Screening of Local Rice Varieties Grown in Khyber Pakhtunkhwa; Blending High Amylose Rice Flour Modified Functional and Pasting Profile of Low Amylose Rice Flour

Abstract

This study was divided into two phases, in first phase rice flour of selected local varieties were investigated for physicochemical, amylose, functional and pasting properties. Where, in second phase of the study flour of low and high amylose rice varieties were blended in various ratios (100:00, 80:20, 60:40, 40:60, 20:80 and 00:100) and were studied again for functional and pasting profile. Results indicated that colour, moisture, water solubility index (WSI), water absorption index (WAI), swelling power (SP) and pasting profile of selected varieties of rice flour were significantly (p<0.05) different from each other, except ash content. Rice flour had irregular and small to large shape. Amylose content of rice varieties ranged from 9.11% (Watni) to 27.65% (Lavange) and selected as low and high amylose rice varieties. Expectedly, study confirmed that blending of Lavange rice flour had significantly (p<0.05) improved amylose content of Watni rice flour from 9.11% to 22.74%, WSI, WAI of watni rice flour decreased significantly from 16.36 to 10.61%, 2.77 to 2.60g/g and whereas, SP ranged from 2.45 to 3.50g/g, respectively. Likewise, blending high amylose rice variety (Lavange) improved pasting profile of low amylose rice variety (Watni). Conclusively, blending high amylose rice flour had significantly modified functional and pasting profile of low amylose rice flour, which may be useful in versatile food products, especially noodles.