Physico-chemical Properties of High and Low Amylose Rice Flour

Physico-chemical and pasting properties of high-amylose rice flour (Bg 360) and lowamylose rice flour (At 405) were tested in this study.A modified visco-amylograph method was used to test the pasting behavior of rice flours.Amylose content, damaged starch, swelling power, water absorption capacity and sedimentation volume showed a significant difference between the two rice flours.The At 405 rice flour contained significantly higher damage starch content (%), swelling power (g/g), water absorption capacity (%) and low crude fat content (%) compare to Bg 360.The amylose content of rice flour showed a strong but negative correlation with damaged starch, swelling power and water absorption capacity of rice flour.Damaged starch showed a significant positive correlation with swelling power and water absorption capacity.Despite the breakdown of the viscosity (mPa s) did not show significant differences, setback viscosity, pasting temperature and time of high-amylose flour showed significantly higher values than low-amylose flour.