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Rapid Visco Analyzer Measurements of Japonica Rice Cultivars to Study Interrelationship between Pasting Properties and Farming System


Affiliations
1 Department of Agronomy, College of Agriculture, G. B. Pant University of Agriculture and Technology, Pantnagar, Uttarakhand 263145, India
2 Department of Food Science and Technology, National Chung Hsing University, Taichung 40227, Taiwan, Province of China
3 Department of Post Modern Agriculture, Ming Dao University, Changhua County 52345, Taiwan, Province of China
 

Rheological properties influence the starch softness and cooking quality. Two japonica rice cultivars were studied that were cultivated under organic and conventional farming. Studywas conducted for 2 years in popular japonica cultivars, that is, Kaohsiung number 139 and Taikeng number 16, which were grown twice a year in Taiwan. The results highlighted that major pasting properties such as peak viscosity, setback value, and pasting temperature improved under organic farming; however, in further analysis, eating and cooking quality reported no significant changes except aroma in rice.
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  • Rapid Visco Analyzer Measurements of Japonica Rice Cultivars to Study Interrelationship between Pasting Properties and Farming System

Abstract Views: 91  |  PDF Views: 0

Authors

Amit Kesarwani
Department of Agronomy, College of Agriculture, G. B. Pant University of Agriculture and Technology, Pantnagar, Uttarakhand 263145, India
Po Yuan Chiang
Department of Food Science and Technology, National Chung Hsing University, Taichung 40227, Taiwan, Province of China
Shih Shiung Chen
Department of Post Modern Agriculture, Ming Dao University, Changhua County 52345, Taiwan, Province of China

Abstract


Rheological properties influence the starch softness and cooking quality. Two japonica rice cultivars were studied that were cultivated under organic and conventional farming. Studywas conducted for 2 years in popular japonica cultivars, that is, Kaohsiung number 139 and Taikeng number 16, which were grown twice a year in Taiwan. The results highlighted that major pasting properties such as peak viscosity, setback value, and pasting temperature improved under organic farming; however, in further analysis, eating and cooking quality reported no significant changes except aroma in rice.