Phyisco-Chemical and Structural Characterization of Starch Extracted from Red and White Rice obtained from North-West Himalayas

The study aimed to analyze the starch extracted from red and white rice physico-chemically and structurally. The alkaline steeping procedure was utilized to extract the starch. Alkaline extraction is the most effective method for extraction of starch from rice, yielding an impressive 70% of the total starch. The extraction yield was found to be 58% and 65%, in white rice and red rice, respectively. The results revealed red rice contained moisture 11.80%, ash 0.50%, crude fat 0.51%, crude protein 0.32%, water absorption 109 g/100g-1, oil absorption 76.60 g/100g-1, starch 82.50% and amylose 25.71 % whereas in white rice moisture was 11.20%, ash 0.25%, crude fat 0.34%, crude protein 0.46%, water absorption 81 g/100g-1, oil absorption 56.60 g/100g-1, starch 86.33% and amylose 17.23%. The peak of crystallinity degree obtained in XRD of red rice was 19 ɵ and white rice was 20 ɵ, respectively. The FTIR results revealed the peak of maximum intensity spectral bands at red rice 1012.77cm-1 and 998.62cm-1 of white rice. This study compares the physicochemical properties of red and white rice starches using FTIR, XRD, proximate composition, amylose content, starch yield, and water/oil absorption capacities. Despite challenges like compositional variability and limited red rice data, we identified distinct differences in amylose content and crystallinity, influencing functional properties. Red rice starch showed higher yield and unique molecular traits, suggesting suitability for health-focused products. These findings bridge knowledge gaps, support rice breeding, and promote red rice for sustainable food applications.