Multidimensional Relationships of Starch Digestibility with Physicochemical, Pasting and Textural Properties of 30 Rice Varieties

Consuming rice with low starch digestibility is beneficial for reducing the risk of diabetes. Several factors have been shown to influence digestibility, but combined effects these on not studied. We assessed multidimensional relationships between glucose production rate (GPR) cooked 16 indexes, including physicochemical, pasting and textural properties in 30 varieties. The stepwise multiple regression analysis showed that amylose content (AC), gel consistency (GC) temperature (PT) were closely related GPR. This relationship could be described by equation: GPR = ?0.080 AC + 0.008 GC 0.034 PT 0.720, a determination coefficient 0.84. variation partitioning further indicated AC, independently explained 36%, 5% 4% variation, respectively. interaction 46% study identifies key indexes (AC, PT) affecting quantifies contributions finding our provides useful information breeding selecting varieties