction unique aroma and texture (Kushwaha, 2016). Pigmented rice’s naming
allude to their kernel colour, formed by anthocyanin or proanthocya­
Rice is a vital cereal grain that is cultivated globally and is one of the nidin deposition in the pericarp, seed coat, and aleurone layers. These
most consumed energy-dense cereals in the world. It contributes cultivars are believed to possess unique grain traits like nutty aroma and
significantly to the diets of more than half the world’s population. Starch taste, intense colour, distinct texture, high nutritional, and phyto­
concentrates in the endosperm in matured grains, whereas most nutri­ chemical content. Pigmented rice is typically sold dehulled and valued
ents are at the outer aleurone layer and embryo (Mbanjo et al., 2020). for the mentioned traits (Kushwaha, 2016). Even when extensively
Milling eliminates most of the bran and other outer layers. In effect, rice milled, pigmented genotypes retain partial bioactives with slightly col­
loses B-vitamins, minerals, and bioactive compounds. Communities that oured endosperm (Itagi & Singh, 2015). In recent years, great emphasis
rely extensively on it may be susceptible to nutritional deficits and prone has been given to pigmented rice’s nutritional benefits as a standalone
to noncommunicable diseases. food product or as a component in healthy food products.
Considerable data substantiated the superiority of whole grain rice, Popped rice is a classic, ready-to-eat wholegrain snack in India and a
especially red and black cultivars, in comparison to milled white rice good dietary alternative for vegetarians, anaemics, coeliacs, and gluten-
(Goufo & Trindade, 2014; Kushwaha, 2016; Roy et al., 2021) as these sensitive and intolerant individuals. In India, this product is also called
pigmented rice’s contain diverse bioactives and nutrients including parched rice, Aralu, Pelaalu, Kheel, Nel Puri, and Khoi. It is mostly used
antioxidants, dietary fibre (DF), protein, fats, vitamins, and minerals, during weddings, temple offerings, and other religious ceremonies and
such as iron and zinc (Roy et al., 2021; Tiozon, Sartagoda, Fernie, & in several East Indian dishes due to its exceptional sensory qualities. In
Sreenivasulu, 2021). India is renowned for its genetic wealth, including contemporary and commercialized processing, popped rice is used to
speciality cultivars such as black, red, and diverse accessions possessing produce snack bars and morning cereals (Kora, 2019). In a slightly

* Corresponding author. International Rice Research Institute, Los Baños, Philippines.

** Corresponding author.
E-mail addresses: h.itagi@irri.org (H. Itagi), n.sreenivasulu@irri.org (N. Sreenivasulu).

https://doi.org/10.1016/j.lwt.2022.114346
Received 4 August 2022; Received in revised form 15 December 2022; Accepted 18 December 2022
Available online 19 December 2022
0023-6438/© 2022 The Authors. Published by Elsevier Ltd. This is an open access article under the CC BY license (http://creativecommons.org/licenses/by/4.0/).
H. Itagi et al. LWT 173 (2023) 114346

nuanced application, it has been explored as a glucose substitute in oral added to the preheated iron roasting pan with salt-bath and popped by
rehydration solutions (Gregorio, Gonzales, Dans, & Martinez, 2016). continuous stirring for 25–30 s. Popped rice and salt were separated
Popping is a simple, cost-effective way to prepare wholegrain snacks using a ~12 mesh sieve and samples were packed in airtight containers.
(Mir, Bosco, Shah, Mir, & Sunooj, 2016). Genetic make up of a variety
and deployed processing steps alter the nutritional content of rice
2.5. Shelling/de-husking
(Mbanjo et al., 2020). However, new studies suggest that processing
does not always degrade nutrients, even when heat is used (Kasote et al.,
Paddy (100 g) was de-husked using Paddy De-Husker (Model No.
2021; Sweley, Rose, & Jackson, 2013). Consumers are becoming
67004, Osaw Industrial Products, Pvt. Ltd., Indosaw, Ambala, Haryana,
familiar with health benefits of functional foods and nutraceuticals.
India). Rubber rollers were adjusted to reduce grain breakage.
Despite substantial studies on rice, its nutraceutical profile as influenced
by processing and the varietal difference is seldom explored. Hence,
there is a paucity of information on the interaction of these factors on the 2.6. Physical characteristics of paddy, de-husked rice, and popped rice
physicochemical and functional properties of traditional rice genotypes,
and to the best of our knowledge, these variables have not been Popped rice was assessed for popping %, volume expansion ratio
exhaustively researched in relation to the popping process. Hence, we (VER), and expansion of length, width, and breadth. Paddy, de-husked,
examined the changes in the physical, nutraceuticals, starch fraction, and popped rice were used for other biochemical, nutritional, and
pasting, and textural changes in four rice genotypes throughout textural parameters.
popping. The outcome of the study would unravel the complexities of
the process and provide practical knowledge on how popped rice from 2.6.1. Dimensional properties
these varieties could be processed to effectively retain and enhance its Length (L), width (W), and breadth (B) or thickness of paddy, de-
health benefits. This knowledge may be used to generate nutrient-dense, husked kernel, and popped rice were measured using a digital Vernier
high-quality foods from superior rice varieties, and its applicability to Calliper (Mitutoyo Corporation, Japan; precision = 0.01 mm). L is the
other food industry sectors. distance from the tip cap to the kernel crown. W is the kernel’s point-to-
point width. B is the distance between kernel faces (Singh & Prasad,
2. Material and methods 2013).

