Amylose content of the samples was determined by colorimetric measurement of the blue amyloseiodine complex (Juliano, 1971). In summary, 100 mg of sample were weighed into a 100 mL volumetric flask and mixed with 1 mL ethanol and 9 mL of 2 M NaOH. The samples were diluted and the iodine solution was added. After 10 min incubation at room temperature, the absorbance at 620 nm was analyzed with a spectrophotometer and the amylose content was calculated based on the standard curve. The samples were analyzed in triplicate.