Effects of Chalkiness on Cooking, Eating and Nutritional Qualities of Rice in Two indica Varieties

doi:10.1016/S1672-6308(08)60074-8

Abstract

Abstract: An experiment was conducted to investigate the effects of chalkiness on cooking, eating and nutrition qualities of rice using Gangyou 527 (indica hybrid rice) and Zhaiyeqing 8 (conventional indica rice) as materials. Compared with the milled rice without chalkiness, amylose content, final viscosity, setback and consistence increased significantly, while gel consistence, peak viscosity and breakdown decreased remarkably and other RVA values did not have significant changes in the chalky rice of Gangyou 527. The differences in the above indices between the chalky and non-chalky rice was not remarkable in Zhaiyeqing 8. The crude protein content of chalky rice in Zhaiyeqing 8 was significantly lower than that of non-chalky rice, but there was no remarkable change between the chalky and non-chalky rice in Gangyou 527. Glutelin content fell significantly, and albumin, globulin, prolamine and lysine contents did not change significantly in chalky rice compared with non-chalky rice in the two varieties.

Key words: rice, chalkiness, cooking and eating quality, nutritional quality, starch viscosity, Rapid Viscosity Analyzer profile

Liu Qi-hua, Zhou Xue-biao, Yang Lian-qun, Li Tian. Effects of Chalkiness on Cooking, Eating and Nutritional Qualities of Rice in Two indica Varieties[J]. RICE SCIENCE, 2009, 16(2): 161-164 .

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