Rice varieties with a high endosperm lipid content have reduced starch digestibility and increased γ-oryzanol bioaccessibility

2021 ◽  
Author(s):  
Yi Shen ◽  
Dianxing Wu ◽  
Vincenzo Fogliano ◽  
Nicoletta Pellegrini
Keyword(s):  
Lipid Content ◽  
Starch Digestibility ◽  
Nutritional Properties ◽  
Rice Varieties ◽  
Rice Endosperm ◽  
White Rice

The amount and distribution of rice endosperm lipids can influence starch digestibility and nutritional properties of white rice.

scholarly journals Comparative analyses of the nutraceutical potentialities of selected Indian traditional black rice (Oryza sativa L.) landraces

2021 ◽  
Vol 58 (2) ◽  
pp. 295-309
Author(s):  
Priyabrata Roy ◽  
Debal Deb ◽  
Thalappil Pradeep ◽  
Subhra Talai-Mukhopadhyay ◽  
Anjan Kumar Sinha ◽  
...  
Keyword(s):  
Phenolic Content ◽  
Oryza Sativa L ◽  
Pantothenic Acid ◽  
Antimicrobial Activities ◽  
Lipid Levels ◽  
Black Rice ◽  
Rice Varieties ◽  
White Rice ◽  
Rice Grains ◽  
Nutraceutical Properties

The present investigation aims to explore the importance of some traditional black rice varieties with their nutraceutical properties. The beneficial properties of these varieties remain unknown to the majority of the population due to the inadequate data. Decorticated rice grains of four black rice varieties were evaluated and compared with two commonly consumed white rice varieties - Gobindabhog (traditional aromatic) and BPT 5204 (modern high yielding variety). The sugars and total lipid levels were similar in Gobindabhog and BPT 5204. The black rice varieties, however, had considerably greater protein, thiamin, riboflavin, pantothenic acid, pyridoxine, and antimicrobial activities compared to the two selected white rice varieties. The ICPMS analysis of black rice grains showed that the former also had higher levels of Mn, Fe, and Zn than the white rice varieties. However, BPT 5204 contained a greater amount of Cu than the black rice varieties. Total flavonoid and phenolic content, as well as antioxidant potentiality of black rice varieties were also considerably higher than those of the white rice varieties.

scholarly journals Glycaemic index values and physicochemical properties of five brown rice varieties cooked by different domestic cooking methods

2016 ◽  
Vol 6 (8) ◽  
pp. 506 ◽  
Author(s):  
Madan Kumar Chapagai ◽  
Nordiana Abu Bakar ◽  
Rohana Abdul Jalil ◽  
Wan Abdul Manan Wan Muda ◽  
Taewee Karrila ◽  
...  
Keyword(s):  
Area Under Curve ◽  
Amylose Content ◽  
Brown Rice ◽  
Significant Negative Correlation ◽  
Glycaemic Index ◽  
Pasting Properties ◽  
Cooking Methods ◽  
Rice Varieties ◽  
Nutritional Values ◽  
White Rice

Background: The prevalence of diabetes has increased dramatically in recent decades in the regions where people excessively consume white rice. In spite of the higher nutritional values and bioactive components, only the low to medium glycaemic index (GI) brown rice could be of interests as an alternative to white rice in these regions.  Methods: Five varieties, Chiang (CH), Sungyod (SY), Lepnok (LP) from Thailand and Long grain specialty 1 (LS1) and Long grain specialty 2 (LS2)  from Malaysia were tested for GI. Ten test foods were prepared from 5 varieties by 2 cooking techniques (pressure cooker, PC and rice cooker, RC). Overnight fasted healthy subjects were fed with 25 g glucose as a reference food (RF) on 3 occasions and amount equivalent to 25 g available carbohydrate portion of test food (TF) on 1 occasion in separate days. Fasting and post-prandial capillary blood glucose was measured via finger-prick methods at 0, 15, 30, 45, 60, 90 and 120 min, and the incremental area under curve (iAUC) was determined. The GI of each TF was calculated as percentage of incremental area under curve (iAUC) of TF over RF.Results: The mean GI values of SY (72 – 81, high), CH and LP (59 – 65, medium) and LS1 and LS2 (64 – 73, medium to high) were found due to cooking by PC and RC methods. The GI did not vary significantly (p>0.05) among varieties as well as between cooking methods. GI showed a significant negative correlation with the amylose content (r = –0.70, p<0.05) and significant positive correlation with cold peak viscosity (r = 0.80, p<0.01).Conclusions: All five varieties by either cooking methods are classified as medium to high GI. Medium GI varieties could have potential of being used in diabetic diet. Cooking methods did not significantly alter the glycaemic characteristics of the studied varieties. Amylose content and pasting properties can be used for predicting GI of brown rice. It is urgent to explore low GI brown rice varieties in these regions.    

