NEW RICE WITH IMPROVED RESISTANT STARCH BAKING QUALITY
NEW RICE WITH IMPROVED RESISTANT STARCH, BAKING QUALITY, AND LIPID CONTENT Herry Utomo, Ida Wenefrida, Gretchen Zaunbrecher, Hayden Dugas, Katie Hargrave
Introduction ■ Rice (Oryza sativa L. ) grain is a major source of food in human consumption. It is naturally gluten free and has nutritional profiles that allow for further genetic modifications to meet different market requirements. ■ The gluten-free baking industry, for example, is a $6 billion market that new types of rice products can be directed to. Likewise, emerging markets associated with health-conscious consumers is another opportunity for new type of rice with nutritional profiles fitted well with the demand. ■ Our program builds grain specific characteristics required by these markets and customers using genetic base of high protein parental lines. ■ This paper reports some research accomplishments on improving resistant starch, baking quality, and lipid content. ■ By doing so, the rice industries can be further strengthened. More importantly, profitability for the farmers can be improved from premium priced products.
Research Objectives • • Conduct genetic improvement for yield and protein content using Louisiana adapted lines through genetic selections, mutations, and breeding carried out in replicated tests in the lab, greenhouses, and field. Improve specific grain qualities: baking quality, health benefits associated with bran oil, fiber content, and higher resistant starch. Materials and Methods • This research utilized an array of genetic manipulations, selections, mutation • • breeding, genomic and maker analyses to develop new lines as specified. Lab and field tests were conducted in replicated trials in randomized complete block design or complete randomized design. Data was analyzed using appropriate statistic procedures using SAS.
Results Table 1. Baking quality components (pasting temperature) and resistant starch incorporated within high protein rice lines HP 1 -11 together with Frontière (FNTR), and Cypress (CPRS) check†. FNTR CPRS HP 1 HP 2 HP 3 HP 4 HP 5 HP 6 HP 7 HP 8 HP 9 HP 10 HP 11 Check ----- Cocodrie Derived --- -- Mermentau Der. - ------- CL 161 Derived ----- Protein Content (%)ƚ 10. 3* 8. 1 10. 9* 11. 2* 11. 0* 10. 9* 11. 4* 11. 0* 10. 8* 11. 3* 11. 0* 11. 1* 11. 2* Pasting Temp (o. C); BR 87. 6ϒ 89. 1 75. 0 80. 1 82. 1 76. 0 77. 1 76. 2 76. 8 88. 9 87. 1 88. 8 91. 0* Pasting Temp (o. C); WR 82. 7ϒ 83. 3 72. 0 74. 3 73. 2 72. 2 71. 2 70. 5 72. 1 83. 1 82. 4 83. 2 85. 9* 6. 2 4. 1 7. 8 5. 2 8. 9* 9. 1 5. 2 4. 1 4. 3 9. 4* 9. 6* Baking Component Resistant Starch (%)† ƚAveraged 6. 9 6. 2 values of samples from multi-year replicated Preliminary Yield trials (PY 2017, 2018, 2019); †Based on N-combustion method; statistically significant improvement (p<0. 05) compared to FNTR for high protein content. †Dry weight basis (Modified Patindol’s method); ϒData from Paz, GM. 2019. High protein rice flour in the development of gluten-free muffins and bread. LSU Master’s Theses. 4967.
Baking Quality • Rice is the most suitable cereal grain flour for production of gluten-free products, which is important to the consumers who are sensitive to gluten or suffer from celiac disease. However, its typical viscoelastic properties result in a liquid batter rather than a dough, and after baking, produces a crumbling texture, less appealing color, and poor baking quality. • The new lines have improved their baking quality components (Table 1) through selecting genetic factors affecting complexation of grain protein with amylose increasing their viscosity.
Table 2. Brand oil, fiber in brown (BR) and white rice (WR), and protein content, among new rice lines HP 1 -11, together with their checks Frontière (FNTR), and Cypress (CPRS)†. FNTR CPRS HP 1 HP 2 HP 3 HP 4 HP 5 HP 6 HP 7 HP 8 HP 9 HP 10 HP 11 Check ---- Cocodrie Derived ---- -- Mermentau Der. -- ------- CL 161 Derived ----Protein Content (%) † 10. 3* 8. 1 10. 9* 11. 2* 11. 0* 10. 9* 11. 4* 11. 0* 10. 8* 11. 3* 11. 0* 11. 1* 11. 2* Crude Fat (%); BR 2. 5ϒ 2. 4 2. 1 3. 4* 4. 1* 2. 2 2. 1 1. 8 4. 1* 2. 3 2. 4 3. 2* Crude Fat (%); WR 0. 5ϒ 0. 4 0. 3 1. 8* 2. 0* 0. 4 0. 5 0. 3 2. 2* 1. 1 1. 0 1. 4* Crude Fiber (%); BR 0. 9ϒ 0. 9 1. 2 0. 8 0. 7 1. 6* 2. 0* 0. 8 0. 7 0. 6 1. 8* 1. 0 1. 1 Crude Fiber (%), WR 0. 3ϒ 0. 3 0. 5 0. 3 0. 6* 0. 3 0. 4 0. 3 0. 7* 0. 5 0. 4 Bran Oil: †Based on N-combustion method; Statistically significant improvement (p<0. 05) compared to FNTR for high protein content. ϒData from Paz, GM. 2019. High protein rice flour in the development of gluten-free muffins and bread. LSU Master’s Theses. 4967.
