Rice starch (complex carbohydrate) has attracted attention for its use in foods, extruded products, soups, and dressings due to its small size of starch granules, neutral taste, and soft mouth feel. Similarly, the market value of rice is influenced by its cooking qualities (amylose content, gel consistency, and alkali spreading value) apart from differential amounts of phenolics, flavonoids, antioxidants, head rice yield, etc.
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