2.1. Procurement of paddy 2.6.2. Determination of thousand kernel weight (TKW)

TKW of randomly chosen paddy, de-husked kernels, and popped rice
Black rice (Chak-hao) was obtained from Daulatiya, State Agricul­ was calculated using an automated grain counter (Shailron Technology
tural Office, Chandouli, Uttar Pradesh. SM (BPT 5204) was grown at Pvt. Ltd., New Delhi) and an analytical balance (GR-202, A&D Co.,
IRRI South Asia Hub, ICRISAT, Hyderabad, while red (CRVR 68) and Japan).
Kalanamak were cultivated at the International Rice Research Institute
South Asia Regional Centre (ISARC) experimental farms at Varanasi. 2.6.3. Popping percent
Black rice, red, and Kalanamak from Uttar Pradesh are landraces. SM is a Paddies (1000 grains) were popped, sieved, and hand-picked to
prominent type grown in Telangana and other regions. Paddies were separate the popped rice, unpopped paddy, and almost detached husk.
cleaned, and stored in polyethylene bags, then in jute bags, at 4 ◦ C. Fully popped grains had no unpopped parts (Simsrisakul, 1991). The
Before product preparation and analysis, paddies were brought to room popped percentage was estimated as follows:
temperature. Popping percent = (Number of popped grains/Total number of
grains) x100.
2.2. Reagents, solvents, and standards
2.6.4. Volume expansion after popping
Analytical reagent grade chemicals were used for quantifying Graduated cylinders (250 ml and 500 ml) we used to measure the
nutritional components. The standard reference material, rice flour total volume of popped rice (50g) (Simsrisakul, 1991). Volume expan­
(SRM) 1568b, was obtained from the National Institute of Standards and sion is calculated as follows:
Technology (NIST®) (Gaithersburg, MD, USA). Phenolic acid and Expansion volume = Vol. of popped rice (mL)/Wt. of paddy (g).
anthocyanin standards were procured from Sigma Aldrich Chemical Co.
(St. Louis, MO, USA). γ-oryzanol was procured from (Sigma-Aldrich, 2.6.5. Length, width, and breadth expansion ratio
India). HPLC grade methanol and hexanes used for extraction were from L, W, and B of ten random grains were measured with a Vernier
Fisher Scientific Co. (Merck, India). DPPH (1,1- diphenyl-2- Calliper (Mitutoyo, Japan; precision = 0.01 mm). Expansions were
picrylhydrazyl radical), Folin-Ciocalteu (FC) reagent (SRL, India), so­ expressed as follows:
dium hydroxide, other reagents, solvents, and standards were from Length expansion = Lf/Li.
Merck, India. Ultrapure water (Milli-Q water purification system, LAB Q Width expansion = Wf/Wi.
Ultra, India) was used to prepare all aqueous solutions. Breadth expansion = Bf/Bi.Where,
Li, Wi, and Bi are the initial length, width, and breadth of ten raw
2.3. Moisture conditioning of paddy for popping paddy samples.
Lf, Wf, and Bf are the final length, width, and breadth of ten popped
About 0.5 kg of paddy from each variety was moistened with a rice samples.
determined quantity of water, then tempered overnight for equilibration
(Murugesan & Bhattacharya, 1986). 2.6.6. Bulk density (BD)
A measuring cylinder (250 ml) was filled with a known quantity of
2.4. Preparation of popped rice popped samples. The volume was recorded after a few taps. BD (kg/m3),
is the ratio of a sample’s weight to its volume (Simsrisakul, 1991):
Pigmented and non-pigmented paddies were popped following a
BD (kg/m3) = (Weight of Popped Rice (g) / Volume of popped rice sample
local cottage industry (Bhatti) procedure (Murugesan & Bhattacharya, (ml)) x 1000
1991), with some modifications. The oven was pre-set (~250 ◦ C) and
the ratio of paddy to salt was maintained at 1:10. Paddy (100 g) was

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H. Itagi et al. LWT 173 (2023) 114346

2.6.7. Moisture content (MC) and water activity (Aw) 6,953×g for 10 min. Pooled supernatants were kept at 4 ◦ C.
An automatic infrared moisture analyser was used to assess the MC of
samples (2g) (Model - MA35-M-230N, Sartorius Lab Instruments GmbH 2.7.5.2. Total phenolic content (TPC). A 200 μl extract was added with
& Co.KG, Germany). Aw was measured using an Aw analyser (Aqua Lab, 800 μl FC reagent and 2 ml Na2CO3 (7.5 g/100 ml). The volume was
Model Series 4 TE, Meter Group, Inc, USA, Pullman, WA). made to reach 7 ml with distilled water and then kept in the dark for 30
min. Absorbance was read at 725 nm. TPC was reported as mg gallic acid
2.6.8. Hardness and texture profile analysis (TPA) of popped rice equivalents (GAE) per 100 g of sample (Rajendran, Sivakumar, Mar­
The hardness of popped samples was measured using TA. XT plus ichamy, Sundararajan, & Ramalingam, 2018).
texture analyser (Stable Micro Systems Ltd, Surrey, UK). A single
compression force-versus-time program was utilized to compress a sin­ 2.7.5.3. Total flavonoid content (TFC). A 1 ml methanolic extract was
gle popped grain along its thickness at 0.10 mm/s. A 5 mm diameter made up to 5 ml with distilled water, added with 300 μl of NaNO2 (5 g/
stainless steel probe (P/5) was used. The peak force indicated by the 100 ml) solution, and incubated for 5 min AlCl3 solution (10 g/100 ml,
force-time curve was taken as the sample’s hardness. TPA was con­ 600 μl) was added, followed by a 6-min incubation. NaOH (1 mol/L, 2
ducted at 25 ◦ C (Pal et al., 2019) using a 10 cm in diameter cylindrical ml) was added, and the volume was brought to 10 ml. Absorbance was
probe (P/75). Sample was placed on the instrument’s metal plate for read at 510 nm and TFC was expressed as mg catechin equivalents (CE)
each test. The probe was controlled to compress the sample to a strain of per 100 g of sample (Jayaraman, Uluvar, Khanum, & Singh, 2019).
90% for two cycles following: pre-test speed, 1 mm/s; test speed and
post-test speed, 2 mm/s; distance 2 mm (0.5 mm); and trigger force 5 g 2.7.5.4. Total anthocyanin content (TAC). A 20 μl extract was added
(0.049 N). The hardness, adhesiveness, cohesiveness, springiness, with 2 ml of potassium chloride buffer (0.03 mol/L, pH 1.0) and 2 ml of
gumminess, and chewiness values were determined using the TPA curve. sodium acetate buffer (0.4 mol/L, pH 4.5). Mixtures were left for 15 min
All measurements were conducted ten times. before the absorption was read at 550 nm and 700 nm against a blank
(distilled water). The TAC of the sample was expressed as mg cyanidin-
3-glucoside (C-3-G) equivalents/100 g sample (Jayaraman et al., 2019).
2.7. Nutritional characteristics and bioactive potential of paddy, de-
husked rice, and popped rice
2.7.5.5. Total antioxidant capacity. A 500 μl extract was added with
1.23 ml phosphomolybdenum reagent (0.6 mol/L sulfuric acid, 28
2.7.1. Nutrient composition
mmol/L sodium phosphate, and 4 mmol/L of ammonium molybdate)
Crude protein was measured by the Kjeldahl method using Kjeltec™
and incubated at 90 ◦ C for 90 min. Absorbance was read at 695 nm and
8200 (Kjeltec, Foss, Sweden). Fat was extracted in petroleum ether
the total antioxidant capacity was expressed as quercetin equivalents
(40–60 ◦ C) and determined gravimetrically (Foss ST243 Soxtec Extrac­
(QE) per 100 g of sample (Jayaraman et al., 2019).
tion Unit). Ash was determined by incinerating the samples at 550 ◦ C
(AOAC, 2000). Total carbohydrate was estimated as follows: Total
2.7.5.6. Hydrogen peroxide scavenging capacity (HSA). A 0.4 ml extract
Carbohydrate (g/100 g) = 100 - [Weight in grams (protein + ash + fat)
was added with 0.6 ml 40 mmol/L H2O2. The mixture was brought to 2
in 100 g of sample] (FAO, 2003). Gross Energy (kJ/100 g dry matter)
ml using 50 mmol/L sodium phosphate buffer (pH 7.4) and incubated
was calculated as follows: (protein x 16.7) + (fat x 37.7) + (carbohy­
for 40 min at 30 ◦ C. Absorbance was read at 230 nm and results were
drates x 16.7) (Eknayake, Jansz, & Nair, 1999).
expressed as mg quercetin equivalents (QE) per 100 g of sample.
2.7.2. Micronutrient analysis
2.7.5.7. DPPH radical scavenging activity. A 500 μl extract was added
Decorticated rice grains (500 mg, dry weight) were added with 10 ml
with 500 μl freshly prepared DPPH (6 mg/10 ml). It was incubated in the
of HNO3 and placed in the Anton Par Multi-Wave Microwave Digester
dark for 30 min at ambient temperature. Absorbance was read at 517
set at 20-min ramping time from 0 to 110 ◦ C. A 20-min hold at 190 ◦ C
nm. Results were expressed in terms of mg catechin equivalents (CE)/
followed, then cooling for 45 min. Clear solutions indicated complete
100g (Goupy, Hugues, Boivin, & Amiot, 1999).
digestion. Solutions were diluted with 50 ml ultrapure Lab-Q water.
Trace metals were quantified using ICP-MS (The Agilent 7800 ICPMS,
2.7.6. Total starch content
Agilent Technologies, USA) (SMPR, A. 2013).
Quantitative measurement of total starch was determined by an
enzymatic method using a total starch Megazyme assay kit (Megazyme
2.7.3. Dietary fibre (DF) content
K-TSTA, Wicklow, Ireland).
Total dietary fibre (TDF), insoluble (IDF), and soluble (SDF) were
measured with a Megazyme K-TDFR kit (Megazyme Wicklow, Ireland).
2.7.7. Amylose content
The Megazyme Mega-Calculation was used to calculate the IDF and SDF.
Amylose content (AC) was assessed using the standard iodine
colorimetric (Cuevas, Domingo, & Sreenivasulu, 2018). Flour sample
2.7.4. Extraction and estimation of oryzanol
(100 mg) was added with ethanol (1 ml) and sodium hydroxide (9 ml, 1
A 500 mg powdered sample was added with 10 ml n-hexane, and
mol/L). The starch was gelatinized at 95 ◦ C for 10 min, then cooled to
vortexed for 1 min. Samples were incubated in a water bath (65 ◦ C) for
room temperature. The volume was brought to 100 ml with deionized
15–20 min, cooled to room temperature, and centrifuged for 10 min at
water. The starch in the gelatinized sample was injected into the glass
2716×g. The absorbance of the supernatant was measured at 314 nm
transition lines of a San ++ Segmented Flow Analyser (SFA) system
against a reagent blank. γ-oryzanol standard was used to prepare the
(Skalar Analytical B.V., AA Breda, The Netherlands) and reacted with an
standard curve. The results were expressed as mg/100g (Seetharamaiah
aqueous solution of 10ml/100 ml CH3COOH (1 mol/L) and 30 g/100 ml
& Prabhakar, 1986). All further readings were performed using the same
KI-I2 (2 g/100 ml:0.2 g/100 ml). The absorbance was read at 620 nm. AC
spectrophotometer.
was determined from a standard curve from varieties with known ACs
(Pusa Basmati 1, IR-64, and Chak-hao). ACs of the varieties used in the
2.7.5. Estimation of total phenolic content and antioxidant potential
standard curve were determined using the reference method described
in ISO 6647 (ISO, 2007a, ; 2007b). Samples were categorized using
2.7.5.1. Extraction of phenolic content. Powdered brown and popped
established AC ranges (Graham, 2002).
rice (1 g) was extracted with 10 ml absolute methanol (acidified with 1%
HCl) for 24 h at 4 ◦ C. The methanolic extracts were centrifuged at

