Study on the Pasting Properties of Indica and Japonica Waxy Rice

• Published in: Foods Vol. 11; no. 8; p. 1132
• Main Authors: Fang, Sicong, Chen, Cheng, Yao, Yuan, Nsor-Atindana, John, Liu, Fei, Chen, Maoshen, Zhong, Fang
• Format: Journal Article
• Language: English
• Published: Switzerland MDPI AG 14.04.2022; MDPI
• Subjects: Correlation analysis; Cultivars; Fine structure; Food science; Globulins; Glutelin; indica waxy rice; japonica waxy rice; Lipids; Molecular weight; Particle size; pasting property; Physicochemical properties; protein; Protein composition; Proteins; Rice; Starch; Starches; Ultrastructure; Viscosity; United States > US; China; Santa Barbara California; japonica waxy rice; indica waxy rice; pasting property; protein

In this study, the physicochemical properties of indica (IWR) and japonica (JWR) waxy rice were investigated to find the critical factor that differentiates the pasting behaviors among the two cultivars. The results showed that the peak viscosity of 5 IWR flours was in the range of 1242 to 1371 cP,...