Metabolomic profiling, functional, and sensory properties of papads made from two types of rice grown in different conditions

The study aimed to investigate the differences in metabolite profiles between rice varieties cultivated under organic and conventional conditions and to evaluate their suitability for developing high-quality papads (traditional rice-based snacks). Multivariate statistical analyses (PCA and PLS-DA) revealed distinct metabolic clustering between organic and conventional rice samples. Key differentiating metabolites included myo-inositol, glycerol, sucrose, and linoleic acid in polished rice, and oxalic acid, 5-oxoproline, and glycerol-3-phosphate in bran. Papads made from organic rice exhibited higher protein content, greater levels of bioactive compounds, and significantly enhanced antioxidant activity ( p < 0.05) compared to those made from conventional rice. Moreover, organic rice papads demonstrated superior functional properties, such as higher oil uptake and water absorption capacity, along with improved texture, sensory acceptability, and microbial stability, resulting in an extended shelf life. Furthermore, papads made from organic rice exhibited higher functional properties (oil uptake and water absorption), improved texture, sensory acceptability, and microbial stability. Hence, the present study highlights the potential of organic farming to enhance the value of traditional agro-products and suggests the need for further research on the long-term sustainability and functional impacts of organic cultivation practices. • Metabolomics distinctly separated organic and inorganic rice cultivars. • Organic rice papads showcased higher protein content, bioactive content and antioxidant activity. • Functional quality and sensory scores were better observed in organic rice papads. • Organic rice papads possessed higher microbial stability.