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H. Itagi et al. LWT 173 (2023) 114346

2.7.8. Pasting properties 3. Results and discussion

Samples for Rapid Visco Analysis (RVA) were ground in a Udy
cyclone mill (Model 3010-20, Sieve Mesh Size 60 or 0.25 mm, UDY Whole grain rice’s superior nutritional quality attributed to its
Corporation, Cyclone Sample Mill, Fort Collins, Colorado-USA). The elevated micronutrients, bioactives, and DF (Brotman et al., 2021;
flour-to-water ratio was based on the sample total MC (12%). A 3.00 ± Mbanjo et al., 2020). However, whole grain (brown) rice consumption
0.01g of flour was weighed into the RVA canister. The scale was set to remains limited due to rancidity and poor texture after cooking.
zero and the canister was reweighed after adding 24 ml of distilled Although it is assumed that heat processing damages nutrients, new
water. Water was added dropwise until 25.00 ± 0.01 g was reached. The evidence suggests otherwise (Kasote et al., 2021).
sample was paddled 5 to 10 times. RVA profiling was done using the Popped rice is a popular Indian treat that has an irregular shape,
RVA 4500 (Perten Instruments, Australia). The profiling protocol was likened to popped corn (Kora, 2019; Mir et al., 2016). The scarce
adopted from the AACC Method 61–02 (AACC, 2000). nutritional information published on popped rice and its unique uses for
certain religious events is cited as two reasons for its comparatively
2.8. Statistical analysis lower production rates than other rice-based products. Traditional
landrace rice genotypes renowned for their superior nutritional value
The experiments were arranged in a 3 × 3 factorial experimental show excellent potential to be developed into popped rice.
design in a completely randomized design (CRD) with values expressed
as mean ± standard deviation for replicate analyses (n = 3). One-way
3.1. Physical properties of paddy, de-husked rice, and popped rice
ANOVA and Duncan’s multiple range test at p < 0.05 determined sta­
tistical significance. JMP software (JMP®, Version 16.0. SAS Institute
Popping transforms rice paddies into edible popped rice (Fig. 1) with
Inc., Cary, NC, 1989–2021) was used for analysis. Pearson’s correlation
varying physical characteristics across varieties (Table 1). Chak-hao
determined the relationship between the physical qualities, texture
showed the lowest dehusked head rice yield (HRY) with 71 g/100 g
profiles, nutritional content, bioactives, and antioxidant activity of rice
(Fig. 2) and a TKW of 18.77g (Table 1). In contrast, red rice had the
genotypes. Considering replications (df = 2), the confidence limit was
dehusked highest HRY of 80 g/100 g (Fig. 2) and TKW value of 23.02g
set to p < 0.05. Using the same data sets, hierarchical clustering was
(Table 1), two vital quality parameters for whole popped foods (Kora,
performed with an agglomerative nesting algorithm using Ward’s
2019; Mir et al., 2016). Likewise, Chak-hao depicted the highest husk
approach as a linkage criterion. Dendrogram/heatmap demonstrated
content of 21.6 g/100 g, while red rice has a husk content of 18 g/100 g
the clusters. Pearson’s correlation, clustering, and data visualization
(Fig. 2). Although HRY’s commercial importance has only been estab­
were done in R 4.2.1 (Vienna, Austria).
lished in milled rice, wholegrains with high HRY may offer value-added
products with promising physicochemical features (Custodio et al.,
2019; Pal et al., 2019) and higher commercial value to farmers, as

Fig. 1. Photographs of Samba Mahsuri Rice (a), Kalanamak Rice (Aromatic Rice) (b), Chak-hao (c), and Red Rice (d) in different forms (A. Paddy, B. De-husked rice,
and C. Popped rice). (For interpretation of the references to colour in this figure legend, the reader is referred to the Web version of this article).

