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Sustainability, Safety, Health Claims and Authenticity: Pathways for Improving Sensory Quality, Physiological Function, and Utilization of Rice

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A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Grain".

Deadline for manuscript submissions: 30 April 2024 | Viewed by 19245

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Prof. Dr. Ken'ichi Ohtsubo

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Faculty of Applied Life Sciences, Niigata University of Pharmacy and Applied Life Sciences, Niigata, Japan
Interests: cereal science and processing; quality assay and processing of rice grains; bio-functional rice bread; rice noodles; rice cake; PCR technology of rice authentications
Special Issues, Collections and Topics in MDPI journals

Dr. Carla Brites

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1. National Institute for Agrarian and Veterinary Research (INIAV), Oeiras, Portugal
2. GREEN-IT Bioresources for Sustainability, ITQB NOVA, Av. da República, 2780-157 Oeiras, Portugal
Interests: rice; TRACE-RICE; food chemistry; food science; maize; viscoelasticity; food processing and engineering; food technology; food analysis; starch; genotyping
Special Issues, Collections and Topics in MDPI journals

Prof. Dr. Cristina M. Rosell

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CSIC, Inst Agrochem & Food Technol IATA, Valencia, Spain
Interests: enzyme activity; food and nutrition; enzymes; proteins; food technology; food processing and engineering; food analysis; biochemistry; food processing; food chemistry
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

It has been pointed out that more than half of the world’s population live on rice grains, mainly consumed as table rice, but they can be processed by grinding, fermenting, sprouting, and, ultimately, physical and chemical processes. Likewise, rice can be used as a source of different functional ingredients by using selective isolation.

In accordance with the sustainable development goals (SDGs) proposed by the United Nations, sustainability within the production, distribution, processing, and consumption of rice is indispensably important to implementing the 2030 agenda.

As rice is consumed almost every day globally, its safety is intrinsically necessary. Heavy metals, contamination with toxic microorganisms, and toxic chemicals must not be detected in rice grains and rice-based products.

The sensory quality of rice is also of greater importance to the consumers than ever before. Evaluations of rice palatability from different cultivars are performed via sensory testing, physicochemical measurements, and other authenticity tools for certifying premium brands.

Pathways for improving the sensory quality, physiological function, and utilization of rice and rice-based products should be elucidated and practiced. Novel methods to evaluate the quality of cooked rice are necessary to select the suitable rice for each consumer and each purpose.

Scientific reports on the biofunctional effects of bioactive substances for maintaining a long and healthy life are increasing year by year, and health-food claims have been adopted.

In addition to traditional rice products, novel rice products have been developed and introduced using various new processing technologies. The growing interest in plant-based foods and beverages has prompted the interest in rice. This trend in the expansion of rice utilization has increased the consumption of rice and rice-based foods and beverages.

We hope that this Special Issue will be useful for all readers in terms of the novel information it provides on rice science and technology, helping us all to lead happy and healthy lives.

Prof. Dr. Ken'ichi Ohtsubo
Dr. Carla Brites
Prof. Dr. Cristina M. Rosell
Guest Editors

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Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

rice
sustainability
safety
health claims
authenticity
sensory quality
physiological function
processing technologies

Published Papers (11 papers)

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Research

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17 pages, 4183 KiB

Open AccessArticle

Cooked Rice Textural Properties and Starch Physicochemical Properties from New Hybrid Rice and Their Parents

by Yan Gao, Lin Zhang, Weiwei Chen, Weiyong Zhou, Guofu Deng, Gaoxing Dai and Jinsong Bao

