<p class=\"MsoNormal\" style=\"text-align: justify; text-indent: 36.0pt;\"><span style=\"font-size: 12.0pt; line-height: 115%; font-family: \'Times New Roman\',\'serif\';\" lang=\"EN-US\">Bamboo rice is an all- natural, short-grain, a slight jasmine green tea taste. The bamboo seeds were cleaned in water and boiled like rice and consumed with fish curry and vegetable by indigenous people as a substitute of rice, the tribals of North East India. Recently, a series of studies (very few) has initiated on the bamboo rice and its&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; characterization to elucidate the factors involved in dictating the quality of bamboo rice and to exploit the possible usage of bamboo rice in other processed food products. But the detailed information on pasting properties of bamboo rice is not yet explored and still there is a need to exploit the exact protocol for pasting property determination using RVA. Hence the present study was done to determine the optimum sample concentration, starting and ending temperature of pasting profile and shear rate to suggest RVA analysis method for determination of pasting properties of bamboo seeds. The RVA test procedure profile conditions for bamboo rice flour in standard profile 1 (TCW software) in terms of shear rate (A), flour concentration (B) and initial/ final temperature (<sup>0</sup>C) was optimized using central composite rotatable design of response surface methodology. The center point in five level factor for independent variables of A, B and C was 160 rpm, 4g flour concentration and 50<sup>0</sup>C respectively. The shear rate, starting and ending temperature had negative significant influence (p&lt;0.01) on RVA viscosity parameters while flour concentration showed positive significant effect (p&lt;0.01) on RVA viscosity parameters. Interactively, flour concentration and temperature suggested significant negative influence at poC as starting and ending temperature in standard 1 profile of RVA test procedure was considered as valid profile conditions for determinations of pasting properties of bamboo seeds.</span></p>
<p class=\"MsoNormal\" style=\"text-align: justify; line-height: 150%;\"><span style=\"font-size: 12.0pt; line-height: 150%; font-family: \'Times New Roman\',\'serif\';\" lang=\"EN-US\">&nbsp;</span></p>