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Influence of Rice Variety and Their Quality Characteristics Mode on Starch Digestibility

Nurul Hoque Choudhury
Chief Scientific Officer and Head
Grain Quality and Nutrition Division

Khandaker Aminul Kabir
Principal Scientific officer
Grain Quality and Nutrition Division

Sunil Kumar Biswas
Senior Scientific Officer
Grain Quality and Nutrition Division

Bilkis Banu
Senior Scientific Officer
Grain Quality and Nutrition Division

Abstract/ Executive Summary:

In vitro starch digestibility was tested. It had little resistant starch. The rate of digestibility varied from variety to variety. High amylose rices were found to have slower rate.

Keywords: Rice, Starch and Digestibility

Location: Grain Quality and Nutrition Division laboratory, BRRI HQ

Start Date: 01-07-1992

End Date: 01-06-1993

Program Area: Quality and Nutrition

Commodity: Rice

Objectives:

To determine the influence of rice variety and their quality characteristics mode on starch digestibility.

Methodology:

Physicochemical characteristics of rice grain, parboiling, cooking time, degree of milling, amount of cooking water and effect of storing cooked rice for 14 houres under different water content/temperature conditions on rate and extent of in vitro starch digestion of 7 rice varieties. The varieties were BR2, BR4, BR7, BR11, BR12 and BR19. BR2 is a low, BR7 and BR19 are intermediate and other varieties are high amylose. The starch which is digested within 20 minutes in the enzymes systems after incubation is termed readily digestible (RD). The quantity which is digested with in between 20 and 120 minutes is termed as slowly digestible (SD) and the part which is not digested by 120 minutes are termed as registrant starch (RS).

Source of Information: BRRI Annual Report 1992-1993

Article Link (Online Journal):

Funding Source:

1. Government

Budget:

Total Budget (Tk.) :

Achievement/Findings:

Based on in vitro starch digestibility test, Total digestibility of both parboiled and unparboiled rice varied from 97-100%. No variety had more than 3% resistant starch. Parboiled rice of BR19, BR7 and BR12 and unparboiled rice of BR2 had 2-3% resistant starch. Parboiling seemed to have no effect on resistant starch. The varieties were found to have different amylose content. A low amylose variety BR2 had highest RDS value followed by intermediate amylose containing varieties BR7 and BR19. Shorter cooking time led to higher SD value. If rice is cooked to optimum degree, the amount of water does not have any influence on RDS value. Degree of milling had no effect on the TDS value but RDS value increased to some extent with the increase degree of milling. The keeping of cooked rice for 18 hours in different conditions also did not influence RDS and TDS.

Knowledge Management: Report/Proceedings