Nutritionally important starch fractions of rice cultivars grown in southern United States

Journal of Food Science
James A PatindolAnna M McClung

Abstract

Dietary starches can be classified into 3 major fractions according to in vitro digestibility as rapidly digestible (RDS), slowly digestible (SDS), and resistant starch (RS). Literature indicates that SDS and/or RS have significant implications on human health, particularly glucose metabolism, diabetes management, colon cancer prevention, mental performance, and satiety. In this study, the nutritionally important starch fractions (RDS, SDS, and RS) in cooked rice were assayed in vitro, making use of 16 cultivars grown in 5 southern U.S. rice growing locations (Arkansas, Louisiana, Mississippi, Missouri, and Texas). RDS, SDS, and RS were 52.4% to 69.4%, 10.3% to 26.6%, and 1.2% to 9.0%, respectively, of cooked rice dry weight. Cultivar, location, and cultivar-by-location interaction contributed to the variations in RDS, SDS, and RS contents. Means pooled across locations indicated that SDS was higher for the Louisiana samples than those from Texas, whereas RS was higher for the Texas samples than those from Arkansas, Louisiana, and Mississippi. Some cultivars were identified to possess high levels of RS (for example, Bowman and Rondo) or SDS (for example, Dixiebelle and Tesanai-2) and were also stable across growing locations. A...Continue Reading

References

Nov 1, 1991·The American Journal of Clinical Nutrition·L N PanlasiguiG R Greenberg
Jan 31, 2007·Journal of Agricultural and Food Chemistry·Mustapha BenmoussaBruce R Hamaker
Jan 1, 2006·Comprehensive Reviews in Food Science and Food Safety·M G SajilataPushpa R Kulkarni

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