Some physical characteristics and bioactive compounds of young flattened rice (Khao-Mao)

Young flattened rice (Khao-Mao) is made from young glutinous rice. Khao Mao is consumed as an indigenous rice dessert in several Southeast Asian countries such as Thailand, Laos, and Vietnam. Khao Mao samples obtained from Trakan Phuet Phon district (KM1) and Phibun Mangsahang district (KM2) in Ubonratchathani province were investigated to determine their physicochemical properties and bioactive compounds. No difference was found in the physicochemical properties of KM1 and KM2. γ-Oryzanol content was higher in KM2 (cycloartenylferulate 13.01 mg/100 g, 24-methylenecycloartanylferulate 21.50 mg/100 g, campesterylferulate 33.11 mg/100 g, sitosterylferulate 45.27 mg/100 g and total γ-Oryzanol 112.80 mg/100 g) than those of KM1 (cycloartenylferulate 6.11 mg/100 g, 24-methylenecycloartanylferulate 9.99 mg/100 g, campesterylferulate 15.86 mg/100 g, sitosterylferulate 22.95 mg/100 g and total γ-Oryzanol 55.65 mg/100 g)). KM1 had higher γ aminobutyric acid (GABA) content (7.71 mg/100 g) than that of KM2 (4.07 mg/100 g). The results could serve as baseline information for the improvement of the preparation method and for further product development of Khao Mao.