Method: We weighed 100 mg well powdered milled rice into 100 ml volumetric flask and to it 1 ml 95% ethanol
and 9 ml 1 N NaOH was added. The sample was heated for 10 minutes in boiling water bath, cooled and the volume
was made up to 100 ml. 5 ml was pipetted from the 100 ml into another 100 ml volumetric flask. To it 1 ml I N
acetic acid and then 2 ml iodide solution were added and the volume was made up to 100 ml. The mixture was
stirred and allowed to stand for 20 minutes and the per cent Transmittance at 620 nm was determined using a
colorimeter. A series of standard starch solution containing 0, 20, 40, 60, 80 and 100% amylose was prepared as in
the steps 1 to 5. The transmittance of the standards was read at 620nm and a standard graph was plotted. Amylose
content of the sample was determined in reference to the standard curve and expressed on percent basis.