Structural, pasting and sensory properties of rice from main and ratoon crops

Ratooning was a practical approach to increase the grain yield of rice. In this research, main and ratoon crop rice were compared in quality attributes, including composition, starch morphology, starch crystalline structure, protein components, pasting property, texture, and sensory attributes of cooked rice. As compared to main crop rice, ratoon crop rice showed an increase in amylose content and a decrease in protein content. Both main and ratoon crop rice starches exhibited similar polyhedral shape and A-type crystalline structure, but the ratoon crop rice had a lower relative crystallinity. Globulin content of ratoon crop rice protein was higher than that of main crop rice protein. As compared to main crop rice flour, ratoon crop rice flour showed a decrease in pasting temperature, peak viscosity, and breakdown viscosity but an increase in final viscosity and setback viscosity. After cooking, ratoon crop rice had higher hardness, cohesiveness, gumminess, and resilience than main crop rice. In sensory evaluation conducted with trained panelists, ratoon crop rice scored higher than main crop rice in overall acceptance.