Physicochemical, Rheological and Moisture Adsorption Characteristics of Two Basmati Rice (<em>Oryza sativa</em> L.) Varieties Differing in Amylose Content

Abstract

Purpose:The purpose of this study was to determine the physicochemical, viscosity and moisture sorption properties of high-amylose (At-306) and low-amylose (At-405) basmati varieties. Research Method:The viscometer method was used to measure the apparent viscosity of the flour samples at 65 and 75°C. Moisture adsorption isotherms were determined by the gravimetric method at 28, 35 and 45 o C.