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.
