Physicochemical Properties of Rice Endosperm with Different Amylose Contents

Abstract

This study was carried out to find out the physicochemical properties of rice grains of 8 varieties having various amylose content. Amylose contents of 8 varieties were ranged from 6.3 to 30.9% and could be classified into 4 groups, such as waxy, low-amylose, nonglutinous, and high-amylose. Protein contents were ranged from 5.8% to 7.5% varied depending on variety, but there was no significant difference in protein contents among groups. The hardness of milled rice grains in low-amylose and non-glutinous was stronger than waxy and low-amylose group. Whiteness of waxy group grains was the highest while non-glutinous group was the lowest. The alkaline digestive values were evenly distributed from 5.2 to 6.9 and highly correlated with amylose content. There was significant difference in pasting properties of rice flours among groups. High-amylose group showed the highest initial pasting temperature and total setback viscosity, and the lowest peaks for trough and breakdown viscosity. Low-amylose group showed the highest breakdown viscosity but the lowest setback viscosity as well as high peak viscosity. Although amylose content was significantly correlated with alkali spreading value in milled rice, initial pasting temperature, and total setback, but it was negatively correlated with toyo-meter value and setback viscosity.

Quality Characteristics of Rice-Based Ice Creams with Different Amylose Contents

“…Rice ( Orzya sativa L.) is a major source of energy, consumed as a staple food by more than half of the world’s population, especially in Asia [ 3 ]. Rice varieties are categorized based on their amylose content, ranging from 0% to >24%, and low amylose rice offers high viscosity and swelling properties, while high amylose rice has a high non-digestible starch content [ 4 , 5 ] Differences in amylose content result in variation in the granular structure, physicochemical properties, and product quality [ 6 ].…”