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H. Itagi et al. LWT 173 (2023) 114346

Table 1
Physical properties of pigmented and non-pigmented landrace paddy, de-husked rice, and their popped rice form.
Samples/ Red Rice Chak-hao Rice Kalanamak Rice Samba Mahsuri Rice
Parameter
Paddy De- Popped Paddy De- Popped Paddy De- Popped Paddy De- Popped
husked husked husked husked

Length (mm) 7.86 ± 5.36 ± 9.55 ± 8.96 ± 6.21 ± 10.64 ± 7.57 ± 5.34 ± 11.22 ± 7.75 ± 5.34 ± 11.13 ±
0.17bA 0.13bB 0.23aB 0.13bA 0.10bA 0.51aB 0.40bA 0.26bB 0.29aA 0.22bA 0.10bB 0.43aA
Breadth (mm) 3.12 ± 2.95 ± 4.88 ± 2.81 ± 2.31 ± 5.84 ± 2.32 ± 1.99 ± 4.25 ± 2.07 ± 1.93 ± 4.72 ±
0.08bA 0.07bA 0.26aB 0.08bA 0.14bA 0.19aA 0.08bA 0.11bB 0.29bB 0.04bA 0.09bB 0.33aB
Width (mm) 2.37 ± 1.94 ± 4.48 ± 2.05 ± 1.78 ± 4.41 ± 1.85 ± 1.66 ± 4.48 ± 1.73 ± 1.50 ± 4.39 ±
0.10bA 0.08bA 0.22aA 0.15bA 0.07bA 0.14aA 0.09bA 0.07bA 0.33aA 0.05bA 0.07bA 0.32aA
Length/ 2.53 ± 1.82 ± 1.96 ± 3.19 ± 2.69 ± 1.82 ± 3.27 ± 2.68 ± 2.65 ± 3.74 ± 2.77 ± 2.37 ±
Breadth .08aB 0.08aB 0.12aB 0.10aA 0.16bA 0.10bB 0.17aA 0.15bA 0.18bA 0.15aA 0.13bA 0.16bA
Ratio
1000 Kernel 28.70 ± 23.02 ± 23.56 ± 23.51 ± 18.77 ± 19.89 ± 15.86 ± 13.05 ± 13.44 ± 13.96 ± 11.70 ± 11.63 ±
Weight (g) 0.02aA 0.00bA 0.11bA 0.26aB 0.04bB 0.19bB 0.11aC 0.03bC 0.01aC 0.14aC 0.04aC 0.04bC
Hardness (N) 34.41 ± 23.37 ± – 33.74 ± 21.31 ± – 27.0 ± 19.1 ± – 25.55 ± 19.27 ± –
2.63aA 2.02bA 4.08aA 1.54bA 1.42aB 0.97bB 2.22aB 1.23bB
Moisture (g/ 14.05 ± 9.34 ± 13.83 ± 14.65 ± 7.53 ± 14.15 ± 14.70 ± 9.08 ± 13.85 ± 13.75 ± 8.32 ± 11.54 ±
100g) 0.05aA 0.13bA 0.19aA 0.05aA 0.41bB 0.04aA 0.10aA 0.17bA 0.07aA 0.05aA 0.20bA 0.29aB
Popping – – 47.87 ± – – 67.67 ± – – 62.33 ± – – 85.33 ±
percentage 1.34c 1.70b 1.25b 0.62a
Expansion – – 2.90 ± – – 4.40 ± – – 4.70 ± – – 12.2 ±
volume (ml/ 0.20c 0.10b 0.30b 0.30a
g)
Length – – 1.78 ± – – 1.71 ± – – 2.11 ± – – 2.09 ±
Expansion 0.06b 0.10b 0.12a 0.08a
Ratio
Width – – 2.31 ± – – 2.49 ± – – 2.71 ± – – 2.93 ±
Expansion 0.16b 0.14b 0.26a 0.24a
Ratio
Breadth – – 1.65 ± – – 2.53 ± – – 2.14 ± – – 2.45 ±
Expansion 0.08b 0.19b 0.18b 0.17b
Ratio
Bulk Density 653.6 ± – 218.9 ± 487.8 ± – 213.9 ± 625.1 ± – 121.4 ± 552.5 ± – 116.0 ±
(kg/m3) 4.27aA 8.37bA 2.38aB 1.14bA 7.81aA 5.15bB 3.05aA 3.03bB
Water Activity 0.64 ± 0.75 ± 0.73 ± 0.65 ± 0.74 ± 0.65 ± 0.67 ± 0.75 ± 0.68 ± 0.65 ± 0.76 ± 0.75 ±
(Aw) 0.01bA 0.01aA 0.03aA 0.01bA 0.01aA 0.02bB 0.00bA 0.00aA 0.01bB 0.00bA 0.01aA 0.02aA

Values are mean ± standard deviation of three independent determinations (n = 3); “- “–Not applicable parameters; Different lowercase and uppercase letters denote a
significant difference (p < 0.05) in paddy, de-husked, and popped rice between genotypes and within genotypes, respectively.

shrunk when de-husked but increased when popped. Kalanamak has the
highest length difference between de-husked and popped rice (110%
and 48%, respectively). Popped red rice had the least VER (2.90 ± 0.20)
and % popping (47.87 ± 1.34%), while SM demonstrated the highest
VER (12.2 ± 0.30) and % popping (85.33%). The food industry may
want to expand popped kernel size to boost revenues as larger kernels
may reduce mass production costs by minimizing breakage during
handling and distribution while offering an aesthetically pleasant snack.
Hence, bigger popped kernels are lucrative for producers and more
satisfying for consumers (Sweley et al., 2013). This, however, must be
substantiated in popped rice by consumer and industry surveys.
Taken together, volume and popping yield are the most essential
quality indicators in popped products (Table 1). The % popping is
influenced by genotype and has a strong positive interaction with
dimension, moisture content, and BD (Fig. 3a). These qualities may be
utilized for quality and performance evaluations. The red genotype is
short and bold, whereas others are medium and slender. Unprocessed
rice with homogeneous long and thin grains are deemed “good-quality,”
as they have a subjective influence on satiety (Sreenivasulu, Zhang,
Tiozon, & Liu, 2021). This classification is significant for the food in­
dustry since long and medium grains are widely preferred over bold,
small, and slender ones. Pigmented genotypes exhibited greater BD,
Fig. 2. Shelling/De-husking of pigmented and non-pigmented landrace rice. perhaps due to phenolics. These compounds complex with starch,
resulting in denser matrices and products. Other polysaccharides, like
millers may charge more for undamaged grains (Misra et al., 2019). fibre in coloured rice, may compete with starch and limit water ab­
Therefore, genotypes that generate less broken rice are suitable for sorption during expansion. This impedes gelatinization which then af­
high-quality wholegrain products. Contrary to popular belief, hulling % fects expansion (Ruiz-Gutiérrez, Amaya-Guerra, Quintero-Ramos,
does not impact popping regardless of variety (Joshi, Mohapatra, & Pérez-Carrillo, & Meléndez-Pizarro, 2017). BD determines packaging
Joshi, 2014). and material handling as it affects optimal product packing size, which
Chak-hao has the longest rice paddies (Table 1). Expectedly, grains

