Effect of Different Cooking Conditions on the Pasting Properties of Flours of Glutinous Rice Varieties from Lao People’s Democratic Republic

Figures & data

TABLE 1 Apparent amylose content (AAC) of selected rice varieties

Variety	AAC (%)
TDK11	3.72 ± 0.07
TDK8	3.77 ± 0.15
HMN	3.82 ± 0.07
IR64	14.92 ± 0.29
DG	19.71 ± 0.59

FIGURE 1 Change in pasting temperature (onset of gelatinization) with increasing apparent amylose content (AAC).

FIGURE 2 Representative RVA curves of selected glutinous varieties (TDK11, TDK8, and HMN) at standard RVA analysis.

FIGURE 3 Effect of soaking time and temperature on the pasting temperature (P_temp) of three different glutinous rice varieties; (a) TDK11, (b) TDK8, (c) HMN, and two non-glutinous rice varieties; (d) IR64, and (e) DG.

FIGURE 4 Effect of soaking time and temperature on the peak viscosity (V_p) of three different glutinous rice varieties; (a) TDK11, (b) TDK8, (c) HMN, and two non-glutinous rice varieties; (d) IR64 and (e) DG.

FIGURE 5 Effect of soaking time and temperature on the breakdown viscosity (BD) of three different glutinous rice varieties; (a) TDK11, (b) TDK8, (c) HMN, and two non-glutinous rice varieties; (d) IR64 and (e) DG.

FIGURE 6 Effect of soaking time and temperature on the trough viscosity (V_t) of three different glutinous rice varieties; (a) TDK11, (b) TDK8, (c) HMN, and two non-glutinous rice varieties; (d) IR64 and (e) DG.

FIGURE 7 Effect of soaking time and temperature on the setback viscosity (SB) of three different glutinous rice varieties; (a) TDK11, (b) TDK8, (c) HMN, and two non-glutinous rice varieties; (d) IR64 and (e) DG.

FIGURE 8 Effect of soaking time and temperature on the final viscosity (V_f) of three different glutinous rice varieties; (a) TDK11, (b) TDK8, (c) HMN, and two non-glutinous rice varieties; (d) IR64 and (e) DG.

FIGURE 9 Effect of extended holding time at 95°C on the pasting properties of glutinous and non-glutinous rice varieties; (a) Peak viscosity (V_p), (b) Trough viscosity (V_t), (c) Breakdown (BD), (d) Final viscosity (V_f), and (e) Setback (SB).