Table 1.
Evaluation of extraction yield, starch and amylose content, and starch color of black and red rice.
| Formulations | Extraction Yield (%) | Starch (g 100 g−1) |
Amylose (g 100 g−1) |
Color |
|---|---|---|---|---|
| AP | 52.06 ± 1.14 A | 82.06 ± 0.54 A | 12.11 ± 0.55 B | (L) 62.71 ± 5.28 B (a) 4.92 ± 0.08 B (b) 6.52 ± 0.12 C |
| APHMT | 44.31 ± 1.21 B | 73.05 ± 0.62 B | 9.39 ± 0.28 D | (L) 28.11 ± 2.14 D (a) 10.04 ± 1.03 A (b) 6.84 ± 0.91 C |
| AV | 49.11 ± 0.98 C | 81.12 ± 1.06 A | 15.46 ± 0.59 A | (L) 71.16 ± 2.62 A (a) −0.78 ± 0.40 C (b) 10.16 ± 0.15 B |
| AVHMT | 41.07 ± 1.31 D | 69.65 ± 0.86 C | 10.87 ± 0.67 C | (L) 52.88 ± 9.33 C (a) 4.64 ± 0.65 B (b) 20.00 ± 1.19 A |
Note: Equal superscript capital letters in the same column indicate that the values did not differ significantly according to Tukey’s test (p > 0.05). AP—Native black rice starch; APHMT—Modified black rice starch; AV—Red rice native starch; AVHMT—Modified red rice starch; L (lightness), a (redness), and b (yellowness).