Mineral and pasting characterization of indica rice varieties with different milling fractions.

Abstract

Four indica rice varieties namely IRRI-6, KS-282, Basmati 2000 and Super Basmati were milled to obtain brown rice and white rice. Mineral components were significantly higher in brown rice than white rice. Sodium (Na), potassium (K), iron (Fe) and zinc (Zn) contents ranged from 3.87 to 4.88 mg 100 g, 102.0 to 229.0 mg 100 g, 0.77 to 1.72 mg 100 g and 1.31 to 2.01 mg 100 g, respectively among different milling fractions. The mineral contents ranged from 4.06 to 4.78 mg 100 g, 155.50 to 173.50 mg 100 g, 1.20 to 1.31 mg 100 g and 1.59 to 1.71 mg 100 g among different varieties. The Na and K contents were higher in rice variety Basmati 2000, while Fe and Zn contents were higher in Super Basmati rice cultivar. The lowest contents of these elements were observed in KS-282 rice cultivar. Amylose content ranged from 22.90 to 26.14% and 24.14 to 25.31% among the rice varieties and milling fractions of brown and white rice, respectively. The amylose content was found to be higher in IRRI-6 followed by KS-282, Super Basmati (SB) and the lowest amylose content was observed in Basmati 2000. Pasting characteristics (Peak viscosity, Final Viscosity at 95C, Cooling viscosity at 50C, Consistency & Set back value) showed that peak viscosity (PV), final viscosity at 95C (FV95C), cooling viscosity (CV50C), consistency and set back (SB) value were significantly affected between milling fractions and rice varieties. In sensory evaluation Basmati white rice got the maximum scores for color, texture and taste, while the Basmati brown rice got the maximum scores for aroma.