Effect of Processing Treatment on Physicochemical Characteristics of Brown Rice Varieties with Different Amylose Content

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.

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Extrusion Conditions and Amylose Content Affect Physicochemical Properties of Extrudates Obtained from Brown Rice Grains

International Journal of Food Science ◽

10.1155/2013/584148 ◽

2013 ◽

Vol 2013 ◽

pp. 1-8 ◽

Cited By ~ 8

Author(s):

Rolando José González ◽

Elena Pastor Cavada ◽

Javier Vioque Peña ◽

Roberto Luis Torres ◽

Dardo Mario De Greef ◽

...

Keyword(s):

Amylose Content ◽

Mechanical Energy ◽

Rice Variety ◽

Brown Rice ◽

Rice Varieties ◽

Cereal Products ◽

Single Screw Extruder ◽

Cooking Process ◽

Wide Range ◽

Specific Mechanical Energy

The utilization of whole grains in food formulations is nowadays recommended. Extrusion cooking allows obtaining precooked cereal products and a wide range of ready-to-eat foods. Two rice varieties having different amylose content (Fortuna 16% and Paso 144, 27%) were extruded using a Brabender single screw extruder. Factorial experimental design was used to study the effects of extrusion temperature (160, 175, and 190°C) and grits moisture content (14%, 16.5%, and 19%) on extrudate properties. Specific mechanical energy consumption (SMEC), radial expansion (E), specific volume (SV), water absorption (WA), and solubility (S) were determined on each extrudate sample. In general, Fortuna variety showed higher values of SMEC andS(703–409 versus 637–407 J/g; 33.0–21.0 versus 20.1–11.0%, resp.) than those of Paso 144; on the contrary SV (8.64–3.47 versus 8.27–4.53 mL/g) and WA tended to be lower (7.7–5.1 versus 8.4–6.6 mL/g). Both varieties showed similar values of expansion rate (3.60–2.18). Physical characteristics depended on extrusion conditions and rice variety used. The degree of cooking reached by Paso rice samples was lower than that obtained for Fortuna. It is suggested that the presence of germ and bran interfered with the cooking process, decreasing friction level and broadening residence time distribution.

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Effect of Germination on Improving Grain Quality, Chemical Composition, Antioxidants, and Phytic Acid in Rice (Oryza sativa)

Atlas Journal of Biology ◽

10.5147/ajb.vi.227 ◽

2021 ◽

pp. 741-751

Author(s):

Nessreen N. Bassuony ◽

Eman N. M. Mohamed ◽

Ekram H. Barakat

Keyword(s):

Chemical Composition ◽

Phytic Acid ◽

Amylose Content ◽

Indica Rice ◽

Brown Rice ◽

Japonica Rice ◽

Milled Rice ◽

Germinated Brown Rice ◽

Rice Varieties ◽

White Rice

This study aimed to study the effect of the germination process on grain quality, chemical composition for brown rice and comparing them with white rice for use it is on a commercial scale . Three rice varieties namely Sakha 104(Japonica), Giza 178(Japonica- Indica), and Giza 182(Indica) were used in this study. And the three statuses (milled rice, brown rice, and germinated brown rice). A completely randomized design in the factorial arrangement was used in this experiment to determine some cooking and eating quality characters i.e. gelatinization temperature, amylose content and elongation %, Water uptake, hardness, chemical composition: Phytic acid, total antioxidant capacity, and panel test evaluation for rice samples. The results indicated that there were significant differences in amylose content and gelatinization temperature among the three rice statuses and no significant difference in these characters with the three rice varieties under study. Germinated brown rice showed the lowest amylose content (15.58%), followed by brown rice (17.26%) and white rice (18.39%). Brown rice gave the highest temperature followed by germinated brown rice then milled rice. A maximum elongation ratio was observed in Giza178 (Japonica Indica). White rice gave the maximum elongation (47.18%) followed by germinated brown (24.56 %) then brown rice (16.08 %). Japonica rice exhibited lower hardness than indica rice. The strongest value (4.82) was recorded at brown rice, while the weakest value (3.64) was in white rice. The Indica rice variety Giza181 had the highest protein and fat%. The germinated brown rice had the highest value of protein, crude fiber, and fat (7.27, 1.98, and 2.87%, respectively), compared with compared to brown rice and white rice. White rice had lower Phytic acid (%) followed by germinated brown rice, then brown rice. Japonica rice cultivar (Sakha 104) has a higher antioxidant level than Indica rice cultivar (Giza 182)....

