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The physicochemical properties of eight popular Sri Lankan rice varieties (Bg 300, Bg 352, Bg 403, Bg 94-1, Ld 356, Bw 272-6b, At 405 and At 306) and the quality characteristics of noodles made from these varieties of rice were investigated. The physicochemical properties investigated were amylose content (AC), crude protein, fat content, starch properties and amylograph pasting properties. Rice noodles were prepared by gelatinization of dough made with rice flour followed by cold extrusion. Rice noodle samples were evaluated for cooking loss, swelling ratio, tensile strength, extensibility, elastic recovery, firmness and sensory properties. AC of rice varieties ranged from 18.65±1.19% in At 405 to 30.43±0.20 % in Bg 94-1. Swelling volume and swelling power were significantly different (p Keywords: Amylose, amylograph viscosity, cooking property, noodles, rice, textural quality. Doi: 10.4038/jnsfsr.v39i1.2923 J.Natn.Sci.Foundation Sri Lanka 2011 39 (1):53-60

Quality characteristics of noodles made from selected varieties of Sri Lankan rice with different physicochemical characteristics