transforming the starch into a softer, edible, and gel-like material5. Generally, the amylose content of milled rice is classified into five classes: waxy (0–2%), very low amylose (3–9%), low amylose (10–19%), intermediate amylose (20–24%) and high amylose (above 24%)6. The cooking temperature at which water is absorbed and the endosperm starch granule swell irreversibly with subsequent loss of crystalline structure is referred to as gelatinization temperature (GT)7. Gelatinization temperature is an…
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