Question

The stickiness in rice is due to ____ 

A High amylopectin content Correct Answer Incorrect Answer
B High oryzin content Correct Answer Incorrect Answer
C High diacetyl pyrroline Correct Answer Incorrect Answer
D High starch content Correct Answer Incorrect Answer

Solution

Amylopectin is a highly branched starch molecule that is responsible for making rice gelatinous and sticky.

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