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Article history:
Received 6 May 2014
Accepted 10 October 2014
Available online 1 November 2014
Physical, functional, pasting and thermal properties of ours and starches of six Nigerian rice cultivars
(Faro 21, 40, 44, 46, 52, and 55) were investigated. Starches showed higher CIE L (96.37e99.81) value
than ours (81.09e90.03). Water (122.64e143.35%) and oil (59.97e72.98%) absorption capacities varied
signicantly among the cultivars. Starch yield varied between 41.21 and 52.57%, with Faro 52 showing
higher yield. Starch granules were small and polyhedral shaped, with average length and width of 5.37
e9.25 and 3.94e6.94 mm, respectively. The Faro 40 (5.49) and Faro 55 (2.80) exhibited highest and lowest
swelling power, respectively at 60 C. The Faro 52 (2376.0 cP) and Faro 44 (3988.5 cP) ours showed
highest and lowest peak viscosities, respectively. Amylose content of the rice starches varied from 20.68
(Faro 40) to 25.95 (Faro 55). Peak viscosity of starches (4893e6080 cP) was higher than ours, and
increased in the order: Faro 52 < Faro 21 < Faro 40 < Faro 55 < Faro 44 < Faro 46. The FTIR spectroscopy
of starches identied most of the a-1 / 4 glucosidic linkages within spectral absorption bands of 1149.55
e1023.00 cm1. Thermal properties of the rice starches ranged: gelatinization onset To (50.8e68.8 C),
gelatinization peak, Tp, (78.7e93.7 C), glass transition temperature Tg (35.2e50.2 C), gelatinization
conclusion Tc, (116.4e127.6 C), gelatinization enthalpy, DHG (7.58e17.35 J/g) and peak height index, DHG/
(Tp To) (0.26e1.64). This study provides knowledge for the utilization of ours and starches isolated
from Nigerian rice cultivars that would be relevant for the postharvest value addition chain.
2014 Elsevier Ltd. All rights reserved.
Keywords:
Rice cultivars
Physicochemical properties
Colour
Flours and starches
Thermal properties
1. Introduction
Rice is the most important cereal in the developing world and is
a staple food of over three billion people, constituting over half the
world's population (Cantral & Reeves, 2002; Ebuehi & Oyewole,
2008). In sub-Saharan Africa, over 20 million farmers grow and
produce about 4.8 million tonnes of rice (FAOSTAT, 2014). The demand for rice in sub-Saharan Africa is expected to grow substantially as the population is currently growing at the rate of 3e4% per
annum and rice consumption is growing faster than other foods
(Akinwale et al., 2011). About 20 species of the genus Oryza are
recognized, but nearly all cultivated rice is Oryza sativa L. A small
amount of Oryza glaberrima, a perennial species is grown in Africa
(Falade, Semon, Fadairo, Oladunjoye, & Orou, 2014; Yadav & Jindal,
2008; ). Rice is grown in paddies or on upland elds, depending on
the requirements of the particular variety; there is limited
mangrove cultivation. Different varieties are grown, some of which
are considered traditional while new cultivars have been introduced within the last twenty years (Falade et al., 2014).
In recent years, rice, especially rice our, because of its unique
functional properties, is used in a number of novel foods such as
tortillas, beverages, processed meats, puddings, salad dressings and
gluten-free breads (Kadan & Ziegler, 1989; Kadan, Robinson,
Thibodeux, & Pepperman, 2001; Kadan, Bryant, and Miller, 2008;
McCue, 1997). These novel foods usually require rice ours and
starches having known physicochemical properties (Kadan,
Champagne, Ziegler, & Richard, 1997, 2008), which could indicate
market value, utilization and consumer preferences of rice cultivars
(Falade et al., 2014). Starch is generally regarded as the most
important constituent of rice which affects the pasting behaviour
and functionality (Zhou, Robards, Helliwell, & Blanchard, 2002).
The main variation in the composition of rice starch caused by the
relative proportions of the two fractions in the starch granules and
this, together with the chain length distribution and the frequency
and spacing of branch points within the amylopectin molecule (Lu,
Chen, & Lii, 1997), has a profound inuence on the physicochemical
properties of starch (Jane, Chen, & Lee, 1999). The pasting behaviour
of starch-water pastes is inuenced by the chemical and physical
479
The parboiling of rice paddy was carried out using the procedure
described by Biswas and Juliano (1988) with slight modication.
