Effects of bran pigmentation and parboiling on rheological properties of waxy rice in neutral and acidic environments

Background and Objectives Pigmented rice is a good source of polyphenols that can interact with proteins to affect starch rheological properties. Parboiling influences rice functional properties via starch gelatinization and protein denaturation, but its effects on polyphenol/protein/starch interactions are unknown. This study investigated the rheological properties of pigmented (HB‐1) and nonpigmented (Neches) waxy rice in neutral (water) and acidic (0.1 N HCl) environments as affected by soaking at room temperature or 5°C below onset gelatinization temperature (To) and steaming. Findings Whole grain rice and starch of both varieties shared similar pasting viscosities, whereas milled HB‐1 displayed a higher peak viscosity than its derived starch. Soaking at 5°C