Physicochemical properties of three rice varieties were studied. Textural properties of gels from La Grue, Bengal, and S201, were investigated using the Universal Texture Analyzer, and pasting characteristics by Brabender Visco/amylography. Gels from La Grue (long grain) had higher fracturability, hardness, amylographic consistency, and setback viscosity (P<0.05). Gels from S201, a short grain variety, were harder and had higher fracturability values than those from Bengal, a medium grain variety. Analysis of texture profiles of rice gels could be an alternative to Brabender viscoamylographs for differentiating among rice varieties. Tests on in‐vitro starch digestibility showed that La Grue had lower maltose released than S201 or Bengal during the first 15 and 45 min of hydrolysis with human salivary α‐amylase.
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Hettiarachchy et al. (1997) studied this question.
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