Table 3. Cereal chemistry, milling yield, resistant starch, grain dimension, protein content, and yield† of lines HP 1 -3 (Cocodrie derived), HP 4 -7 (Catahoula derived), HP 8 -11 (CL 161 derived) with cultivar checks Frontière and cultivar Cypress (CPRS) FNTR CPRS HP 1 HP 2 HP 3 HP 4 HP 5 HP 6 HP 7 HP 8 HP 9 HP 10 HP 11 Check----- Cocodrie Derived -- -- Mermentau Der. ------- CL 161 Derived -------Protein Content (%)ƚ Amylose (%) ASV Gel Temp Hulls (%) Milling Yield 10. 3* 21. 8 5 Int 20 63 8. 1 21. 8 5 Int 20 61 10. 9* 11. 2* 21. 1 20. 1 3. 6 3. 5 Int 21 22 60 61 11. 0* 21. 0 3. 6 Int 19 63 10. 9* 20. 5 3. 3 Int 19 60 11. 4* 22. 6 4. 0 Int 20 58 11. 0* 21. 1 4. 2 Int 20 60 10. 8* 22. 0 4. 6 Int 19 59 11. 3* 20. 2 3. 7 Int 18 61 11. 0* 21. 0 3. 3 Int 19 60 11. 1* 20. 3 3. 7 Int 20 59 11. 2* 20. 3 3. 6 Int 20 61 Resistant Starch (%)† Grain Length (Paddy) Grain Length (Brown) Grain Length (White) Grain Width (Paddy) Grain Width (Brown) Grain Width (White) L/W Ratio (Milled) Grain thickness (Milled) 1000 grains (g) (Milled) 6. 2 9. 3 7 2. 5 2. 3 2. 2 3. 2 1. 7 17. 9 4. 1 9. 3 7 2. 5 2. 3 2. 2 3. 2 1. 7 17. 9 6. 9 9. 3 7. 1 2. 5 2. 2 3. 2 1. 7 20. 2 7. 8 9. 0 7. 2 2. 5 2. 2 3. 3 1. 8 18. 6 5. 2 9. 4 7. 0 2. 4 2. 3 2. 1 3. 3 1. 7 19. 9 8. 9* 9. 3 7. 1 6. 8 2. 4 2. 1 2. 0 3. 4 1. 9 18. 1 9. 0 7. 0 6. 7 2. 3 2. 0 2. 1 3. 2 1. 7 18. 5 5. 2 9. 2 7. 9 6. 8 2. 2 3. 1 1. 7 17. 9 4. 1 8. 8 6. 4 2. 5 2. 2 2. 1 3. 0 1. 6 17. 3 4. 3 8. 7 6. 9 6. 4 2. 6 2. 3 2. 0 3. 2 1. 6 17. 5 9. 4* 9. 0 7. 1 6. 8 2. 3 2. 2 2. 0 3. 4 1. 8 17. 8 9. 6* 8. 3 6. 8 6. 5 2. 4 2. 1 3. 1 1. 7 17. 2 6. 2 9. 0 7. 0 6. 9 2. 6 2. 2 2. 1 3. 3 1. 9 20. 7 †Averaged values of samples from multi-year replicated Preliminary Yield trials (PY 2017, 2018, 2019); ƚBased on NYield (lb/A) †Dry weight 5, 879 basis 6, 530 7, 218 Patindol’s 7, 200 7, 101 6, 980*Statistically 6, 455 6, 430 6, 332 improvement 6, 780 6, 872 for 6, 565 combustion method; (Modified method); significant the trait; 6, 033 ϒData from Paz, GM. 2019. High protein rice flour in the development of gluten-free muffins and bread. LSU Master’s Theses. 4967.
Bran Oil and Crude Fiber Content • Notable improvement of bran oil content is shown by HP 2, 3, 8, and 11 in % crude fat in both brown and white rice. • Rice bran oil has a high smoke-point of 254˚C and is perfect for stir frying or deep frying. The demand for rice bran oil has skyrocketed in the last three years, especially for use in frying. • Rice bran oil has a long shelf life, holds up to commercial frying, and is economical. Its viscosity is very light, allowing foods fried with rice bran oil to absorb less oil (20% less). With less oil absorbed, it results in reduced calories and enhanced flavor and palatability. • The oil has a balanced amount of monounsaturated, polyunsaturated, and saturated fats, making it a heart-friendly oil. Its antioxidant γ-oryzanol of 2% of crude oil content helps improve cholesterol.
Resistant Starch & Glycemic Index • High-protein rice lines HP 4, 10, and 11 showed higher resistant starch than the others, which is a good predictor of glycemic index. • Foods with a high glycemic index (GI), are quickly digested and absorbed, causing a rapid rise in blood sugar. Low -GI diets among people with type 2 diabetes improve insulin resistance, and lowers glucose, cholesterol, and triglyceride levels. A good portion of rice consumers.
Contact Infos: Herry Utomo (hutomo@agcenter. lsu. edu; 337/296 -5939) Ida Wenefrida (iwenefrida@agcenter. lsu. edu; 337/315 -9093) This research is partially funded by the Louisiana Rice Research Board
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