'Chikushi kona 85', a new rice cultivar for rice flour with high resistant starch content
2018
Yamaguchi, O. (Fukuoka Agriculture and Forestry Research Center, Chikushino, Fukuoka (Japan)) | Ishibashi, M. | Miyahara, K. | Wada, T. | Tsubone, M. | Inoue, T. | Ogata, T. | Miyazaki, M.
A new rice cultivar 'Chikushi Kona 85' was developed at Fukuoka Agricultural Research Center from a cross between 'Fukei 2032' and 'EM129' (mutant of starch-branching enzyme II b(BE II b). The characteristics of 'Chikushi kona 85' are as follows: It belongs to the late maturity group. Compared to 'Nishihomare', its culm length is longer and lodging tolerance is weaker. Brown rice weight is lighter, and yield of brown rice is 8% lower. However, yield is considerably higher than the preceding variety of high resistant starch 'EM10', and grain apparent quality is opaque. Resistant starch content of 'Chikushi kona 85' is very much higher than that of 'Nishihomare'. In a clinical test, cookies made from 'Chikushi kona 85' flour gave rise to a more gradual increase in blood sugar level in humans compared to 'Hinohikari'. 'Chikushi kona 85' is expected to be utilized in rice flour products including products having high resistant starch as functional ingredient.
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