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.