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Amylose content of some traditional Sri Lankan rice varieties
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Rice (Oryza sativa L.) is the most important cereal crop in the developing world and is the staple food for over half the world's population including Sri Lanka. Rice is grown widely on all continents and under all agro-climatic conditions. This wide adaptation has led to evolution of thousands of varieties of rice having diverse cooking, eating, a...
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Rice is the most important cereal crop in Sri Lanka. Grain discoloration is an emerging disease complex, reducing grain quality of rice crop. Grain discoloration control is, however, mainly focused on fungicide; their use is limited due to perceived environmental problem and health concern. Silicon (Si) application is known as encouraging eco-frien...
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... Once known as the Granary of the East, Sri Lanka grows more than 2000 types of traditional rice (Dharmasena 2010). In Sri Lanka, most farmers only grow about 400 varieties that are popular with consumers (Abeysekera et al. 2008). However, the cultivation of these varieties has increased in recent years. ...
Non-communicable diseases are chronic metabolic diseases increasing rapidly around the world. Evaluation of natural food sources in terms of controlling or preventing non-communicable diseases is an immerging research area in food science and nutrition schemes. Traditional rice varieties are one of the food commodities currently becoming popular among health-conscious consumers, as they provide health benefits through bioactive compounds or functional food ingredients other than a variety of nutrients. This study aimed to assess the nutritional and functional properties of selected 20 traditional rice varieties in Sri Lanka. Proximate composition was analyzed for raw rice samples. Methanolic extracts of rice were analyzed for total phenolic content (TPC), total flavonoid content (TFC), carotenoid content (TC), antioxidant, anti-inflammatory and anti-diabetic properties. In vitro gastrointestinal digestion was performed to evaluate the bioavailability of bioactive compounds. Rice samples with higher anti-diabetic properties were tested for a postprandial glycemic response using healthy individuals. The results indicated fresh methanolic extracts of Rath Kadha had the significantly (p<0.05) highest TPC (9.94±0.01mgGAE/g FW) and TC (2.27±0.06 mg/g FW), Beheth Heenati have the highest DPPH% inhibition (84.93±0.81%), Sudu Heenati had the significantly (p<0.05) highest TFC (16.77±0.01mg RE/g FW), anti-diabetic properties (59.54±0.02%) and anti-inflammatory properties (65.85±0.01%). Among the rice varieties subjected to in vitro digestion, Suwadel showed highest significant (p<0.05) TPC (0.45±0.02 mg GAE/g FW) and TFC (2.01±0.02 mgRE/g FW), Ma Vee showed the highest TC (0.24±0.015 mg/g FW) and Pachchaperumal showed the highest DPPH% inhibition (61.77±0.02%) in the gastric phase. In the intestinal Phase Sudu Heenati showed the highest TPC (0.99±0.04 mgGAE/g FW), Ma Vee showed the highest TFC (0.8±0.01 mgRE/g FW) and TC (3.24±0.04 mg/g FW), Beheth Heenati showed the highest DPPH% inhibition (63.98±0.07%). Tested all cooked rice varieties exhibited a lower postprandial glycemic response than glucose. Among the cooked rice varieties Maa Vee showed the lowest peak (97mg/dl) concerning glucose. According to glycemic response, values were significantly (p<0.05) changed with the rice variety. The results highlighted that traditional rice verities are rich with a wide range of functional properties and useful in the management of non-communicable diseases and their complications.
... Compared to low amylose rice, high amylose rice absorbs more water and consequently expand comparatively more during cooking (Juliano, 1992). Rice can be categorized based on the average amylose content into waxy rice (0-5%), very low amylose rice (5-12 %), low amylose rice (12-20%), intermediate amylose rice (20-25%) and high amylose rice (25-33%) (Juliano, 1971;1992;Abeysekera et al., 2008). Rice with soft-medium gel consistency, intermediate amylose content and intermediate gelatinization temperature are mainly preferred by the consumers (Khatun et al., 2003). ...
... (2008) The ambient temperature, relative humidity and solar radiation pattern in Sri Lanka differ between Maha (wet) and Yala (dry) seasons. Although the maximum-minimum temperature varied between Maha (29.1 °C -23.1 °C) and Yala (31.8 °C -26.9 °C) seasons, Abeysekera et al. (2008;2017c) did not find any significant variation of amylose content between Maha and Yala seasons among the 26 traditional rice varieties they tested (Herathbanda, Batapolal Wee, Kahata Wee, Molligoda, Kottayar, Pachchaperumal, Hondarawala, Gonabaru, Murungakayan, Kalu Heenati, Rathu Heenati, Sudu Heenati, Goda Heenati, Deveraddiri, Wanni Dahanala, Dhahanala, Sulai, Rathal, Kalubala Wee, Kattamanjal, Masuran, Beheth Heenati, Rath Suwandel, Madathawalu and Dikwee). Higher proportion of improved varieties showed stable amylose contents over seasons than that of traditional varieties and their amylose contents were approximately in the range of 23-30% irrespective of the season (Abeysekera et al., 2017c). ...
