Pasting Properties of Selected Rice Varieties from Several Provinces in Indonesia

Abstract

Pasting properties play an important role in determining the quality of cooked rice, or other related food products. These attributes of several rice varieties from North Sumatera, West Sumatera, South Sumatera, Banten, West Java, Central Java, Yogyakarta, East Java, and South Sulawesi were measured, using Brookfield viscometer DV-II+Pro. Popular brands are believed to leverage the potentials, in order to possibly predict customer’s preference. Pasting temperature, peak viscosity, viscosity after 10 minutes at 93.5°C, break down intensity, viscosity at 50°C, and degree of setback, were subsequently evaluated. The extent of breakdown and setback situations were instrumental in characterizing paste stability as well as the retrograde tendency, after cooling. Furthermore, Anak Daro (West Sumatera) demonstrated optimal paste stability, with very minimal breakdown value (231cP). This estimate was significantly lower, compared to most samples, with exception to Ceredek, IR 42 (West Sumatera), Jago Pelung, Pandan Wangi (West Java), Pandan Wangi (East Java), and Memberamo (South Sulawesi). Conversely, Berlian (East Java) showed the greatest retrograde tendency, with maximum setback value (3865 cP). However, the evaluation was more extensively, than other varieties, excluding Ramos Kembang, Ramos Walet (Banten), and C4 (Central Java).