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Studies on the Nature of Carbohydrate Moiety in High Yielding Varieties of Rice

National Institute of Nutrition, Indian Council of Medical Research, Jamai-Osmania P.O., Hyderabad-7 A.P. India

An investigation, aimed at determining the nature and relative utilization of carbohydrates of recently evolved high yielding varieties of rice was carried out. The amylose content and the starch-iodine blue value were determined in relation to the cooking quality of these varieties. The rates of in vitro digestibility using -amylase were compared. The significance of in vitro experiments was further tested in vivo in human subjects with two of the varieties which differed greatly in in vitro -amylolysis. These studies revealed that the amylose content in these varieties ranged from 15 to 22% of the starch. The Hamsa variety showed highest value for amylose while the amylose content of IR-8 was exceptionally low — 15% of its starch. The in vitro digestibility trials using pancreatic -amylase indicated that the rate of -amylolysis of Hamsa variety was higher compared with any other variety analyzed whereas that of IR-8 rice was markedly lower. Studies carried out with Hamsa and IR-8 varieties of rice on human subjects indicated that with Hamsa more subjects showed higher blood glucose values compared with IR-8.