Physico-chemical properties of rice starch gel

The main aim of the study was to compare changes in the physical chemical compositions of rice starch gel. The starches were isolated from six rice varieties with a medium amylose content and a low amylose content and a very low amylose content of sticky rice. The texture analysis of rice flour gels was conducted by using Texture Analyzer (TA-XT2i) and Texture Expert Exceed. The textural parameters of rice starch gels from different rice varieties varied significantly. Starch gel of Chai Nat-1 showed the highest firmness (385.2) where as SPT rice starch gel showed the lowest firmness (9.8). The mechanical properties of starch gel were mainly depended upon amylose content. The results obtained by myself that hardness is higher than expected. Springiness and cohesiveness are within expected average and homogeneous. The results showed that the physicochemical properties of rice starch and rice flour were correlated to amylose content.