Foods 2024, 13(7), 1035; https://doi.org/10.3390/foods13071035 - 28 Mar 2024

Viewed by 555

Abstract

Although great progress has been made in the development of hybrid rice with increased yield, challenges for the improvement of grain quality still remain. In this study, the textural properties of cooked rice and physicochemical characteristics of starch were investigated for 29 new hybrid rice derived from 5 sterile and 11 restorer rice lines. Except for one sterile line Te A (P1) with high apparent amylose content (AAC) (26.9%), all other parents exhibited a low AAC. Gui 263 demonstrated the highest AAC (20.6%) among the restorer lines, so the Te A/Gui 263 hybrid displayed the highest AAC (23.1%) among all the hybrid rice. The mean AAC was similar between sterile, restorer lines and hybrid rice. However, the mean hardness of cooked rice and gels of sterile lines were significantly higher than that of restorer lines and hybrid rice (p < 0.05). Pasting temperature and gelatinization temperatures were significantly higher in the hybrids than in the restorer lines (p < 0.05). Cluster analysis based on the physicochemical properties divided the parents and hybrid rice into two major groups. One group included P1 (Te A), P12 and P14 and three hybrid rice derived from P1, while the other group, including 39 rice varieties, could be further divided into three subgroups. AAC showed significant correlation with many parameters, including peak viscosity, hot peak viscosity, cold peak viscosity, breakdown, setback, onset temperature, peak temperature, conclusion temperature, enthalpy of gelatinization, gel hardness and cooked rice hardness (p < 0.05). Principal component analysis revealed that the first component, comprised of the AAC, peak viscosity, breakdown, setback, onset temperature, peak temperature, conclusion temperature and gel hardness, explained 44.1% of variance, suggesting AAC is the most important factor affecting the grain quality of hybrid rice. Overall, this study enables targeted improvements to key rice grain quality attributes, particularly AAC and textural properties, that will help to develop superior rice varieties. Full article

(This article belongs to the Special Issue Sustainability, Safety, Health Claims and Authenticity: Pathways for Improving Sensory Quality, Physiological Function, and Utilization of Rice)

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15 pages, 2349 KiB

Open AccessArticle

Importance of Intracellular Energy Status on High-Hydrostatic-Pressure Inactivation of sake Yeast Saccharomyces cerevisiae

by Toru Shigematsu, Taisei Kuwabara, Yuki Asama, Rinta Suzuki, Minami Ikezaki, Kazuki Nomura, Saori Hori and Akinori Iguchi

Foods 2024, 13(5), 770; https://doi.org/10.3390/foods13050770 - 01 Mar 2024

Viewed by 554

Abstract

The HHP inactivation behaviors of Niigata sake yeast Saccharomyces cerevisiae strain S9arg and its aerobic respiratory-deficient mutant strains were investigated after cultivating them in a YPD media containing 2% to 15% glucose, as well as in moromi mash, in a laboratory-scale sake brewing process. The piezotolerance of strain S9arg, shown after cultivation in a YPD medium containing 2% glucose, decreased to become piezosensitive with increasing glucose concentrations in YPD media. In contrast, the piezosensitivity of a mutant strain UV1, shown after cultivation in the YPD medium containing 2% glucose, decreased to become piezotolerant with increasing glucose concentrations in the YPD medium. The intracellular ATP concentrations were analyzed for an S. cerevisiae strain with intact aerobic respiratory ability, as well as for strain UV1. The higher concentration of ATP after cultivation suggested a higher energy status and may be closely related to higher piezotolerance for the yeast strains. The decreased piezotolerance of strain S9arg observed after a laboratory-scale sake brewing test may be due to a lower energy status resulting from a high glucose concentration in moromi mash during the early period of brewing, as well as a lower aeration efficiency during the brewing process, compared with cultivation in a YPD medium containing 2% glucose. Full article

(This article belongs to the Special Issue Sustainability, Safety, Health Claims and Authenticity: Pathways for Improving Sensory Quality, Physiological Function, and Utilization of Rice)

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14 pages, 803 KiB

Open AccessArticle

Silicon and Zinc Fertilizer Application Improves Grain Quality and Aroma in the japonica Rice Variety Nanjing 46

by Xiaodong Wei, Yadong Zhang, Xuemei Song, Ling Zhao, Qingyong Zhao, Tao Chen, Kai Lu, Zhen Zhu, Shengdong Huang and Cailin Wang