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H. Itagi et al. LWT 173 (2023) 114346

Fig. 3. Correlation plots for (a) physical and (b) nutritional properties of rice and popped rice products. The p-values were signified as follows: ** = p < 0.05, ***p
< 0.001.

carries economic significance. The interstitial space between the kernel increased from 12 to 14 or 17%. As for Aw, all popped samples had
and hull attributed to variability may also explain BD differences (Bhati, values below 0.85 (Table 1). Thus, they are low-moisture foods (LMFs)
Singh, Singh, Sharma, & Pandiselvam, 2022). The influence of bran that are less prone to microbial decomposition and foodborne illness
composition in BD warrants further research. transmission. Nevertheless, a suitable packaging material is critical for
Unpopped grains affect appeal, thus manufacturers strive to mini­ shelf-life extension and quality preservation (Sánchez-Maldonado, Lee,
mize them (Sweley et al., 2013). This non or low popping is caused by & Farber, 2018). Fig. 4 demonstrates how popping impacts landrace
low moisture. While popping produces steam, the pericarp functions as a rice’s physical and biochemical qualities. Popping increases B, W, and L,
vessel. Pressure builds rapidly, expanding the grain and bursting the indicating that size, shape, and volume expansion play key roles in
husk during which, starch granules expand, disintegrate, reorient, and popping quality.
gelatinize. The grain becomes porous, spongy, airy (Mir et al., 2016)
(Fig. 1) and hygroscopic, softening quickly when wet. These features 3.2. Instrumental characterisation of mechanical properties
make it suitable for breakfast items with milk. Preconditioning rice to an
optimal moisture level is vital for popped rice manufacturing since it Table 3 shows RVA pasting parameters for pigmented and non-
creates appropriate steam pressure. Popping improved as paddy MC pigmented de-husked and popped rice. De-husked SM showed the

Fig. 4. Physical characteristic features, nutritional, and nutraceutical properties of popped and de-husked rice samples shown in a heatmap.

6
H. Itagi et al. LWT 173 (2023) 114346

greatest PT at 91.8 ◦ C, while Chak-hao has the least PT (at 75.2 ◦ C). had less soluble amylose, while Chak-hao and SM had less insoluble
Pasting properties are largely affected by starch molecules. Higher amylose. Insoluble amylose reflects long B amylopectin, correlating to
pasting temperature indicates stronger starch resistance to swelling and kernel hardness but inversely affecting the stickiness and glossiness of
rupture, hence cooking will take longer. PT generally rose after popping. cooked grains. This may explain why popped Chak-hao and SM were
In contrast, PV, which was greatest in de-husked Kalanamak, dropped. softer (L. Kumar et al., 2022; R. Kumar & Khatkar, 2017).
These may be explained by the stronger amylose-amylopectin crystalline Red rice contained the least protein and fat, even after popping
structure in the pre-gelatinized starch of popped rice than in the native (Table 2). Popping did not influence the protein and fat composition of
starch of paddy. This structure has limited expansion and needs higher other samples, perhaps because traditional landraces have heat-resistant
temperatures to absorb water (R. Kumar & Khatkar, 2017). Samples had lipid-protein and/or carbohydrate-lipid complexes. Huang et al. (2018)
a lower breakdown and hold viscosities. These two metrics relate to obtained comparable findings on puffed rice. Despite no change in
swelling properties, starch granule rigidity or crystallinity, and quantity protein quantity, processing lowered protein solubility. More research is
of leached amylose (L. Kumar, Brennan, Brennan, & Zheng, 2022). SM required in popped landraces like the ones used in this work since there
exhibited the lowest breakdown (from 261 to 75 cP) and highest sta­ is a lack of quantitative data on protein solubility. High protein levels
bility ratio (from 0.85 to 0.89), indicating poor hydration capacity, generate stiffer, less cohesive cooked rice, whereas high-fat levels result
swelling power, and high shear resistance. Variations in amylopectin in retrogradation interference and softer grains (Cuevas et al., 2018).
chain-length distribution in starch and amylose and lipid contents could DF, soluble or insoluble, is an important nutritional metric. IDF was
account for these outcomes (Kaur, Singh, Pal, & Kaur, 2018). higher in pigmented de-husked rice (2.37–3.45 g/100g) than in paddies
Popping affected the texture of all samples (Table 3). The soft, silky (Table 2). Popping, generally, did not alter the SDF among samples,
feel of popped SM (85.29N) is reflected in its low hardness score, while possibly due to the high thermal stability of SDFs like β-glucans (Mir
red popped rice has the toughest texture (209.44N). Popped Kalanamak et al., 2016). TDF in de-husked rice was 2.73–3.98 g/100g, while these
had the least adhesiveness (− 0.44Nmm), followed by popped Chak-hao were 3.07–3.50 g/100g in popped rice. Rice bran comprises 20.5–33.3
(− 0.56Nmm). Popped red and Kalanamak showed high springiness g/100g and the marginal reduction in TDF may be attributed to lesser
values (0.32 and 0. 31N.Sec) indicating a spongier texture. Cohesive­ bran on the grain surface after popping and grading.
ness, gumminess, chewiness, and resilience were greatest in popped red
rice demonstrating higher chewing characteristics. Gumminess and 3.3.2. Essential elements
chewiness varied by 101 and 119% between the two contrasting lines. Table 2 provides ICP-MS data for popped and de-husked rice. After
popping, the mineral content of samples varied based on the rice variety.
Fe and Mg rose sample-wide (p < 0.05). Fe levels of SM increased 3-
3.3. Nutritional composition of paddy, de-husked, and popped rice
folds. Mg also rose but to a lesser extent than Fe. Cu increased in sam­
ples except in Kalanamak. Popped SM could provide 38% daily value in
3.3.1. Macronutrient content
Fe, 89% in Mg, and 302% in Cu, per 200g serving. Mineral migration
Table 2 displays the nutritional profile of pigmented and non-
from husk to grain during popping could have caused these elevations.
pigmented popped rice. Red de-husked and popped rice had the great­
Moreover, high Fe noted in popped grain implies that popping pro­
est carbohydrates. All popped samples showed a significant drop in
cessing on a salt-bath aided pan to food matrix mineral translocation.
carbohydrates, which could be ascribed to amylose and amylopectin
Processing temperature, contact time, and material pH influence
leaching from the grains when starch swells. Popped red and Kalanamak

Table 2
Nutrient and micronutrient composition and dietary fibre of pigmented and non-pigmented landrace de-husked rice and their popped rice form.
Samples/Parameter De-husked Rice Popped Rice

