Amylose content (AC) in rice grains is a relevant parameter for predicting pasting properties of cooked rice as it is often used for a tenderness prediction. We will perform experiments to measure the AC in different types of rice grains commonly used in risottos, such as carnalori, arborio or vialone nano. For that purpose we will:
1. Isolate starch
A wide range of methods are available for isolation of starch from rice. They are grouped into three categories: alkali isolation, acid isolation and water isolation. The main objective of the alkali and acid methods is to separate proteins and lipids from starch.