Foods 2024, 13(1), 152; https://doi.org/10.3390/foods13010152 - 02 Jan 2024

Viewed by 814

Abstract

This study examined how silicon and zinc fertilizers affect the quality and aroma of Nanjing 46. We applied nine different fertilizer treatments, one involving soil topdressing at the top fourth leaf-age stage and one involving foliar spraying during the booting stage of the silicon and zinc fertilizers. We tested the effects of the nine treatments on grain quality and aroma. Silicon and zinc fertilizers significantly affected the brown rice rate, milled rice rate, head rice rate, amylose content, gel consistency, RVA characteristic value, taste value, and aroma but did not affect the chalky grain rate, chalkiness, protein content, rice appearance, hardness, stickiness, balance, peak time, or pasting temperature. Silicon fertilizer decreased the rate of brown rice and milled rice, whereas zinc fertilizer increased the rate of brown rice and milled rice. Silicon and zinc fertilizers improved the head rice rate. Compared to silicon fertilizer, the impact of zinc fertilizer on increasing the head rice rate was more pronounced. Although the effects of silicon and zinc fertilizers on the amylose content and RVA characteristic value varied depending on the treatment, their application could lower the amylose content, increase gel consistency, improve breakdown viscosity, decrease setback viscosity, increase aroma, and improve the taste value of rice. Full article

(This article belongs to the Special Issue Sustainability, Safety, Health Claims and Authenticity: Pathways for Improving Sensory Quality, Physiological Function, and Utilization of Rice)

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15 pages, 2271 KiB

Open AccessArticle

Relationship between Physicochemical and Cooking Quality Parameters with Estimated Glycaemic Index of Rice Varieties

by Cristiana L. Pereira, Inês Sousa, Vanda M. Lourenço, Pedro Sampaio, Raquel Gárzon, Cristina M. Rosell and Carla Brites

Foods 2024, 13(1), 135; https://doi.org/10.3390/foods13010135 - 30 Dec 2023

Cited by 1 | Viewed by 1397

Abstract

Rice is a significant staple food in the basic diet of the global population that is considered to have a high glycaemic index. The study of the physical and chemical parameters in rice that are related to the starch digestion process, which allows us to quickly predict the glycaemic index of varieties, is a major challenge, particularly in the classification and selection process. In this context, and with the goal of establishing a relationship between physicochemical properties and starch digestibility rates, thus shedding light on the connections between quality indicators and their glycaemic impact, we evaluated various commercial rice types based on their basic chemical composition, physicochemical properties, cooking parameters, and the correlations with digestibility rates. The resistant starch, the gelatinization temperature and the retrogradation (setback) emerge as potent predictors of rice starch digestibility and estimated glycaemic index, exhibiting robust correlations of r = −0.90, r = −0.90, and r = −0.70 (p ≤ 0.05), respectively. Among the rice types, Long B and Basmati stand out with the lowest estimated glycaemic index values (68.44 and 68.10), elevated levels of resistant starch, gelatinization temperature, and setback values. Furthermore, the Long B showcases the highest amylose, while the Basmati with intermediate, revealing intriguingly strong grain integrity during cooking, setting it apart from other rice varieties. Full article

(This article belongs to the Special Issue Sustainability, Safety, Health Claims and Authenticity: Pathways for Improving Sensory Quality, Physiological Function, and Utilization of Rice)

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16 pages, 1610 KiB

Open AccessArticle

Nutritional Profiles of Yoom Noon Rice from Royal Initiative of Southern Thailand: A Comparison of White Rice, Brown Rice, and Germinated Brown Rice

by Pijug Summpunn, Nattharika Deh-ae, Worawan Panpipat, Supranee Manurakchinakorn, Phuangthip Bhoopong, Natthawuddhi Donlao, Saroat Rawdkuen, Kalidas Shetty and Manat Chaijan

