Functional properties and nutritional values of starch from three upland rice varieties (B22, Fofifa 159, 3737) from the middle west of Madagascar
Department of Food Science and Nutrition, Faculty of Science and Technology, University of Antananarivo, Madagascar.
Research Article
GSC Advanced Research and Reviews, 2022, 12(03), 145–152.
Article DOI: 10.30574/gscarr.2022.12.3.0158
Publication history:
Received on 14 May 2022; revised on 23 June 2022; accepted on 25 June 2022
Abstract:
This research focused on the study of some functional properties (swelling and viscosity) and nutritional values of three upland rice starches: B22, Fofifa 159 and 3737, from the Middle Western region of Madagascar. The production of upland rice is used to supplement irrigated rice cultivation, and can replace it when producers do not have enough land. The rice starches studied presented some different appearances: white color for B22, white turning yellow for Fofifa 159 and cream for 3737. The touch (tender and light), taste (bland) and odor (non-existent) were similar. The results showed that the starch of the Fofifa 159 variety had the maximum swelling power. The use of the Brookfield RV viscometer made it possible to determine the viscosity of the starch, which is related to the thickening property. The starch from Fofifa 159 had the highest viscosity (80cP) at 90 ° C, compared to the other two samples. The results of the nutritional analysis showed different levels of protein, fat and ash for the three starches of the rice varieties studied. Total protein levels varied between 0.25 and 0.40%, lipids ranged from 0.79 to 1.02%, and ash from 0.42 to 0.54%. The total carbohydrate content was very high, ranging from 98.17 to 98.31% of the dry matter. The corresponding energy values were high and ranged from 401.79 to 403.42 kcal.
Keywords:
Oryza sativa; Swelling Power; Viscosity; Madagascar
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