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Study Reveals Good News for Rice Farmers

10 July 2012

AUSTRALIA - Research analysing 235 types of rice from around the world has found its glycemic index (GI) varies from one type of rice to another with most varieties scoring a low to medium GI.

Researchers looked at 235 varieties of rice from around the world identified the key gene that determines the GI of rice.

The research team from the International Rice Research Institute (IRRI) and CSIRO’s Food Futures Flagship also identified the key gene that determines the GI of rice, an important achievement that offers rice breeders the opportunity to develop varieties with different GI levels to meet consumer needs.

Future development of low GI rice would also enable food manufactures to develop new, low GI food products based on rice.

Dr Melissa Fitzgerald, who led the IRRI team, said GI is a measure of the relative ability of carbohydrates in foods to raise blood sugar levels after eating.

“Understanding that different types of rice have different GI values allows rice consumers to make informed choices about the sort of rice they want to eat,” she said.

“Rice varieties like India’s most widely grown rice variety, Swarna, have a low GI and varieties like Doongara and Basmati from Australia have a medium GI.”

TheCropSite News Desk

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