TY - JOUR
T1 - Effect of fertiliser on functional properties of flour from four rice varieties grown in Sri Lanka
AU - Gunaratne, Anil
AU - Sirisena, Nihal
AU - Ratnayaka, Upul Kumari
AU - Ratnayaka, Jennet
AU - Kong, Xiangli
AU - Vidhana Arachchi, Lal Peruma
AU - Corke, Harold
PY - 2011/5
Y1 - 2011/5
N2 - BACKGROUND: Fertiliser is an essential agro-chemical input in modern rice farming. Fertiliser affects the grain quality and yield of rice. Although much research has been carried out to investigate the influence of fertiliser (recommended NPK addition) on yield and quality of rice grain, little is known about the effect of fertiliser on thermal, pasting, gelling and retrogradation properties of rice flour. The aim of this study was to investigate the influence of recommended fertilisation on functional properties of rice flour from four popular high yielding rice varieties grown in Sri Lanka. RESULTS: Fertiliser (recommended NPK addition) increased the protein content but reduced the apparent amylose content in rice flour except in BG 357. Swelling power and amylose leaching of rice flour were also increased. Pasting onset temperature, cold paste viscosity and setback were increased but peak viscosity and granular breakdown decreased. In response to the fertiliser application, gelatinisation peak temperature was reduced in all varieties except BG 300. However, compared to pasting properties, gelatinisation parameters were not much affected by fertilisation. The extent of amylopectin retrogradation was decreased by fertiliser in BG 305 and BG 352 but unchanged in the other two varieties. Except in BG 305, fertiliser reduced the gel hardness of rice flour but increased the gel cohesiveness. CONCLUSION: It is apparent that the increased protein and reduced amylose content caused by fertiliser affect the functional properties of rice flour.
AB - BACKGROUND: Fertiliser is an essential agro-chemical input in modern rice farming. Fertiliser affects the grain quality and yield of rice. Although much research has been carried out to investigate the influence of fertiliser (recommended NPK addition) on yield and quality of rice grain, little is known about the effect of fertiliser on thermal, pasting, gelling and retrogradation properties of rice flour. The aim of this study was to investigate the influence of recommended fertilisation on functional properties of rice flour from four popular high yielding rice varieties grown in Sri Lanka. RESULTS: Fertiliser (recommended NPK addition) increased the protein content but reduced the apparent amylose content in rice flour except in BG 357. Swelling power and amylose leaching of rice flour were also increased. Pasting onset temperature, cold paste viscosity and setback were increased but peak viscosity and granular breakdown decreased. In response to the fertiliser application, gelatinisation peak temperature was reduced in all varieties except BG 300. However, compared to pasting properties, gelatinisation parameters were not much affected by fertilisation. The extent of amylopectin retrogradation was decreased by fertiliser in BG 305 and BG 352 but unchanged in the other two varieties. Except in BG 305, fertiliser reduced the gel hardness of rice flour but increased the gel cohesiveness. CONCLUSION: It is apparent that the increased protein and reduced amylose content caused by fertiliser affect the functional properties of rice flour.
KW - Amylose content
KW - Fertiliser
KW - Functional properties
KW - Rice flour
UR - http://www.scopus.com/inward/record.url?scp=79953710838&partnerID=8YFLogxK
U2 - 10.1002/jsfa.4310
DO - 10.1002/jsfa.4310
M3 - 文章
C2 - 21384369
AN - SCOPUS:79953710838
SN - 0022-5142
VL - 91
SP - 1271
EP - 1276
JO - Journal of the Science of Food and Agriculture
JF - Journal of the Science of Food and Agriculture
IS - 7
ER -
