Abstract
Gelatinization properties of rice endosperm starches extracted from thirty-three varieties of rice including twenty-nine of new types of rice grains were characterized by differential scanfling calorimetry and by measuring swelling power and solubility of starch. The starches which had higher content of amylose showed lower temperature and smaller heat content of gelatinization, lower swelling power and higher solubility at 85°C. The gelatinization properties such as heat of gelatinization and swelling power at 85°C were significantly related to taste score by organoleptic test of cooked rice. Slurry of 10% of milled rice flour was also charac terized by a viscometer. Setback values, which is the recovery of the viscosity by cooling after heating the slurry, had a positive correlation with amylose content of endosperm starches.
