Glutinous rice (var. Kai Noi) is a staple food in Laos and it is more expensive than other rice cultivars grown in Laos. This study evaluated the quality traits and antioxidant properties of Kai Noi. The results showed that the Aromarker for fragrance allele badh 2.1 was absent, indicating that Kai Noi is a non-fragrant rice. The pasting and textural properties indicated that most parameters were similar to those of a japonica type. Total protein, fat, and amylose contents were found at very low levels. Total phenolic content and total flavonoid content of brown and white rice grains ranged from 31.7 to 32.1 mg gallic acid equivalents and 1.9-2.0 mg rutin equivalents/g, respectively. The main phenolic acids found were the hydrocinnamic acids, while the major flavonoids were rutin and myricetin. Our findings provide fundamental data and valuable information on the Kai Noi variety that can serve as a basis for application in food or beverage processing.
