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Research Paper | Food Science | Sri Lanka | Volume 6 Issue 1, January 2017 | Rating: 6.3 / 10
Determination of Changes of Amylose and Amylopectin Content of Paddy during Early Storage
Achala Abeysundara, Seneviratne Navaratne, Indira Wickramasinghe, Dinindu Ekanayake
Abstract: Rice (Oryza sativa L. ) is the most important cereal crop in Sri Lanka since it is the staple food. Paddy is stored for a considerable period of time before consumption. Amylose and amylopectin contents of rice are very important parameters in determining eating quality of rice. Freshly harvested paddies of three rice varieties BG 300, BG 352 and AT 362 were obtained. Cleaned and dried paddy samples were stored at ambient temperature conditions. Amylose content of each rice variety was determined in every two weeks period during four months storage using simplified assay technique. During 13 weeks storage there is no significant variation in amylose content. But slight decreasing trend was observed in each variety.40 weeks old paddy samples of same rice varieties obtained from same fields showed a significant reduction in amylose content during storage (p<0.05).
Keywords: Sri Lankan rice varieties, Amylose/Amylopectin content, Early storage
Edition: Volume 6 Issue 1, January 2017,
Pages: 2094 - 2097