Physicochemical, texture, thermal, and rheological properties of Pakistani rice grains
We characterized 15 rice varieties from Pakistan in terms of their physicochemical, pasting, thermal, textural, and rheological properties. The amylose content and thousand-kernel weight of the various varieties ranged from 22 to 30% and 39 to 66%, respectively. The alkali spreading value was higher...
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| Format: | Article |
| Language: | English |
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Taylor & Francis Group
2025-12-01
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| Series: | International Journal of Food Properties |
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| Online Access: | https://www.tandfonline.com/doi/10.1080/10942912.2025.2544790 |
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| author | Shahzad Hussain Abdulrahman Alahmed Farah Shamim Abdellatif A. Mohamed Mohsin Ali Raza Mohamed A. Ibraheem Syed Sultan Ali Aamir Shehzad |
| author_facet | Shahzad Hussain Abdulrahman Alahmed Farah Shamim Abdellatif A. Mohamed Mohsin Ali Raza Mohamed A. Ibraheem Syed Sultan Ali Aamir Shehzad |
| author_sort | Shahzad Hussain |
| collection | DOAJ |
| description | We characterized 15 rice varieties from Pakistan in terms of their physicochemical, pasting, thermal, textural, and rheological properties. The amylose content and thousand-kernel weight of the various varieties ranged from 22 to 30% and 39 to 66%, respectively. The alkali spreading value was higher for coarse rice varieties compared to long-grain varieties. Gels from coarse varieties exhibited greater springiness due to the increased amylose content, resulting in brittle textures. The gelatinization onset temperature (OT) of Basmati rice flour ranged from 55 to 73.7°C; however, coarse rice flours had a higher OT (65.13–74.27°C). At a lower angular frequency (ω) of 0.1 rad/s, coarse rice flour gels exhibited a more significant physical gap, with KS282 demonstrating the highest storage modulus (G′) and IR6 the lowest. At the highest ω (100 rad/s), KSK434 exhibited the highest G′, while IR6 had the lowest. Chenab Basmati had the highest loss modulus (G′′), whereas KS282 had the lowest. A flow behavior index (n) below 1 was observed in all gels, indicating thixotropic or non-Newtonian behavior. The coarse varieties could be used in products where firmer gels are desired. Long-grain varieties, such as Kissan Basmati, Basmati 515, and Basmati 2000, are the best candidates for recipes like pulao, biryani, and other rice-based cuisines where long grains are preferred. |
| format | Article |
| id | doaj-art-a9efc8df269e4a64b6fbc58c73a96dbe |
| institution | DOAJ |
| issn | 1094-2912 1532-2386 |
| language | English |
| publishDate | 2025-12-01 |
| publisher | Taylor & Francis Group |
| record_format | Article |
| series | International Journal of Food Properties |
| spelling | doaj-art-a9efc8df269e4a64b6fbc58c73a96dbe2025-08-20T02:55:24ZengTaylor & Francis GroupInternational Journal of Food Properties1094-29121532-23862025-12-0128110.1080/10942912.2025.2544790Physicochemical, texture, thermal, and rheological properties of Pakistani rice grainsShahzad Hussain0Abdulrahman Alahmed1Farah Shamim2Abdellatif A. Mohamed3Mohsin Ali Raza4Mohamed A. Ibraheem5Syed Sultan Ali6Aamir Shehzad7Department of Food Science and Nutrition, King Saud University, Riyadh, Saudi ArabiaDepartment of Food Science and Nutrition, King Saud University, Riyadh, Saudi ArabiaRice Research Institute Kala shah kaku, Lahore, PakistanDepartment of Food Science and Nutrition, King Saud University, Riyadh, Saudi ArabiaRice Research Institute Kala shah kaku, Lahore, PakistanDepartment of Food Science and Nutrition, King Saud University, Riyadh, Saudi ArabiaRice Research Institute Kala shah kaku, Lahore, PakistanUniLaSalle, Univ. Artois, ULR7519 - Transformations & Agro-ressources, Normandie Université, Mont-Saint-Aignan, FranceWe characterized 15 rice varieties from Pakistan in terms of their physicochemical, pasting, thermal, textural, and rheological properties. The amylose content and thousand-kernel weight of the various varieties ranged from 22 to 30% and 39 to 66%, respectively. The alkali spreading value was higher for coarse rice varieties compared to long-grain varieties. Gels from coarse varieties exhibited greater springiness due to the increased amylose content, resulting in brittle textures. The gelatinization onset temperature (OT) of Basmati rice flour ranged from 55 to 73.7°C; however, coarse rice flours had a higher OT (65.13–74.27°C). At a lower angular frequency (ω) of 0.1 rad/s, coarse rice flour gels exhibited a more significant physical gap, with KS282 demonstrating the highest storage modulus (G′) and IR6 the lowest. At the highest ω (100 rad/s), KSK434 exhibited the highest G′, while IR6 had the lowest. Chenab Basmati had the highest loss modulus (G′′), whereas KS282 had the lowest. A flow behavior index (n) below 1 was observed in all gels, indicating thixotropic or non-Newtonian behavior. The coarse varieties could be used in products where firmer gels are desired. Long-grain varieties, such as Kissan Basmati, Basmati 515, and Basmati 2000, are the best candidates for recipes like pulao, biryani, and other rice-based cuisines where long grains are preferred.https://www.tandfonline.com/doi/10.1080/10942912.2025.2544790Ricecoarsebasmatipastingthermalrheology |
| spellingShingle | Shahzad Hussain Abdulrahman Alahmed Farah Shamim Abdellatif A. Mohamed Mohsin Ali Raza Mohamed A. Ibraheem Syed Sultan Ali Aamir Shehzad Physicochemical, texture, thermal, and rheological properties of Pakistani rice grains International Journal of Food Properties Rice coarse basmati pasting thermal rheology |
| title | Physicochemical, texture, thermal, and rheological properties of Pakistani rice grains |
| title_full | Physicochemical, texture, thermal, and rheological properties of Pakistani rice grains |
| title_fullStr | Physicochemical, texture, thermal, and rheological properties of Pakistani rice grains |
| title_full_unstemmed | Physicochemical, texture, thermal, and rheological properties of Pakistani rice grains |
| title_short | Physicochemical, texture, thermal, and rheological properties of Pakistani rice grains |
| title_sort | physicochemical texture thermal and rheological properties of pakistani rice grains |
| topic | Rice coarse basmati pasting thermal rheology |
| url | https://www.tandfonline.com/doi/10.1080/10942912.2025.2544790 |
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