The amylose and the amylopectin contents of rice and their influence on the cooking quality of the cereal

Rao, B. Sanjiva; Murthy, A. R. Vasudeva; Subrahmanya, R. S.

doi:10.1007/bf03050178

Cited by 17 publications

(4 citation statements)

References 12 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Rice components varies among varieties, resulting in variability in texture and pasting viscosity [ 63 ]. Sanjiva Rao and colleagues were the first to propose that there may be a relation between AC and rice quality [ 64 ]. Compared with low AC rice, cooked rice with high AC has slower digestibility and higher nutritional benefits, but worse eating quality [ 54 ].…”

Section: Relationship Between Rice Ecq and Its Componentsmentioning

confidence: 99%

Impacts of Inherent Components and Nitrogen Fertilizer on Eating and Cooking Quality of Rice: A Review

Guo

Zhu

et al. 2023

Foods

View full text Add to dashboard Cite

With the continuous improvement of living standards, the preferences of consumers are shifting to rice varieties with high eating and cooking quality (ECQ). Milled rice is mainly composed of starch, protein, and oil, which constitute the physicochemical basis of rice taste quality. This review summarizes the relationship between rice ECQ and its intrinsic ingredients, and also briefly introduces the effects of nitrogen fertilizer management on rice ECQ. Rice varieties with higher AC usually have more long branches of amylopectin, which leach less when cooking, leading to higher hardness, lower stickinesss, and less panelist preference. High PC impedes starch pasting, and it may be hard for heat and moisture to enter the rice interior, ultimately resulting in worse rice eating quality. Rice with higher lipid content had a brighter luster and better eating quality, and starch lipids in rice have a greater impact on rice eating quality than non-starch lipids. The application of nitrogen fertilizer can enhance rice yield, but it also decreases the ECQ of rice. CRNF has been widely used in cereal crops such as maize, wheat, and rice as a novel, environmentally friendly, and effective fertilizer, and could increase rice quality to a certain extent compared with conventional urea. This review shows a benefit to finding more reasonable nitrogen fertilizer management that can be used to regulate the physical and chemical indicators of rice grains in production and to improve the taste quality of rice without affecting yield.

show abstract

Section: Relationship Between Rice Ecq and Its Componentsmentioning

confidence: 99%

Impacts of Inherent Components and Nitrogen Fertilizer on Eating and Cooking Quality of Rice: A Review

Guo

Zhu

et al. 2023

Foods

View full text Add to dashboard Cite

show abstract

“…Slower digestion due to high fibres [4,30], therefore, may not be a key factor contributing to PBR's performance. Furthermore, no conclusive evidence could be found from existing literature that indicates any significant change in resistant starch content (or amylose:amylopectin ratio) due to the parboiling process [31,32]. With respect to protein content, it is only 1.16 times higher in PBR (2.9%) than in BR (2.5%), and also may not be a key driver in this regard.…”

Section: Beneficial Effect Of Parboiled Rice On Glucose Regulationmentioning

confidence: 94%

A perspective on the benefits of consumption of parboiled rice over brown rice for glycaemic control

et al. 2021

View full text Add to dashboard Cite

Purpose Rice is a staple food for over 3.5 billion people worldwide. The nutritional content of rice varies with different post-harvest processing techniques. Major varieties include brown rice (BR), white rice (WR) and parboiled rice (PBR). While consumption of BR is advocated due to its higher nutritional content compared to other varieties, some studies have indicated lower post-prandial blood glucose (PPBG) levels when PBR is consumed. This apparent benefit of PBR consumption is not well publicised and no commentaries on underlying mechanisms are available in literature. Methods In this review, we looked into differential nutrient content of PBR, as compared to BR and WR, and tried to understand how their consumption could be associated with glycaemic control. Various roles played by these nutrients in mechanisms of insulin secretion, insulin resistance, nutrient absorption and T2DM-associated inflammation were reviewed from literature-based evidence. ResultsWe report differential nutritional factors in PBR, with respect to BR (and WR), such as higher calcium and selenium content, lower phytic acids, and enriched vitamin B6 which might aid PBR's ability to provide better glycaemic control than BR. Conclusion Our interpretation of reviewed literature leads us to suggest the possible benefits of PBR consumption in glycaemic control and its inclusion as the preferred rice variant in diets of T2DM patients and at-risk individuals.

show abstract

“…The data were examined using D 2 statistics according to the multivariate analysis of genetic divergence. The genotypes were classified into separate clusters using Tocher's approach (Rao et al, 1952).…”

Section: Methodsmentioning

confidence: 99%

Genetic Divergence and Cluster Analysis for Yield Attributing Traits in Elite Lines of Chilli

TIWARI¹,

BHAN²,

SINGH³

et al. 2022

Asian.Jr.of.Microbiol.Biotech.Env.Sc.

View full text Add to dashboard Cite

The genetic diversity of thirty chiili elite lines was estimated using Mahalanobis D2 and 12 yield attributing traits. ANOVA found that there was a significant degree of variation among elite lines. Because hybrids between lines of various clusters serve a vital role in choosing possible parents and assessing the degree of divergence in the chilli elite lines, genetic diversity knowledge is crucial in plant breeding. Fruit yield/plant (45.52) contributed the most (45.52 percent) to overall genetic difference, followed by fruit width (16.09). It also displayed lines that were divided into six groups. Clusters IV and V had the greatest intercluster distance, admitted lines from a diverse gene pool, and as per cluster mean analysis, these clusters contained high values for most of the yield attributing traits such as plant height, plant spread, fruit width, days of flower initiation, days of 50% flowering, and canopy temperature. The lines in these clusters act as superior segregants for yield traits and are 2020/CHIVAR-2, 2020/CHIVAR-3, K2, 2020/CHIVAR-5, 2020/ CHIVAR-7, 2020/CHIVAR-8, 2020/CHIVAR-9, 2018 CHIHYB 03, KASHI GAURAV, KASHI ANMOL.

show abstract

The amylose and the amylopectin contents of rice and their influence on the cooking quality of the cereal

Cited by 17 publications

References 12 publications

Impacts of Inherent Components and Nitrogen Fertilizer on Eating and Cooking Quality of Rice: A Review

Impacts of Inherent Components and Nitrogen Fertilizer on Eating and Cooking Quality of Rice: A Review

A perspective on the benefits of consumption of parboiled rice over brown rice for glycaemic control

Genetic Divergence and Cluster Analysis for Yield Attributing Traits in Elite Lines of Chilli

Contact Info

Product

Resources

About