Physicochemical Rheological and Thermal Properties of Njavara Rice (Oryza sativa) Starch

Abstract

Njavara rice starch was studied for its morphological, physicochemical, and thermal properties and was found to be different from the native chamba variety of rice. Njavara rice starch has bigger granule and has a high (85 degrees C) gelatinization temperature and shows high thermal stability. The swelling power, solubility, water absorption capacity, and enthalpy of gelatinization were found to be high compared to the native rice starch. The 6% (w/v) njavara rice starch gel had 87.45% clarity and its pasting properties such as peak viscosity (957 cP), break down viscosity (324 cP), and set back values (421 cP) were also higher. It also had better freeze thaw stability, gel strength, and high springiness against shear stress. Other properties like hardness, gumminess, adhesiveness, cohesiveness, and chewiness of the gel are slightly higher than native rice starch. These inherent high thermal and pasting properties make njavara rice suitable as poultice for the body massage in the panchakarma treatment.

Stratification and population structure of the genetic resources of ancient medicinal rice (Oryza sativa L.) landrace Njavara

“…Deepa et al (2008) reported higher amounts of protein, vitamins, minerals and dietary fiber in Njavara grains compared to those of two commonly cultivated improved varieties, Jyothi and IR64. Similarly, Simi and Abraham (2008) found Njavara rice to be different from native Chamba rice with respect to the morphological, physiological and thermal properties of its starch. Because landraces are a unique and critical source of useful genetic variability for future rice improvement (Pusadee et al 2009), the observed differences between Njavara and other rice varieties in biochemical characteristics (Deepa et al 2008;Simi and Abraham 2008) support efforts to locate novel genetic variations in Njavara for improvement of rice quality.…”

“…Similarly, Simi and Abraham (2008) found Njavara rice to be different from native Chamba rice with respect to the morphological, physiological and thermal properties of its starch. Because landraces are a unique and critical source of useful genetic variability for future rice improvement (Pusadee et al 2009), the observed differences between Njavara and other rice varieties in biochemical characteristics (Deepa et al 2008;Simi and Abraham 2008) support efforts to locate novel genetic variations in Njavara for improvement of rice quality. Investigations in this direction may also provide leads to validate the traditional claims of the medicinal and nutritional superiorities of Njavara grains, the scientific basis of which is not yet understood.…”

Functional and Pasting Properties of Locally Grown and Imported Exotic Rice Varieties of Malaysia

“…According to Simi and Abraham (2008), dissimilarity between the two factors in amylopectin structure can influence gel viscosity, consistency and gel strength. Additionally, the size of starch granules can influence pasting properties.…”

Molecular mechanisms of anti-inflammatory action of the flavonoid, tricin from Njavara rice (Oryza sativa L.) in human peripheral blood mononuclear cells: Possible role in the inflammatory signaling

“…"Njavara" (Oryza sativa L., variety "njavara") is a unique, indigenous, medicinal rice variety that matures in about 70 days' time and is traditionally used in Ayurvedic system of medicine practiced in Kerala, India. Several reports are available on the agronomic evaluation; lipid profile; thermal, starch and genetic characteristics of Njavara grains [5][6][7][8]. In short, the available scientific reports show that there are no detailed reports on the medicinal activity of authentic samples of Njavara.…”