17C-8 |
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D. K. CAMERON, Department of Food Science, University of Arkansas, 2650 N. Young Ave., Fayetteville, AR 72704 and Y. -J. Wang. Rice is an important crop to Arkansas given that it is the first and second largest producing state for long-grain rice and medium-grain rice, respectively. California is the largest producing state for medium-grain rice. It is known that the eating quality and functionality of a rice cultivar grown in Arkansas differ from that grown in California. Environmental factors under which rice is grown affect rice composition and functionality. There is still a lack of knowledge regarding the exact physicochemical and biochemical basis for the variation. The environmental conditions under which the rice is grown influence the synthesis and accumulation of macronutrients in rice grains and have a major impact on the functionality. The objective of this study was to compare the physical attributes and chemical composition of leading medium-grain rice varieties from the West Coast (M202, M204) and Southern states (Bengal, RU1151). Milling quality and grain dimensions were determined using a Satake milling meter and a rice image analyzer. Apparent amylose, crude protein, lipids, and thermal and pasting properties were determined using standard methods. Starch structure was characterized using high-performance size exclusion chromatography. The four rice cultivars did not show large significant differences in size and shape, but the cultivars from California were whiter, more transparent, even though they contained a greater amount of surface lipids. M204 had a significantly higher amylose content (21.0%) compared with others around 15%. The crude protein content of the Arkansas cultivars was significantly higher than the California cultivars. Differences were also observed in the thermal and pasting profiles, which were largely determined by their differences in starch structure. The output of this project will provide a more comprehensive basic technical knowledge on effects of location on rice quality and the subsequent impact on end-use properties.
Session 17C, Food Chemistry: Cereals, grains, legumes and their products
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