Consumption of white rice predisposes some Asian populations to increased risk of type 2 diabetes. We compared the postprandial glucometabolic responses to three newly-developed crossbred red rice variants (UKMRC9, UKMRC10, UKMRC11) against three selected commercial rice types (Thai red, Basmati white, Jasmine white) using 50-g carbohydrate equivalents provided to 12 normoglycaemic adults in a ...

Assessment of genetic diversity and individual relationships in rice (Oryza sativa) germplasm collections seems to be necessary for future rice breeding program. In order to understand genetic relationships of 30 rice genotypes, nine morphological traits, seven physicochemical properties and twelve RAPD primers were used for study of 30 rice genotypes. Among morphological traits, numbe...

We report successful Agrobacterium-mediated transformation of a popular rice variety White Ponni, a non-basmati indica rice (Oryza sativa L.). Scutellumderived calluses of White Ponni were transformed with Agrobacterium strain LBA4404 (pSB1) harbouring the binary vector pMKU-RF2 with rice chi11 gene. Five independent transgenic White Ponni plants were ge nerated from hygromycin-resistant callus...

16 Background: Previous in vitro and in vivo studies have demonstrated that storage of cooked rice at 17 4 °C for 24 h and reheating to 65 °C significantly reduced starch digestibility and postprandial 18 glycaemic responses. Moreover, the effect was greater for parboiled rice compared to other rice 19 varieties commonly consumed in New Zealand. This study aimed to evaluate consumer preferences...

OBJECTIVE Varieties of red raw rice are widely believed to have a better nutritional quality. The physiological effects of consuming different varieties of rice may not be so. The glycaemic index has been developed as an indicator of the physiological effect of foods. It is the glycaemic response of a 50 g carbohydrate portion of food expressed as a percentage of that of a standard. The objecti...

There is increasing evidence that global warming affects the development of rice. High temperatures during ripening increase the ratio of undesirable chalky grains followed by deteriorating grain appearance quality. In order to detect quantitative trait loci (QTLs) controlling the occurrence of white-back and basal-white chalky grains of brown rice, QTL analysis was performed using recombinant ...

Despite carbohydrate hypothesis related to breast cancer development, the inter-relationships of carbohydrate measures with risk of breast cancer are unclear. We evaluated the association between the risk of breast cancer and total carbohydrate intake, glycemic load, and glycemic index, and types of rice in a hospital-based case-control study. Cases were 362 women aged 30-65 years old who were ...

Stored rice was collected from rice processing complexes of National Agricultural Cooperative Federation of 11 regions in Korea to evaluate the occurrence of fungi and bacteria and to identify the predominant fungi and bacteria to the genus levels. Most rice samples generally produced the higher levels of fungi and bacteria than white rice. The occurrence of fungi and bacteria varied in various...

Increased consumption of whole grains has been associated with reduced risk of developing major chronic diseases. These health benefits have been attributed in part to their unique phytochemicals. Previous studies on black rice mainly focused on anthocyanins. Little is known about the phytochemical profiles and antioxidant activities of different black rice varieties. The objective of this stud...

In the present study, we examined the associations of total carbohydrate intake, dietary glycaemic load (DGL) and white rice intake with metabolic syndrome risk factors by sex in Korean adolescents. For the present cross-sectional study, data from the Fourth Korea National Health and Nutrition Examination Survey (2007-9) were used. A total of 2209 adolescents (n 1164 boys and n 1045 girls) aged...