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Physicochemical, Rheological and Moisture Adsorption Characteristics of Two Basmati Rice (Oryza sativa L.) Varieties Differing in Amylose Content

Authors:

A. G. A. Bandara,

University of Peradeniya, LK
About A. G. A.
Postgraduate Institute of Agriculture
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B. D. R. Prasantha ,

University of Peradeniya, LK
About B. D. R.
Department of Food Science and Technology, Faculty of
Agriculture
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K. Kemashalini,

University of Peradeniya, LK
About K.
Department of Food Science and Technology, Faculty of
Agriculture
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K. A. K. L. Chandrasiri

University of Peradeniya, LK
About K. A. K. L.
Department of Food Science and Technology, Faculty of
Agriculture
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Abstract

Purpose: The purpose of this study was to determine the physicochemical, viscosity and moisture sorption properties of high-amylose (At-306) and low-amylose (At-405) basmati varieties.


Research Method: The viscometer method was used to measure the apparent viscosity of the flour samples at 65 and 750C. Moisture adsorption isotherms were determined by the gravimetric method at 28, 35 and 450C.


Findings: The bulk-density, grain-hardness, gelatinization temperature, protein and amylose contents of the At-306 and At-405 varieties were in the range of 794-780 kg m-3, 55.5-49.7 N, 70.34-66.140C and 8.80-8.00% and 26.70-15.37%, respectively. At-405 samples showed significantly higher viscosity (8-13.5 Pa s) at 650C and lower viscosity (1.4-5.3 Pa s) at 750C but the opposite trend was observed for the At- 306. The flow behavior index, varied with temperature between 0.55-0.54 and 0.75-45, respectively, for At-306 and At-405. At-306 showed a higher equilibrium moisture content (EMC) value compared to At- 405 when aw>0.70. The GAB isothermal model best described the experimental EMC data (R2adj>0.98 and MRD<3.8). At-306 has a higher specific surface area (≈115.5 m2 g-1 d.b) and higher monolayer moisture content (≈3.3 g/100 g) than At-405. The effective pore size of At-306 and At-405 varied between 1.04-12.82 and 0.73-9.18 nm, respectively. The isosteric-heat of adsorption was significantly higher for At-405 than At-306.


Research Limitations: Further studies with medium amylose basmati are needed to confirm the applicability of these findings.


Originality/ Value: This result provides some information of the physicochemical, rheological and storability characteristics of low and high basmati flours for the food industry application.

How to Cite: Bandara, A.G.A., Prasantha, B.D.R., Kemashalini, K. and Chandrasiri, K.A.K.L., 2023. Physicochemical, Rheological and Moisture Adsorption Characteristics of Two Basmati Rice (Oryza sativa L.) Varieties Differing in Amylose Content. Journal of Agricultural Sciences – Sri Lanka, 18(1), pp.154–171. DOI: http://doi.org/10.4038/jas.v18i1.10105
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Published on 01 Jan 2023.
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