Relationship of cooked‐rice nutritionally important starch fractions with other physicochemical properties

Abstract

Sixteen rice cultivars representing five cytosine-thymine repeat (CT n ) microsatellite genetic marker groups were analyzed for their cooked rice nutritionally important starch fractions (NISFs, which include rapidly digestible (RDS), slowly digestible (SDS), and resistant starch (RS)), basic grain quality indices (apparent amylose (AM), crude protein (CP), alkali spreading value (AS), and gel consistency (GC)), pasting characteristics, and thermal properties. Chemometric tools (bivariate correlation, principal component analysis, multiple linear regression, and partial least squares regression) were used to establish the association of NISF with other milled rice physicochemical properties. CT 11 was generally associated with high percentages of RS and SDS, and a low percentage of RDS. CT 14 was associated with low SDS; whereas, CT 17 and CT 18 were associated with low RS. The CT 20 cultivars were similar to CT 11 in SDS and RS; and to CT 14 , CT 17 , and CT 18 in RDS content. RDS, SDS, and RS were loaded on three different quadrants of the principal component similarity map. RDS was not significantly correlated with any of the physicochemical properties; whereas, SDS was positively correlated with GC. RS was positively correlated with AM, setback (SB) viscosity, total setback (TSB) viscosity, and peak gelatinization temperature; and negatively correlated with breakdown (BD) viscosity. Multivariate techniques indicated lack of robustness in predicting RDS and SDS as the models only explained <50% of the variance. More robust regression models were obtained for RS, explaining >60% of its variation. Basic grain quality indices explained NISF variations better than pasting and thermal properties.

Dietary fibers, starch fractions and nutritional composition of finger millet varieties cultivated in Sri Lanka

“…In addition, a positive correlation (r = 0.77604, p < 0.05) between amylose and SDS contents was observed. Patindol et al (2010) and Chung et al (2011) also reported a positive correlation between amylose and RS contents of rice varieties. Besides, Chung et al (2011) obtained a positive correlation between amylose and SDS contents of rice starches.…”

Physicochemical, Textural, and Nutritional Characterization of Mexican Rice Cultivars

“…Total starch (TS) values were obtained using minced (with a garlic press) freshly cooked rice and a TS kit (Megazyme, Wicklow, Ireland). The analysis of the rapidly digestible starch (RDS), slowly digestible starch (SDS), and resistant starch (RS) was performed according to the Englyst et al (1992) method with modifications (Patindol et al 2010c). In a 50-mL graduate conical, screwcap centrifuge tube, 1 g of minced freshly cooked rice sample (in triplicate) was weighed, and 50 mg of guar gum, a 12.7 × 3 mm magnetic stir bar, and 20 mL of acetate buffer (0.1M, pH 5.2) were added.…”

Prediction of Physicochemical Properties of Indonesian Indica Rice Using Molecular Markers

“…However, no study has been published regarding detection of physicochemical properties of Indonesian indica rice using DNA markers. Most markers for physicochemical properties determining palatability/cooking quality have been developed based on polymorphic and association analyses (Bao et al 2006a,b;Patindol et al 2010;Zhao et al 2012). By using molecular markers developed for japonica and indica genomes, predicting physicochemical properties of indica rice should be much more efficient.…”