Effect of amylose on starch pastes viscoelasticity and cooked grains stickiness in rice from seven argentine genotypes

The content of soluble amylose (SAM) in starches from seven novel argentine genotypes was measured. Viscolelastic properties (Gmax′, G′, G′, tg θ y η∗) in systems with different starch concentrations (5%, 10%, 15% and 20% w/w) were evaluated by dynamic rheometry. Elasticity dependence upon concentration followed the power law and increased with amylose content. The SAM content explained the differences in elasticity between genotypes of similar total amylose (TAM) content. It was found that a minimum TAM and SAM should be required in order to reduce stickiness in cooked grains.