... Gelatinization temperature is basically measured by the alkaline spreading value proposed by Bhattacharya et al. (1982). According to the reported data, more than 65% of the traditional rice varieties belong to the intermediate gelatinization temperature class (Abeysekera et al., 2008) and rest of the varieties can be classified into low gelatinization temperature class (Prasantha et al., unpublished data). Similarly, Rebeira et al. (2014) reported that most of the traditional rice varieties fit into the intermediate gelatinization temperature class. ...
Consumer acceptability and market demand in rice (Oryza sativa L.) are mainly determined by its grain quality. Therefore, the main aim of the present analytical review was to evaluate some selected traditional and improved rice varieties in Sri Lanka for their grain quality characteristics that include physical, physico-chemical, milling, cooking and eating and nutritional properties. Information from higher number of traditional varieties than that of improved varieties was used in the review as existing number of traditional varieties is about ten times higher than that of improved varieties in the country. Most of the traditional rice varieties are red with short to medium size grains having round and bold shape. Most of the improved rice varieties are white with long to medium-size grains having either round, bold, or internationally acceptable slender shapes. The total milling recoveries of both traditional and improved rice varieties are more or less similar and are in the range of 69-74%. Nutritional value of rice is influenced by genotype, soil and environmental condition under which the rice is grown as well as postharvest processing and storage condition and also degree of milling influences on the end-use nutritional quality. Both the cooking and eating quality and nutritional properties varied within traditional as well as within improved varieties. Total carbohydrate content of almost all of the improved rice varieties is higher except in the improved variety Bg 360 than that of the traditional varieties studied. Available data on grain protein, crude fat and crude fiber contents of traditional and improved rice varieties are significantly varying and inconsistent within and between traditional and improved rice varieties. Although the majority of the traditional and improved rice varieties belong to high amylose class, improved rice variety At 405 recorded the lowest amylose content and several traditional rice varieties recorded intermediate amylose content. Both traditional and improved rice varieties showed more or less similar swelling power. Although, the swelling power of rice grains has shown a negative linear relationship with grain amylose content in general, positive linear relationship between those two characteristics was observed in a study conducted using Sri Lankan improved and traditional rice varieties.
... Flour dispersions of 2,4,6,8,10,12,14,16,18, and 20% (W/V) were prepared in 5 mL of distilled water in test tubes and heated for one hour in boiling water (100 o C) bath. The heated dispersions were cooled rapidly under running tap water and then at 10±2 o C in a refrigerator for 2 hours. ...
... All data were analyzed using factorial one-way ANOVA in SPSS 16. Results showed that cell viability of Lactobacillus sp. ...
... Consumer preference for rice around the world, when compared as intact grain, is largely dependent on a desire for its cooked texture to be either fi rm or non-sticky or soft and sticky (Abeysekera et al., 2008). Amylose content is the key determinant of the different cooking, sensory and processing properties of rice (Chen et al., 2008). ...
... The present study showed that Sudu Heeneti, Rathu Heeneti and Beheth Heeneti had high dietary fiber content. Furthermore, our previous studies showed that all the selected rice varieties (except Suduru Samba with intermediate amylose content) had high amylose contents (> 25%) [40,41] and brans of Sudu Heeneti, Masuran, Goda Heeneti and Dik Wee had high α-amylase inhibitory activity [20]. Furthermore, whole grains of Sudu Heeneti, Masuran and Dik Wee had low in vitro starch hydrolysis rate (indication of glycemic index) [19,20,22]. ...
Objective: To evaluate the physicochemical and nutritional properties of selected traditional
rice varieties of Sri Lanka.
Methods: Twenty three rice varieties were selected. All the varieties were studied for grain
colour, grain size and shape as physicochemical properties, while for nutritional properties,
moisture, crude ash, crude protein, crude fat and total carbohydrate contents were studied.
Only selected set of varieties were studied for total, soluble and insoluble dietary fiber. These
properties were studied using internationally accepted standard techniques.
