DEVELOPING NOVEL PROCESSES FOR INCORPORATING THE UNIQUE NUTRITIONAL AMD FUNCTIONAL PROPERTIES OF RICE INTO VALUE-ADDED PRODUCTS
Food Processing and Sensory Quality Research
2009 Annual Report
RICE CULTIVARS WITH HEALTH-PROMOTING STARCH. Dietary starches can be classified into three major fractions according to digestibility: rapidly digestible (RDS), slowly digestible (SDS), and resistant starch (RS). SDS and RS have significant implications on human health, particularly glucose metabolism, diabetes management, colon cancer prevention, mental performance, and satiety. This work determined the nutritionally-important starch fractions in cooked rice grains (as eaten) from 16 cultivars grown in five rice growing areas in the United States. Cultivars high in SDS and/or RS are of particular interest. SDS ranged from 10.3 to 26.6% in the cultivars; RS ranged from 1.2 to 9.0%. Two cultivars (Dixiebelle and Tesanai-2) were relatively high in both RS and SDS. The results could be of value in the selection and breeding of specialty rice for health and wellness and provide baseline information to meet emerging interests among consumers and food processors.
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Ghufran Saeed, S., Arif, S., Ahmed, M., Ali, R., Shih, F.F. 2009. Impact of the substitution of rice bran on rheological properties of dough and in the new product development. Journal of Food Science and Technology. 46-47.