Foods 2023, 12(15), 2952; https://doi.org/10.3390/foods12152952 - 04 Aug 2023

Cited by 1 | Viewed by 1723

Abstract

For long-term food sustainability and security, it is crucial to recognize and preserve Indigenous rice varieties and their diversity. Yoom Noon is one of the non-glutinous rice (Oryza sativa L.) varieties being conserved as part of the Phanang Basin Area Development Project, which is administered by the Royal Initiative of Nakhon Si Thammarat in Southern Thailand. The goal of this research was to compare the nutritional profiles of Yoom Noon white rice, brown rice, and germinated brown rice. The results indicated that carbohydrate content was found to be the most plentiful macronutrient in all processed Yoom Noon rice types, accounting for 67.1 to 81.5% of the total. White rice had the highest carbohydrate content (p < 0.05), followed by brown rice and germinated brown rice. Brown rice had more protein and fat than white rice (p < 0.05). The maximum protein, dietary fiber, and ash content were found in germinated brown rice, followed by brown rice and white rice (p < 0.05). White rice had the highest amylose content, around 24% (p < 0.05), followed by brown rice (22%), and germinated brown rice (20%). Mg levels in all white, brown, and germinated brown rice ranged from 6.59 to 10.59 mg/100 g, which was shown to be the highest among the minerals studied (p < 0.05). Zn (4.10–6.18 mg/100 g) was the second most abundant mineral, followed by Fe (3.45–4.92 mg/100 g), K (2.61–3.81 mg/100 g), Mn (1.20–4.48 mg/100 g), Ca (1.14–1.66 mg/100 g), and Cu (0.16–0.23 mg/100 g). Se was not found in any processed Yoom Noon rice. Overall, brown rice had the highest content of macro- and micronutrients (p < 0.05). In all processed rice, thiamin was found in the highest amount (56–85 mg/100 g), followed by pyridoxine (18–44 g/100 g) and nicotinamide (4–45 g/100 g) (p < 0.05). Riboflavin was not identified in any of the three types of processed Yoom Noon rice. Individual vitamin concentrations varied among processed rice, with germinated brown rice having the highest thiamine content by around 1.5 and 1.3 folds compared to white and brown rice, respectively. The GABA level was the highest in germinated rice (585 mg/kg), which was around three times higher than in brown rice (p < 0.05), whereas GABA was not detectable in white rice. The greatest total extractable flavonoid level was found in brown rice (495 mg rutin equivalent (RE)/100 g), followed by germinated brown rice (232 mg RE/100 g), while white rice had no detectable total extractable flavonoid. Brown rice had the highest phytic acid level (11.2 mg/100 g), which was 1.2 times higher than germinated brown rice (p < 0.05). However, phytic acid was not detected in white rice. White rice (10.25 mg/100 g) and brown rice (10.04 mg/100 g) had the highest non-significant rapidly available glucose (RAG) values, while germinated brown rice had the lowest (5.33 mg/100 g). In contrast, germinated brown rice had the highest slowly available glucose (SAG) value (9.19 mg/100 g), followed by brown rice (3.58 mg/100 g) and white rice (1.61 mg/100 g) (p < 0.05). Full article

(This article belongs to the Special Issue Sustainability, Safety, Health Claims and Authenticity: Pathways for Improving Sensory Quality, Physiological Function, and Utilization of Rice)

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11 pages, 1066 KiB

Open AccessArticle

Effect of Shearing and Heat Milling Treatment Temperature on the Crystallinity, Thermal Properties, and Molecular Structure of Rice Starch

by Naoto Suzuki, Marin Abiko, Hiroko Yano, Tomonori Koda, Akihiro Nishioka and Naoko Fujita

Foods 2023, 12(5), 1041; https://doi.org/10.3390/foods12051041 - 01 Mar 2023

Cited by 2 | Viewed by 1451

Abstract

Rice flour is produced by various methods for use in the food industry, but little is known about how the structure of starch is affected during rice flour production. In this study, the crystallinity, thermal properties, and structure of starch in rice flour were investigated after treatment with a shearing and heat milling machine (SHMM) at different temperatures (10–150 °C). Both the crystallinity and gelatinization enthalpy of starch showed an inverse relationship with the treatment temperature; rice flour treated with the SHMM at higher temperatures showed lower crystallinity and gelatinization enthalpy than that treated at lower temperatures. Next, the structure of undegraded starch in the SHMM-treated rice flour was analyzed by gel permeation chromatography. A significant reduction in the molecular weight of amylopectin was observed at high treatment temperatures. Chain length distribution analysis showed that the proportion of long chains (degree of polymerization (DP) > 30) in rice flour decreased at temperatures ≥ 30 °C. By contrast, the molecular weight of amylose did not decrease. In summary, the SHMM treatment of rice flour at high temperatures resulted in starch gelatinization, and the amylopectin molecular weight decreased independently, due to the cleavage of amorphous regions connecting the amylopectin clusters. Full article

(This article belongs to the Special Issue Sustainability, Safety, Health Claims and Authenticity: Pathways for Improving Sensory Quality, Physiological Function, and Utilization of Rice)