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Efficacy of Irrigation Interval after Anthesis on Grain Quality, Alkali Digestion, and Gel Consistency of Rice

Agriculture ◽

10.3390/agriculture11040325 ◽

2021 ◽

Vol 11 (4) ◽

pp. 325

Author(s):

Ramin Rayee ◽

Tran Dang Xuan ◽

Tran Dang Khanh ◽

Hoang-Dung Tran ◽

Kifayatullah Kakar

Keyword(s):

Protein Content ◽

Grain Quality ◽

Cooking Quality ◽

Amylose Content ◽

Rice Grain ◽

Gelatinization Temperature ◽

Rice Varieties ◽

Irrigation Interval ◽

Gel Consistency ◽

Alkali Digestion

The management of amylose and protein contents and cooking quality are the main challenges in rice macronutrients and quality improvement. This experiment was conducted to examine the rice grain quality, alkali digestion, and gel consistency responses to irrigation interval after anthesis. Three rice varieties (K1, K3, and K4) were subjected to different irrigation intervals (1, 2, and 3 d) after anthesis. The findings of this study showed that the protein content was markedly increased from 6.53–6.63% to 9.93–10.16%, whilst the amylose content was decreased significantly from 22.00–22.43% to 16.33–17.56% under stressed treatments at irrigation intervals, whilst the quantity of fatty acids was not affected. The 3-d irrigation interval recorded the highest protein content but the lowest amylose value. In addition, this treatment shows lower gelatinization temperature, but it is negatively associated with hard gel consistency under irrigation interval. This study highlights that the water management following a 3-d irrigation interval from anthesis is a useful and simple treatment to improve rice nutrients and grain cooking quality.

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Stabilizing Grain Yield and Nutrition Quality in Purple Rice Varieties by Management of Planting Elevation and Storage Conditions

Agronomy ◽

10.3390/agronomy11010083 ◽

2021 ◽

Vol 11 (1) ◽

pp. 83

Author(s):

Supapohn Yamuangmorn ◽

Suchada Jumrus ◽

Sansanee Jamjod ◽

Narit Yimyam ◽

Chanakan Prom-u-Thai

Keyword(s):

Grain Yield ◽

Antioxidant Capacity ◽

Nutritional Value ◽

Brown Rice ◽

Storage Conditions ◽

Harvest Management ◽

Rice Varieties ◽

Opposite Pattern ◽

Dpph Activity ◽

And Storage

Purple rice has become an interesting source of nutritional value among healthy cereal grains. The appropriate cultivation together with post-harvest management would directly benefit farmers and consumers. This study aimed (i) to determine the yield, grain nutritional quality, and antioxidant capacity of purple rice varieties grown at lowland and highland elevations, and (ii) to evaluate the effects of storage conditions on the stability of the rice nutritional value during six months of storage. The high anthocyanin PES variety grown in the lowlands had a higher grain yield than the plants grown in the highlands, but grain anthocyanin concentration had the opposite pattern. In the high antioxidant capacity KAK variety, grain yield and DPPH activity were not significantly different between plants grown at the two elevations. The storage of brown rice and vacuum-sealed packages were both found to preserve greater anthocyanin concentrations in PES, but there was no effect on the DPPH activity of KAK. The grain properties were not significantly different between storage at 4 °C and room temperature. This study suggests that the optimal cultivation practices and storage conditions would result in the higher yield and grain quality of purple rice varieties.

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Breeding of High Cooking and Eating Quality in Rice by Marker-Assisted Backcrossing (MABc) Using KASP Markers

Plants ◽

10.3390/plants10040804 ◽

2021 ◽

Vol 10 (4) ◽

pp. 804

Author(s):

Me-Sun Kim ◽

Ju-Young Yang ◽

Ju-Kyung Yu ◽

Yi Lee ◽

Yong-Jin Park ◽

...

Keyword(s):

Genetic Background ◽

Amylose Content ◽

Yield Potential ◽

Eating Quality ◽

Breeding Cycle ◽

Recurrent Parent ◽

Rice Varieties ◽

Breeding Programs ◽

Genome Wide ◽

Cooking And Eating Quality

The primary goals of rice breeding programs are grain quality and yield potential improvement. With the high demand for rice varieties of premium cooking and eating quality, we developed low-amylose content breeding lines crossed with Samgwang and Milkyqueen through the marker-assisted backcross (MABc) breeding program. Trait markers of the SSIIIa gene referring to low-amylose content were identified through an SNP mapping activity, and the markers were applied to select favorable lines for a foreground selection. To rapidly recover the genetic background of Samgwang (recurrent parent genome, RPG), 386 genome-wide markers were used to select BC1F1 and BC2F1 individuals. Seven BC2F1 lines with targeted traits were selected, and the genetic background recovery range varied within 97.4–99.1% of RPG. The amylose content of the selected BC2F2 grains ranged from 12.4–16.8%. We demonstrated the MABc using a trait and genome-wide markers, allowing us to efficiently select lines of a target trait and reduce the breeding cycle effectively. In addition, the BC2F2 lines confirmed by molecular markers in this study can be utilized as parental lines for subsequent breeding programs of high-quality rice for cooking and eating.

