Abbiati A.

Physicochemical Characterization of some Italian rice varieties

Rivista : Anno 45/Numero 1


The physicochemical, cooking and eating properties of eleven rice cultivars grown in Italy were evaluated. Variations existed in grain dimensions, and the rice grains were classified (according to Italian legislation) as round, medium, long A, long B. The chemical analysis was done to determine the proximate composition as main determinants of cooking quality. The proximate composition results indicated that protein and lipid contents ranged from 6.08 to 9.68 and 0.21 to 0.40 respectively (for milled rice). The gel-time of milled rice from different cultivars varied from 17’15’’ (Carnise) to 24’56” (Ronaldo). CRLB1, Fragrance and Tigre varieties had the highest amylose content, while Cerere and Ronaldo presented the lowest amylose content. The content of amylose is correlated to texture properties, in particular with hardness and stickiness: stickiness is negatively correlated with amylose content with a R2 of 0.93, however hardness is positively correlated with R2 of 0.94. The differences in the physicochemical properties could be used to determine the end use of these rice cultivars.

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