Effect of processing condition and polishing rate on apparent Amylose content of some Sri Lankan rice varieties

Rice (Oryza sativa) is the staple food in Sri Lanka. Amylose content is the key determinant of cooking and eating qualities of rice. Therefore it is commonly used as an objective index for cooked rice texture. High amylose varieties tend to have low glycemic indices. This study investigated the apparent amylose content of raw and parboiled rice which were polished at 10% and 5% on weight basis in six Sri Lankan rice varieties. Determination of apparent amylose content was done according to AACC method 61-03. Five Bg varieties; 2 short grain (Bg 358, Bg 360), two medium grain (Bg 300, Bg 352) and one long grain (Bg 305) were used for the study together with the long grain rice variety At 405. The apparent amylose content of rice varieties Bg 300, Bg 305, Bg 352, Bg 358, Bg 360 and At 405 under 10% polished raw were 29.3±0.4%, 32.5±1.3%, 32.8±0.75%, 26.1±0.8%, 31.9±0.8% and 14.9±1.3%, respectively. A significant difference (p