Properties of South-Indian rice cultivars: physicochemical, functional, thermal and cooking characterisation

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 properties and enhance the post-harvest value chain improvement.

Engineering, biochemical, and cooking characteristics of seven eminent cultivars of brown rice: Implication on development of food processing equipment

“…Brown rice flour from PR‐114 showed the highest fat content where crude fiber content was maximum for cultivar PR‐122, respectively. Results obtained in the present study for fat content are in close proximity to those reported earlier by Nikitha and Natarajan (2020) as they also reported that the fat content of South Indian rice varieties varied between 2.15% and 2.41%. Studies by Singh et al (2018) reported that the crude fiber content among brown rice flour from rice cultivars of Indian origin ranged from 2.10% to 2.86%, which is in close comparison to those testified in the present analysis.…”

“…The variation in the ash content could be due to the genetic differences, as a study by Tangsrianugul et al (2019) testified to similar conclusions, in which they reported that the ash content of brown rice flour from pigmented and non‐pigmented Thai rice cultivars varied from 0.57% to 1.75% and 1.34% to 1.68%, respectively. The variations in protein, fat, ash, and crude fiber content might be due to differences in genetic makeup (cultivars and genotype), agricultural factors (nitrogen dosage and fertilizer application), cultivation environment conditions (temperature, heat stress, light, and climate), and stage of harvesting (Bhat & Riar, 2017; Nikitha & Natarajan, 2020; Tangsrianugul et al, 2019). A significant ( p < .05) variation was witnessed in the amylose 12.72 (PR‐123) to 28.86% (PR‐122) and amylopectin 71.14 (PR‐122) to 87.28% (PR‐123) contents of the probed cultivars.…”

“…The temperature of gelatinization had been characterized as high (>74°C), intermediate (70–74°C), and low (55–69°C) in coherence with the ASV manifested by the brown rice kernels as shown in Table 10. Various cooking quality verticals such as kernel elongation during cooking, volume expansion ratio, and water uptake are significantly influenced by the GT (Munarko et al, 2020; Nikitha & Natarajan, 2020; Zhang et al, 2021). The starch molecule on a whole constitutes two major components, that is, amylose (linear polymer) and amylopectin (branched polymer).…”

“…Amylose has a negligible contribution to the inclusive gel consistency and resultant viscosity, whereas amylopectin turns out to be the foremost contributor. Cultivar PR‐114, PR‐123, and PR‐127 demonstrated higher gel consistencies related to their superior protein contents which in turn suggest a longer cooking duration (Munarko et al, 2020; Nikitha & Natarajan, 2020). It is substantiated in the investigation where cultivars PR‐114 (8.68%), PR‐123 (8.80%), and PR‐127 (8.87%) demonstrated considerably high values of gel consistency (>71) and hence symbolized a soft gel.…”

Evaluation of Chemical, Functional, Spectral, and Thermal Characteristics of Sargassum wightii and Ulva rigida from Indian Coast

“…erefore, these help in avoiding loss of moisture from the products during processing [26]. In this study, SWC and WHC values were observed to increase with temperature, which may be due to the increased solubility of fibers and proteins that contribute to the functional behavior [21].…”