Rice Science ›› 2022, Vol. 29 ›› Issue (2): 101-104.DOI: 10.1016/j.rsci.2022.01.001
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Sali Atanga Ndindeng(
), Koichi Futakuchi, Marie-Noelle Ndjiondjop
Received:2021-04-16
Accepted:2021-08-02
Online:2022-03-28
Published:2022-02-09
Contact:
Sali Atanga Ndindeng
Sali Atanga Ndindeng, Koichi Futakuchi, Marie-Noelle Ndjiondjop. Screening of Rice Germplasm and Processing Methods to Produce Low Glycemic Rice[J]. Rice Science, 2022, 29(2): 101-104.
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Fig. 1. Blood glucose curves for different rice products in comparison with white bread (A), analysis of variance between human glycemic index (GI) and test subject, rice variety as well as type of processing (B), and the least square mean human glycemic index (LS-GI) and rank for parboiled rice varieties (C). In A, data are Mean ± SD (n = 10)
| Variety | L | a | b | CI | DMC | AC (%) | PV (cP) | SV (cP) | GT (ºC) | H (g) | S (g) | WU | TSC (g/kg) | DSC (g/kg) | RSC (g/kg) | GI | GL |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| IR55411-53 | 28.3 | 2.3 | 2.5 | 3.4 | 18.8 | 34.8 | 79.0 | 25.0 | 85.75 | 3 377.0 | -13.9 | 2.70 | 765 | 146 | 95 | 55.0 | 42.07 |
| NERICAL-34 | 43.2 | -0.3 | 8.0 | 8.0 | 8.2 | 13.1 | 320.0 | 90.0 | 79.52 | 3 425.3 | -39.6 | 2.11 | 665 | 111 | 95 | 34.4 | 22.87 |
| CG14 | 36.4 | 4.2 | 6.1 | 7.4 | 13.4 | 20.1 | 271.0 | 49.0 | 81.35 | 2 903.2 | -48.5 | 3.00 | 666 | 199 | 101 | 34.9 | 22.97 |
| IR64 | 44.9 | -0.1 | 9.0 | 9.0 | 8.7 | 13.4 | 737.0 | 437.0 | 79.90 | 2 612.5 | -212.5 | 2.82 | 727 | 156 | 85 | 37.6 | 27.33 |
| E18W-AN1-MET-21 | 47.0 | -0.6 | 8.8 | 8.8 | 7.4 | 21.0 | 2 237.0 | 1 515.0 | 50.30 | 2 117.8 | -488.8 | 2.76 | 706 | 168 | 100 | 35.4 | 24.99 |
| NERICA 11 | 45.3 | 0.1 | 11.0 | 11.0 | 8.5 | 14.0 | 2 070.0 | 1 077.0 | 78.60 | 2 932.4 | -186.2 | 2.96 | 673 | 138 | 115 | 21.6 | 14.53 |
| NERICA 2 | 47.2 | -1.0 | 10.7 | 10.8 | 7.3 | 20.7 | 448.0 | 184.0 | 79.92 | 3 629.3 | -28.4 | 2.91 | 719 | 91 | 125 | 28.3 | 20.34 |
| ISSABGO | 34.0 | 3.8 | 5.4 | 6.6 | 13.0 | 22.4 | 316.0 | 85.0 | 79.32 | 2 738.0 | -169.8 | 2.98 | 765 | 170 | 88 | 28.9 | 22.10 |
| NERICA 7 | 47.1 | -0.8 | 8.1 | 8.1 | 7.2 | 20.7 | 354.0 | 70.0 | 78.92 | 2 738.0 | -298.8 | 3.15 | 812 | 196 | 24 | 25.9 | 21.03 |
| E18W-AN1-MET-33 | 44.2 | -0.4 | 8.3 | 8.3 | 7.6 | 20.7 | 903.0 | 230.0 | 76.92 | 2 462.9 | -455.9 | 3.03 | 751 | 132 | 79 | 29.0 | 21.77 |
