Functional properties of flour from Philippine rice varieties
2004
Bulatao, R. M.,Philippine Rice Research Inst., Maligaya, Science City of Muñoz, Nueva Ecija (Philippines) | Bandonill, E. H. | Ramos, S. A. T. | Manaois, R. V.
Functional properties of rice define its commercial usefulness in different food products. In this study, functional properties of Buenkitan, a traditional Philippine rice variety and seven modern rice varieties (IMS2, IR65, PSB Rc5, Rc10, Rc94, Rc 100 and Rc 72H) were evaluated. Rough rice samples harvested during the 2002 wet season were processed into flour using the optimized wet milling method. The flour samples were subjected to physicochemical analyses and functional properties determination, which includes hydration properties and oil absorption index. The results of physicochemical analyses showed that the amylose content of the rice samples used varied from waxy to high (1.37-27.10 %). The particle size index was noted to be soft to extra soft. In terms of functional properties, the water absorption index and swelling power of the waxy rice samples, Buenkitan and IR65 were significantly lower compared to the non-waxy rice varieties. However, significant variations in water solubility indices were observed among samples. Oil uptake of Buenkitan, IMS2 and PSB Rc5 was significantly higher than the other rice varieties.
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