Abstract:
This study was conducted to develop rapid analytical methods to select suitable rice varieties with high stickiness for cracker production. Rice with low amylose is stickier than rice with high amylose. The study was designed to determine the two most important factors amylose and amylopectin. It was conducted to locally bred rice varieties AT 306, AT 405 and Samba. Amylose content was quantitatively determined using Juliano method. The amylopectin content was determined using a color card. It was developed by the reaction of several concentrations of pure amylopectin with 0.2% iodine to form respective colors. The particle size distribution of rice flour was analyzed. For this purpose, 100g of milled rice flour was placed on the sieve shaker and was operated for 12 minutes. The weight of flour retained on each sieve was weighed to identify passing through and retained on percentages. The results revealed that the amylose percentage of AT 306, AT 405 and samba were 19.6%, 12.2% and 25.87% respectively. The percentage of rice flour with larger particle size (>300µm) for Samba was above 95%, and for AT 306 and AT 405 it was 77%.
