RICE QUALITY ASSESSMENT - COMPARISON BETWEEN A TRADITIONAL METHOD AND THE HOT WATER SOLUBLE AMYLOSE DETERMINATION TO EVALUATE COOKING LOSS

摘要

Cooking loss and soluble amylose content in the cooking water of milled and parboiled rice samples were determined by the dried residue method and by the colorimetric reaction with iodine, respectively. Statistical analysis showed that the soluble amylose method is more precise and efficient in evidencing the differences in the cooking quality of rice, as already proven for pasta. Four regression lines are required to represent the relationship between the two methods according to the level of total amylose and to the hydrothermal process applied (parboiling treatment).