VARIETAL DIFFERENCES IN AMYLOPECTIN STALING OF COOKED WAXY MILLED RICES

Varietal differences in amylopectin staling of cooked waxy milled rice s were demonstrated in rices with both low and high gelatinization tem peratures (GTs) by accelerated staling and using the Instron hardness value with an Ottawa texture measuring system extrusion cell. Cooked h igh-GT rices had harder cooked rice on accelerated staling than cooked low-GT rices, but significant differences were observed also among so me low-GT pairs. Hardness of staled cooked rice correlated negatively with number degree of polymerization of amylopectin for the 12 low-GT waxy rices. The Rapid Visco Analyzer complements the amylograph in mea suring the pasting viscosity of waxy rice flour.