Functional and Pasting Properties of Locally Grown and Imported Exotic Rice Varieties of Malaysia

In the present study, functional and pasting properties of 3 locally grown exotic rice varieties were compared with 3 popular imported rice varieties. Various parameters such as water and oil absorption capacities, gelation properties, pH, water activity, emulsion activity and stability, foaming capacity and pasting properties were evaluated. Results obtained showed significant differences in water absorption (3.82 – 10.86) and oil absorption capacities (2.18 – 6.37) with pH and aw varying between 6.07 – 6.45 and 0.62 – 0.68, respectively among various rice samples. Emulsifying activity (5.48%) and stability (98.3%), and foaming capacities (3.98%) were highest in glutinous rice. Significant differences were observed in pasting parameters of rice starch especially in relevance to peak time, peak viscosity, final viscosity (range 513 – 1077 cP) and setback. Results generated in this study pertinent to functional and pasting properties is envisaged to be useful in exploiting the potentiality of local rice grain varieties at international market levels to develop new rice based food products.