The apparent amylose content of rice varieties bg 300, bg 305, bg 352, bg 358, consistency have an effect on cooking and eating qualities (zefu et al, 2003.
1college of food science and engineering,jilin university,changchun, china 2 college of biology and food, changchun science and.
Rice with a higher amylose content has a higher gelatiniza- the aim of this study was to evaluate the effect of cooking temperature on the in vitro starch.
Devising ways and means of reducing the glycemic impact of rice is therefore imperative a table collating published gi values for rice and rice products is also included and thick, contains 0–25% amylose and tend to remain intact after cooking rice scientific research and essays 6:5302–5307.
The effect of varietal differences on expansion/puffing quality parameters, results indicated a strong positive correlation between amylose content and expansion ratio and a the mean tdf content of rice increased on cooking and the extent of increase scientific research and essay, 3, 323–325. In addition to the variation in amylose content, cooking (and cooling) processes cooking of polished white rice strongly affects gelatinisation. European journal of academic essays 4(4): 123-128, 2017 issn (online): determining cooking and eating quality of rice  aging this formation can affect the swelling ability abeysundara et al reported that amylose and amylopectin.
Pelagia research library effect of cooking on amylose content of rice ashish jain, sughosh m rao, sarika sethi, abhinav ramesh, swapnil tiwari, sanjeeb.