After cleaning and manual de-stoning, batches of rough rice were
soaked for 24 h at 60 C, drained and pressure-parboiled for
15 min at 120 C (1.0 kg/cm2) in an autoclave (LDZX-50 KB,
Shanghai Shen). The parboiled rice was sun dried to a moisture
content of 14% (w/b) prior to dehulling. The parboiled rice was
milled (single pass) with a friction-type laboratory milling machine
(Yanmar HS 1000 EH, Japan). The outlet pressure and ow rate in
the milling machine were also xed by trial and error before each
milling to obtain the desired degree of milling. The milled rice was
kept in sealed polyethylene bags and stored at 25 C.
The % milling yield was calculated.
% Milling Yield
The degree of milling (DOM) is the amount of bran that has been
removed from kernels during the milling process (Bello, Baeza, &
Tolaba, 2006).
Degree of Milling
480
q
Chroma
(DC Da2 Db2 ),
colour
intensity
q
2
2
2
(DE DL Da Db ) and hue angle (Hue angle Tan1b/
a) were calculated (Hunt, 1991).
2.5. Functional properties of rice ours and starches
2.5.1. Determination of loose and packed bulk densities
A measuring cylinder (100 mL) was lled with the sample to the
100 mL mark and the weight was obtained with a digital weighing
balance (OHAUS Discovery DV 241C, Pine Brook, NJ, USA). Loose and
packed bulk densities of the paddy, brown, our and starch of rice
were determined using similar procedure, but packed density was
with additional tapping (50) of the edge of the work bench prior
to re-weighing. The densities were calculated as the ratio of the
bulk weight to the volume (g/mL).
2.5.2. Determination of water (WAC) and oil (OAC) absorption
capacities
Water and oil absorption capacities of rice ours and starches
were determined according to the procedure of Sosulski (1962).
One gram of sample was suspended in 10 mL distilled water (or
rened soybean oil) in a weighed centrifuge tube. The suspension
was vortexed three times and 10 min rest periods were allowed
between each mixing. This suspension was centrifuged at 2000 g
for 30 min and the supernatant was decanted, and the tubes were
air-dried. The bound water was calculated from the increase in the
weight of the samples. Water (or oil) absorption capacity was
expressed as percentage of water (or oil) adsorbed by 100 g of
sample.
2.5.3. Determination of swelling power and solubility
Swelling power and solubility of isolated rice starches were
determined using the method described by Osundahunsi, Fagbemi,
Kesselman, and Shimoni (2003). A starch-water slurry (0.35 g in
12.5 mL distilled water) was heated in a water bath at 60 C for
30 min with constant agitation. The slurries were then centrifuged
at 3500 g for 20 min. The supernatant was decanted in preweighed evaporating dish and dried at 100 C for 20 min. The
difference in weight of the evaporating dish was used to calculate
the solubility. Swelling power was calculated by weighing the
residue after centrifugation and dividing by the original weight of
the starch on a dry weight basis.
2.5.4. Determination of gel consistency
Gel consistency was determined using the method described by
Cagampang, Perez, and Juliano (1973). Rice our/starch (0.1 g) of
different samples was taken in test tubes of 18 150 mm dimensions. Ethanol (0.2 mL; 95%) containing thymol blue (0.025%)
and 2 mL of potassium hydroxide (0.2 N) was added to samples. The
samples were heated in boiling water bath for 10 min and then
cooled in ice water bath for 20 min. Gel consistency was measured
by the length of cold gel in test tubes held horizontally on graph
paper after 30 min.
2.5.5. Determination of the alkaline spreading value
Alkali spreading value of the rice kernels was determined using
the method of Bhattacharya and Sowbhagya (1972). The test was
conducted in Petri plates containing 4e6 raw milled rice grains and
potassium hydroxide (1.7%) solution. The plates were incubated
overnight at 28 1 C, and the score (based on a 7-point scale) was
given on the basis of degradation of rice grains, which included the
amount of residual chalky substance in the degraded grain, the
diameter of the collar and the consistency of the collar. The highest
481
Table 1
Physical and functional characteristics of paddy and milled rice of the Nigerian rice cultivars.
