Abstract
Rice is a major staple food in Thailand and Malaysia. Although brown rice is a highly healthy substitute, preference is very low due to its texture and cooking quality. However, there are some brown rice varieties such as Sungyod (SY), Chiang (CH), Lepnok (LP) from Thailand and long grain specialty 1(LS1) and long grain specialty 2 (LS2) from Malaysian peninsula are commonly consumed in such areas. This study aimed to investigate the physicochemical and the cooking properties of these brown rice to understand the properties for better utilization. Therefore, Rapid visvo analyser (RVA), soaking characteristics, general cooking properties, textural properties and calorific values were measured and compared in 5 varieties of brown rice. Hydration kinetics indicated that LS1 and LS2 were faster in water absorption to reach plateau compared to the SY, LP, and CH. The cooking time of these brown rice was in the range from 29 to 35 min. The cooked brown rice had length/breadth (L/B) ratio (2.4 – 3.0), water uptake ratio (2.5 – 3.0), elongation ratio (1.1 –1.4) and gruel solid loss (3.2 – 5.2%). The hardness and the cohesiveness measured from texture analyzer were in the range of 6.75 – 15.5 N and 0.13 – 0.16. There was a significant variation in RVA pasting property of whole rice flour (p < 0.05). The variations of different properties of brown rice could be considered for the processing of brown rice and its application.
Highlights
Rice has been a staple food of half of the world’s population
The variation in cooking time may be the difference in thickness and characteristic of the outer intact bran layer that influences the penetration of water (Wu et al, 2014)
A study on the cooking of rice reported that the cuticle layer in brown rice was the primary structure leading to low water absorption, elongation of cooking time and reduction in volume expansion (Wu et al, 2014)
Summary
Rice has been a staple food of half of the world’s population. About 20% of total calorie is assumed to be supplied from rice alone compared to the wheat (19%) and maize (5%) (Shinde et al, 2014). Progress has been made to achieve similar health benefits of brown rice by incorporating brown rice flours in flour-based products such as pasta, noodle, porridge, baby and geriatric foods. The physicochemical properties such as the textural properties and the pasting properties are considered important attributes of rice quality that can help to understand appropriate application of brown rice as such or in different product forms. This study is aimed to investigate the cooking, textural and pasting properties of five varieties of brown rice sold in the Southern Thailand and the East coast of Malaysia. This study could be useful to understand the properties of the brown rice attributed to higher preference by local people and for better utilization as healthy substitutes of the white rice
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