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Functional Properties of Commingled Rice-Cultivar Lots

^†Corresponding author. Phone: +1.479.575.2841. E-mail: tsiebenm@uark.edu
Department of Food Science, University of Arkansas, 2650 N. Young Ave., Fayetteville, AR 72704, U.S.A.

Commingling of rice cultivars commonly occurs during harvest, drying, and storage operations. Because different cultivars often have different functional properties, there is a need to study the impact of commingling on these properties. Two long-grain hybrid (H) cultivars, CL XL745 and CL XL729, and two long-grain pureline (P) cultivars, CL 151 and Wells, were used to prepare H/P, H/H, and P/P commingles in various proportions. Gelatinization and pasting properties of all individual lots and commingled samples were measured. When two cultivar lots with different onset gelatinization temperatures (T_os) were commingled, the T_o of the commingled sample was similar to the T_o of that cultivar in the commingle with the lower T_o. T_ps, T_cs, and ΔHs of commingled samples generally increased or decreased according to the mass percentages of the cultivars in the samples. Peak, breakdown, and final viscosities of commingled samples also varied according to the mass percentages of the cultivars in the commingled samples. These findings are intended to help make decisions regarding cultivar commingling and to optimize process conditions and product characteristics, given the gelatinization and pasting properties of individual-cultivar lots.