Concentration dependent rheological behaviour of promising basmati and non basmati rice flour

Rice is predominantly a starch richendosperm portionof paddy (Oryza sativa). It is an important cereal used as staple food by over half of the world population. About 90% of dry matter of milled rice is starch and the rest are non-starch components like protein, lipids and ash. Most of the rice based products in Indian sub continent especially in southern part of India are made from rice flour dispersion, slurry, paste or dough. Thus, dry grinded flour aqueous dispersions of white broken rice of genotype PUSA 1121 and PR 118 at different concentration levels (0.5 to 10% w/w) have been evaluated for rheological behavior. The rheological measurement of rice flour dispersion indicated concentration dependent shear thinning fluid at lower concentration and pseudo-plastic fluid behavior at higher flour concentration. Increase in solid concentration increased the consistency coefficient and apparent viscosity but decreased flow behavior index.