Soaking Induced Changes in Chemical Composition, Glycemic Index and Starch Ch…

An attempt was made to determine the qualitative changes in basmati rice (Pusa Basmati 1121,PB1121) during soaking at 40 °C to 80 °C. Soaking temperature had significant effect (α = 0.01) on chemical composition, glycemic index and starch characteristics of rice. Starch content, apparent amylose content, crude protein content and crude fat content in un-soaked rice were found to be 73.24%,27…