Effect of processing condition and polishing rate on apparent Amylose content of some Sri Lankan rice varieties

Tropical Agricultural Research

H.D.K. Darandakumbura¹  D.G.N.G. Wijesinghe¹  B.D.R. Prasantha¹ 

[1] University of Peradeniya;

关键词: apparent amylose content, parboilng, polishing rate, rice;   

DOI  :  10.4038/tar.v24i4.8017

来源: DOAJ

【 摘 要 】

Rice (Oryza sativa) is the staple food in Sri Lanka. Amylose content is the key determinant of cooking and eating qualities of rice. Therefore it is commonly used as an objective index for cooked rice texture. High amylose varieties tend to have low glycemic indices. This study investigated the apparent amylose content of raw and parboiled rice which were polished at 10% and 5% on weight basis in six Sri Lankan rice varieties. Determination of apparent amylose content was done according to AACC method 61-03. Five Bg varieties; 2 short grain (Bg 358, Bg 360), two medium grain (Bg 300, Bg 352) and one long grain (Bg 305) were used for the study together with the long grain rice variety At 405. The apparent amylose content of rice varieties Bg 300, Bg 305, Bg 352, Bg 358, Bg 360 and At 405 under 10% polished raw were 29.3±0.4%, 32.5±1.3%, 32.8±0.75%, 26.1±0.8%, 31.9±0.8% and 14.9±1.3%, respectively. A significant difference (p<0.05)was observed for apparent amylose content among the selected rice varieties. Bg 305, Bg 360 and Bg 352 had a significantly higher apparent amylose content than Bg 358, Bg 300 and At 405 under 10% polished raw form. All the five Bg varieties tested in the study belong to high amylose rice while the variety At 405 is a low amylose type. Although there was a significant varietal difference in apparent amylose content of rice no clear difference was observed in apparent amylose content due to parboiling or polishing.

Tropical Agricultural Research Vol. 24 (4): 317-324 (2013)

【 授权许可】

Unknown