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May 14, 2026Open Access

Effect of Pasting and Thermal Properties of Flours and Starches From One Indigenous and Three Improved Local White Rice

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The aim is to evaluate the pasting and thermal properties of flours and starches from different rice varieties.
Four rice varieties (one indigenous and three improved) were processed into flours and starches.
Thermal and pasting properties were assessed through specific measurements.
Samples were sourced from the National Rice Research Institute in Niger.
Onset gelatinization temperatures ranged from 63.45°C to 78.31°C, while peak gelatinization temperatures varied from 66.77°C to 80.01°C.
The peak viscosity of improved rice flours ranged from 2241.33 to 3312.45 cp, while rice starch showed peak viscosities from 4869.67 to 5439.33 cp.
Desirable properties indicate potential for enhancing the postharvest value addition chain.

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Evaluates thermal and pasting properties of flours and starches from different rice varieties, indicating their potential for quality enhancement.

Mustapha et al. (2026) studied this question.

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Evaluates thermal and pasting properties of flours and starches from different rice varieties, indicating their potential for quality enhancement.