Dietary Fibre Impacts the Texture of Cooked Whole Grain Rice

Siriluck Wattanavanitchakorn; Rungtiva Wansuksri; Ekawat Chaichoompu; Wintai Kamolsukyeunyong; Apichart Vanavichit

doi:10.3390/foods12040899

Dietary Fibre Impacts the Texture of Cooked Whole Grain Rice

Foods. 2023 Feb 20;12(4):899. doi: 10.3390/foods12040899.

Authors

Siriluck Wattanavanitchakorn¹, Rungtiva Wansuksri², Ekawat Chaichoompu^{1

3}, Wintai Kamolsukyeunyong⁴, Apichart Vanavichit¹

Affiliations

¹ Rice Science Center, Kasetsart University, Kamphangsaen, Nakhon Pathom 73140, Thailand.
² Cassava and Starch Technology Research Team, National Center for Genetic Engineering and Biotechnology, National Science and Technology Development Agency, Khlong Nueng 12120, Thailand.
³ Interdisciplinary Graduate Program in Genetic Engineering and Bioinformatics, Kasetsart University, Chatuchak, Bangkok 10900, Thailand.
⁴ Innovative Plant Biotechnology and Precision Agriculture Research Team, National Center for Genetic Engineering and Biotechnology (BIOTEC), 113 Thailand Science Park, Phahonyothin Road, Khlong Nueng 12120, Thailand.

Abstract

Consumers' general preference for white rice over whole grain rice stems from the hardness and low palatability of cooked whole grain rice; however, strong links have been found between consuming a large amount of white rice, leading a sedentary lifestyle, and acquiring type 2 diabetes. This led us to formulate a new breeding goal to improve the softness and palatability of whole grain rice while promoting its nutritional value. In this study, the association between dietary fibre profiles (using an enzymatic method combined with high-performance liquid chromatography) and textural properties of whole grain rice (using a texture analyser) was observed. The results showed that a variation in the ratio of soluble dietary fibre (SDF) and insoluble dietary fibre (IDF) influenced the textural characteristics of cooked whole grain rice; found a strong association between SDF to IDF ratio and hardness (r = -0.74, p < 0.01) or gumminess (r = -0.69, p < 0.01) of cooked whole grain rice, and demonstrated that the SDF to IDF ratio was also moderately correlated with cohesiveness (r = -0.45, p < 0.05), chewiness (r = -0.55, p < 0.01), and adhesiveness (r = 0.45, p < 0.05) of cooked whole grain rice. It is suggested that the SDF to IDF ratio can be used as a biomarker for breeding soft and highly palatable whole grain rice of cultivated tropical indica rice to achieve consumer well-being. Lastly, a simple modified method from the alkaline disintegration test was developed for high-throughput screening of dietary fibre profiles in the whole grain indica rice samples.

Keywords: biomarker; dietary fibre profiles; rice bran; soft-texture rice; whole grain rice.

Grants and funding

This work was supported by National Science Research and Innovation Fund (NSRF) via the Program Management Unit for Human Resources and Institution Development, Research and Innovation (Grant No. B16F630088); Distinguished Research Professor Grant, The National Research Council of Thailand; National Science and Technology Development Agency (NSTDA) (Grant No. P-18-52711). SW was financially supported by Postdoctoral Fellowship Program from Kasetsart University Research and Development Institute.