American Journal of Food Science and Technology
ISSN (Print): 2333-4827 ISSN (Online): 2333-4835 Website: http://www.sciepub.com/journal/ajfst Editor-in-chief: Hyo Choi
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American Journal of Food Science and Technology. 2019, 7(6), 182-188
DOI: 10.12691/ajfst-7-6-3
Open AccessArticle

Comparative Analysis of Physicochemical and Pasting Properties between Traditional and High Yielding Rice Varieties of Bangladesh

Hossain Uddin Shekhar1, 2, , M M Towhidul Islam1 and Md. Sharif Hossen1, 2

1Department of Biochemistry and Molecular Biology, University of Dhaka, Bangladesh

2National Food Research Institute, Kannondai 2-1-12, Tsukuba, 305-8642, Japan

Pub. Date: July 22, 2019

Cite this paper:
Hossain Uddin Shekhar, M M Towhidul Islam and Md. Sharif Hossen. Comparative Analysis of Physicochemical and Pasting Properties between Traditional and High Yielding Rice Varieties of Bangladesh. American Journal of Food Science and Technology. 2019; 7(6):182-188. doi: 10.12691/ajfst-7-6-3

Abstract

The physicochemical and pasting (rheological) properties between Bangladeshi traditional and high yielding varieties (HYV) of indica rice have been compared. Seven representatives of traditional indica parboiled rice namely Dudhkolom, Magursail, Ashiana, Kajalsail, Dadkhani, kataribhog, Jalidhan, and seven high yielding varieties namely BRRI 22, BRRI 23, BRRI 28, BRRI 29, BRRI 31, BRRI 40, and BRRI 41 have been chosen based on their popularity and availability. The flour particle size obtained after grinding ranged from 204.05 µm (Ashiana) to 311.85 µm (Magursail) for traditional variety and 224.87 µm (BRRI 31) to 281.70 µm (BRRI 28) for HYVs. Amylose content (AC) ranged from 21.18 % (Kajal sail) to 25.81 % (Dudhkolom) for traditional variety and 22.16 % (BRRI 31) to 30.37 % (BRRI 22) for HYVs. The protein contents of traditional varieties lie between 6.09 % (Dudhkolom) to 8.76% (Jolidhan) and that of HYV lie between 7.82 % (BRRI 41) to 9.09 % (BRRI 31). Gel consistency test reveals that all the varieties have a soft gel consistency. Rheological properties namely peak viscosity (PV), trough viscosity (TV), breakdown viscosity (BV), final viscosity (FV) and setback viscosity (SV) have been determined for all the fourteen samples. It has been found that all of these parameters were comparable between the analyzed traditional and HYVs.

Keywords:
physicochemical pasting traditional high-yielding rice varieties amylose viscosity

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