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Evaluation of Starch Hydrolysis for Glycemic Index Prediction of Rice Varieties

Proceedings ◽

10.3390/foods_2020-07643 ◽

2020 ◽

Vol 70 (1) ◽

pp. 101

Author(s):

Cristiana Pereira ◽

Regina Menezes ◽

Vanda Lourenço ◽

Teresa Serra ◽

Carla Brites

Keyword(s):

Glycemic Index ◽

Food Processing ◽

Amylose Content ◽

Rice Variety ◽

Great Influence ◽

Starch Hydrolysis ◽

Rice Starch ◽

Rice Varieties ◽

Processing Technologies

Rice consumed as white cooked polished grain has been considered a high glycemic index (GI) food, particularly compared with other starchy foods. However, the GI levels of rice based food can vary among different rice types and food processing technologies. Rice GI variation can be affected by several factors, such as rice variety, the genetic background of rice as well as due to crop edaphoclimatic conditions. The main difference in rice starch composition that influences GI is the amylose content. Besides the chemical composition of rice, the gelatinization characteristics and food processing can also contribute to starch retrogradation, thus increasing the level of resistant starch with a great influence on GI. To understand the glycemic response of rice types differing in amylose and viscosity profiles, four rice samples were analyzed and compared with standard and resistant HI-MAIZE corn starches. An in vitro enzymatic starch hydrolysis procedure was applied to estimate GI. The results indicate substantial differences in the starch hydrolysis of the two corn starches. Starch hydrolysis tended to be more rapid and efficient for ‘Waxy’ and ‘Ceres’ (intermediate-amylose) rice types than for ‘Maçarico’ (high-amylose rice). In addition, the data show that the Maçarico variety has the lowest estimated GI and the highest retrogradation rate compared with ‘Waxy’, ‘Ceres’ and ‘Basmati’ type. The results obtained reinforce the importance of knowing amylose content and viscosity profiles for the prediction of rice glycemic responses.

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VARIABILITY OF RICE VARIETIES OF RUSSIAN BREEDING WITH LOW AMYLOSE CONTENT ON TECHNOLOGICAL GRAIN QUALITY TRAITS IN CONNECTION WITH THE NITROGEN NUTRITION LEVEL IN VEGETATION CONDITIONS IN ABINSKY DISTRICT, KRASNODAR REGION

STATE AND DEVELOPMENT PROSPECTS OF AGRIBUSINESS. In the frame of the XXIII Agribusiness Forum of the South of Russia and the Exhibition «Interagromash» Volume 2 ◽

10.23947/interagro.2020.2.355-358 ◽

2020 ◽

Author(s):

T.B. Kumeyko ◽

◽

N.G. Tumanian

Keyword(s):

Grain Quality ◽

Nitrogen Nutrition ◽

Amylose Content ◽

Nitrogen Fertilizers ◽

Quality Traits ◽

Rice Varieties ◽

Krasnodar Region ◽

Different Doses

The article studies the technological grain quality traits of rice varieties of Russian breeding Rapan, Flagman, Olimp, Azov, Patriot in the yield of 2017-2019 grown in the Abinsky district, Krasnodar region. Purpose of the research was to study the effect of doses of nitrogen fertilizers on the technological grain quality traits of rice varieties with a low amylose content. Rice varieties were evaluated by mass of 1000 absolutely dry grains, filminess, vitreousity, and fracture when grown with different doses of nitrogen fertilizers N60, N120. With an increase in the dose of nitrogen to N120, "the mass of 1000 absolutely dry grains", "vitreousity", "fracture" remained unchanged or the "filminess" changed. The pattern of changes in grain quality traits may indicate an intensive type of varieties Rapan and Olimp.

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Productivity and Yield Quality of Intersubspecies Crossing of Japonica-Indica

Buletin Plasma Nutfah ◽

10.21082/blpn.v24n1.2018.p19-30 ◽

2018 ◽

Vol 24 (1) ◽

pp. 19

Author(s):

Sobrizal Sobrizal ◽

Carkum Carkum ◽

Wijaya M. Indriatama ◽

Aryanti Aryanti ◽

Ita Dwimahyani

Keyword(s):

Genetic Variability ◽

Amylose Content ◽

Rice Production ◽

High Yield ◽

Food Crops ◽

Milled Rice ◽

Rice Varieties ◽

Pests And Diseases ◽

Self Sufficiency ◽

Yield Quality

<p>In the middle of 1980s, rice self-sufficiency in Indonesia has been achieved, but the growth of rice production slowed down since the 1990s. Narrow genetic variability of released rice varieties contributed largely to the occurrence of leveling of potential rice yield over the past decades. To enlarge the genetic variability, an intersubspecies crossing of Koshihikari (japonica) and IR36 (indica) has been performed. Through this crossing, three high yielding and high yield quality promising lines of KI 37, KI 238, and KI 730 have been obtained. The objective of this study was to evaluate the superiorities of these lines through multi-location yield trials, pests, diseases, and grain qualities examinations. Examination methods used followed the release food crops variety procedure issued by the Indonesian Ministry of Agriculture. The result of examinations showed that the average yield of KI 730 was 7.47 t/ha, it was significantly higher than that of Ciherang (6,73 t/ha). KI 730 has a good grain quality, with translucent milled rice, a high percentage of milled rice (78.0%) and head rice (91.01%). The texture of its cooking rice was soft, sticky, with the amylose content of 20.41%. In addition, pests and diseases resistances of KI 730 were better than those of other lines tested. After evaluation by National Food Crops Release Variety Team, the KI 730 line was released as a national superior variety with the name of Tropiko. Tropiko should become an alternative variety to grow widely in order to increase national rice production and farmers income.</p>

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