Properties of South-Indian rice cultivars: physicochemical, functional, thermal and cooking characterisation
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ORIGINAL ARTICLE
Properties of South-Indian rice cultivars: physicochemical, functional, thermal and cooking characterisation Modupalli Nikitha1 • Venkatachalapathy Natarajan1
Revised: 1 April 2020 / Accepted: 8 April 2020 Ó Association of Food Scientists & Technologists (India) 2020
Abstract Physicochemical, functional, thermal, pasting and cooking properties of five Indian rice cultivars, ADT 36, 43, 39, IW PONNI and CR1009 were investigated. The starch, protein and fat contents varied from 1.321 to 2.489 mg/ml, 11.16–13.32% and 1.19–1.77% respectively, showing significant difference amongst the cultivars. ADT46 showed the highest amylose-amylopectin ratio. Water (103.55–132.48%) and oil (112.89–137.30%) absorption capacities also varied significantly. CR1009 showed highest swelling power at 60 °C, whereas IW PONNI exhibited the highest solubility (10.165%). The gel consistency of rice flours extended from 1.32 to 4.12 cm. The thermal properties of rice cultivars were found to be profoundly affected by amylopectin and showed correlation with amylose-amylopectin ratio. The pasting properties of rice flours also varied significantly, with peak viscosity and breakdown viscosity ranging between 2068.5–839 Cp and 1609.5–764.15 Cp respectively. The cooking time of the rice grains was found to be consistent with their shape and size. ADT43 and ADT46 showed the highest and least water uptake % on cooking. ADT46 showed the least cooking loss %, owing to the highest pasting viscosity. This study delivers the knowledge of the Indian rice cultivars, to be used for utilization of rice varieties for different products with relevance to the
Electronic supplementary material The online version of this article (https://doi.org/10.1007/s13197-020-04440-3) contains supplementary material, which is available to authorized users. & Venkatachalapathy Natarajan [email protected] 1
Department of Food Engineering, Indian Institute of Food Processing Technology, Thanjavur, Tamilnadu 613005, India
properties and enhance the post-harvest value chain improvement. Keywords Rice cultivars Physicochemical Functional Thermal Cooking Properties
Introduction Rice is one of the leading food crops in the world, being a staple diet for more than half of the world’s population (Monks et al. 2013), especially in the densely populated South-East Asian countries (Tumpanuvatr et al. 2018). According to the Food and Agricultural Organization (FAO) of the United Nations, the world paddy production in 2017 summed up to 759.6 million tonnes, with 503.9 million tonnes on a milled basis. India stands second in production of paddy with an annual output of 166.5 million tonnes, after China. India is also a major exporter of rice, with about 12.5 million tonnes of rice being shipped from India (FAOSTAT, 2017) In recent years, the use of rice as a substitute for wheat and corn in product-making has gained huge significance. The reason for this transition can be the unique physicochemical and functional properties of rice as well as its hypo-aller
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