Thermal and Physicochemical Properties of Rice Grain, Flour and Starch

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Abstract
Three types of rices, namely, Thailand rice (Indica), Nipponbare (Japonica), and Himenomochi (Japonica waxy), in grain, flour, and starch forms have been studied for their thermal and physicochemical properties. In grain form, Indica was slender and Japonica rices were bold and thick. Indica had the highest protein and amylose equivalent. Protein contents in isolated starches varied from 0.2 to 0.9%. Cooked Indica grain was hardest and waxy rice was softest; stickiness was highest in Japonica rice. Glass transition temperature (Tg) was highest in Indica rice flour (∼222 °C) and almost the same in Japonica rice flours. Melting point was highest for Japonica (∼264 °C) and almost the same for Japonica waxy and Indica rice flours. Tg values of starches were almost the same in Indica and Japonica waxy (∼237 °C); defatting caused reduction in this property in all of the starches. Highest melting point was shown by Indica starch (∼276 °C) and was almost the same for the other two starches. Protein and fats play a critical role in glass transition and melting points of rice flours and their respective starches. Viscosities of the cooked pastes of flour and starch during cooking in an RVA instrument and their gel and other properties have been discussed. Keywords: Differential scanning calorimetry; Tensipresser; Rapid Visco analyzer; glass transition temperature; amylose equivalent absorbance; percent transmission

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