We are measuring gel consistency of rice by using Thymol blue and 0.2 N KOH following Cagampang et al. 1973.
Article A Gel Consistency Test for Eating Quality of Rice
However, we found difficulties, because sometimes the gel from rice powder are too hard. Sometimes, they are too soft. Some samples which should be soft (>60 mm) were in hard category (
Rani P Ramachandran
Hello, Thanks for your answer. We already sieved our rice flour. And, we have already followed that paper you mentioned. They used 500 mg rice flour instead of 100 mg in original article by Cagampang et al., 1973. 500 mg rice flour is too much for 13mmx100 mm test tube, that's why the method in the paper you mentioned is not ok for us.
regards
lynn
Hi, we had a similar experience. Please try 150 mg of well-sieved flour and increase the time to 12-15 minutes in a boiling water bath. The rest of the method was similar to Cagampang et al. (1973).
100 mg flour would be too low for a 2 ml KOH + 0.2 ml ethanol for gel formation (with 8 minutes of heating).
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