Cultivar
Commodity
L (mm)
Faro
Faro
Faro
Faro
Faro
Faro
21
40
44
46
52
55
Paddy
Paddy
Paddy
Paddy
Paddy
Paddy
9.66a
8.98b
9.67a
9.09b
9.76a
9.04b
0.57
0.44
0.46
0.47
0.50
0.51
2.56bc
2.53c
2.59bc
2.73a
2.61b
2.74bc
0.13
0. 20
0.59
0.14
0.13
0.13
3.78a
3.57b
3.80a
3.34c
3.75a
3.31c
Faro
Faro
Faro
Faro
Faro
Faro
21
40
44
46
52
55
Milled
Milled
Milled
Milled
Milled
Milled
6.74a
6.33c
6.62b
6.58b
6.80a
6.59b
0.29
0.35
0.43
0.39
0.49
0.37
2.21b
2.23b
2.21b
2.34a
2.31ab
2.34ab
0.14
0.83
0.38
0.14
0.41
0.13
3.06a
2.93c
3.04ab
2.82d
2.99b
2.82d
rice
rice
rice
rice
rice
rice
W (mm)
L/W ratio
Aspect ratio
Total volume
(mm3)
Loose bulk
density (kgm3)
Packed bulk
density (kgm3)
0.27
0.29
0.31
0.22
0.26
0.19
0.27c 0.01
0.28b 0.02
0.27c 0.05
0.30a 0.01
0.27c 0.01
0.30a 0.01
63.42ab
58.44b
71.60a
69.48ab
66.35ab
69.60ab
0.01
0.02
0.29
0.01
0.01
0.01
0.51cd
0.52bc
0.47d
0.56ab
0.53bc
0.59a
0.01
0.03
0.01
0.02
0.01
0.01
0.56c
0.56c
0.53d
0.62b
0.57c
0.65a
0.01
0.01
0.00
0.01
0.01
0.01
27.54
25.37
25.99
27.58
27.66
28.99
0.40
0.23
0.31
0.12
0.20
0.31
Long
Medium
Long
Medium
Medium
Medium
0.23
0.32
0.30
0.22
0.29
0.19
ND
ND
ND
ND
ND
ND
34.34a
33.35a
33.87a
38.41a
38.15a
38.50a
0.06
0.65
0.09
0.01
0.11
0.01
0.84a
0.82a
0.82a
0.83a
0.81a
0.81a
0.02
0.02
0.02
0.01
0.02
0.02
0.88a
0.89a
0.89a
0.88a
0.85a
0.88a
0.01
0.01
0.00
0.01
0.03
0.02
21.37b
20.97b
21.27b
21.83b
21.17b
23.13a
1.19
0.20
0.46
0.45
0.30
0.25
Long
Medium
Long
Medium
Medium
Medium
Means in a column with the same letter are not signicantly different (p > 0.05). Means of 150 replicates for physical dimensions.
1000-kernel
Weight (g)
Grain
type
482
Table 2
Colour parameters of ours and starches of Nigerian rice cultivars.
L
DE
DC
Cultivar
Commodity
Faro
Faro
Faro
Faro
Faro
Faro
21
40
44
46
52
55
Flour
Flour
Flour
Flour
Flour
Flour
87.43b
81.09e
90.03a
85.21d
86.54c
86.85c
0.02
0.29
0.63
0.11
0.21
0.09
0.05d
2.39a
0.01d
0.17c
0.27c
0.70b
0.01
0.02
0.01
0.05
0.02
0.13
8.96c
10.20bc
8.77d
10.24bc
10.37b
11.44a
0.05
0.02
0.04
0.35
0.13
0.47
4.57d
10.78a
3.47e
6.53b
5.20c
4.73d
0.00
0.27
0.26
0.16
0.23
0.07
2.03c
2.70b
3.10a
1.62d
1.49d
0.71e
0.05
0.00
0.04
0.35
0.13
0.19
89.69a
76.82e
89.89a
89.05b
88.50c
86.50d
0.08
0.08
0.03
0.25
0.13
0.52
Faro
Faro
Faro
Faro
Faro
Faro
21
40
44
46
52
55
Starch
Starch
Starch
Starch
Starch
Starch
97.11bc
96.37c
97.61b
99.24a
99.81a
98.91a
1.06
0.57
0.06
0.35
0.37
0.12
0.14b
0.24a
0.13b
0.15b
0.13b
0.16b
0.07
0.66
0.00
0.00
0.01
0.00
1.64e
2.64b
1.87d
2.30c
2.55b
2.89a
0.02
0.25
0.05
0.10
0.03
0.11
1.69c
0.77d
1.47c
2.60b
3.09a
2.21b
0.36
0.24
0.02
0.30
0.36
0.07
1.45a
0.44e
1.24b
0.93c
0.77d
0.71d
0.01
0.16
0.04
0.06
0.01
0.19
85.26a
84.82a
86.03a
86.17a
87.01a
86.76a
2.58
1.18
0.10
0.29
0.28
0.23
Hue angle
Means in a column with the same letter are not signicantly different (p > 0.05). Means of 3 replicates.
Table 3
Functional properties of rice our and starches the Nigerian rice cultivars.
