Determination of Changes of Amylose and Amylopectin Content of Paddy during Early Storage

dc.contributor.author	Abeysundara, A.
dc.contributor.author	Navaratne, S.
dc.contributor.author	Wickramasinghe, I.
dc.contributor.author	Ekanayake, D.
dc.date.accessioned	2018-11-21T09:37:34Z
dc.date.available	2018-11-21T09:37:34Z
dc.date.issued	2017
dc.identifier.citation	Abeysundara, A., Navaratne, S., Wickramasinghe, I., Ekanayake, D. (2017). "Determination of Changes of Amylose and Amylopectin Content of Paddy during Early Storage", International Journal of Science and Research, Vol.6 (1), pp. 2094-2097	en_US
dc.identifier.issn	2319-7064
dc.identifier.uri	http://dr.lib.sjp.ac.lk/handle/123456789/7581
dc.description.abstract	Rice (Oryza sativa L.) is the most important cereal crop in Sri Lanka since it is the staple food. Paddy is stored for a considerable period of time before consumption. Amylose and amylopectin contents of rice are very important parameters in determining eating quality of rice. Freshly harvested paddies of three rice varieties BG 300, BG 352 and AT 362 were obtained. Cleaned and dried paddy samples were stored at ambient temperature conditions. Amylose content of each rice variety was determined in every two weeks period during four months storage using simplified assay technique. During 13 weeks storage there is no significant variation in amylose content. But slight decreasing trend was observed in each variety. 40 weeks old paddy samples of same rice varieties obtained from same fields showed a significant reduction in amylose content during storage (p<0.05).	en_US
dc.language.iso	en	en_US
dc.publisher	Licensed Under Creative Commons Attribution CC BY	en_US
dc.subject	Sri Lankan rice varieties, Amylose/Amylopectin content, Early storage	en_US
dc.title	Determination of Changes of Amylose and Amylopectin Content of Paddy during Early Storage	en_US
dc.type	Article	en_US
dc.identifier.doi	10.21275/ART20164500	en_US