The Effect of Demethylation Procedures on the Quality of Low‐ester Pectins Used in Dessert Gels

Water uptake at 80°C and starch‐iodine blue value at 65°C, both expressed as percentage of the respective parameter at 96°C gave good inverse estimates of the gelatinization temperature of rice. The equilibrium moisture content on soaking in water was 28–29s in indica , and 30–31% in dwarf indica and japonica rice. Similarly the fraction of total amylose soluble in water (96° C) was around 50% in indica and japonica , but 35% in dwarf indica. Dwarf indica rice viscogram showed a rather high setback value. The blue value of the excess cooking water of rice gave no useful information. Varieties with less than 25% amylose gave C‐type alkali reaction.