Cultivar
Moisture
content (%)
Loose bulk
Packed bulk
Water absorption Oil absorption
density (g/mL) density (g/mL) capacity (%)
capacity (%)
Swelling
power (%)
Solubility
(%)
Faro
Faro
Faro
Faro
Faro
Faro
21
40
44
46
52
55
Flour
Flour
Flour
Flour
Flour
Flour
10.32bc
10.99a
10.36bc
10.70ab
10.34bc
10.05c
0.22 0.54ab
0.15 0.51bc
0.20 0.46c
0.04 0.60a
0.01 0.57ab
0.01 0.46c
0.04
0.02
0.03
0.01
0.03
0.02
0.70b
0.69b
0.65b
0.79a
0.78a
0.71b
0.05
0.01
0.04
0.02
0.01
0.04
126.56b
126.95b
143.35a
129.90b
122.69b
126.74b
2.37
1.58
2.37
1.58
6.31
1.57
60.74b
72.98a
65.24b
59.97b
66.98b
62.48b
1.56
1.56
0.77
1.54
6.20
1.55
39.00b
27. 00c
16.00d
64.00a
39.00b
16.00d
1.41
1.41
0.00
0.00
1.41
0.00
3.57ab 1.81
4.43a 0.78
3.43ab 1.61
1.86c 0.89
2.29bc 1.38
3.86a 1.06
ND
ND
ND
ND
ND
ND
ND
ND
ND
ND
ND
ND
Faro
Faro
Faro
Faro
Faro
Faro
21
40
44
46
52
55
Starch
Starch
Starch
Starch
Starch
Starch
9.45a
9.56a
8.79ab
8.29b
8.93ab
8.78ab
0.08
0.13
0.21
0.70
0.04
0.01
0.36a
0.34a
0.31a
0.30a
0.33a
0.30a
0.00
0.04
0.02
0.01
0.00
0.01
0.43a
0.40a
0.41a
0.43a
0.43a
0.42a
0.01
0.00
0.01
0.01
0.01
0.00
97.19bc
106.15a
106.34a
96.50bc
103.77ab
93.73c
1.56
1.56
6.20
5.40
0.77
0.77
150.19a
151.48a
133.76ab
119.39bc
112.55c
117.85bc
0.00
6.25
1.54
13.11
8.54
8.52
16.00d
96.00a
17.00d
76.50b
56.00c
55.00c
0.00
11.31
1.41
0.70
11.31
1.41
ND
ND
ND
ND
ND
ND
3.70b 0.76
5.49a 0.04
4.80a 0.06
3.17bc 0.10
2.85bc 0.27
2.80c 0.04
7.89a 2.23
4.73ab 2.23
4.70ab 2.21
3.11b 0.00
3.14b 0.00
4.70ab 2.21
Means in a column with the same letter are not signicantly different (p > 0.05).
Table 4
Pasting properties of ours and starches of Nigeria rice cultivars.
Cultivar
Commodity
Peak viscosity
(cP)
Trough viscosity
(cP)
Breakdown viscosity
(cP)
Final viscosity
(cP)
Setback viscosity
(cP)
Peak time
(min)
Pasting Temp.
( C)
Faro
Faro
Faro
Faro
Faro
Faro
21
40
44
46
52
55
Flour
Flour
Flour
Flour
Flour
Flour
3201.53b
2399.50d
3982.50a
2962.50c
2376d
2880.50c
32.53
62.93
30.41
50.20
59.40
2.12
2565b
1618.50e
3062.50a
1992c
1712.50d
2003.50c
26.87
10.61
50.20
32.53
19.09
13.44
636c
781b
920a
970.50a
663.50c
877.00ab
5.66
52.32
80.61
17.68
40.31
11.31
5210c
4542d
6456a
5972b
4086e
5303c.50
93.34
188.09
31.82
29.70
45.25
72.83
2645d
2923.50c
3394b
3980a
2373.50e
3200b
66.47
177.48
82.02
2.83
21.17
59.39
6.53a
6.10b
6.37ab
6.20b
6.23ab
6.23ab
0.00
0.14
0.14
0.00
0.24
0.05
86.40a
84.00c
82.35e
83.08d
84.7 3b
82.73de
0.00
0.00
0.14
0.25
0.04
0.60
Faro
Faro
Faro
Faro
Faro
Faro
21
40
44
46
52
55
Starch
Starch
Starch
Starch
Starch
Starch
5176c
5331.5bc
5918a
6080.50a
4893d
5490.50b
118.79
24.75
57.98
48.79
114.55
21.92
2176.5e
3658.5c
4036.50a
3788.5b
2304.50d
2335d
26.16
38.89
8.48
44.54
74.95
4.24
2999.5b
1673f
1882e
2292d
2589c
3155.5a
92.63
14.14
49.49
93.33
39.60
26.16
5783d
6570b
7581a
6068c
5458.5e
5697de
101.82
35.35
32.52
18.38
212.84
95.46
3606.5a
2911.5d
3545ab
2279.5e
3154.50c
3362.5b
75.66
3.54
41.01
26.16
137.89
91.22
4.67c
5.33a
5.17b
5.10b
4.47d
4.53d
0.00
0.00
0.05
0.05
0.09
0.00
75.98b
79.10a
73.88c
80.00a
79.53a
79.53a
0.04
0.00
0.53
0.07
0.60
0.67
Means in a column with the same letter are not signicantly different (p > 0.05). Means of 3 replicates.