Results: The results showed significant (P < 0.05) difference in the physicochemical and
nutritional properties of the studied varieties. Out of 23 varieties tested, 20 varieties were red
rices, while the rest were white rices. The grain size and shape were mostly medium bold
(30%) and short bold (56%). The mean moisture, crude ash, crude protein, crude fat and total
carbohydrate contents of selected varieties varied from (10.42 ± 0.25)% to (12.33 ± 0.02)%,
(1.30 ± 0.14)% to (1.92 ± 0.05)%, (10.59 ± 0.12)% to (13.27 ± 0.32)%, (2.18 ± 0.10)% to
(4.12 ± 0.28)% and (81.42 ± 0.25)% to (85.66 ± 0.24)%, respectively. The selected varieties
had total, soluble and insoluble dietary fiber contents in the range of 4.2%–6.9%, 0.8%–2.1%
and 3.1%–4.8%, respectively. The varieties Pachchaperumal, Suduru samba, Wanni Dahanala,
Gonabaru and Sudu Heeneti had the highest crude protein, crude fat, crude ash, total
carbohydrate and dietary fiber contents, respectively.
Conclusions: Selected traditional rice varieties of Sri Lanka had physicochemical properties
preferred by consumers and nutritional properties with dietary importance.
... In both sites, the seed amylopectin content ranged between 43.64% and 54.18%, corresponding to amylose content from between 45.82% and 56.36%. Rice has been classified into several groups based on its amylose content, and was categorized as waxy (1% -2%), very low amylose (2% -12%), low amylose (12% -20%), intermediate amylose (20% -24%), and high amylose (>24%) contents [45] [46]. According to this classification, all the rice varieties used in the present study fall under high amylose rice, and therefore, their textures in cooked form should be less sticky and harder. ...
Rice as staple food is the most important and valuable cereal crop in Cameroon, particularly in rural areas where poor population cannot afford to cook and eat at their convenience. With the outbreak of Nerica varieties, it is important to evaluate and compare their nutritional and mineral properties to those of the local ones prior to their vulgarisation. Therefore, some nutritional and mineral properties of 4 Nerica and a local seeds varieties used in this study were harvested from control (T0), chemical fertilizer (TE), mycorrhiza (TM) applied plants, or their mixture (TEM). These seeds originating from Wakwa and/or Yagoua experimental sites were assessed and compared in a split-plot design (4 × 5) × 3 between treatment (4) and varieties (5). The local DIR-95 variety had values close to those of Nerica varieties in all the parameters assessed. Protein contents ranged from 17.66%-24.35%, and was higher than those reported in rice samples elsewhere. All the studied varieties were classified as high amylose rice, and therefore, their textures in cooked form should be less sticky and harder, which is convenient to the diet behavior of many consumers. The relative low Fe content in Nerica rice suggest that these varieties may be resistant to Fe accumulation in seeds. The P, N, Mg contents were found to be more elevated in seeds harvested from mycorrhiza or chemical fertilizer applied plants, with Nerica seeds variety FKR62-N as the best of all in nutrients mineral and nutritional compositions. These results confirm varietal and site influences on proximate and mineral contents in the studied rice varieties .
... In both sites, the seed amylopectin content ranged between 43.64% and 54.18%, corresponding to amylose content from between 45.82% and 56.36%. Rice has been classified into several groups based on its amylose content, and was categorized as waxy (1% -2%), very low amylose (2% -12%), low amylose (12% -20%), intermediate amylose (20% -24%), and high amylose (>24%) contents [45] [46]. According to this classification, all the rice varieties used in the present study fall under high amylose rice, and therefore, their textures in cooked form should be less sticky and harder. ...
... The adaptation of rice cultivars to wide climatic conditions has led to the development of thousands of rice varieties that show a great diversity in terms of quality features, including physical, cooking, eating, and processing characteristics (Abeysekera et al. 2008). To date, the nonsynoymous SNPs within the coding region of the ALK gene were mainly investigated in cultivated rice, but their distribution in wild rice is not fully clear. ...
Gelatinization temperature (GT), an important parameter for rice cooking quality, is mainly regulated by the ALK gene encoding starch synthase IIa. Here, we reported the nucleotide diversity of the ALK gene in 122 cultivated accessions and 199 wild rice accessions that were collected around the Pearl River Basin in China. A total of 93 single nucleotide ploymorphisms (SNPs) were identified, with an average of one SNP per 40 bp. Tajima D statistics revealed that the DNA sequences covering the last exon have probably evolved under balancing selection. Based on two functional SNPs (an A to G substitution at 4198 bp and a GC to TT dinucleotide substitution at 4330/4331 bp), three haplotypes, G/GC, G/TT, and A/GC, were identified in both wild and cultivated accessions, with the G/GC haplotype being predominant. Interestingly, the A/GC haplotype was exclusively found in the wild accessions from Guangdong province, while the G/TT haplotype was only present in the wild accessions from Jiangxi province and Hainan Island. This suggests that the G/TT and A/GC variants may have arisen independently and undergone balancing selection on separate haplotypes in multiple populations. Our result supports earlier hypothesis that cultivated rice was independently domesticated from multiple domestication events in China. Our study aids in the understanding of the domestication process that led to the improvement of rice grain quality.
