Various pasting parameters, BDR and SBR were observed to be between 33.6-75.8% and 26.1-125.2%, respectively.
PV reflects the swelling extent of starch granules.
The highest PV among all flour for mutant medium amylose content and lowest for low amylose content.
The protein in rice protect starch granules from breaking down hence causing an increase in pasting viscosity.