TITLE:
Morphometric, Physicochemical, Thermal, and Rheological Properties of Rice (Oryza sativa L.) Cultivars Indica × Japonica
AUTHORS:
Laura Elizabeth Morales-Martínez, Luis Arturo Bello-Pérez, Mirna María Sánchez-Rivera, Elsa Ventura-Zapata, Antonio Ruperto Jiménez-Aparicio
KEYWORDS:
Brown Rice; Hybrid Grains; Morphometric Parameters; Gelatinization Temperature; Flow Behavior; Pasting Viscosity
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.5 No.3,
January
21,
2014
ABSTRACT:
The anther culture technical was applied to
produce haploid lines of rice (Oryza sativa L.). The hybrids (K/ A92VM061, K/A92VM067, K/A92VM0611, K/A92VM719,
K/A92VM720 and K/A92VM721) were obtained in order to generate new varieties
from Indica and Japonica cultivars. Morphometric parameters of the grains were
evaluated by image analysis. Flours were prepared from the whole rice grains
and physicochemical, thermal and rheological properties, X-ray diffraction
pattern and evaluation of color using the CIELAB system were assessed. The
hybrids lines showed long (061, 611, 721), medium (719 and 720) and short (067)
grains. The rice samples presented lipids
(2.6% - 3.2%), protein (11% - 15%), total dietary fiber (8.4% - 10.2%),
total starch (65% - 74%) and apparent amylose (5% - 32%) contents.
Gelatinization temperature (Tp) was found in the range of 66.1℃ - 79.4℃ with enthalpy (ΔH)
value between 3.4 - 8.1 J/g. The retrogradation parameters
(temperature and ΔH) were lower than those for gelatinization in all
samples. The rice samples presented A-type X-ray diffraction pattern. Rice
pastes showed a non-Newtonian behavior and the brightness (L*) characterize the color of the samples. Hybrid rice
grains presented morphometric properties more similar to Japonica than Indica variety. Rice hybrid had higher protein content than Indica variety. Apparent amylose, viscosity and gelatinization
temperature varied significantly among hybrids and varieties.