Cereal Chem 43:297 - 302.  |  VIEW ARTICLE

A Revised Starch-Iodine Blue Test for Raw Milled Rice.

V. L. Hall and J. R. Johnson. Copyright 1966 by the American Association of Cereal Chemists, Inc. 

This revised starch-iodine blue procedure requires 75 mg. of rice starch, which is less than for other tests, yet retains excellent precision of analysis. A boiling-water bath for starch gelatinization eliminates the need for constant-temperature equipment, reduces gelatinization time, and allows for a continuous procedure when a large number of samples are to be analyzed. The small amount of starch required reduced the amount of space necessary for storage and the time needed for sample preparation.