Red Chak-hao Kalanamak Samba Red Chak-hao Kalanamak Samba

Mahsuri Mahsuri

Total Carbohydrate (g/ 79.61 ± 78.13 ± 76.18 ± 0.04aA 77.53 ± 75.2 ± 0.17aA 72.69 ± 71.91 ± 0.20aB 74.75 ± 0.06aA
100g) 0.28aA 0.31aA 0.08aA 0.05aB
Protein (g/100g) (Nx5.95) 7.62 ± 0.14bA 10.24 ± 10.77 ± 0.02aA 10.33 ± 7.50 ± 0.11bA 9.32 ± 0.04aA 10.46 ± 0.16aA 10.17 ± 0.04aA
0.01aA 0.07aA
Fat (g/100g) 2.04 ± 0.08aA 2.56 ± 0.00aA 2.37 ± 0.03aA 2.27 ± 0.03aA 2.13 ± 0.01aA 2.48 ± 0.03aA 2.24 ± 0.00aA 2.34 ± 0.02aA
Ash (g/100g) 1.39 ± 0.03aA 1.54 ± 0.03aA 1.61 ± 0.08aA 1.56 ± 0.03aA 1.34 ± 0.05aA 1.36 ± 0.09aA 1.54 ± 0.14aA 1.20 ± 0.28aA
Energy (kJ/100g) 1534 ± 0.67aA 1572 ± 5.17aA 1541 ± 1.38aA 1553 ± 2.40aA 1462 ± 1.51aB 14630 ± 1460 ± 0.79aB 1506 ± 0.31aA
1.01aB
Magnesium (mg/kg) 1672 ± 1645 ± 1662 ± 1588 ± 1680 ± 1653 ± 44.7bA 1876 ± 1868 ±
17.43aA 14.88aA 26.63aB 20.60bB 18.07bA 23.32aA 42.61aA
Potassium (mg/kg) 3234 ± 2.79bA 4127 ± 3120 ± 3047 ± 3244 ± 6.00cA 3753 ± 3491 ± 6.58bA 3577 ±
18.14aA 46.12bB 20.83bB 63.47aB 71.87bA
Manganese (mg/kg 25.71 ± 21.83 ± 12.37 ± 0.11bA 14.62 ± 24.25 ± 19.65 ± 13.70 ± 0.05bA 16.70 ±
0.10aA 0.08aA 0.08bA 0.22aA 0.29aA 0.22bA
Iron (mg/kg) 12.22 ± 0.59aB 13.20 ± 0.14aB 14.21 ± 0.24aB 12.85 ± 0.54aB 24.34 ± 30.40 ± 34.20 ± 0.22aA 33.83 ± 0.83aA
0.70bA 0.07aA
Nickel (mg/kg) 0.41 ± 0.01bA 0.27 ± 0.01cB 0.79 ± 0.02aA 0.90 ± 0.19aA 0.48 ± 0.01bA 0.36 ± 0.01cA 0.84 ± 0.01aA 0.68 ± 0.01bB
Copper (mg/kg) 5.72 ± 0.03bB 3.94 ± 0.13cB 8.19 ± 0.15aA 5.92 ± 0.14bB 8.92 ± 0.13bA 6.69 ± 0.10cB 7.59 ± 0.04bA 13.57 ± 0.19aA
Zinc (mg/kg) 21.14 ± 19.89 ± 19.80 ± 0.14bA 22.15 ± 20.08 ± 19.16 ± 19.78 ± 0.22bA 22.78 ± 0.45aA
0.23aA 0.08bA 0.54aA 0.49bA 0.21bA
Selenium (mg/kg) 0.35 ± 0.01aA 0.08 ± 0.01cB 0.23 ± 0.01aA 0.15 ± 0.01bA 0.32 ± 0.01aA 0.13 ± 0.01cA 0.21 ± 0.01bA 0.17 ±
0.001bA
IDF (g/100g) 3.14 ± 0.34aA 3.45 ± 0.54aA 2.78 ± 0.60aA 2.37 ± 0.55bA 2.63 ± 0.19bB 3.07 ± 0.26aA 2.51 ± 0.26bA 2.40 ± 0.17bA
SDF (g/100g) 0.42 ± 0.31bB 0.88 ± 0.14aA 0.63 ± 0.14aA 0.42 ± 0.08bB 0.80 ± 0.30aA 0.57 ± 0.18bB 0.56 ± 0.50bA 0.70 ± 0.14aA
TDF (g/100g) 3.49 ± 0.41aA 3.98 ± 0.22aA 3.07 ± 0.20aA 2.73 ± 0.55bB 3.42 ± 0.46aA 3.50 ± 0.54aA 3.07 ± 0.39aA 3.10 ± 0.29aA

Abbreviations: IDF–Insoluble Dietary Fibre, SDF– Soluble Dietary Fibre, TDF–Total Dietary Fibre; Values are mean ± standard deviation of three independent de­
terminations (n = 3); Different lowercase and uppercase letters denote a significant difference (p < 0.05) in de-husked and popped rice between genotypes and within
genotypes, respectively.

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H. Itagi et al. LWT 173 (2023) 114346

Table 3
Total starch, amylose, pasting and texture profile of pigmented and non-pigmented landrace de-husked rice and their popped rice form.
Samples/Parameter De-husked Rice Popped Rice

