Version 1
: Received: 31 August 2021 / Approved: 1 September 2021 / Online: 1 September 2021 (09:20:53 CEST)
How to cite:
Wattanavanitchakorn, S.; Wansuksri, R.; Chaichompoo, E.; Kamolsukyeunyong, W.; Vanavichit, A. Biochemical and Molecular Assessment of Cooking Quality and Nutritional Value of Pigmented and Non-pigmented Whole Grain Rice. Preprints2021, 2021090002. https://doi.org/10.20944/preprints202109.0002.v1
Wattanavanitchakorn, S.; Wansuksri, R.; Chaichompoo, E.; Kamolsukyeunyong, W.; Vanavichit, A. Biochemical and Molecular Assessment of Cooking Quality and Nutritional Value of Pigmented and Non-pigmented Whole Grain Rice. Preprints 2021, 2021090002. https://doi.org/10.20944/preprints202109.0002.v1
Wattanavanitchakorn, S.; Wansuksri, R.; Chaichompoo, E.; Kamolsukyeunyong, W.; Vanavichit, A. Biochemical and Molecular Assessment of Cooking Quality and Nutritional Value of Pigmented and Non-pigmented Whole Grain Rice. Preprints2021, 2021090002. https://doi.org/10.20944/preprints202109.0002.v1
APA Style
Wattanavanitchakorn, S., Wansuksri, R., Chaichompoo, E., Kamolsukyeunyong, W., & Vanavichit, A. (2021). Biochemical and Molecular Assessment of Cooking Quality and Nutritional Value of Pigmented and Non-pigmented Whole Grain Rice. Preprints. https://doi.org/10.20944/preprints202109.0002.v1
Chicago/Turabian Style
Wattanavanitchakorn, S., Wintai Kamolsukyeunyong and Apichart Vanavichit. 2021 "Biochemical and Molecular Assessment of Cooking Quality and Nutritional Value of Pigmented and Non-pigmented Whole Grain Rice" Preprints. https://doi.org/10.20944/preprints202109.0002.v1
Abstract
To date, most people prefer softer and stickier rice with high glycaemic index, which has led to the study of the association between the dietary fibre profile and the textural properties to balance between the eating quality, and health benefits. A slight variation was observed in the dietary fibre composition among rice varieties with different amylose content. The percentage of insoluble dietary fibre (IDF) in whole grain rice varied from 1.65–4.32 while the percentage of soluble dietary fibre (SDF) ranged from 0.26–1.37. We demonstrated that the SDF/IDF ratio was higher in soft texture rice with low amylose and it shared a negative correlation with hardness and chewiness of cooked whole grain rice determined by a texture analyser, which suggested that the distribution of SDF throughout the rice endosperm influences the reduction of the hardness of cooked rice. According to the importance of dietary fibre, we proposed a simple linear regression method to estimate the amount of IDF and total dietary fibre with r = 0.97 and 0.92, respectively, of whole grain rice based on its bran layer, determined by the alternative alkaline method. Furthermore, low amylose rice has higher content of -glucan and pectin, which are classified as soluble dietary fibre, than high amylose rice. The percentage of -glucan and pectin in whole grain rice ranged from 0.03 and 0.07 respectively, for high amylose rice to 0.14 and 0.27 respectively for low amylose rice,
Biology and Life Sciences, Biochemistry and Molecular Biology
Copyright:
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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