Dietary Fibre Impacts the Texture of Cooked Whole Grain Rice.

ABSTRACT: Consumers' general preference for white rice over whole grain rice stems from the hardness and low palatability of cooked whole grain rice; however, strong links have been found between consuming a large amount of white rice, leading a sedentary lifestyle, and acquiring type 2 diabetes. This led us to formulate a new breeding goal to improve the softness and palatability of whole grain rice while promoting its nutritional value. In this study, the association between dietary fibre profiles (using an enzymatic method combined with high-performance liquid chromatography) and textural properties of whole grain rice (using a texture analyser) was observed. The results showed that a variation in the ratio of soluble dietary fibre (SDF) and insoluble dietary fibre (IDF) influenced the textural c

SUBMITTER: Wattanavanitchakorn S 

PROVIDER: S-EPMC9957187 | biostudies-literature | 2023 Feb

REPOSITORIES: biostudies-literature