Effect of temperature during ripening on grain quality of rice

Abstract

Temperature during grain ripening has been shown to affect amylose content and gelatinization temperature of rice starch (1–6). These studies demonstrated that high ambient temperature results in lower amylose content and higher gelatinization temperature of the starch. Rice starches obtained from rice grains that matured at lower temperature had higher iodine blue values and were more susceptible to alkali digestion than those that ripened at higher temperature. © 1977 Taylor & Francis Group, LLC.