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VOL. 11, ISSUE 1 (2026)
A comparative study of red rice variety Chhohartu with Basmati rice: Physical, nutritive, phytochemical, pasting and cooking properties
Authors
Rakshita Bhardwaj, Charanjiv Singh Saini
Abstract
This study highlights the comparison between
physical, compositional, phytochemical, pasting and cooking properties of red
rice variety Chhohartu and basmati rice variety. Red rice showed greater
antioxidant capacity with DPPH scavenging activity at 91.18% compared to
basmati rice (24.03%). It was rich in flavonoid content (0.42 mg RE/g) and
phenolic (3.00 mg GAE/g). Its anthocyanins, which give it its vivid red colour,
highlight its medicinal uses and health advantages. The compact grains of red
rice showed better toughness and energy absorption, while the elongated grains
of basmati rice showed higher hardness making it perfect for milling and
processing according to dimensional and mechanical studies. Pasting analysis
revealed that basmati rice cooked more quickly and had higher elongation ratio,
improving its culinary adaptability, whereas red rice had higher setback and
peak viscosity, indicating better starch stability. Red rice's hard texture was
emphasized by frictional and gravimetric qualities, which affected its flow
behaviour and storage. These results highlight the complementary functions of
red rice and basmati rice, positioning red rice as a nutrient-dense option for
healthconscious diets, while basmati rice's exceptional sensory and mechanical
qualities serve premium culinary applications.
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Pages:75-83
How to cite this article:
Rakshita Bhardwaj, Charanjiv Singh Saini "A comparative study of red rice variety <i>Chhohartu </i>with Basmati rice: Physical, nutritive, phytochemical, pasting and cooking properties". International Journal of Food Science and Nutrition, Vol 11, Issue 1, 2026, Pages 75-83
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