scholarly journals Studies on the Protein Status of White and Brown Rice Grain in Selected Varieties Cultivated in and around Tiruchirappalli District of Tamil Nadu

2020 ◽  
pp. 71-83
Author(s):  
S. Pandarinathan
Keyword(s):  
Tamil Nadu ◽  
Consumer Preferences ◽  
Brown Rice ◽  
Grain Protein ◽  
Rice Grain ◽  
Rice Varieties ◽  
White Rice ◽  
Relative Contribution ◽  
Protein Status ◽  
Albumin Content

A study was conducted to evaluate the Protein status of White and Brown Rice grain in selected varieties at Anbil Dharmalingam Agricultural College & Research Institute, Tiruchirappalli of Tamil Nadu, India during the period from June 2017 to May 2019. In the present study, sixteen different rice varieties cultivated in and around Tiruchirappalli district of Tamil Nadu as the test rice grains in terms of White and Brown rice in completely randomized design with three replications were tried. Screening and evaluation of protein content in 16 rice varieties were carried out to identify protein rich varieties. Biochemical analysis based on five different traits including contents of albumin(Alb), globulin(Glo), prolamin(Pro), glutelin(Glu) and total or gross grain storage protein (GGSP) were carried out. Results showed that the relative contribution of Albumin as 0.9 to 2.3 g/100 g, globulin as 0.67 to 2.3 g/100 g, prolamin as 0.28 to 2.73 g/100 g and glutelin as 2.0 to 6.18 g/100 g in Brown Rice; Albumin as 0.67 to 2.0 g/100 g, globulin as 0.652 to 2.0 g/100 g, prolamin as 0.20 to 2.3 g/100 g and glutelin as 1.684 to 5.258 g/100 g in White Rice. Results revealed a considerable variation also in gross grain protein contents among Brown and White rice of sixteen cultivars ranged from 5.087 to 9.644 g/100 g and 4.5 to 8.760 g/100 g respectively. Gross grain protein contents were higher in ASD-19, TKM (R) 12 and ADT 37 of Brown rice. Gross grain protein contents were higher in TKM (R) 12, ASD-19 and ADT-38 of White rice. The result on status of protein in Brown rice showed that ADT-40 had the highest Albumin content. ADT 37 exhibited the highest globulin content. The lowest prolamin content was found in TKM (R) 12, whereas the highest content of glutelin was found in ASD-19. The result of status of protein in White rice showed that TKM (R) 12 had the highest Albumin content. ADT 37 exhibited the highest globulin content. The lowest prolamin content was found in Anna (R) 4, whereas the highest content of glutelin was found in ASD-19. The highest Prolamin to Glutelin ratio was recorded in TKM (R) 12, CR 1009 /Ponmani and Anna (R) 4 for Brown rice. The overall results of this study revealed that ASD-19, TKM (R) 12 and CR 1009 /Ponmani were considered as Top three genotypes suitable for Tiruchirappalli district farmers based on consumer preferences.

Study on physicochemical, phytochemical, and antioxidant properties of selected traditional and white rice varieties

2019 ◽  
Vol 43 (3) ◽  
Author(s):  
Lavanya Devraj ◽  
Abhirami Panoth ◽  
Kiran Kashampur ◽  
Ashok Kumar ◽  
Venkatachalapathy Natarajan
Keyword(s):  
Antioxidant Properties ◽  
Rice Varieties ◽  
White Rice

scholarly journals Variability in Nutraceutical Lipid Content of Selected Rice (Oryza sativa L. spp. indica) Germplasms

