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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
Index Copernicus ICI Journals Master List 2019 - IJCMAS--ICV 2019: 96.39 For more details click here
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2019: 96.39
Index Copernicus ICI Journals Master List 2019 - IJCMAS--ICV 2019: 96.39
For more details click here

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Original Research Articles

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2018.7(10): 1490-1503
DOI: https://doi.org/10.20546/ijcmas.2018.710.167


Characterization of Physio-Chemical Properties of Starch among Traditional and Commercial Varieties of Rice (Oryza sativa L.) using Rapid Visco Analyser
B.N. Rithesh1*, S. Ramchander2, S. Rajeswari1, D. Uma3, S. Robin1 and P. Jeyaprakash1
1Centre for Plant Breeding and Genetics, Tamil Nadu Agricultural University, Coimbatore-641003, Tamil Nadu, India
2Visiting Scientist (SERB –National Post-Doctoral Fellow), IRRI-South Asia Hub, ICRISAT, Patancheru, Hyderabad, India
3Department of Biochemistry, Centre for Plant Molecular Biology & Biotechnology, Tamil Nadu Agricultural University, Coimbatore-641003, Tamil Nadu, India
*Corresponding author
Abstract:

Cooking and eating quality of rice is predominantly influenced by various physio-chemical characteristics of starch. This study was aimed to characterize the physio-chemical properties of starch in commercially and traditionally cultivated rice varieties using Rapid Viscosity Analyser (RVA) in relation to identify the genotype with prominent starch composition to maximize the consumer’s acceptability. Initially a study conducted to determine the amylose content variations among the selected genotypes and measurement on RVA parameters had a significant difference among the varieties. The polished rice flour showed higher range of peak viscosity, hold viscosity, breakdown viscosity, final viscosity and setback viscosity than brown rice flour. It clearly indicated that the step of polishing had a major influence on the pasting curve. In addition, pigmented rice cultivars had variation among the pasting profile due to the effect of colour parameter. It was found that brown rice exhibited intermediate to high amylose content and rangedfrom18.45 % to 25.97 % whereas the polished rice varied between 17.84 % and 23.19 % with the mean value of 22.39 % and 20.40% respectively. The viscosity profile was also interpreted with the rice amylose content to understand the properties of starch in the selection of grains to improve cooking and eating quality for further development.


Keywords: Pasting profile, Rapid visco analyser, Pigmented rice, Cooking quality
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How to cite this article:

Rithesh, B.N., S. Ramchander, S. Rajeswari, D. Uma, S. Robin and Jeyaprakash, P. 2018. Characterization of Physio-Chemical Properties of Starch among Traditional and Commercial Varieties of Rice (Oryza sativa L.) using Rapid Visco Analyser.Int.J.Curr.Microbiol.App.Sci. 7(10): 1490-1503. doi: https://doi.org/10.20546/ijcmas.2018.710.167