... It is widely cultivated throughout the world and has become the second most important cereal in the world after wheat in terms of cultivation (Jones, 1995). Rice occupied 989,950 ha of the total cultivated area in Sri Lanka, of which 305,314 ha were cultivated in Yala season and 684,636 ha in Maha season (Abesekara et al., 2008). About 0.88 million farmer families are engaged in paddy cultivation and in they produced 3.9 million MT (Yala season; 1,128,984 MT and Maha season; 2,716,961 MT) of paddy annually which fulfills the total domestic requirement (Hafeel et al., 2011). ...
... More than 400 different traditional ice varieties are growing in the country. These varieties are highly diversified among each other with respect to unique nutrient, cooking and eating characteristics (Abesekara et al., 2008). ...
... Only few studies have been carried out on the physical and cooking quality characteristics of traditional rice varieties in Sri Lanka (Abesekara et al., 2008;Wickramasinghe and Noda, 2008). Nevertheless, local germplasm has not yet been fully evaluated for their physical, engineering and cooking qualities. ...
Several physical and cooking quality parameters of fifteen traditional and nine hybrid rice varieties were analyzed. All the tested parameters showed significance variations (p<0.05) irrespective of being traditional or hybrid varieties. The highest equivalent diameter was observed in Devaraddiri while lowest was recorded for Sudurusamba. The mean kernel volume values ranged from 4.08±0.01-20.54±0.13 mm 3. The highest kernel length of 6.82 mm was observed in At 305 and the lowest value of 3.6 mm was observed in Suwandel. The highest surface area was reported in Devarradiri (5.54±1.07 mm 2) while the lowest value (2.35±0.27 mm 2) was reported in At 306. Bw 272-6B, Bg 358, Bg 360, Suwandel and Sudurusamba recorded high surface area to volume ratios than others varieties. Bulk density varied from 833.9±1.37 kg/m 3 to 754.2±0.918 kg/m 3. Bold shape grains of Bg 352, Bg 358, Suwandel and Bw 267-3 had the higher bulk density than slender grains of Dikwee, Iginimitiya, Bg 94-1, At 306 and At 405. Porosity was lower in bold shape grains than in slender grains. Minimum and highest cooking time of 15.00±0.01 min and 31.00±0.24 min were recorded for At 405 and Herathbanda respectively. Slender rice varieties of Dikwee, Iginimitiya, Bg 94-1, At 306 and At 405, showed a lower solid loss than other grains due to their comparatively low surface area.
... Commercial rice growers and rice exporters have already created a niche market among the local and international consumers owing to their nutritional and medicinal properties recognized through the indigenous knowledge. There were over four hundred different traditional varieties of rice grown in the country, each with different nutrient values and cooking and eating characteristics (Abesekara et al., 2008). ...
ABSTRACT: Physical properties of rice (Oryza sativa L.) grain namely, kernel length, width, milling recovery, head grain yield, and physicochemical properties including amylase content, gelatinization temperature, gel consistency and volume expansion ratio were analyzed for 21 selected traditional rice varieties. The brown rice and hull percentages varied from 77-80% and 20-23%, respectively while the head rice yield varied between 55-73% for raw rice milling except for the variety Kuruluthuda. The volume expansion over cooking was more than 2.6 times compared to uncooked rice in all the varieties except for Kuruluthuda and Masuran. The gelatinization temperature (GT) was determined based on alkali spreading score and the majority of the rice varieties evaluated showed intermediate GT (70-74 ºC). The rice varieties Madathawalu, Pokkali, Maa Wee, Gonabaru, Inginimitiya and Dular showed low GT values (55-69 ºC). No variety was found with a high GT (above 74 ºC). Intermediate amylose content (AC) was observed in the majority of varieties except Suduru Samba that recorded a low AC while Herath Banda and Kalu Heenati recorded high ACs. Pachchaperumal and Maa Wee reported a low AC close to intermediate AC. The gel consistency (GC) was highly varied among the selected varieties. Usually soft GC is preferred over hard GC by the consumers. Rice varieties Herath Banda, Wanni Dahanala, Rathal, Hondarawalu, Kuruluthuda, Deveraddiri, Sulai and Masuran were identified as the soft GC varieties.
