Physicochemical properties of three rice varieties

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 fiacturability, hardness, amylographic consistency, and setback viscosity (Pmaltose released than S201 or Bengal during the first 15 and 45 min of hydrolysis with human salivaly a-amylase.