Nutrient and Antioxidant Analysis of Indigenous Rice (Oryza sativa L.) Varieties for Adding Value to Rice Products
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Abstract
This study investigated the diversity of indigenous rice varieties in Roi Et Province, Thailand; examined their nutritional content, antioxidant capacity, and phenolic compound content; and determined optimal methylcellulose (methocel) levels for producing instant germinated brown rice tea. Twenty-three rice varieties were analyzed for nutritional composition, antioxidant capacity, and total phenolic content. Kiaw Ngu showed the highest carbohydrate content (76.83%), while Niaw Hom Phu Phan exhibited the highest dietary fiber (4.97%). Kum Bai Khiaw had the highest total phenolic content (113.73 mg GAE/100 g), and Kum Noi displayed the highest antioxidant capacity (78.40% DPPH inhibition). For instant tea production, a 2.00% methocel concentration yielded the highest foam stability (1.95 mL/min) and rehydration capacity (92.12%). Consumer acceptance was highest for teas containing 1.50% and 2.00% methocel. This study provides quantitative evidence that selected pigmented indigenous varieties, particularly Kum Noi and Kum Bai Khiaw, are promising raw materials for functional rice-based beverages, supporting both the conservation of local rice biodiversity and the development of value-added products for the Thai functional-food market.
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