respectively. All the grains were longer than the Ofada rice cultivar
length (5.48e6.31 mm) and width (2.02e2.37 mm) reported by
Adekoyemi et al. (2012). Using the characterization principle of
Codex Alimentarius Commission (1990) for milled rice, Faro 21 and
Faro 44 fell within the long grain category, having length to width
ratio 3 while the other cultivars fell within the medium grain
category. Consequently, with enhanced processing facilities, Faro 21
and Faro 44 stand a good chance of competing in the world rice
market which favours long grain cultivars.
The 1000-kernel weight of milled rice kernels ranged between
20.97 (Faro 40) and 23.13 g/1000kernels (Faro 55). Our results
agreed with the value of 21.64 g/1000 kernel reported by
Varnamkhasti et al. (2008) on Iranian rice varieties. The bulk density of the rice cultivars increased after milling, owing to the
removal of less dense fractions (Table 1). This property increased
when the volume was reduced by dehulling: volume reduction was
higher than the mass reduction, assuming that the material
removed in each unity operation was of lower specic gravity.
Similar views were expressed by Bhattacharya and Sowbhagya
(2006) and Correa, Silva, Jaren, Junior, and Arana (2007). Bulk
density did not vary signicantly among the varieties after milling.
The total volume occupied by each rice kernel is an important
design variable in the postharvest storage and transportation. Total
volume occupied by each rice kernel varied from 33.35 mm3 (Faro
483
484
Table 5
Granule morphology and DSC thermal properties of Nigerian rice starches.
Cultivar
Faro 21
Length
Width
Granule shape
Mean
(mm)
Min
(mm)
Max
(mm)
Mean
(mm)
Min
(mm)
Max
(mm)
6.81bc 3.15
1.30
12.50
5.69ab 2.38
1.00
10.00
ab
bc
Faro 40
Faro 44
7.75 2.85
6.61bc 2.70
2.50
2.50
12.50
12.50
5.31 2.39
5.13bc 1.98
3.00
1.00
11.00
9.00
Faro 46
Faro 52
9.25a 3.98
5.00c 1.72
1.30
1.30
15.00
8.80
6.94a 3.28
3.94c 1.53
1.00
1.00
13.00
6.00
Faro 55
5.37c 3.09
1.30
12.50
4.38
bc
1.00
10.00
2.61
Spherical and
polyhedral
Polyhedral
Spherical and
polyhedral
Polyhedral
Spherical and
polyhedral
Polyhedral
DHG
DTG
(J/g)
(Tc- To)
PHI
(DHG/(Tp To)
7.58
65.8
0.41
39.40
45.00
8.66
19.29
56.0
56.6
0.38
0.29
122.50
116.40
43.00
45.50
12.94
14.47
71.70
55.20
1.64
0.68
127.60
50.10
17.35
60.90
0.26
To
( C)
Tp
( C)
Tc
( C)
Tg
( C)
60.90
88.10
126.70
35.20
68.80
66.20
87.90
78.70
124.80
122.80
50.80
61.20
88.50
86.90
66.70
93.70
Means of 20 replicates for the starch granule morphology. Means in a column with the same letter are not signicantly different (p > 0.05).
Fig. 3. Starch granule morphology of Nigerian rice cultivars stained with Safranin.
40) to 38.50 mm3 (Faro 55). Similar low total volume was observed
from the dimensions of its paddy which had a total volume
58.44 mm3 compared with Faro 55 which had 69.60 mm3.
3.5. CIE L, a and b, and other colour parameters of rice ours and
starches
The CIE L parameter of the rice ours, which indicates whiteness/lightness, ranged from 81.09 (Faro 40) to 90.03 (Faro 44). The
Faro 44 (90.03) our showed signicantly higher lightness than
other cultivars. The Faro 40 our was darker probably due to the
presence of colour pigments on the kernels (Table 2). Calculated
chroma (DC) values of rice our varied from 0.71 (Faro 55) to 3.10
(Faro 44), with no signicant difference among the ours. Also,
colour intensity (DE) varied from 3.47 (Faro 44) e 10.78 (Faro 40).
Hue angle was in the range 76.82 (Faro 40) e 89.89 (Faro 44).
