Identifying key attriutes contributing to resistant starch levles in rice: A composition of raw and cooked forms

Runrun Qiang, Guoxu Zhu, Bingqian Diao, Mengru Ding, Jianguo Song, Xinxin Ruan, Saira Saleem, Asif Ali, Deming Song, Xianjun Wu, Xiaoqiong Chen,

Journal of Food Composition and Analysis,Volume 140,Issue Pt107280,April 2025(IF=4.6)

Abstract

A high level of resistant starch (RS) in the diet helps in controlling excessive blood sugar. RS content varies in raw samples compared to cooked rice. In this study, we investigated the starch properties in four cultivars e.g., ‘Wentangmi’ (WTM), ‘Yixiangyou2115’ (YXY2115), ‘Doongara’ (DGR), and ‘Sanhuangzhan’ (SHZ). Results revealed that apparent amylose remains unchanged in cooked rice. Crude fat contents vary between cooked and raw rice, while protein remains unchanged. The correlation analysis showed GT, consistence viscosity, B1 and B3 chain significantly contributed to RS formation in raw rice, with correlation coefficients (of 0.891, 0.851, 0.998, and 0.952), respectively. In cooked rice, factors contributing to RS formation partly differed from raw rice. Amylose content, GC, GT, hardness, and peak 3 showed a correlation with 0.999, 0.958, 0.968, 0.975, and 0.836 values, respectively. This study helps in investigating correlation indicators and properties along with used in designing breeding approaches to increase RS content in cultivars.