摘要
Amylose is a food starch found in cereals, legumes and root vegetables. Keeping in view the importance of amylose for various food industries as well as its importance on domestic level, the current study was conducted to analyze the amylose content of common cereals e. g rice （sela, coarse and basmati）, maize yellow, Kisan and Azam varieties and wheat （Tatara, Fakhr-e-sarhad and Bakhtawar-92） varieties as well as quantifying the influence of cooking/boiling procedures on the amylose contents of cereals. The maximum amylose content were observed for wheat variety Tatara （24.28%） followed by Bakhtawar-92 （22.74%） and Fakhr-e-sarhad （19.77%）. Among maize and rice varieties studied, Kisan and course rice were rich in amylose content with values of 27.19 and 30.48% respectively. The chapti of Tatra wheat were scored highest for appearance （7.6）, flavor （7.5）, texture （7.6） and overall acceptability （7.55）. The roti of Kisan and Azam varieties got maximum appearance score of 7.6 as compared to 7.4 for maize yellow variety. Basmati rice was scored highest regarding appearance （8.4）, flavor （8.6）, texture （8.6） and overall acceptability （8.53. The moisture content ranged from 10.61 （Azam） to 8.01% （wheat variety Fakhr-e-sarhad）. Cooking reduced the amylose content of wheat bread from （19.77%-24.28%） to （15.47%-15.94%） with cooking time of 5 min, maize bread from （21.48%-27.19%） to （19.53 %-25.85%） with maximum cooking time of 10 min and boiled rice from （24.90%-30.48%） to （24.18%-30.19%） with cooking time ranging from 12 to 20 min. It can be inferred from these studies that the reduction in amylose content were more in chapti/roti preparation of wheat and maize varieties as compared to boiling of rice varieties and that significant varietals differences exist in amylose content of the uncooked samples.
