Crop and Environment Research Center for Human Health, Key Laboratory of Ministry of Education for Crop Physiology and Molecular Biology, Hunan Agricultural University, Changsha, 410128, China.
Sci Rep. 2021 Sep 24;11(1):19054. doi: 10.1038/s41598-021-98681-7.
The consumption of good tasting rice, mainly soft-textured white rice with low amylose content, has substantially increased in China as living standards improve. However, this diet change may increase the risk of developing type II diabetes because the soft-textured white rice is generally less resistant to digestion and has a higher glycemic index. In contrast, intake of brown rice is inversely associated with type II diabetes risk. This study was conducted to test the possibility that brown rice processed from soft-textured cultivars has both acceptable texture and improved health benefits. Texture and digestion properties were compared between white and brown rice of five indica cultivars preferred by Chinese consumers. Mean hardness was 33% higher while mean springiness was 5% lower for cooked brown rice than for cooked white rice. As compared to cooked white rice, cooked brown rice had a 41% longer mean active digestion duration but 31% lower mean glucose production rate and 11% lower mean total glucose production from starch digestion. However, the differences in texture and starch digestion properties between cooked brown and white rice were affected by cultivar identity. Brown rice processed from suitable cultivars with both a relatively thinner bran layer and relatively higher grain amylose content met consumer requirements in terms of acceptable texture and improved health benefits.
随着生活水平的提高，中国人对口感好的大米（主要是直链淀粉含量低的柔软质地的白米）的消费大大增加。然而，这种饮食的改变可能会增加患 II 型糖尿病的风险，因为柔软质地的白米通常更不易消化，血糖指数更高。相比之下，摄入糙米与 II 型糖尿病风险呈负相关。本研究旨在探讨将软质品种加工成糙米是否具有可接受的口感和改善的健康益处。比较了中国消费者喜欢的五个籼稻品种的白米和糙米的质地和消化特性。与白米相比，煮熟的糙米的平均硬度高 33%，而平均弹性低 5%。与白米相比，煮熟的糙米的平均主动消化时间长 41%，但葡萄糖生成率低 31%，总淀粉消化葡萄糖生成率低 11%。然而，煮熟的糙米和白米的质地和淀粉消化特性的差异受品种特性的影响。加工成具有相对较薄的糠层和相对较高的谷物直链淀粉含量的合适品种的糙米，在口感和健康益处方面满足了消费者的要求。