Agronomy ◽  
2019 ◽  
Vol 9 (12) ◽  
pp. 823 ◽  
Author(s):  
Bhornchai Harakotr ◽  
Kasidid Prompoh ◽  
Supakorn Boonyuen ◽  
Bhalang Suriharn ◽  
Kamol Lertrat
Keyword(s):  
Oryza Sativa ◽  
Lipid Content ◽  
Oryza Sativa L ◽  
Indica Rice ◽  
Block Design ◽  
Added Value ◽  
Rice Varieties ◽  
Breeding Programs ◽  
Lipid Contents ◽  
Lipid Compounds

Rice (Oryza sativa L.) contains many high-value nutritional compounds, including nutraceutical lipid compounds that offer health benefits. An understanding of the genetic variability in the lipid contents of different rice germplasms is necessary to support breeding programs. The goals of this study were: i) to investigate varietal differences in levels of the nutraceutical lipid α-tocopherol, γ-oryzanol, campesterol, β-sitosterol, octacosanol, and squalene and ii) to identify clusters of rice germplasms based on their lipid contents. Eighty-three indica rice subspecies were evaluated using a randomized complete block design with three replications. Research was conducted in Thailand during the 2016 rice-growing season. Significant differences were found among genotypes across all traits. The largest variation was found for β-sitosterol, followed by campesterol, octacosanol, and α-tocopherol. Variation in squalene content was small. Four principal components were found that accounted for 93.47% of overall variability. β-sitosterol, campesterol, and squalene were the principal discriminatory constituents. No significant correlation was found between color parameters and levels of these compounds, suggesting that former are of little use as an indirect marker for selection of fat-soluble nutraceuticals. Cluster analysis sorted the germplasm into nine clusters, based on their nutraceutical lipid content. TU-010, TU-027, TU-093, and TU-244 genotypes had the highest levels, making them a potentially useful genetic resource in breeding programs for nutraceutically-improved rice. The findings of this study can support the introduction of novel rice varieties with high added-value bioactive properties.

A review on nutritional properties, shelf life, health aspects, and consumption of brown rice in comparison with white rice

2020 ◽  
Vol 97 (5) ◽  
pp. 895-903
Author(s):  
Shabir Ahmad Mir ◽  
Manzoor Ahmad Shah ◽  
S. John Don Bosco ◽  
Kappat Valiyapeediyekkal Sunooj ◽  
Saqib Farooq
Keyword(s):  
Shelf Life ◽  
Brown Rice ◽  
Nutritional Properties ◽  
White Rice

scholarly journals Consumer Acceptance of Brown and White Rice Varieties

2021 ◽  
Author(s):  
Tanweer Aslam Gondal ◽  
Russell SJ Keast ◽  
Robert A Shellie ◽  
Snehal R Jadhav ◽  
Shirani Gamlath ◽  
...  
Keyword(s):  
Brown Rice ◽  
Latin Square ◽  
Sensory Attributes ◽  
Consumer Acceptance ◽  
Rice Varieties ◽  
White Rice ◽  
Sensory Attribute ◽  
Within Subjects ◽  
Jasmine Rice ◽  
Hedonic Scale

Abstract Rice is consumed as a staple food by more than half of the world’s population. Due to a higher fibre and micronutrient content, brown rice is more nutritious than white rice, but the consumption of brown rice is significantly lower than that of white rice, primarily due to sensory attributes. Therefore, the present research aimed to identify the sensory attributes which drive liking of Australian-grown brown and white rice varieties. Participants (n = 139) tasted and scored (9-point hedonic scale) their liking (i.e., overall liking, aroma, colour and texture) of brown and white rice types of Jasmine (Kyeema), Low GI (Doongara) and Medium grain rice (Amaroo). In addition, participants scored, aroma, colour, hardness, fluffiness, stickiness and chewiness, on Just About Right Scales. A within-subjects crossover design with randomised order (William’s Latin Square design) was used with six repeated samples for liking and Just About Right scales. Penalty analyses were applied to determine the relative influence of perception of sensory attributes on consumer liking of the rice varieties. Across all varieties, white rice was liked more than brown rice due to texture and colour, and Jasmine rice was preferred over Low GI and Medium Grain. Rice texture (hardness and chewiness) was the most important sensory attribute among all rice varieties and aroma was important for driving of liking between white rice varieties.

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