Evaluation of Physical, Thermal, Pasting Characteristics and Mineral Profile of Pigmented and Nonpigmented Rice Cultivars

Abstract

Physical, thermal and pasting properties of pigmented and nonpigmented rice cultivars were investigated in the present study. The mineral profiles for 11 minerals were also investigated. Physical characterization of the rice cultivars was analyzed by measurement of axial dimension, angle of repose, etc. In pasting properties, RR 2 (Umling ame red rice) showed higher pasting temperature (90.5C), final viscosity (3,477 cP) and set back viscosity (1,876 cP) than RR1 (Lingkang taker ame red rice) and WR (Pungpo taker ame white rice). Texture profile characterization of rice cultivars was also carried out. The thermal properties of rice samples were analyzed using differential scanning calorimetry. The thermal properties showed that RR 2 had the highest onset (To, 77.12C), endset (Tp, 104.61C) and peak value (140C). This study provides the knowledge of physical, thermal and pasting properties of grain and flour of rice cultivars that would be relevant for the postharvest processing. PRACTICAL APPLICATIONSMost of the indigenous rice cultivars available in north-east India are underutilized. Effective processing and development of new food products can result in a significant increase in utilization of the indigenous rice cultivars. Hence, it is needed to know the physical, pasting and thermal properties of rice cultivars. The present study provides information on physical, pasting and thermal properties of indigenous underutilized rice cultivars.

Properties of heat moisture treated red rice paddy and its puffed product

“…Chávez‐Murillo et al (2011) mentioned that in general, different rice varieties of India have T o in the range of 61.1–75.76°C, T p in the range of 66.91–79.21°C and T c in the range of 71.93–84.59°C, respectively. But the values obtained in the present study on pigmented rice (Table 4) are higher than the above indicated range and was in line with Samyor et al (2015) for pigmented rice. The presence of fat (1.52 ± 0.02 g/100 g in raw rice) may marginally increase melting temperature.…”

Pigmented rice a potential source of bioactive compounds: a review

“…Two pigmented rice cultivars (red rice: RR 1, and red rice: RR 2 ) and white (WR) from Manigong, Arunachal Pradesh, India showed the presence of various important micronutrients viz.,Al (0.97 mg/100 g), (Cr 0.19 mg/100 g), Mg (54.25 mg/100 g), K(29.00 mg/100 g), Zn (0.65 mg/100 g), Na(19.54 mg/100 g) and Ca (9.55 ± 0.18 mg/100 g) and were observed highest in RR 1 than RR 2 and WR (Samyor et al ., 2016b). Recently, a study reported that two black rice varieties from Korea viz.,Heukjinjubyeo, and Heukgwangbyeo evinced higher amount of Ca and K when compared with a white variety (Heuknambyeo) (Hiemori et al .,).…”