Effect of composition, granular morphology and crystalline structure on the pasting, textural, thermal and sensory characteristics of traditional rice cultivars (original) (raw)
Present research analyzed the effect of composition, granular morphology and crystalline structure on pasting, textural, thermal and sensory characteristics of seven traditional rice cultivars flour. Moisture, protein, ash, fibre and carbohydrate contents varied significantly (P≤0.05) from 10.84% to 13.18%, 7.25% to 8.85%, 0.57-1.57%, 0.74-1.67% and 74.76-78.24%, respectively. The gelatinization enthalpy was found highest in Mushki-budgi (9.73Jg-1), owing to its higher amylose content. Pasting temperatures varied from 75.8 o C to 88.70 o C with Koshkari depicted lowest values, while Mushki-budgi highest. Springiness was found highest in Teli-zag (29.776%) to lowest in Koshkari (19.628%) having lower to higher amylose content. The granular morphology of Ptcheri-bar, Koshkari, and Kamad indicated polyhedral packed tightly having well defined edges and smooth surfaces. Pasting, thermal and textural properties varied significantly among cultivars owing to variation in their protein, amylose and morphology. Sensory score for overall acceptability was highest for Mushki-budgi (1.5) followed by Mushkikandi, Kamad (2.17) and Zag (2.83).
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