Scholarlink

<p>In the present study, starch composition and digestibility were compared between traditional Rajmudi and Sona Masoori rice varieties. Both varieties were processed as unpolished, semi-polished, and polished samples for detailed analysis. The protein content of the rice varieties ranged from 6.53 to 6.72&#xa0;g. Among the samples, unpolished Rajmudi rice recorded higher dietary fiber (7.20&#xa0;g), iron (5.40&#xa0;mg/kg), and zinc (10.08&#xa0;mg/kg) contents, indicating superior micronutrient retention. Raw Sona Masoori rice exhibited higher starch content (71.52%) compared to its pressure-cooked form. Statistically significant differences (<i>p</i> &lt; 0.05) were observed in amylose and amylopectin contents of raw rice samples. Total sugar content was significantly higher (<i>p</i> &lt; 0.05) in Rajmudi (0.41%) than in Sona Masoori (0.32%), with raw rice samples containing greater total sugars than pressure-cooked rice. The rapidly digestible starch fraction was lower in Rajmudi rice (47.21%) compared to Sona Masoori (49.72%; <i>p</i> &lt; 0.01). A highly significant difference (<i>p</i> &lt; 0.05) in starch digestibility index was observed between cooked Rajmudi and Sona Masoori rice. Understanding these variations in starch composition and digestibility provides valuable insights for improving dietary recommendations, particularly for individuals aiming to manage postprandial blood glucose levels and adopt healthier rice consumption practices.</p>

错误：搜索内容不能为空，请输入英文关键词
错误：关键词超出字数限制，请精简
高级检索

A study on starch composition and digestibility of rajmudi and sona masoori rice varieties

  • 期刊论文

  • 发表日期：

    2026年5月14日

查看全文
  • Geetha M. Yankanchi,
  • Meghana G. Onkarappa,
  • Geetha Kalaiah,
  • Sneha Shigihalli,
  • Latha Rani Revanakumar

摘要

In the present study, starch composition and digestibility were compared between traditional Rajmudi and Sona Masoori rice varieties. Both varieties were processed as unpolished, semi-polished, and polished samples for detailed analysis. The protein content of the rice varieties ranged from 6.53 to 6.72 g. Among the samples, unpolished Rajmudi rice recorded higher dietary fiber (7.20 g), iron (5.40 mg/kg), and zinc (10.08 mg/kg) contents, indicating superior micronutrient retention. Raw Sona Masoori rice exhibited higher starch content (71.52%) compared to its pressure-cooked form. Statistically significant differences (p < 0.05) were observed in amylose and amylopectin contents of raw rice samples. Total sugar content was significantly higher (p < 0.05) in Rajmudi (0.41%) than in Sona Masoori (0.32%), with raw rice samples containing greater total sugars than pressure-cooked rice. The rapidly digestible starch fraction was lower in Rajmudi rice (47.21%) compared to Sona Masoori (49.72%; p < 0.01). A highly significant difference (p < 0.05) in starch digestibility index was observed between cooked Rajmudi and Sona Masoori rice. Understanding these variations in starch composition and digestibility provides valuable insights for improving dietary recommendations, particularly for individuals aiming to manage postprandial blood glucose levels and adopt healthier rice consumption practices.