Pasting properties of rice marketed in Asian countries: a systematic study

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ORIGINAL PAPER

Pasting properties of rice marketed in Asian countries: a systematic study Tahidul Islam1 · Chagam Koteswara Reddy2 · Baojun Xu1  Received: 19 March 2020 / Accepted: 6 November 2020 © Springer Science+Business Media, LLC, part of Springer Nature 2020

Abstract In this study, the starch and protein pasting properties of 21 rice varieties collected from different parts of China were determined using a rapid viscosity analyzer, and the effects of salt concentration and pH on their pasting properties were investigated as well. The rice varieties exhibited diverse starch pasting properties. Further, the varieties of the indica subspecies exhibited more desirable starch pasting tendencies than did those of the japonica subspecies. Furthermore, differences in the salt concentrations and acid conditions caused no significant differences in the starch pasting properties. Additionally, the peak viscosity of the rice starches decreased at pH 4 and 4.5. The rice varieties also showed advantageous protein pasting properties, which could influence the overall pasting properties of the rice starches. Finally, among the 21 rice varieties, seven of the indica and two of the japonica subspecies exhibited excellent starch and protein pasting properties, while red, black, and brown color rice exhibited lower pasting properties. Keywords  Indica rice · Japonica rice · Pasting characteristics · Rice starch · Rice proteins

Introduction Rice (Oryza sativa L.), one of the major cereal crops, and staple food in the world, supplies almost half of the daily calories for the Asian population [8]. In Asian countries, rice has been a staple and primary food source for thousands of years. Rice has been cultivated in China, India, and Thailand since 6000 B.C. [13, 32]. Several studies have reported that rice was the first cultivated crop, and indica, japonica, and javanica were the three major species [12, 23, 25]. Currently, japonica and indica are considered the two main subspecies of rice, and each subspecies consists of phenotypes with different cooking and processing properties [2, 13]. The short and wide japonica rice is typically soft, moist, and sticky when cooked, and retrogradation occurs Tahidul Islam and Chagam Koteswara Reddy have equal contribution to this paper. * Baojun Xu [email protected] 1



Food Science and Technology Program, BNU-HKBU United International College, Zhuhai 519087, Guangdong, China



Department of Bioscience and Biotechnology, Konkuk University, Seoul 05029, South Korea

2

slowly in japonica rice [10]. The long and thin indica rice is usually firm, dry, and fluffy when cooked, and retrogradation occurs rapidly in this rice [2]. The characteristics of different rice types depend on the properties of the starches present in each type. In the food industry, rice starches are becoming widely used and progressively popular because of their taste, creaminess, spreadability, and smooth texture [18, 29]. The characteristics of high-quality starch include hypoallergenicity, high digestibility, high