Amylose Content and Puffed Volume of Gelatinized Rice

摘要

ABSTRACTA total of 113 experimental and commercial rough rice consisting of 6 short, 49 medium and 58 long grain types were used to determine the role of amylose and other selected properties on the puffing characteristics of gelatinized rice. Statistical analysis of the data on head rice yield, volume, length‐width ratio, moisture of gelatinized dried rice, amylose and expansion volume showed that (1) head rice negatively correlated to amylose (r = ‐0.48), (2) length‐width ratio positively correlated to grain type (r =+0.95) and expansion (r =+0.62) and, (3) expansion positively correlated with amylose (r =