Affiliations 

  • 1 Universiti Putra Malaysia
MyJurnal

Abstract

Classification of whole grain rice using only amylose content is not practical to predict starch
viscosity for end product recommendation. This study aims to characterize and categorize
whole-grain rice based on pasting profile of Rapid Visco Analyzer (RVA). The rice cultivars
showed a wide range of peak viscosity (89.98 to 280.95 RVU), hold viscosity (59.97 to 211.56
RVU), breakdown viscosity (-0.33 to 130.67 RVU), final viscosity (111.25 to 390.75 RVU),
setback viscosity (-44.47 to 205.67 RVU) and pasting temperature (74.17 – 91.15o
C). Stability ratio and final viscosity explained 68.8% of total variance in the RVA profiles. The rice cultivars
could be grouped into high (>0.95), medium (0.65-0.95) and low (< 0.65) stability ratio,
followed by high (>300 RVU), medium (140 – 250 RVU) and low (< 140 RVU) final viscosity.
The classification could serve as a basis for effective rice selection according to functional
properties of whole grain rice.