Characterization and classification of whole-grain rice based on rapid visco analyzer (RVA) pasting profile

• Main Authors: B., Shafie, Cheng, S. C., Lee, Huei Hong, Yiu, Pang Hung
• Format: Article
• Language: English
• Published: Faculty of Food Science and Technology, Universiti Putra Malaysia 2016
• Online Access: http://psasir.upm.edu.my/id/eprint/50452/1/%2840%29.pdf; http://psasir.upm.edu.my/id/eprint/50452/; http://www.ifrj.upm.edu.my/23%20(05)%202016/(40).pdf

Classification of whole grain rice using only amylose content is not practical to predict starch viscosity for end product recommendation. This study aims to characterize and categorize whole-grain rice based on pasting profile of Rapid Visco Analyzer (RVA). The rice cultivars showed a wide range of peak viscosity (89.98 to 280.95 RVU), hold viscosity (59.97 to 211.56 RVU), breakdown viscosity (-0.33 to 130.67 RVU), final viscosity (111.25 to 390.75 RVU), setback viscosity (-44.47 to 205.67 RVU) and pasting temperature (74.17 - 91.15oC). Stability ratio and final viscosity explained 68.8% of total variance in the RVA profiles. The rice cultivars could be grouped into high (> 0.95), medium (0.65-0.95) and low (< 0.65) stability ratio, followed by high (> 300 RVU), medium (140 - 250 RVU) and low (< 140 RVU) final viscosity. The classification could serve as a basis for effective rice selection according to functional properties of whole grain rice.