The GC was measured in duplicates according to the method of Cagampang
et al., (1973). Briefly, 100 mg of rice flour was weighed in a 13 mm x 150 mm
culture tube, to which 0.2 ml of 95% ethanol containing 0.025% bromthymol
blue was added to prevent clumping of the powder during gelatinization. Two ml
of 0.2 N KOH was added and the solution was vortexed thoroughly. The tubes
were covered with parafilm and boiled vigorously in a water bath for 8 min. After
standing at room temperature for 5 min, the tubes were put on ice for 20 min,
and then laid down horizontally on a table surface. The gel spreading length was
measured 1 h later as the distance from the bottom of the tube to the front of the
gel migration. The gel length thus obtained provided a measurement of the gel
consistency: the longer the distance, the softer the gel.