ArticleFood chemistry: X2022
Texture and digestion properties of hybrid rice: A comparison between two cultivars released 18 years apart.
Article in Food chemistry: X, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
3 citing papers in PubMed, 8 citations in OpenAlex.
- Water and Fertilizer Management Is an Important Way to Synergistically Enhance the Yield, Rice Quality and Lodging Resistance of Hybrid Rice.Plants (Basel, Switzerland) · 2024Article
- Comprehensive Evaluation of Rice Qualities under Different Nitrogen Levels in South China.Foods (Basel, Switzerland) · 2023Article
- Characterization of starch structures isolated from the grains of waxy, sweet, and hybrid sorghum (Frontiers in nutrition · 2022Article
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Authors and funding
9 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Field experiments were conducted to compare two hybrid rice cultivars-a recently released high-quality cultivar (Jingliangyou 1468, JLY1468) and a relatively older cultivar (Liangyoupeijiu, LYPJ). Results showed that hardness, springiness, cohesiveness, resilience, and chewiness of cooked milled rice were all lower in JLY1468 than in LYPJ, due to its lower amylose content and altered paste properties of milled rice flour. Active digestion duration of cooked milled rice was 26% shorter and the glucose production rate from starch digestion was 33% faster in JLY1468 compared with LYPJ. Texture and starch digestion properties of cooked milled rice as a factor of temperature during the grain-filling period were different between LYPJ and JLY1468 due to differing amylose contents and gel consistencies of milled rice flour in response to temperature. This study highlights that attention should be paid to potential health risks associated with the development of high-quality hybrid rice cultivars with soft texture.
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