Abstract
Fifteen samples of milled rice had protein contents ranging from 5.53 to 7.83% and amylose contents ranging from 17.6 to 22.1%. Eating and cooking qualities of cooked rice gave gross palatability indicies ranging from 100 to 61, cohesiveness values by balance method from 64 to 9, and starch-iodine color test values of milled rice from 0.297 to 0.574. Pasting characteristics of a 8% suspension of rice starch gave maximum viscosity values ranging from 550 to 380 Brabender Unit (B. U.), temperature at maximum viscosity from 82° to 92.5°C, break down values from 260 to 20 B. U., and set back values from -0.5 to 60 B. U. Good correlations were found between cooking and eating qualities of rice and rheological property of starch, and between rheological property and amylose content of starch, respectively.
