Abstract

Amylose content and gelatinization temperature determine the soft and cooking time of rice. The soft or hard traits of cooked rice is one of the factors affecting consumers' choice of rice. Rice with high amylose, cooked rice is crumbly while low amylose rice is soft. And gelatinization temperature can be assessed from alkali test. This study aimed to evaluation of amylose content and gelatinization temperature in 17 local rice varieties Songkhla province. By using a simple amylose analysis technique and used value from alkali test. The results showed that the amylose content of 17 local rice varieties was in the range 17.12-30.97% can be classified into 3 groups: low amylose (Khao Sangyod), Intermediate amylose (Khao Champa) and high amylose (Khao Khao, Khao Thapaet, Khao Homlukkhoei, Khao Khemthong, Khao Homchan, Khao Dam, Khao Dokphrayom, Khao Lukdambao, Khao Lukpla, Khao Ruangri, Khao Homchan, Khao Maekhao, Khao Lepnok, Khao Cholung, Khao Lukkho). All 17 local rice varieties have a high gelatinization temperature (>74°C). Furthermore, Khao Lepnok and Khao Cholung local rice varieties had the highest amylose content. Which had significant differences. The results of this study can be used as information in making decisions about purchasing rice for cooking and eating among consumers.