Rice grain quality and starch digestibility- desired traits for evaluating rice varieties

Rice grain quality is the most important factor for evaluation of a variety as well as millers, consumers and farmer's point of view. It includes physico-chemical, nutritional and sensory qualities. The consumers of India and other south east Asian countries prefer medium to high amylose content (AC) rice due to their non-stickiness properties of boiled rice but in many Asian countries, waxy rice (having low AC) mainly preferred. The colour of rice grain may be white, purple, red and black; which are mainly associated with pericarp or bran layers of the whole grain. The bran contains most of the phytochemicals like oils, antioxidants, minerals, proteins, vitamins and crude fibers in higher concentration than white endosperm. Pigmented rice is generally rich in nutritional compounds as compared to white one but those are unpopular among the farmers because of many undesirable physiological and agronomic characteristics. Sensory qualities like colour, texture, pasting properties, aroma are essential for consumers as per their preference and acceptance. As rice grain is mainly composed by starch, hydrolyzed by digestive enzymes and converted into glucose which is the major energy source for various metabolic functions. After fulfilling the body energy requirement, extra calories from starch are stored as fats or glycogen for later use. Therefore, overeating food containing rice with sedentary lifestyle potentially leads to some health issues, such as type-II diabetes, obesity and colon diseases in long term particularly in Asian countries. Various biochemical factors affect the starch digestibility and Glycemic index (GI) of a food or its products. These factors are resistant starch, AC and phytic acid which lowers the starch digestibility by various ways and have been negatively correlated with GI value. Now-a-days quality assessment of rice grain in terms of its nutritional as well as physico-chemical parameters is gaining prime importance gradually.

[1]  L. Thompson,et al.  Phytic acid and calcium affect the in vitro rate of navy bean starch digestion and blood glucose response in humans. , 1987, The American journal of clinical nutrition.

[2]  R. Liu,et al.  Nutrition: Antioxidant activity of fresh apples , 2000, Nature.

[3]  P. Raigond,et al.  Phytic acid: Blessing in disguise, a prime compound required for both plant and human nutrition. , 2021, Food research international.

[4]  Jianguo Zhu,et al.  Effects of CO2 enrichment and spikelet removal on rice quality under open-air field conditions , 2016 .

[5]  P. R. Kulkarni,et al.  Resistant Starch-A Review. , 2006, Comprehensive reviews in food science and food safety.

[6]  M. Facchini,et al.  Water‐soluble organic compounds in biomass burning aerosols over Amazonia 1. Characterization by NMR and GC‐MS , 2002 .

[7]  Zhimin Xu,et al.  Tocopherols, Tocotrienols, and γ-Oryzanol Contents in Japonica and Indica Subspecies of Rice (Oryza sativa L.) Cultivated in Brazil , 2008 .

[8]  Jian-Xiang Liu,et al.  A plasma membrane-tethered transcription factor, NAC062/ANAC062/NTL6, mediates the unfolded protein response in Arabidopsis. , 2014, The Plant journal : for cell and molecular biology.

[9]  Ahmad Esmaillzadeh,et al.  Dietary glycemic index and glycemic load in relation to general obesity and central adiposity among adults. , 2019, Clinical nutrition.

[10]  L. Kaur,et al.  Physicochemical, cooking and textural properties of milled rice from different Indian rice cultivars , 2005 .

[11]  Kunisuke Tanaka,et al.  Purification of protein body-I of rice seed and its polypeptide composition , 1987 .

[12]  T. Wolever,et al.  Perceived Barriers to Application of Glycaemic Index: Valid Concerns or Lost in Translation? , 2011, Nutrients.

[13]  H. Miura,et al.  Dough and Baking Properties of High-Amylose and Waxy Wheat Flours , 2002 .

[14]  Stephen Colagiuri,et al.  Low-glycemic index diets in the management of diabetes: a meta-analysis of randomized controlled trials. , 2003, Diabetes care.

[15]  M. Bason,et al.  AACCI Approved Methods Technical Committee Report: Collaborative Study on a Method for Determining the Gelatinization Temperature of Milled Rice Flour Using the Rapid Visco Analyser , 2014 .

[16]  K. Srikaeo,et al.  Effects of amylose and resistant starch on glycaemic index of rice noodles , 2014 .

