An Analytical Study on Functional Properties of Kullan Thondi Rice Flour

Abstract

Kullan thondi rice variety is a prominent variety cultivated in Kerala. This rice variety is well accepted among the people. The functional properties of Kullan thondi rice variety were analysed for both its unpolished as well as polished rice flour. Functional properties such as oil absorption capacity, water absorption capacity, swelling power and solubility were determined. Numerous functional characteristics that are derived from the composition of rice have an impact on the processing of rice and the eating quality of the finished product. The water absorption capacity (4±0.52) of unpolished rice flour was more than the polished form (3.8±0.87). whereas the oil absorption capacity and solubility of polished flour was less than unpolished rice flour. Swelling power resulted to be 15.28±2.07 and 12.27±0.12 of polished and unpolished rice flour respectively.