Generally, the objective colour evaluation showed that Faro 44
showed signicantly higher (p 0.05) lightness, chroma, colour
intensity and hue angle than other rice ours.
485
capacity of 112.7% and 115.6% for high amylose Thailand and Goamy
rice starches, respectively. Difference in WAC between the cultivars
could be due to differences in starch structure giving rise to varying
internal associative forces maintaining granule structure and, degree of engagement to form hydrogen and covalent bonds between
starch chains and hence the degree of availability of water binding
sites. Higher densities have been reported for larger granules of
potato starch over those of yam and maize starches (Zuluaga,
Baena, Mora, & PonceDleon, 2007).
The OAC of the rice ours, a reection of their emulsifying capabilities in product formulations, ranged from 59.97% (Faro 46) to
72.98% (Faro 40). However, OAC of Faro 40 was not signicantly
higher than other cultivars (Table 3). The OAC is important since oil
acts as avour retainer and increases the mouth feel of foods
(Aremu et al., 2007). Variations in the presence of non-polar side
chains, which might bind the hydrocarbon side chains of oil among
Table 6
FTIR functional group identication in isolated starches.
Sample
Faro 21
3368.13e2928.57
1152.30e1023.00
853.27e578.93
3763.73e2923.07
1152.30e1020.61
3406.59e2923.07
1152.30e1023.36
3417.58e2906.59
1155.04e1026.10
Faro 40
Faro 44
Faro 46
Faro 52
Faro 55
3752.74e2934.06
1157.78e1028.84
3703.29e2939.56
1149.55e1023.36
1.00
0.86*
0.42
0.98**
0.00
0.87*
1.00
0.37
1.00
0.91*
0.28 1.00
0.19 0.79 0.21
1.00
0.99** 0.33 0.91* 0.22 1.00
1.00
0.02
0.15
0.58
0.04
0.29
0.14
0.08
0.30
0.06
0.03
0.04
1.00
0.08
0.02
0.55
0.38
0.78
0.65
0.12
0.87*
0.53
0.67
1.00
0.60
0.29
0.80
0.24
0.20
0.47
0.09
0.61
0.21
1.00
0.08 1.00
0.33 0.41
1.00
0.54 0.57 0.25
0.27 0.81* 0.26
0.58 0.07 0.01
0.36 0.67
0.17
0.65 0.47 0.20
0.28 0.81
0.24
3.6.2. Loose and packed bulk density of rice ours and starches
Packed bulk density represents the highest attainable density
with compression. Loose and packed bulk densities of rice ours
varied from 0.46 to 0.60 g/mL and 0.65e0.79 g/mL, respectively.
The Faro 46 and Faro 52 ours showed signicantly higher loose
and packed bulk densities (p 0.05) than other cultivars (Table 3).
Also, loose and packed bulk densities of the cultivars showed
similar trends. Loose and packed bulk densities of the isolated
starches varied from 0.30 to 0.36 and 0.40e0.43 g/mL, respectively.
Loose and packed bulk densities of the isolated starches did not
vary signicantly among the rice cultivars.
1.00
0.48
0.53
0.34
0.26
0.56
0.06
0.72
0.70
0.69
0.71
0.15
0.67
1.00
0.22
0.71
0.21
0.07
0.53
0.40
0.28
0.05
0.12
0.06
0.00
0.04
0.14
1.00
0.79
0.34
0.55
0.14
0.35
0.84*
0.53
0.03
0.55
0.46
0.41
0.45
0.29
0.47
1.00
0.75
0.94*
0.36
0.90**
0.12
0.04
0.60
0.22
0.02
0.09
0.03
0.18
0.03
0.04
0.06
1.00
0.19
0.76
0.21
0.78
0.11
0.39
0.61
0.80
0.41
0.30
0.81*
0.61
0.76
0.69
0.47
0.60
DC
DE
b
a
Gel consistency L
Trough Breakdown Final viscosity Setback Peak time Pasting temp. Moisture content Packed bulk density WAC OAC
Peak
Table 7
Pearson Correlation matrix between the functional and pasting properties of Nigerian rice our.
1.00
0.97**
0.41
0.88*
0.42
0.64
0.32
0.33
0.58
0.89*
0.43
0.27
0.78
0.57
0.66
0.65
0.44
0.57
Hue angle
Peak
Trough
Breakdown
Final viscosity
Setback
Peak time
Pasting Temp.
