Abstract: The pasting properties of Indica rice flours from three different commercial cultivars with different milling degrees were measured using a rapid viscosity analyzer (RVA), and the correlation between pasting properties and milling degree was studied as well. The results showed that for all the cultivars, peak viscocity, minimum viscocity, breakdown and final viscocity increased, whereas pasting temperature declined with the increase in milling time representing milling degree, with the greatest changes being observed for all these parameters from 0 to 30 seconds of milling. The values of peak viscosity, minimum viscosity, breakdown, final viscosity, setback, peak time and pasting temperature were 2 053.00– 3 588.00, 1 006.33–1 801.33, 1 055.67–1 876.67, 2 087.67–2 888.33, 991.67–1 566.33 mPa?s, 5.62–6.09 s, 71.83–75.60 ℃, respectively. It was shown that milling degree was correlated significantly positively with peak viscocity, minimum viscocity, breakdown and final viscocity (P < 0.01), but significantly negatively with pasting temperature (P < 0.01). Therefore, pasting properties are expected to be new physical properties to quantitatively evaluate rice milling degree in practice.

Key words: Indica rice, milling degree, pasting properties, correlation