od Phattalung.
Peak viscosity (Table 2) is a term that describes the maximum
viscosity of the rice flour paste during testing of pasting properties.
Viscosity of the paste is due to swelling of starch granules. The
higher capacity of water absorption of the granules results in high
viscosity. It can be seen very obviously that peak viscosity of all
rice cultivars was reduced when the drying time and amylose content
were increased. The reduction of peak viscosity is due to partial
gelatinization and melting of starch granules that lost the
ability to absorb water and swell