Moisture content
Packed bulk density
WAC
OAC
Gel consistency
L
a
b
DE
DC
Hue angle
486
487
& Voragen, 2003). After peak paste viscosity, the ours showed
differences in their patterns of pasting properties (Fig. 1), which can
be grouped to predict the cooking and other food utilization
properties of the cultivars. Based on the breakdown ratio, Faro 21
our showed slightly shear thinning (Type C) while ours of Faro
40, 44, 46, 52, and 55 cultivars showed moderately shear thinning
(Type B) behaviours (Fig. 1). However, starches of Faro 21, 52 and 55
showed highly shear thinning (Type A) behaviours while the Faro
44, 42 and 46 showed moderately shear thinning (Type B) behaviours (Fig. 2). Both rice ours and starches did not show Type D
behaviours. Some researchers proposed that types C and D pasting
classes were changeable by increasing the starch concentrations.
Pasting behaviours that result from interactions between starch
and non-starch components (e.g. as in sorghum) or high-amylose
starches may not change by increasing starch concentrations
(Waramboi et al., 2011). Also, surface lipids and proteins, rehydration time, method of sample preparation (e.g. milling and particle
size), presence of impurities, pH, type of cultivar, and presence of
endogenous enzymes can affect starch swelling, pasting and gelatinization properties (Chen et al., 2003; Mahasukhonthachat,
Sopade, & Gidley, 2010a, 2010b).
3.8. Thermal properties of the rice starches
Glass transition, identied by DSC, corresponds to a rearrangement of the solid amorphous matrix involving the
breaking of bounds and creation of new ones. The glass transition temperature for the rice starches ranged between 79.4 and
105.0 C (Table 5). The change in the heat capacity (Cp) through
Tg, occurred because the glassy and amorphous states had
different physical properties, including Cp. The glass transition
temperature Tg (35.2e50.2 C) and gelatinization onset, To
(50.8e68.8 C) varied with cultivar. These were similar to the
values (61.1e71.47 C) previously reported by Singh, Kaur,
Sandhu, Kaur, and Nishinari (2006). Gelatinization peak (Tp)
and gelatinization conclusion (Tc) of the starches varied from
78.7 to 93.7 C and 116.4e127.6 C, respectively. These were
consistent with the ndings of Lawal et al. (2011) who reported
Tp (81.5e88.5 C) and Tc (147.1e156.2 C) for starches isolated
from West African rice cultivars. The high gelatinization peak
recorded by the DSC was also consistent with the high pasting
temperatures obtained from the RVA data. Gelatinization
enthalpy (DHG) varied between 7.58 and 19.29 J/g. The Faro 21
showed a lower value and displayed a single endotherm
(Fig. 4a), however, other rice starches displayed a biphasic endotherms (Fig. 4bef). Vandeputte, Derycke, Geeroms, and
Delcour (2003a, 2003b) and Lawal et al. (2011) reported gelatinization temperatures of 7.7e19.2 and 18.0e29.1 J/g,
respectively.
3.9. Starch granule morphology
Starch granules of the rice cultivars were found to be small, with
an average length and width range of 5.37e9.25 mm and
3.94e6.94 mm respectively (Table 5). These were consistent with
the granule size classication of Lindeboom, Chang, and Tyler
(2004). The shapes of the granules were spherical and polyhedral
with some granules forming aggregates (Fig. 3aef). These size and
shape of the granules were intrinsic properties and had an inuence on the functional and pasting proles of the rice starches as
previously discussed.
488
Table 8
Pearson Correlation matrix between the functional, pasting and thermal properties of Nigerian rice starches.
Peak
Peak
Trough
Breakdown
Final viscosity
Setback
Peak time
Pasting Temperature
Moisture content
Packed bulk density
WAC
OAC
Gel consistency
Swelling power
Solubility
Granule length
