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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