The seeds were polish and milled (Cyclotec Sample Mill,
Tecator, Hoganas, Sweden) with a 500 mm screen. Considering the
already stated relationship between physicochemical properties of
starches and their apparent amylose content (AAC), protein and
lipid these parameters have been analyzed. The
flour protein, lipid content and moisture content were analyzed
following AOAC methods (AOAC 18th 92087 for protein and AOAC
18th 922.06 for fats). Moisture content was determined following
the ISO method (ISO 712:1998). The AAC of the rice flour was
measured following the iodine calorimetric method Spectrophotometer
were made at 620 nm after the above starch-iodine
solution was incubated for 20 min at ambient temperature.
Standard curve was generated using starch reference with 66 g of
amylose per 100 g of flour from the Megazyme kit K-AMYL 04/06t
(Megazyme International Ltd, Wicklow, Ireland). All the analyses
were made by triplicate.