Abstract
We examined the characteristics of eight types of rice collected from three regions of Myanmar to identify why certain types are cooked immediately before eating, while other types are processed into fermented noodles. The protein content and blue value were in the range of 6.35–8.13% and 0.289–0.472, respectively. The types of rice with a high gelatinization temperature and high enthalpy are milled into flour for noodle making. There was a correlation coefficient of 0.995 between the gelatinization peak temperature by differential scanning calorimetry and the proportion of 12 chain length. The apparent activation energy of Kachin A was the lowest at 4.51 kJ/mol, followed by 5.61 kJ/mol for Nga Kyai.
