Starch becomes soluble in water when heated, the granules swell and burst, the semi- crystalline structure is lost and the smaller amylase molecules start leaching out of the granules forming a network that holds water and increasing the mixtures viscosity (Bemltler and Whistle 2006). This process is called starch gelatinization Oxford et al (1987) . During cooking the starch becomes a paste and increases further in viscosity on cooling or prolonged storage of the paste, the semi – crystalline structure partially recovers and the starch thickens expelling water . This is caused by regtrogradation of the amylase which in the
process that the responsible for the hardening of bread or staling and for the water layer on top of a starch gel. Http//enwikipedia.org/wiki/rice
Brudevold et al (1985), noted that cooked starch produced higher salivary maltose concentration than raw starch while raw starch, had no dematerializing power of cooked starch was related to it rapid hydrolysis. According to it, Thomson and Wills (1976), heating dry wheat starch alters its molecular structure so that it can be readily metabolized by streptococcus mutans one of the oral micro-organism that participate in the dental caries process.
Some further views on cooked starch were given by firestone et al, (1982) whose time controlled administration of carbohydrate diets to laboratory rat indicate that cooked wheat starch was cariogenic but less so than sucrose
The effect of nice varieties on starch quality. The agronomics classification of rice into glutinous and non-glutinous or translucent rice includes qualitative characteristic of the endosperm the glutinous rice type is by far the most important, accounting for about 90-100% of the total in different countries (http://eniwikipedia.org./wiki/.Rice).
The non-glutinous types is not sticky when cooked while the glutin and type have a soft endo sperm that is composed of dextrin instead of starch, when cooked they becomes sticky but are more preferred by some people due to softness after cooking (http://eniwikipedia.org./wiki/.Rice) varieties of rice are classified according to cooking properties on the basis of gelatinization temperature. Juliano and Beditel (1985) rice composition differs according to verities and processing method used. I pomeranz (19920
Amylase consist of linearly linked glucose molecules and is relatively resistant to digestion, hence the train resistant starch” this means that role varieties with a greater proportion of starch in the form of amylase tend to have a lower glycemic index. Therefore rice varieties with amylase content of more then 25% absorb more water and have a fluffy texture after cooking (Feriad Becker 2003).
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