Red Chak-hao Kalanamak Samba Red Chak-hao Kalanamak Samba

Mahsuri Mahsuri

Total Starch (g/100g) 94.28 ± 86.37 ± 1.18bA 90.85 ± 0.95aA 92.14 ± 93.51 ± 85.57 ± 92.73 ± 85.05 ±
0.51aA 0.20aA 0.87aA 1.46bA 1.57aA 1.79bB
Soluble Amylose (g/100g) 14.89 ± 1.32 ± 0.04cB 11.47 ± 0.08aA 9.97 ± 0.45bB 8.24 ± 0.31aB 3.28 ± 0.00bA 7.26 ± 0.08bB 12.28 ±
0.06aA 0.27aA
Insoluble Amylose (g/100g) 8.11 ± 2.10aB 5.70 ± 0.36bA 8.64 ± 0.44aB 10.38 ± 14.71 ± 3.30 ± 0.0cB 12.19 ± 7.91 ± 0.18bB
0.85aA 0.17aA 0.82aA
aA bA aA bA
Total Amylose (g/100g) 23.0 ± 2.17 7.02 ± 0.39 20.11 ± 0.52 20.34 ± 22.95 ± 6.58 ± 0.07 19.45 ± 20.19 ±
1.30aA 0.48aA 0.74aA 0.09aA
Pasting Profile
Pasting Temperature (◦ C) 79.2 ± 0.85bB 75.2 ± 0.05bA 87.4 ± 0.4aA 91.8 ± 0.00aA 86.7 ± 1.2aA 67.85 ± 89.3 ± 0.03aA 89.4 ± 0.10aA
0.18bB
Peak Viscosity (cP) 1690 ± 98aA 307.7 ± 1711 ± 1689 ± 4.50aA 588 ± 54bB 929.5 ± 2.5aA 551 ± 9.00bB 652 ± 8.00bB
13.02bB 108.5aA
Peak Time (min) 5.67 ± 0.00aA 3.65 ± 0.00bA 6.1 ± 0.00aA 6.1 ± 0.00aB 5.14 ± 0.06bA 2.1 ± 0.03cB 5.33 ± 0.00bA 7.3 ± 0.00aA
Trough/Hold Viscosity (cP) 957 ± 51bA 108.7 ± 4.19cB 996.5 ± 45.5bA 1428 ± 8.50aA 470 ± 18bB 631.5 ± 369.5 ± 577 ± 5.00aB
23.5aA 2.50bB
Breakdown Viscosity (cP) 733 ± 47aA 199 ± 10.03bB 714 ± 63aA 261 ± 4.00bA 138 ± 56bB 298 ± 21aA 181.5 ± 75 ± 3.00cB
6.50bB
Setback Viscosity (cP) 714 ± 22bA 147.3* 1585 ± 48aA 2383 ± 22.5aA 74.5 ± 35.5cB 123.5* 66 ± 1.00cB 233 ± 5.00aB
±7.93cA ±50.5bA
Final Viscosity (cP) 2404 ± 120bA 160.3 ± 6.55cB 3296 ± 4071 ± 27.0aA 662.5 ± 806 ± 53aA 617 ± 8.00bB 885 ± 3.00aB
156.5aA 18.5bB
Retrogradation 1447 ± 69bA 51.7 ± 2.49cB 2299 ± 111aA 2644 ± 18.5aA 212.5 ± 174.5 ± 247.5 ± 308 ± 2.00aB
20.5bB 29.5bA 5.50bB
Stability Ratio 0.57 ± 0.00bB 0.35 ± 0.01cB 0.58 ± 0.01bA 0.85 ± 0.00aA 0.80 ± 0.04aA 0.68 ± 0.02bA 0.67 ± 0.01bA 0.89 ± 0.00aA
Setback Ratio 2.51 ± 0.01bA 1.48 ± 0.01bA 3.31 ± 0.01aA 2.85 ± 0.00aA 1.41 ± 0.01aB 1.27 ± 0.04aA 1.67 ± 0.01aB 1.53 ± 0.01aB
Texture Profile
Hardness 1(N) – – – – 209.4 ± 120.2 ± 111.3 ± 7.64b 85.29 ±
11.33a 12.08b 10.11b
Hardness 2(N) – – – – 213.4 ± 127.7 ± 116.9 ± 7.84b 84.55 ±
14.31a 11.89b 21.76b
Adhesiveness (Nmm) (-ve – – – – 0.65 ± 0.34a 0.56 ± 0.27a 0.44 ± 0.33b 0.65 ± 0.25a
value)
Springiness (N.Sec) – – – – 0.32 ± 0.03a 0.28 ± 0.04a 0.31 ± 0.02a 0.25 ± 0.04b
Cohesiveness – – – – 0.48 ± 0.02a 0.42 ± 0.05a 0.41 ± 0.02a 0.40 ± 0.03a
Gumminess – – – – 103.6 ± 54.59 ± 48.08 ± 3.66b 34.02 ± 9.67c
10.36a 11.09b
Chewiness – – – – 33.63 ± 5.60a 15.55 ± 5.14b 14.77 ± 1.89b 8.52 ± 2.95b
Resilience – – – – 0.28 ± 0.02a 0.24 ± 0.04a 0.21 ± 0.02a 0.20 ± 0.03a

Values are mean ± standard deviation of three independent determinations (n = 3); *-ve, values are negative values; “–Not applicable parameters; Different lowercase
and uppercase letters denote a significant difference (p < 0.05) in de-husked and popped rice between genotypes and within genotypes, respectively.

mineral migration kinetics. These could encourage profuse mineral (Amare, Mouquet-Rivier, Rochette, Adish, & Haki, 2016). For instance,
release from the cookware. Still, popping could decrease some micro­ Zn and Se decreased in samples except in SM.
nutrients, perhaps due to pericarp loss during popping and grading Metal micronutrient-rich rice is used to treat malnutrition and other

Table 4
Bioactive components and antioxidant capacity of pigmented and non-pigmented landrace de-husked rice and their popped rice.
Samples/Bioactives De-husked Rice Popped Rice

Red Chak-hao Kalanamak Samba Red Chak-hao Kalanamak Samba

Mahsuri Mahsuri

Total oryzanol (mg/100g rice flour) 30.53 ± 51.60 ± 39.48 ± 32.08 ± 21.48 ± 37.15 ± 27.86 ± 19.88 ±
0.34bA 0.36aA 1.38bA 0.30bA 0.52bB 0.63aB 0.52bB 0.36bB
Total phenolics (mg GAE/100g) 276.8 ± 398.8 ± 274.9 ± 81.59 ± 78.24 ± 56.88 ± 40.34 ± 15.32 ±
1.61bA 5.31aA 3.53bA 5.14cA 0.32aB 0.92bA 1.12bB 1.04cB
Total flavonoids (mg CE/100g) 130.3 ± 191.9 ± 31.81 ± 72.35 ± 62.08 ± 94.15 ± 20.78 ± 15.90 ±
4.75bA 3.82aA 3.99cA 0.00cA 2.37bB 2.02aB 2.17cB 0.72cB
Total anthocyanin (mg C-3-GE/100g) 27.83 ± 278.3 ± 79.52 ± 1.89b 27.83 ± 11.13 ± 83.49 ± ND ND
28.38bA 7.87aA 7.87b 7.87bB 36.07aB
Total Antioxidant Capacity (mg QE/ 125.6 ± 176.4 ± 150.0 ± 136.5 ± 47.73 ± 64.38 ± 40.34 ± 33.32 ±
100g) 1.13bA 3.07aA 3.66aA 4.26bA 0.10bB 0.75aB 1.12bB 0.53bB
HAS (mg QE/100g) 170.9 ± 266.9 ± 349.0 ± 197.1 ± 8.07 ± 11.50 ± 67.09 ± 48.77 ±
10.23cA 8.74bA 9.80aA 1.13cA 1.18cB 0.35cB 1.25aB 0.30bB
DPPH radical scavenging activity (mg 902.7 ± 871.2 ± 405.8 ± 419.0 ± 705.9 ± 829.2 ± 252.1 ± 205.1 ±
CE/100g) 0.21aA 0.31aA 0.08bA 2.64bA 0.48aB 0.36aA 0.83bB 1.09bB

Abbreviations:: C-3-GE–Cyanidin-3-Glucoside Equivalents; CE–Catechin Equivalents; GAE–Gallic Acid Equivalents; HAS–Hydrogen Peroxide Scavenging Activity;
ND–Not detected; QE–Quercetin Equivalents; Values are mean ± standard deviation of three independent determinations (n = 3); Different lowercase and uppercase
letters denote a significant difference (p < 0.05) in de-husked and popped rice between genotypes and within genotypes, respectively.

