BioScience Trends. 2015;9(3):221-228. (DOI: 10.5582/ddt.2015.01009)

Effect of rice variety on the physicochemical properties of the modified rice powders and their derived mucoadhesive gels.

Okonogi S, Kaewpinta A, Khongkhunthian S, Yotsawimonwat S


SUMMARY

In the present study; the glutinous Niaw Sanpatong (NSP) and Niaw Koko-6 (NKK), and the non-glutinous Jasmine (JM) and Saohai (SH) were chemically modified. The difference of these rice varieties on the physicochemical characteristics of the modified rice powders and the properties of the derived gels were evaluated. X-ray diffractometer was used for crystalline structure investigation of the rice powders and gels. A parallel plate rheometer was used to measure the rheological property of the gels. It was found that the non-glutinous varieties produced gels with higher mucoadhesive properties than the glutinous rice. Rheological behavior of JM and SH gels was pseudoplastic without yield value whereas that of NSP and NKK gels was plastic with the yield values of 1077.4


KEYWORDS: Rice variety, rice gel, biodegradable, mucoadhesive, amylose content

Full Text: