Starch is the most common carbohydrate in foods. Starch consists of long chains of glucose called amylose and amylopectin. Different types of rice have varying amounts of these compounds ...

This eating plan comes with a host of health benefits. However, it also comes with some drawbacks. The low glycemic (low GI) diet is based on the concept of the glycemic index (GI). Studies have ...

Textural profile analysis of the cooked rice was performed using a texture analyzer (Stable Micro Systems Texture Analyzers, model TA.XTplus) with a 5 kg load cell using the methodology described in ...

How Does This Happen? Starches are long molecules of glucose chains, either linear (amylose) or branched (amylopectin). Cooking alters the plant foods with these structures increasing ...

Japanese rice, scientifically known as Japonica rice, stands distinct from its global counterparts. What sets Japanese rice apart is its short, plump grains and higher starch content, particularly ...

Increased mass manufacturing and the pervasive use of plastics in many facets of daily life have had detrimental effects on the environment. As a result, these worries heighten the possibility of ...

Here, we propose a quantitative spectroscopic approach to analyze rice nutritional quality based on Raman spectroscopy, and disclose analytical algorithms for the determination of: (i) amylopectin and ...