Functional and physico-chemical properties of flours and starches of African rice cultivars uri icon

abstract

  • Functional, physico-chemical properties and FTIR analysis of flours and starches of two African rice cultivars (Transgressive Segregants TGS 3 and TGS 25) were investigated. The TGS 3 showed higher 1000 kernel grain weight (29.55 g), dockage (1.00 g), immature grain (1.97 g), thickness (2.10 mm), chalkiness (11.17%) and damaged grain (0.70%). However, the TGS 25 showed higher head rice yield (51.11%), milling degree (9.60%), length (6.88 mm) and elongation ratio (3.64). Also, the TGS 25 showed higher alkaline spread value (6.67), amylose content (30.81%), uncooked (7.15 mm) and cooked (10.17 mm) rice length. The WAC (2.77 g/mL) and OAC (1.08 g/mL) of TGS 25 flours were higher than TGS 3. The L value of TGS 25 flour (92.13) and starch (97.88) were higher than those of TGS 3. The TGS 3 flour and starch showed higher peak, breakdown and peak times of 4308 and 3531 cP, 2200 and 1947 cP, 5.43 and 4.60 min, respectively. The TGS 25 (85.67 degrees C) starch showed significantly higher boiling point than the TGS 3 (81.33 degrees C). Pasting temperatures of TGS 3 and TGS 25 starches were 78.65 and 78.75 degrees C, respectively. Cyclodextrin (A and B) and L (-) glucose were detected in the starch and flour of TGS 25 but were present in TGS 3 starch but absent in its flour. (C) 2013 Elsevier Ltd. All rights reserved.
  • Functional, physico-chemical properties and FTIR analysis of flours and starches of two African rice cultivars (Transgressive Segregants TGS 3 and TGS 25) were investigated. The TGS 3 showed higher 1000 kernel grain weight (29.55g), dockage (1.00g), immature grain (1.97g), thickness (2.10mm), chalkiness (11.17%) and damaged grain (0.70%). However, the TGS 25 showed higher head rice yield (51.11%), milling degree (9.60%), length (6.88mm) and elongation ratio (3.64). Also, the TGS 25 showed higher alkaline spread value (6.67), amylose content (30.81%), uncooked (7.15mm) and cooked (10.17mm) rice length. The WAC (2.77g/mL) and OAC (1.08g/mL) of TGS 25 flours were higher than TGS 3. The L value of TGS 25 flour (92.13) and starch (97.88) were higher than those of TGS 3. The TGS 3 flour and starch showed higher peak, breakdown and peak times of 4308 and 3531cP, 2200 and 1947cP, 5.43 and 4.60min, respectively. The TGS 25 (85.67° C) starch showed significantly higher boiling point than the TGS 3 (81.33° C). Pasting temperatures of TGS 3 and TGS 25 starches were 78.65 and 78.75°C, respectively. Cyclodextrin (A and B) and L (-) glucose were detected in the starch and flour of TGS 25 but were present in TGS 3 starch but absent in its flour.

publication date

  • 2014
  • 2014
  • 2014