1
|
Pereira CL, Sousa I, Lourenço VM, Sampaio P, Gárzon R, Rosell CM, Brites C. Relationship between Physicochemical and Cooking Quality Parameters with Estimated Glycaemic Index of Rice Varieties. Foods 2023; 13:135. [PMID: 38201163 PMCID: PMC10778676 DOI: 10.3390/foods13010135] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2023] [Revised: 12/22/2023] [Accepted: 12/28/2023] [Indexed: 01/12/2024] Open
Abstract
Rice is a significant staple food in the basic diet of the global population that is considered to have a high glycaemic index. The study of the physical and chemical parameters in rice that are related to the starch digestion process, which allows us to quickly predict the glycaemic index of varieties, is a major challenge, particularly in the classification and selection process. In this context, and with the goal of establishing a relationship between physicochemical properties and starch digestibility rates, thus shedding light on the connections between quality indicators and their glycaemic impact, we evaluated various commercial rice types based on their basic chemical composition, physicochemical properties, cooking parameters, and the correlations with digestibility rates. The resistant starch, the gelatinization temperature and the retrogradation (setback) emerge as potent predictors of rice starch digestibility and estimated glycaemic index, exhibiting robust correlations of r = -0.90, r = -0.90, and r = -0.70 (p ≤ 0.05), respectively. Among the rice types, Long B and Basmati stand out with the lowest estimated glycaemic index values (68.44 and 68.10), elevated levels of resistant starch, gelatinization temperature, and setback values. Furthermore, the Long B showcases the highest amylose, while the Basmati with intermediate, revealing intriguingly strong grain integrity during cooking, setting it apart from other rice varieties.
Collapse
Affiliation(s)
- Cristiana L. Pereira
- National Institute for Agricultural and Veterinary Research (INIAV), I.P., Av. da República, 2780-157 Oeiras, Portugal
- Department of Earth Sciences, NOVA University of Lisbon, 2829-516 Caparica, Portugal
| | - Inês Sousa
- National Institute for Agricultural and Veterinary Research (INIAV), I.P., Av. da República, 2780-157 Oeiras, Portugal
- Linking Landscape, Environment, Agriculture and Food (LEAF) Research Center, Tapada da Ajuda, 1349-017 Lisboa, Portugal
| | - Vanda M. Lourenço
- Center for Mathematics and Applications (NOVA Math) and Department of Mathematics, NOVA SST, 2829-516 Caparica, Portugal
| | - Pedro Sampaio
- National Institute for Agricultural and Veterinary Research (INIAV), I.P., Av. da República, 2780-157 Oeiras, Portugal
- Computação e Cognição Centrada nas Pessoas, BioRG—Biomedical Research Group, Lusófona University, Campo Grande, 376, 1749-019 Lisboa, Portugal
| | - Raquel Gárzon
- Institute of Agrochemistry and Food Technology (IATA-CSIC), 46980 Paterna, Spain
| | - Cristina M. Rosell
- Institute of Agrochemistry and Food Technology (IATA-CSIC), 46980 Paterna, Spain
- Food and Human Nutritional Department, University of Manitoba, Winnipeg, MB R2H 2A6, Canada
| | - Carla Brites
- National Institute for Agricultural and Veterinary Research (INIAV), I.P., Av. da República, 2780-157 Oeiras, Portugal
- GREEN-IT Bioresources for Sustainability, ITQB NOVA, Av. da República, 2780-157 Oeiras, Portugal
| |
Collapse
|
2
|
Bao J, Xu JH. Molecular Research for Cereal Grain Quality. Int J Mol Sci 2023; 24:13687. [PMID: 37761987 PMCID: PMC10530269 DOI: 10.3390/ijms241813687] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2023] [Accepted: 09/04/2023] [Indexed: 09/29/2023] Open
Abstract
Cereals such as wheat (Triticum aestivum L [...].
Collapse
Affiliation(s)
- Jinsong Bao
- Hainan Institute, Zhejiang University, Yazhou Bay Science and Technology City, Yazhou District, Sanya 572025, China;
| | | |
Collapse
|
3
|
Three Starch Synthase IIa ( SSIIa) Alleles Reveal the Effect of SSIIa on the Thermal and Rheological Properties, Viscoelasticity, and Eating Quality of Glutinous Rice. Int J Mol Sci 2023; 24:ijms24043726. [PMID: 36835139 PMCID: PMC9962474 DOI: 10.3390/ijms24043726] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2023] [Revised: 02/07/2023] [Accepted: 02/07/2023] [Indexed: 02/15/2023] Open
Abstract
Glutinous rice accumulates amylose-free starch and is utilized for rice cakes and crackers, owing to the loss of the Waxy gene which encodes granule-bound starch synthase I (GBSSI). Starch synthase IIa (SSIIa) elongates amylopectin chains with a degree of polymerization (DP) of 6-12 to 13-24 and greatly influences starch properties. To elucidate the relationship between the branch length of amylopectin and the thermal and rheological properties, viscoelasticity, and eating quality of glutinous rice, three allelic near isogenic lines with high, low, or no SSIIa activity were generated (designated as SS2a wx, ss2aL wx, and ss2a wx, respectively). Chain length distribution analyses revealed that ss2a wx exhibited the highest short chain (DP < 12) number and lowest gelatinization temperature, whereas SS2a wx showed the opposite results. Gel filtration chromatography showed that the three lines contained essentially no amylose. Viscoelasticity analyses of rice cakes stored at low temperature for different durations revealed that ss2a wx maintained softness and elasticity for up to 6 days, while SS2a wx hardened within 6 h. Sensory evaluation was consistent with mechanical evaluation. The relationship of amylopectin structure with the thermal and rheological properties, viscoelasticity, and eating quality of glutinous rice is discussed.
Collapse
|