期刊名称：American Journal of Food Science and Technology
印刷版ISSN：2333-4827
电子版ISSN：2333-4835
出版年度：2019
卷号：7
期号：6
页码：182-188
DOI：10.12691/ajfst-7-6-3
出版社：Science and Education Publishing
摘要：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.
