Properties of South-Indian rice cultivars: physicochemical, functional, thermal and cooking characterisation

Physicochemical, functional, thermal, pasting and cooking properties of five Indian rice cultivars, ADT 36, 43, 39, IW PONNI and CR1009 were investigated. The starch, protein and fat contents varied from 1.321 to 2.489 mg/ml, 11.16–13.32% and 1.19–1.77% respectively, showing significant difference amongst the cultivars. ADT46 showed the highest amylose-amylopectin ratio. Water (103.55–132.48%) and oil (112.89–137.30%) absorption capacities also varied significantly. CR1009 showed highest swelling power at 60 °C, whereas IW PONNI exhibited the highest solubility (10.165%). The gel consistency of rice flours extended from 1.32 to 4.12 cm. The thermal properties of rice cultivars were found to be profoundly affected by amylopectin and showed correlation with amylose-amylopectin ratio. The pasting properties of rice flours also varied significantly, with peak viscosity and breakdown viscosity ranging between 2068.5–839 Cp and 1609.5–764.15 Cp respectively. The cooking time of the rice grains was found to be consistent with their shape and size. ADT43 and ADT46 showed the highest and least water uptake % on cooking. ADT46 showed the least cooking loss %, owing to the highest pasting viscosity. This study delivers the knowledge of the Indian rice cultivars, to be used for utilization of rice varieties for different products with relevance to the properties and enhance the post-harvest value chain improvement.