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Dietary Fibre Impacts the Texture of Cooked Whole Grain Rice
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Document Title
Dietary Fibre Impacts the Texture of Cooked Whole Grain Rice
Author
Wattanavanitchakorn S. Wansuksri R. Chaichoompu E. Kamolsukyeunyong W. Vanavichit A.
Affiliations
Rice Science Center Kasetsart University Nakhon Pathom Kamphangsaen 73140 Thailand; Cassava and Starch Technology Research Team National Center for Genetic Engineering and Biotechnology National Science and Technology Development Agency Khlong Nueng 12120 Thailand; Interdisciplinary Graduate Program in Genetic Engineering and Bioinformatics Kasetsart University Chatuchak Bangkok 10900 Thailand; Innovative Plant Biotechnology and Precision Agriculture Research Team National Center for Genetic Engineering and Biotechnology (BIOTEC) 113 Thailand Science Park Phahonyothin Road Khlong Nueng 12120 Thailand
Type
Article
Source Title
Foods
ISSN
23048158
Year
2023
Volume
12
Issue
4
Open Access
All Open Access Gold Green
Publisher
MDPI
DOI
10.3390/foods12040899
Abstract
Consumers� general preference for white rice over whole grain rice stems from the hardness and low palatability of cooked whole grain rice; however strong links have been found between consuming a large amount of white rice leading a sedentary lifestyle and acquiring type 2 diabetes. This led us to formulate a new breeding goal to improve the softness and palatability of whole grain rice while promoting its nutritional value. In this study the association between dietary fibre profiles (using an enzymatic method combined with high-performance liquid chromatography) and textural properties of whole grain rice (using a texture analyser) was observed. The results showed that a variation in the ratio of soluble dietary fibre (SDF) and insoluble dietary fibre (IDF) influenced the textural characteristics of cooked whole grain rice; found a strong association between SDF to IDF ratio and hardness (r = ?0.74 p < 0.01) or gumminess (r = ?0.69 p < 0.01) of cooked whole grain rice and demonstrated that the SDF to IDF ratio was also moderately correlated with cohesiveness (r = ?0.45 p < 0.05) chewiness (r = ?0.55 p < 0.01) and adhesiveness (r = 0.45 p < 0.05) of cooked whole grain rice. It is suggested that the SDF to IDF ratio can be used as a biomarker for breeding soft and highly palatable whole grain rice of cultivated tropical indica rice to achieve consumer well-being. Lastly a simple modified method from the alkaline disintegration test was developed for high-throughput screening of dietary fibre profiles in the whole grain indica rice samples. ? 2023 by the authors.
Keyword
Biomarker | dietary fibre profiles | rice bran | soft-texture rice | whole grain rice
Industrial Classification
Knowledge Taxonomy Level 1
Knowledge Taxonomy Level 2
Knowledge Taxonomy Level 3
License
CC BY
Rights
Authors
Publication Source
Scopus