Physicochemical and Functional Properties of Bario Rice Varieties as Potential Gluten-Free Food Ingredients

This study aimed to analyse the proximate composition, physical characteristics, and functional attributes of flour of four selected varieties of Bario rice (Oryza sativa L. Opaceae.): Bario Adan, Bario Padan, Bario Hitam, and Bario Kulit Merah. The rice flour was prepared using a semi-wet grinding method. The results on proximate composition showed that the moisture content ranged from 12.56% to 13.87%. All flours were high in crude fibre and low in fat content ranged 23.07 to 25.30% and 2.46 to 2.69%, respectively. Bario Padan exhibited the highest amount of crude fibre and protein (p<0.05). There were significant differences (p<0.05) observed for L, a*, and b* values, Bario Hitam shows the lowest L* (5.29) and b* (4.96) value (p<0.05). The functional properties among flour variety differ significantly (p<0.05) with a range of 1.160 to 1.257 g/g for water absorption capacity and oil holding capacity ranged from 0.970 to 1.158 g/g. Highest swelling power was obtained in Bario Adan (5.594 g/g) while Bario Padan possessed highest water solubility index (0.099%). In conclusion, Bario rice varieties showcased favourable nutritional and functional traits, indicating their potential as gluten-free ingredients in the formulation of food products.