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Unique microstructure, physical, and pasting properties of rice grains produced in Thai upland area
Author(s) -
Theanjumpol Parichat,
ChangRue Viboon,
Kim Sang Moo,
Rattanapa Nithiya,
Maniwara Phonkrit
Publication year - 2020
Publication title -
cereal chemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.558
H-Index - 100
eISSN - 1943-3638
pISSN - 0009-0352
DOI - 10.1002/cche.10353
Subject(s) - starch , microstructure , upland rice , agronomy , amylose , amylopectin , cultivar , oryza sativa , physical property , food science , chemistry , biology , organic chemistry , crystallography , biochemistry , gene
Background and objectives Upland rice has unique quality derived from diverse growing environment; however, little is known about rice quality cultivated in the uplands of South‐East Asia region. Four highly consumed upland rice varieties are determined their important physical qualities and microstructures. Findings All four upland rice varieties exhibit different visual appearance and physical quality especially for color, sphericity, and bulk density of rice grain, and viscosity (peak viscosity ranges from 931 to 3,113 cP; p ≤ .05) of rice flour. Each variety reveals unique structure of aleurone layer and starch granule wherein the granule size and arrangement are notably different among the four varieties. Conclusions Physical quality and microstructure are the key features for identifying rice variety cultivated in upland area of Thailand. Significance and novelty The four varieties of Thai upland rice grains exhibit different macro‐ and microstructure that are considered a helpful index for variety identification, postharvest handling, and utilization of rice flour.