Properties of Non-glutinous Thai Rice Flour: Effect of rice variety

Abstract

The purpose of this research was to investigate the effect of six non-glutinous Thai rice varieties namely Pathum Thani 1 (P1), Hawm Suphan Buri (HS), Suphan Buri 1 (S1), Suphan Buri 2 (S2), Suphan Buri 3 (S3), and Suphan Buri 60 (S60) on the physicochemical, functional, thermal, and pasting properties of flours. The results showed that the flours had different properties, i.e. amylose content 18.64 - 34.19 %, damaged starch 2.52 - 6.38 %, gelatinization temperature (Tonset) 70.48 - 77.72