Rheological properties influence the starch softness and cooking quality. Two japonica rice cultivars were studied that were cultivated under organic and conventional farming. Study was conducted for 2 years in popular japonica cultivars, that is, Kaohsiung number 139 and Taikeng number 16, which were grown twice a year in Taiwan. The results highlighted that major pasting properties such as peak viscosity, setback value, and pasting temperature improved under organic farming; however, in further analysis, eating and cooking quality reported no significant changes except aroma in rice.
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Kesarwani et al. (2016) studied this question.
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