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14 pages, 2413 KiB

Open AccessArticle

Mutual Relations between Texture and Aroma of Cooked Rice—A Pilot Study

by Zihan Wang, Jun Wang, Xu Chen, Enpeng Li, Songnan Li and Cheng Li

Foods 2022, 11(22), 3738; https://doi.org/10.3390/foods11223738 - 21 Nov 2022

Cited by 3 | Viewed by 1799

Abstract

Texture and aroma are two important attributes for the eating quality of cooked rice, but their mutual relations are not clear. Cooked rice with a desirable texture might suffer from a deteriorated aroma property. To better understand the relations between texture and aroma, six different rice varieties with desirable eating qualities have been selected, with their texture and aroma profile characterized by a texture analyzer and gas chromatography-ion mobility spectrometry, respectively. A large variance of textural attributes and a total number of 39 major volatile organic components were observed for these cooked rice varieties. Pearson correlation showed that the hardness of cooked rice was positively correlated with the content of E-2-hexenal, 2-hexanol-monomer, 1-propanol, and E-2-pentenal, while stickiness was positively correlated with 5-methyl-2-furanmethanol and dimethyl trisulfide. Possible underneath mechanisms were discussed for these relations. These results could help the rice industry to develop rice products with both desirable texture and aroma property. Full article

(This article belongs to the Special Issue Sustainability, Safety, Health Claims and Authenticity: Pathways for Improving Sensory Quality, Physiological Function, and Utilization of Rice)

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17 pages, 2565 KiB

Open AccessArticle

Grain Quality Characterization of Hybrid Rice Restorer Lines with Resilience to Suboptimal Temperatures during Filling Stage

by Xuedan Lu, Lu Wang, Yunhua Xiao, Feng Wang, Guilian Zhang, Wenbang Tang and Huabing Deng

Foods 2022, 11(21), 3513; https://doi.org/10.3390/foods11213513 - 04 Nov 2022

Cited by 5 | Viewed by 1614

Abstract

Rice (Oryza sativa L.) is a staple food that is consumed worldwide, and hybrid rice has been widely employed in many countries to greatly increase yield. However, the frequency of extreme temperature events is increasing, presenting a serious challenge to rice grain quality. Improving hybrid rice grain quality has become crucial for ensuring consumer acceptance. This study compared the differences in milling quality, appearance quality, and physical and chemical starch properties of rice grains of five restorer lines (the male parent of hybrid rice) when they encountered naturally unfavorable temperatures during the filling period under field conditions. High temperatures (HTs) and low temperatures (LTs) had opposite effects on grain quality, and the effect was correlated with rice variety. Notably, R751, R313, and Yuewangsimiao (YWSM) were shown to be superior restorer lines with good resistance to both HT and LT according to traits such as head rice rate, chalkiness degree, chalky rice rate, amylose content, alkali spreading value, and pasting properties. However, Huazhan and 8XR274 were susceptible to sub-optimal temperatures at the grain-filling stage. Breeding hybrid rice with adverse-temperature-tolerant restorer lines can not only ensure high yield via heterosis but also produce superior grain quality. This could ensure the quantity and taste of rice as a staple food in the future, when extreme temperatures will occur increasingly frequently. Full article

(This article belongs to the Special Issue Sustainability, Safety, Health Claims and Authenticity: Pathways for Improving Sensory Quality, Physiological Function, and Utilization of Rice)

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21 pages, 6108 KiB

Open AccessArticle

Palatability and Bio-Functionality of Chalky Grains Generated by High-Temperature Ripening and Development of Formulae for Estimating the Degree of Damage Using a Rapid Visco Analyzer of Japonica Unpolished Rice

by Sumiko Nakamura, Moeka Hasegawa, Yuta Kobayashi, Chikashi Komata, Junji Katsura, Yasuhiro Maruyama and Ken’ichi Ohtsubo