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H. Itagi et al. LWT 173 (2023) 114346

ailments (Boonyaves, Wu, Gruissem, & Bhullar, 2017). High Fe, Zn, K, dropped in popped rice due to high-temperature conditions. Therefore,
Cu, and Mn landraces may be utilized to develop popped rice to sup­ de-husked rice with greater bioactives and popped rice from
plement micronutrients for frequent rice eaters, breastfeeding women, nutrient-rich genotypes are preferred. Fig. 4 illustrates the connection of
or anaemia sufferers. West Bengal and Tamil Nadu’s indigenous com­ bioactives with antioxidant properties. Despite the bioactive loss, col­
munities provide Fe and Zn-rich rice to nursing mothers to boost mother oured popped rice exhibited excellent antioxidant activity. Supple­
and neonate health (Roy et al., 2021). Due to limited genetic diversity mentary Tables 1–7 and Figs. 2–4 summarizes the analytical figures of
for Fe in milled rice, popping indeed is a viable technique to increase merit to demonstrate the accuracy and precision of all values measured.
micronutrient content in popped rice made from traditional rice land­
race and varieties. 4. Conclusions

3.3.3. Total oryzanol content, total phenolic content (TPC), total flavonoid Indian landrace rice has distinct organoleptic features. When pro­
content (TFC), total anthocyanin content (TAC), and antioxidant activities cessed to popped rice, SM was the softest of the four varieties. Chak-hao
Table 4 presents the phenolics and total antioxidant capacities of de- and red rice retained high phytochemicals with high antioxidant po­
husked and popped rice. Recent investigations show that γ-oryzanol may tency. However, Chak-hao is preferred over red for superior popping
alleviate obesity and cognitive impairment, underlining its value in rice characteristics with enriched bioactives and minerals. Although SM had
bioactive research (Mastinu et al., 2019; Masuzaki et al., 2019). the best popping%, Chak-hao showed good volume expansion, popping
De-husked and popped Chak-hao had the most oryzanol (51.60 and quality, and high bioactives, micronutrients, and TDF. Chak-hao con­
37.15 mg/100 g rice flour, respectively). Genotypic diversity, growing tains minimal amylose and is unique from the other three rice types. Iron
location, and grain maturity may explain these results. Despite oryzanol cookware at high heat increased micronutrient levels, particularly Fe, in
reduction across genotypes, landraces retained the highest content, with popped products.
Chak-hao retaining the most (72%). Others found concurring results Growing demand for nutritious, high-quality food provides new
(Kalpanadevi, Singh, & Subramanian, 2018; Min, McClung, & Chen, commercial opportunities for food manufacturers willing to diversify for
2014). Oryzanol is predominantly found in rice bran, and when heated, niche markets. This study demonstrates the functionality of popped-
its stability is diminished (Goufo & Trindade, 2014). Oryzanol retention pigmented landrace rice as a standalone product. Popped pigmented
may also be due to lesser bran on popped grains. rice could also be leveraged to produce gluten-free functional foods,
TPC substantially varied among de-husked samples (81.59–398.8 mg nutraceutically-enhanced morning cereals, snacks, and dietary supple­
GAE/100g) (Table 4). Pigmented de-husked rice, mainly Chak-hao, had ments. Since these products are LMFs, they are less sensitive to microbial
the highest TPC. Considerable phenolics were retained even after and pathogen growth. Thus, popped products from coloured rice may
expansion, more so in landraces. It was highest in red rice (78.24 mg provide a safe, convenient, delicious, nutritious, and wholesome dietary
GAE/100g), followed by Chak-hao (56.88 mg GAE/100g). De-husked alternative for sustained health and improved nutrition.
(191.9 ± 3.82 mg CE/100g) and popped Chak-hao (94.15 ± 2.02 mg
CE/100g) also exhibited the highest TFC and retained the highest TAC Funding
(40%). Anthocyanin was completely lost from popped Kalanamak and
SM as these phenolic compounds can degrade under high-temperature This research was funded by the Agricultural and Processed Food
conditions (Tiozon et al., 2021). Our data reveal that all genotypes Products Export Development Authority (APEDA), CGIAR Research
showed a substantial drop in phytochemicals after heat treatment. Initiative on Transforming Agrifood Systems In South Asia (TAFSSA)
Coloured rice-derived antioxidants protect important lipids, pro­ and the Department of Agriculture and Farmers Welfare, Government of
teins, and DNA from oxidative stress. Hence, antioxidant potency was India.
tested against radicals through in vitro methods (Tiozon et al., 2021;
Tiozon, Sartagoda, Serrano, Fernie, & Sreenivasulu, 2022). H2O2 dam­ CRediT authorship contribution statement
age cells and biomolecules, hence, antioxidant defence systems require
removing these substances. De-husked Kalanamak had the most HSA Hameeda Itagi: Conceptualization, Investigation, Resources,
(349.0 mg QE/100g) (Table 4). All tested samples reduced HSA by 4–23 Writing – original draft, Supervision. Kristel June D. Sartagoda: Data
folds when popped. Kalanamak and SM had the highest HSA retention curation, Writing – review & editing. Vipin Pratap: Methodology,
rates of 19.22% and 24.75%, respectively. De-husked rice samples had Formal analysis, Investigation. Priyabrata Roy: Methodology, Soft­
variable antiradical activity against DPPH radicals. Flavonoid-rich ge­ ware, Formal analysis, Investigation, Data curation, Writing – original
notypes retained the highest potency against DPPH radicals: Chak-hao draft, Visualization. Rhowell N. Tiozon: Software, Data curation,
(95.17%) > red (78.19%) > Kalanamak (62.12%) > SM (48.94%). Visualization. Ahmed Regina: Conceptualization, Supervision, Project
The positive strong correlation between flavonoids and DPPH radical administration, Funding acquisition. Nese Sreenivasulu: Resources,
scavenging activity reflects its antioxidant potential (Fig. 3a). TAC Writing – original draft, Supervision, Project administration, Funding
declined along with other antioxidants, displaying the positive associ­ acquisition.
ation between total antioxidant activity and other phenolic compounds
(Fig. 3a). Pigmented varieties retained the highest bioactives even after Declaration of competing interest
popping, which highlights the significance of their robust antioxidant
activities ascribed to high phytochemical content in popped rice. The authors declare that they have no known competing financial
Although high temperature-short time processing affects bioactive interests or personal relationships that could have appeared to influence
retention, traditional pigmented landraces, particularly Chak-hao, could the work reported in this paper.
be utilized in nutritionally enriched popped rice production since they
generally preserve the greatest antioxidant levels and have superior Data availability
popping performance.
Mg, Ni, and Cu rose in popped samples (Fig. 4). Fe and Mg demon­ Data will be made available on request.
strated a strong relationship despite not being chemical analogues and
having distinct absorption pathways in rice. The link could be due to Mg Acknowledgement
influencing Fe homeostasis in rice (Guo, Nazim, Liang, & Yang, 2016).
The negative link between Fe and bioactives is driven by bioactive The authors are grateful to Vivek Kumar Singh, Ajeet Kumar, and Jai
decrease, and not by any interaction. In fact, phenolic compounds Prakash Singh for providing the rice samples and to Hari Narain Singh

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H. Itagi et al. LWT 173 (2023) 114346

and Ashish Yadav for their assistance with the experiments. with enriched bioactive phenolic compounds in cereals. Frontiers of Plant Science, 12,
771276. https://doi.org/10.3389/fpls.2021.771276, 771276.
Kaur, P., Singh, N., Pal, P., & Kaur, A. (2018). Variation in composition, protein and
Appendix A. Supplementary data pasting characteristics of different pigmented and non pigmented rice (Oryza sativa
L.) grown in Indian Himalayan region. Journal of Food Science & Technology, 55(9),
Supplementary data to this article can be found online at https://doi. 3809–3820. https://doi.org/10.1007/s13197-018-3361-1
Kora, A. J. (2019). Applications of sand roasting and baking in the preparation of
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