depending on the method of cooking (Leelayuthsoontorn &
Thipayarat, 2006). The texture of cooked rice is related to its
amylose content and the fine structure of amylopectin. The intraand/or
inter-molecular interactions of starch with other components
in rice such as proteins, lipids and non-starch polysaccharides
affect the rice’s texture (Prasert & Suwannaporn, 2009).