Asian Journal of Dairy and Food Research, volume 25 issue 2 (june 2006) : 155-156


D.R. Sood
1Department of Biochemistry, CCS Haryana Agricultural University, Hisar - 125004, India
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Cite article:- Sood D.R. (2024). COMPARISON OF THREE METHODS FOR DETERMINING AMYLOSE IN RICE. Asian Journal of Dairy and Food Research. 25(2): 155-156. doi: .
Three extraction procedures namely dispersion with 0.5N KOH and subsequent shaking in reactor-R-shaker for 30 min (Method I), suspending the rice nour with 1.0N NaOH for 18 h at room temperature (Method II) and thirdly heating rice nour in boiling 1.0N NaOH for 10 min (Method III) were compared after complexing with iodine and spectrophotometric measurements for amylose estimation in 107 rice samples. The results were almost identical within the limits of precision. The mean amylose% obtained by extraction with boiling 1.0 N NaOH for 10 min were higher in general when compared with the other two extraction procedures. The correlation coefficients for amylose content among the methods were found to be highly significant.
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