Development of Whole-Grain Rice Lines Exhibiting Low and Intermediate Glycemic Index with Decreased Amylose Content.

The demand for rice varieties with lower amylose content (AC) is increasing in Southeast Asia, primarily due to their desirable texture and cooking qualities. This study presents the development of whole-grain rice lines with low to intermediate glycemic index (GI) and reduced AC. We selected six rice lines for in vivo GI assessment based on their starch properties.

Solid-state modification of tapioca starch using atmospheric nonthermal dielectric barrier discharge argon and helium plasma.

Starch modification utilizes a substantial amount of water. This research aimed to investigate the effect of nonthermal dielectric barrier discharge (DBD) argon and helium plasma on tapioca starch's physicochemical properties and techno-functionality. Dry starch samples were treated with plasma generated from argon and helium gases at different voltage levels (10 and 15 kV) for 5, 10, and 15 min.

Genome-wide association mapping and genomic prediction of yield-related traits and starch pasting properties in cassava.

GWAS identified eight yield-related, peak starch type of waxy and wild-type starch and 21 starch pasting property-related traits (QTLs). Prediction ability of eight GS models resulted in low to high predictability, depending on trait, heritability, and genetic architecture. Cassava is both a food and an industrial crop in Africa, South America, and Asia, but knowledge of the genes that control yield and starch pasting properties remains limited.

Outstanding Characteristics of Thai Non-GM Bred Waxy Cassava Starches Compared with Normal Cassava Starch, Waxy Cereal Starches and Stabilized Cassava Starches.

Waxy cassava roots of nine varieties successfully developed in Thailand by a non-genetic modification (non-GM), conventional breeding method were used for extracting starches and their starch physico-chemical properties were evaluated and compared with normal cassava starches, commercial waxy starches (i.e., waxy maize starch and waxy rice starch) and commercial stabilized starches (i.