| IR841 | 41.0 | 0.1 | 6.8 | 6.8 | 7.5 | 13.7 | 1 670.0 | 1 306.0 | 50.52 | 2 526.1 | -426.4 | 2.68 | 817 | 201 | 61 | 23.3 | 19.03 |
| TOG 5598 | 37.7 | 4.0 | 7.1 | 8.2 | 11.2 | 21.5 | 192.0 | 40.0 | 80.72 | 3 407.6 | -19.5 | 2.79 | 753 | 158 | 76 | 31.9 | 24.02 |
| TOG 6813 | 35.8 | 3.7 | 6.3 | 7.4 | 10.7 | 26.0 | 170.0 | 42.0 | 81.50 | 3 529.2 | -28.6 | 2.63 | 671 | 131 | 75 | 20.4 | 13.68 |
| ORYLUX 6 | 46.5 | 0.0 | 9.5 | 9.5 | 10.4 | 14.1 | 574.0 | 338.0 | 80.32 | 2 263.7 | -122.0 | 3.20 | 728 | 96 | 71 | 22.3 | 16.23 |
| CB1 | 29.9 | 2.7 | 3.0 | 4.1 | 17.7 | 31.5 | 892.0 | 644.0 | 73.10 | 1 693.1 | -277.5 | 2.80 | 738 | 95 | 89 | 35.9 | 26.49 |
| Minimum | 28.3 | -1.0 | 2.5 | 3.4 | 7.2 | 13.1 | 79.0 | 25.0 | 50.30 | 1 693.1 | -488.8 | 2.11 | 665 | 91 | 24 | 20.4 | 13.66 |
| Maximum | 47.2 | 4.2 | 11.0 | 11.0 | 18.8 | 34.8 | 2 237.0 | 1 515.0 | 85.75 | 3 629.3 | -13.9 | 3.20 | 817 | 201 | 125 | 55.0 | 42.07 |
| L, Lightness, where 0 means dark and 100 means white; a is the ratio of green (negative a-value) to red (positive a-value); b is the ratio of blue (negative b-value) to yellow (positive b-value); CI, Color intensity; DMC, Dry matter content; AC, Amylose content; PV, Peak viscosity; SV, Setback viscosity; GT, Gelatinization temperature; H, Cooked grain hardness; S, Cooked grain stickiness; WU, Water uptake ratio; TSC, Total starch content; DSC, Damaged starch content; RSC, Resistant starch content; GL, Glycemic load per 100 g serving. | |||||||||||||||||
Table 1. Physicochemical and human glycemic index (GI) of some parboiled polished rice varieties grown in sub-Sahara Africa.
| Variety | L | a | b | CI | DMC | AC (%) | PV (cP) | SV (cP) | GT (ºC) | H (g) | S (g) | WU | TSC (g/kg) | DSC (g/kg) | RSC (g/kg) | GI | GL |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| IR55411-53 | 28.3 | 2.3 | 2.5 | 3.4 | 18.8 | 34.8 | 79.0 | 25.0 | 85.75 | 3 377.0 | -13.9 | 2.70 | 765 | 146 | 95 | 55.0 | 42.07 |
| NERICAL-34 | 43.2 | -0.3 | 8.0 | 8.0 | 8.2 | 13.1 | 320.0 | 90.0 | 79.52 | 3 425.3 | -39.6 | 2.11 | 665 | 111 | 95 | 34.4 | 22.87 |
| CG14 | 36.4 | 4.2 | 6.1 | 7.4 | 13.4 | 20.1 | 271.0 | 49.0 | 81.35 | 2 903.2 | -48.5 | 3.00 | 666 | 199 | 101 | 34.9 | 22.97 |
| IR64 | 44.9 | -0.1 | 9.0 | 9.0 | 8.7 | 13.4 | 737.0 | 437.0 | 79.90 | 2 612.5 | -212.5 | 2.82 | 727 | 156 | 85 | 37.6 | 27.33 |