Granule width
L
a
b
DE
DC
Hue angle
To ( C)
Tp ( C)
Tc ( C)
Tg ( C)
DHG (J/g)
DTG (Tc To)
PHI(DHG/(Tp To)
*
1.00
0.76
0.35
0.59
0.41
0.60
0.18
0.66
0.15
0.14
0.10
0.02
0.15
0.26
0.65
0.67
0.01
0.18
0.17
0.12
0.17
0.04
0.34
0.28
0.24
0.77
0.40
0.49
0.45
Setback Peak
time
1.00
0.87*
0.82*
0.45
0.93**
0.22
0.28
0.57
0.49
0.18
0.27
0.64
0.37
0.68
0.52
0.29
0.36
0.12
0.42
0.11
0.33
0.06
0.58
0.06
0.41
0.20
0.03
0.30
1.00
0.39
0.69
0.48
0.10
0.11
0.29
0.78
0.10
0.66
0.71
0.59
0.31
0.21
0.36
0.26
0.47
0.01
0.64
0.24
0.26
0.03
0.18
0.47
0.87*
1.00
0.22
0.22
0.36
0.47
0.82*
0.46
0.55
0.09
0.02
0.49
0.17
0.80
0.45
0.75
0.30
0.30
0.76
0.17
0.51
0.19
0.19
0.47
1.00
0.75
0.34
0.89*
0.18
0.09
0.71
0.81*
0.34
0.37
0.81*
0.34
0.49
0.26
0.43
0.66
0.05
0.52
0.28
0.46
0.17
0.63
0.27
0.01
0.01
0.33
0.10
1.00
0.14
0.78
0.68
0.01
0.69
0.61
0.38
0.20
0.77
0.01
0.30
0.21
0.52
0.26
0.36
0.63
0.18
0.38
0.33
0.80
0.10
0.43
0.34
0.27
0.22
1.00
0.22
0.05
0.69
0.51
0.50
0.34
0.82*
0.12
0.75
0.58
0.59
0.61
0.16
0.68
0.14
0.65
0.06
0.47
0.13
0.19
0.13
0.02
0.17
1.00
0.42
0.35
0.80
0.03
0.54
0.66
0.20
0.27
0.76
0.63
0.14
0.65
0.05
0.68
0.62
0.02
0.28
0.66
0.65
0.44
0.65
1.00
0.61
0.51
0.30
0.86*
0.00
0.11
0.12
0.68
0.78
0.22
0.83
0.44
0.52
0.75
0.29
0.27
0.30
0.06
0.58
0.50
1.00
0.31
0.07
0.72
0.19
0.04
0.24
0.38
0.55
0.12
0.41
0.17
0.28
0.43
0.75
0.49
0.20
0.04
0.73
0.28
OAC
1.00
0.10
0.78
0.74
0.32
0.28
0.97
0.61
0.47
0.88
0.21
0.96**
0.39
0.21
0.51
0.19
0.66
0.07
0.40
Gel
Swelling Solubility Granule
consistency power
length
1.00
0.12
0.57
0.39
0.15
0.06
0.64
0.74
0.03
0.89*
0.12
0.07
0.45
0.12
0.54
0.27
0.00
0.39
1.00
0.23
0.35
0.17
0.87
0.77
0.23
0.91
0.10
0.79
0.52
0.54
0.20
0.13
0.24
0.40
0.36
1.00
0.08
0.08
0.66
0.01
0.60
0.51
0.59
0.58
0.28
0.03
0.66
0.01
0.49
0.13
0.52
1.00
0.95**
0.29
0.28
0.24
0.29
0.03
0.55
0.53
0.09
0.19
0.35
0.40
0.64
0.67
4. Conclusion
Physical, functional and physicochemical attributes of the rice
varied with cultivar and product ie our or starch. Generally, the
rice cultivars showed low to high milling recovery, and moderate
starch yield. The Faro 21 and Faro 44 were categorised as long grain
rice while other were medium sized. The CIE L, a, b colour parameters varied from ours to starches, starches exhibited higher degree of whiteness than the corresponding ours. Aside from Faro 40
ours, other showed lighter colours. Isolated starches showed high
lightness values and should not impart colour when utilized in
product formulations. The isolated starches had restricted swelling
and solubility patterns, presumably due to their granular characteristics. However, all the starch granules were small in size,
spherical and mostly polyhedral in shape. Pasting properties of the
ours and corresponding starches also varied among the cultivars.
Thermal properties of the isolated starches showed high gelatinization peaks (Tp) but low glass transition temperatures (Tg); giving a
clue into their behaviour under heating cycles expected in industrial processes.
Granule
width
1.00
0.21
0.02
0.42
0.17
0.29
0.47
0.66
0.06
0.27
0.53
0.37
0.81*
0.68
1.00
0.67
0.36
0.97**
0.11
0.93
0.53
0.25
0.56
0.19
0.50
0.19
0.50
1.00
0.29
0.71
0.62
0.69
0.49
0.00
0.11
0.66
0.50
0.41
0.23
1.00
0.21
0.92
0.38
0.24
0.61
0.08
0.59
0.21
0.29
0.00
DE
1.00
0.04
0.86
0.62
0.26
0.58
0.17
0.32
0.26
0.52
DC
1.00
0.08
0.29
0.43
0.14
0.70
0.01
0.37
0.03
489
Hue
angle
To
( C)
Tp
( C)
Tc
( C)
Tg
( C)
1.00
0.23
0.15
0.48
0.18
0.72
0.07
0.18
1.00
0.10
0.30
0.50
0.14
0.81*
0.93
1.00
0.38
0.47
0.30
0.33
0.11
1.00
0.05
0.21
0.32
0.35
1.00
0.45
0.53
0.38
Acknowledgements
Authors are grateful to the University of Ibadan for the Senate
Research Grant (SRG/FT/2010/7A) awarded to conduct this research.
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