The Role of Amylose in Gel Forming of Rice Flour.

Foods · 2023 · PMC10047920 · PMID 36981139

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an increasing trendno p-value reported

In general, To and Tp showed an increasing trend to 73.71 ± 0.24 °C and 77.35 ± 0.04 °C (for IR), respectively, with the increase of amylose content, while Tc showed no obvious trend with the variation of amylose content and was between 80.41 ± 0.28 °C and 83.99 ± 0.62 °C ( Table 1 ).

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a decreasing trendno p-value reported

The amylose content also affected ΔH of the rice flour, demonstrating a decreasing trend with the increase of amylose content.

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