The Physicochemical Properties of Starch Component of six Iranian Rice Cultivars

Using a wide range of techniques, including differential scanning calorimetry, X-ray diffraction, Rapid Visco Analyser and Fourier Transform Infera Red Spectroscopy, some physicochemical properties of the starch fraction of six Iranian rice cultivars (Tarom, Tarome Hashemi, Neda, Ramezani, Fajr and Kamfirouzi) [1]were studied and compared. DSC data showed that starch granules of different rice cultivars had different gelatinization properties in terms of enthalpy, onset, peak and conclusion temperatures of gelatinization. All samples had similar X ray patterns (A type), different degrees of starch crystallinity. The rheological behaviour of rice powders during heating and the effects of heat processing were studied and compared in excess water from 25 to 95 °C. The samples were different in their pasting properties. This study indicates that starch properties should be mentioned as a crucial parameter determining the quality of rice cultivars.