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

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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.

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Acknowledgements

This research was supported by a research Grant (R201914) from BNU-HKBU United International College, China.

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  1. Tahidul Islam and Chagam Koteswara Reddy have equal contribution to this paper.

Authors and Affiliations

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

    Tahidul Islam & Baojun Xu

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

    Chagam Koteswara Reddy

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  1. Tahidul Islam
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  2. Chagam Koteswara Reddy
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  3. Baojun Xu
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Correspondence to Baojun Xu.

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Islam, T., Reddy, C.K. & Xu, B. Pasting properties of rice marketed in Asian countries: a systematic study. Food Measure 15, 1370–1384 (2021). https://doi.org/10.1007/s11694-020-00741-5

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  • DOI: https://doi.org/10.1007/s11694-020-00741-5

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