Cooking quality of rice is a potential predictor to identify low starch digestibility rice

• Published in: International journal of food science & technology Vol. 59; no. 4; pp. 2763 - 2770
• Main Authors: Kumar, Awadhesh, Biswal, Monalisha, Sahoo, Upasana, Nayak, Lopamudra, Lal, Milan Kumar, Sah, Rameswar Prasad, Nayak, Amaresh Kumar
• Format: Journal Article
• Language: English
• Published: Oxford Wiley Subscription Services, Inc 01.04.2024
• Subjects: Amylose; Cooking; cooking quality; Cost analysis; cost effectiveness; diabetes; Diabetes mellitus; Digestibility; digestible carbohydrates; gels; germplasm; glycaemic index; glycemic index; Parameter identification; resistant starch; Rice; Starch; starch digestibility; technology; Water uptake

Summary Surge in diabetes cases and its expensive management cost are major constraints leading to reduced rice consumption. Therefore, screening of low glycaemic index (GI) rice along with better cooking quality is a cost‐effective approach for diabetes management. In 103 diverse rice germplasms an...