[17]  P. Ouwerkerk,et al.  Molecular and environmental factors determining grain quality in rice , 2012 .

[18]  S. Haripriya,et al.  Effects of Polishing on Proximate Composition, Physico- Chemical Characteristics, Mineral Composition and Antioxidant Properties of Pigmented Rice☆ , 2017 .

[19]  Michael N. Clifford,et al.  Chlorogenic acids and other cinnamates – nature, occurrence and dietary burden , 1999 .

[20]  C. Bergman,et al.  A rapid procedure for analysing rice bran tocopherol, tocotrienol and γ-oryzanol contents , 2005 .

[21]  K. Becker,et al.  Studies on the in vitro starch digestibility and the glycemic index of six different indigenous rice cultivars from the Philippines , 2003 .

[22]  J. Pérez-Álvarez,et al.  Resistant starch as functional ingredient: A review , 2010 .

[23]  P. Mitchell,et al.  Glycemic index, glycemic load, and chronic disease risk--a meta-analysis of observational studies. , 2008, The American journal of clinical nutrition.

[24]  Jenshinn Lin,et al.  Glycemic index, glycemic load and insulinemic index of Chinese starchy foods. , 2010, World journal of gastroenterology.

[25]  P. Hu,et al.  Starch digestibility and the estimated glycemic score of different types of rice differing in amylose contents , 2004 .

[26]  M. Lal,et al.  Phytic acid content may affect starch digestibility and glycemic index value of rice (Oryza sativa L.). , 2019, Journal of the science of food and agriculture.

[27]  L. Nayak,et al.  Bioavailability of iron and zinc as affected by phytic acid content in rice grain , 2017 .

[28]  X. Shu,et al.  Starch properties of mutant rice high in resistant starch. , 2006, Journal of agricultural and food chemistry.

[29]  M. Fitzgerald,et al.  Structural differences between hot-water-soluble and hot-water-insoluble fractions of starch in waxy rice (Oryza sativa L.) , 2010 .

[30]  B. O. Juliano,et al.  Indicators of eating quality for non-waxy rices , 1979 .

[31]  W. Willett,et al.  Glycemic index, glycemic load and glycemic response: An International Scientific Consensus Summit from the International Carbohydrate Quality Consortium (ICQC). , 2015, Nutrition, metabolism, and cardiovascular diseases : NMCD.

[32]  L. Palaniappan,et al.  Incorporation of whole, ancient grains into a modern Asian Indian diet to reduce the burden of chronic disease. , 2011, Nutrition reviews.

[33]  D. Ludwig,et al.  The glycemic index: physiological mechanisms relating to obesity, diabetes, and cardiovascular disease. , 2002, JAMA.

[34]  Zhimin Xu,et al.  Genotype and Environment Effects on Tocopherol, Tocotrienol, and γ-Oryzanol Contents of Southern U.S. Rice , 2003 .

[35]  L. Thompson,et al.  The effect of phytic acid on in vitro rate of starch digestibility and blood glucose response. , 1983, American Journal of Clinical Nutrition.

[36]  W. Willett,et al.  White rice, brown rice, and risk of type 2 diabetes in US men and women. , 2010, Archives of internal medicine.

[37]  D. Mcclements,et al.  In vitro human digestion models for food applications , 2011 .

[38]  Mingwei Zhang,et al.  Phenolic profiles and antioxidant activity of black rice bran of different commercially available varieties. , 2010, Journal of agricultural and food chemistry.

[39]  P. Reckziegel,et al.  Amylose content in rice (Oryza sativa) affects performance, glycemic and lipidic metabolism in rats , 2012 .

[40]  J. Vichapong,et al.  High performance liquid chromatographic analysis of phenolic compounds and their antioxidant activities in rice varieties. , 2010 .

[41]  Y. Poirier,et al.  Disruption of OsSULTR3;3 reduces phytate and phosphorus concentrations and alters the metabolite profile in rice grains. , 2016, The New phytologist.

[42]  C. Shi,et al.  Correlation analysis of mineral element contents and quality traits in milled rice (Oryza stavia L.). , 2007, Journal of agricultural and food chemistry.

[43]  F. J. Francis,et al.  Quantitative Methods for Anthocyanins. , 1968 .

[44]  K. M. Behall,et al.  Effect of starch structure on glucose and insulin responses in adults. , 1988, The American journal of clinical nutrition.