Quality traits that influence rice nutrition
2002
Blakeney, A.B. | Griffiths, P.J.
Rice is one of the world's most important cereals for human consumption, providing up to 80% of the daily energy intake in some Asian countries. Nutritional quality of rice typically does not attract a market premium, but is important collectively with milling quality and cooking/eating/processing quality. Correlations exist between nutritional value and quality traits that determine the essential cooking and processing characteristics of rice, which may represent a potential opportunity in some markets. Characteristics such as protein content, amylose content, and gelatinization temperature, which are important determinants of rice appearance, cooking, and eating quality, may also be nutritionally significant. Amylose content and gelatinization temperature appear to be related to varietal differences in the glycaemic index (GI) of rice. Amylose that escapes digestion in the small intestine accounts largely for the resistant starch content of rice. With increasing interest in nutrition and health in many markets around the world, consideration of nutritional qualities of rice in conjunction with other quality attributes may represent a significant opportunity for the industry. We have reviewed the world quality data with the aim of establishing the nutritional differences of the world's major rice classes and from this examine the possibility for developing rice varieties for nutritional niche markets.
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