Characterization and classification of whole-grain rice based on rapid visco analyzer (RVA) pasting profile
2016
Shafie B. | Cheng, S. C. | Lee, H. H. | Yiu, P. H.
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 categorizewhole-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 211.56RVU), 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 – 91.15o C). Stabilityratio 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 functionalproperties of whole grain rice..
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