Effect of different cooking conditions on the pasting properties of flours of glutinous rice varieties from Lao People’s Democratic Republic

Nawaz, Malik A., Fukai, Shu and Bhandari, Bhesh (2016) Effect of different cooking conditions on the pasting properties of flours of glutinous rice varieties from Lao People’s Democratic Republic. International Journal of Food Properties, 19 9: 2026-2040. doi:10.1080/10942912.2015.1092163


Author Nawaz, Malik A.
Fukai, Shu
Bhandari, Bhesh
Title Effect of different cooking conditions on the pasting properties of flours of glutinous rice varieties from Lao People’s Democratic Republic
Journal name International Journal of Food Properties   Check publisher's open access policy
ISSN 1532-2386
1094-2912
Publication date 2016-09-01
Year available 2016
Sub-type Article (original research)
DOI 10.1080/10942912.2015.1092163
Open Access Status Not Open Access
Volume 19
Issue 9
Start page 2026
End page 2040
Total pages 15
Place of publication New York, NY United States
Publisher Taylor & Francis
Collection year 2017
Language eng
Abstract The effect of different rehydration temperatures (30, 40, and 50°C) and cooking times (2.7, 4.7, 6.7, 8.7, and 10.7 min) at 95°C on the pasting properties of three glutinous varieties (Thadokkham-11, Thadokkham-8, and Hom Mali Niaw) from Lao People’s Democratic Republic was investigated using rapid visco analyzer. Non-glutinous varieties (IR64 and Doongara) were also analyzed to compare glutinous (amylose <4.5%) and non-glutinous (amylose >15%) varieties. All rice flours took up water at significantly (p < 0.05) higher rates in the case of increased temperature and soaking time, resulting in a decrease in the onset temperature for pasting. Among the glutinous rices, Thadokkham-8 showed a significant (p < 0.05) decrease in peak viscosity in response to increased rehydration time and temperature. For this variety maximum viscosity (2403.3 mPas) was observed at 1 min of rehydration at 30°C and minimum viscosity (1852.0 mPas) at 15 min of rehydration at 50°C. The viscosity values of Thadokkham-11 and Hom Mali Niaw varieties increased to their highest values (1608.7 and 1477.7 mPa.s, respectively) with an increase in temperature to 40°C for 1 min. In general, the glutinous rices produced weaker gel than non-glutinous rices. Extended holding at cooking temperature (95°C) had a more significant (p < 0.05) effect on the glutinous varieties Thadokkham-8 and Thadokkham-11 than on the non-glutinous varieties (IR64 and Doongara) used in this study.
Keyword Thadokkham-11 (TDK11)
Thadokkham-8 (TDK8)
Hom Mali Niaw
Rapid visco analyser (RVA)
Pasting properties
Q-Index Code C1
Q-Index Status Provisional Code
Institutional Status UQ

Document type: Journal Article
Sub-type: Article (original research)
Collections: HERDC Pre-Audit
School of Agriculture and Food Sciences
 
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