Foods 2022, 11(21), 3422; https://doi.org/10.3390/foods11213422 - 28 Oct 2022

Cited by 2 | Viewed by 2227

Abstract

Global warming inhibits grain filling in rice and leads to chalky grains, which are damaged in physical and cooking qualities. In the present paper, we evaluated 54 Japonica unpolished rice grains harvested in Japan in 2020, and these samples (original grains) were divided to two groups (whole grains and chalky grains). Using rice grains of 100% whole grains or those blended with 30% of chalky grains, we measured contents of sugars and amino acids, and textural properties of boiled rice grains. It was shown that the α-amylase activity and proteinase activity of raw chalky rice were significantly higher than those of whole rice grains, which led to the significant increase of low-molecular-weight sugars and free amino acids after boiling. Furthermore, hardness and toughness of the boiled rice grains were decreased markedly by blending chalky grains. The ratio of α-amylase activity of chalky grains to that of whole grains was shown to be a useful indicator for damage degree by high-temperature ripening. It became possible to estimate the degree of high-temperature damage of rice grains based on only the pasting properties of unpolished rice. Full article

(This article belongs to the Special Issue Sustainability, Safety, Health Claims and Authenticity: Pathways for Improving Sensory Quality, Physiological Function, and Utilization of Rice)

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Review

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20 pages, 377 KiB

Open AccessReview

Advances in Environmentally Friendly Techniques and Circular Economy Approaches for Insect Infestation Management in Stored Rice Grains

by Inês Gonçalves de Sousa, Jorge Oliveira, António Mexia, Graça Barros, Carina Almeida, Carla Brazinha, Anna Vega and Carla Brites

Foods 2023, 12(3), 511; https://doi.org/10.3390/foods12030511 - 22 Jan 2023

Cited by 4 | Viewed by 3387

Abstract

Rice (Oryza sativa L.) is a staple food for about half of the world’s population. Therefore, it is important to search for solutions that minimise losses and production costs for producers and ensure food quality and safety for consumers. Improved methods for the detection and monitoring of hidden infestations are useful for adopting infestation control measures. Chemical methods are used to prevent rice losses due to infestations; changing this situation, however, is of the utmost importance, as it harms the environment and human health. The management of infestation by controlled storage conditions, namely temperature and atmosphere composition and the use of current fossil-based packaging with modified atmospheres, is well recognised. The use of environmentally friendly solutions is promising, but it is necessary to perform a life-cycle assessment and cost analysis to evaluate their effectiveness. According to the principles of circular economy, the integration of the best-selected treatments/solutions for insect management, along with the use of biopackaging from rice by-products are recommended. This review describes the methods of detection and control of infestation as well as several promising alternatives to chemical treatments; however, more research is needed in order to obtain effective technological solutions that can be applied at an industrial scale. Full article

(This article belongs to the Special Issue Sustainability, Safety, Health Claims and Authenticity: Pathways for Improving Sensory Quality, Physiological Function, and Utilization of Rice)

17 pages, 828 KiB

Open AccessReview

The Effects of Starch Molecular Fine Structure on Thermal and Digestion Properties of Rice Starch

by Cheng Li, Wenwen Yu and Robert G. Gilbert

Foods 2022, 11(24), 4012; https://doi.org/10.3390/foods11244012 - 11 Dec 2022

Cited by 4 | Viewed by 2787

Abstract

Whole white rice is a major staple food for human consumption, with its starch digestion rate and location in the gastrointestinal tract having a critical role for human health. Starch has a multi-scale structure, which undergoes order-disorder transitions during rice cooking, and this structure is a major determinant of its digestibility. The length distributions of amylose and amylopectin chains are important determinants of rice starch gelatinization properties. Starch chain-length and molecular-size distributions are important determinants of nucleation and crystal growth rates, as well as of intra- and intermolecular interactions during retrogradation. A number of first-order kinetics models have been developed to fit starch digestograms, producing new information on the structural basis for starch digestive characteristics of cooked whole rice. Different starch digestible fractions with distinct digestion patterns have been found for the digestion of rice starch in fully gelatinized and retrograded states, the digestion kinetics of which are largely determined by starch fine molecular structures. Current insights and future directions to better understand digestibility of starch in whole cooked rice are summarized, pointing to ways of developing whole rice into a healthier food by way of having slower starch digestibility. Full article

(This article belongs to the Special Issue Sustainability, Safety, Health Claims and Authenticity: Pathways for Improving Sensory Quality, Physiological Function, and Utilization of Rice)

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