Beruflich Dokumente
Kultur Dokumente
Department of Food Science and Technology, Faculty of Applied Sciences, University of Sri Jayewardenepura, Gangodawila,
Nugegoda, Sri Lanka.
gayanthilakarathna@gmail.com a*, sbnava@sci.sjp.ac.lkb, indiraw@sjp.ac.lkc
Fig.3: Relationship between amylose content, amylopectin content, hardness and WAC
According to the Figure 03, there was no strong linear contents and WACs of tested rice varieties were given
correlation ship between the test parameters and the obtained moderately positive correlation ship (r=0.427, p<0.05), by
coefficient of correlation indicate the weak or moderate signifying the contribution of amylopectin for absorbing and
correlation ship. A weak positive correlation ship was holding the water in rice. Correlation pattern of amylose and
observed between amylose content and grain hardness, while amylopectin content with WAC were compatible with the
weak negative correlation ship (r=-0.215) was reported in swelling power as well. More compact and linear nature of
between amylopectin content and hardness. Both these the amylose molecules less tend to absorb and hold water
correlations were statistically insignificant (p>0.05). than highly branched & expanded structures of the
However, amylose content and WAC had moderately amylopectin. Instead of that, hydrophilic parts of proteins
negative correlation ship (r= -0.427,p<0.05).Amylopectin and carbohydrates structures are responsible for enhancing