Physicochemical, texture, thermal, and rheological properties of Pakistani rice grains
We characterized 15 rice varieties from Pakistan in terms of their physicochemical, pasting, thermal, textural, and rheological properties. The amylose content and thousand-kernel weight of the various varieties ranged from 22 to 30% and 39 to 66%, respectively. The alkali spreading value was higher...
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| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2025-12-01
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| Series: | International Journal of Food Properties |
| Subjects: | |
| Online Access: | https://www.tandfonline.com/doi/10.1080/10942912.2025.2544790 |
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| Summary: | We characterized 15 rice varieties from Pakistan in terms of their physicochemical, pasting, thermal, textural, and rheological properties. The amylose content and thousand-kernel weight of the various varieties ranged from 22 to 30% and 39 to 66%, respectively. The alkali spreading value was higher for coarse rice varieties compared to long-grain varieties. Gels from coarse varieties exhibited greater springiness due to the increased amylose content, resulting in brittle textures. The gelatinization onset temperature (OT) of Basmati rice flour ranged from 55 to 73.7°C; however, coarse rice flours had a higher OT (65.13–74.27°C). At a lower angular frequency (ω) of 0.1 rad/s, coarse rice flour gels exhibited a more significant physical gap, with KS282 demonstrating the highest storage modulus (G′) and IR6 the lowest. At the highest ω (100 rad/s), KSK434 exhibited the highest G′, while IR6 had the lowest. Chenab Basmati had the highest loss modulus (G′′), whereas KS282 had the lowest. A flow behavior index (n) below 1 was observed in all gels, indicating thixotropic or non-Newtonian behavior. The coarse varieties could be used in products where firmer gels are desired. Long-grain varieties, such as Kissan Basmati, Basmati 515, and Basmati 2000, are the best candidates for recipes like pulao, biryani, and other rice-based cuisines where long grains are preferred. |
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| ISSN: | 1094-2912 1532-2386 |