| E18W-AN1-MET-21 | 47.0 | -0.6 | 8.8 | 8.8 | 7.4 | 21.0 | 2 237.0 | 1 515.0 | 50.30 | 2 117.8 | -488.8 | 2.76 | 706 | 168 | 100 | 35.4 | 24.99 |
| NERICA 11 | 45.3 | 0.1 | 11.0 | 11.0 | 8.5 | 14.0 | 2 070.0 | 1 077.0 | 78.60 | 2 932.4 | -186.2 | 2.96 | 673 | 138 | 115 | 21.6 | 14.53 |
| NERICA 2 | 47.2 | -1.0 | 10.7 | 10.8 | 7.3 | 20.7 | 448.0 | 184.0 | 79.92 | 3 629.3 | -28.4 | 2.91 | 719 | 91 | 125 | 28.3 | 20.34 |
| ISSABGO | 34.0 | 3.8 | 5.4 | 6.6 | 13.0 | 22.4 | 316.0 | 85.0 | 79.32 | 2 738.0 | -169.8 | 2.98 | 765 | 170 | 88 | 28.9 | 22.10 |
| NERICA 7 | 47.1 | -0.8 | 8.1 | 8.1 | 7.2 | 20.7 | 354.0 | 70.0 | 78.92 | 2 738.0 | -298.8 | 3.15 | 812 | 196 | 24 | 25.9 | 21.03 |
| E18W-AN1-MET-33 | 44.2 | -0.4 | 8.3 | 8.3 | 7.6 | 20.7 | 903.0 | 230.0 | 76.92 | 2 462.9 | -455.9 | 3.03 | 751 | 132 | 79 | 29.0 | 21.77 |
| IR841 | 41.0 | 0.1 | 6.8 | 6.8 | 7.5 | 13.7 | 1 670.0 | 1 306.0 | 50.52 | 2 526.1 | -426.4 | 2.68 | 817 | 201 | 61 | 23.3 | 19.03 |
| TOG 5598 | 37.7 | 4.0 | 7.1 | 8.2 | 11.2 | 21.5 | 192.0 | 40.0 | 80.72 | 3 407.6 | -19.5 | 2.79 | 753 | 158 | 76 | 31.9 | 24.02 |
| TOG 6813 | 35.8 | 3.7 | 6.3 | 7.4 | 10.7 | 26.0 | 170.0 | 42.0 | 81.50 | 3 529.2 | -28.6 | 2.63 | 671 | 131 | 75 | 20.4 | 13.68 |
| ORYLUX 6 | 46.5 | 0.0 | 9.5 | 9.5 | 10.4 | 14.1 | 574.0 | 338.0 | 80.32 | 2 263.7 | -122.0 | 3.20 | 728 | 96 | 71 | 22.3 | 16.23 |
| CB1 | 29.9 | 2.7 | 3.0 | 4.1 | 17.7 | 31.5 | 892.0 | 644.0 | 73.10 | 1 693.1 | -277.5 | 2.80 | 738 | 95 | 89 | 35.9 | 26.49 |
| Minimum | 28.3 | -1.0 | 2.5 | 3.4 | 7.2 | 13.1 | 79.0 | 25.0 | 50.30 | 1 693.1 | -488.8 | 2.11 | 665 | 91 | 24 | 20.4 | 13.66 |
| Maximum | 47.2 | 4.2 | 11.0 | 11.0 | 18.8 | 34.8 | 2 237.0 | 1 515.0 | 85.75 | 3 629.3 | -13.9 | 3.20 | 817 | 201 | 125 | 55.0 | 42.07 |
| L, Lightness, where 0 means dark and 100 means white; a is the ratio of green (negative a-value) to red (positive a-value); b is the ratio of blue (negative b-value) to yellow (positive b-value); CI, Color intensity; DMC, Dry matter content; AC, Amylose content; PV, Peak viscosity; SV, Setback viscosity; GT, Gelatinization temperature; H, Cooked grain hardness; S, Cooked grain stickiness; WU, Water uptake ratio; TSC, Total starch content; DSC, Damaged starch content; RSC, Resistant starch content; GL, Glycemic load per 100 g serving. | |||||||||||||||||
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