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ORIGINAL RESEARCH article

Front. Nutr.
Sec. Nutrition and Food Science Technology
Volume 11 - 2024 | doi: 10.3389/fnut.2024.1490404
This article is part of the Research Topic Pigmented Rice: Flavonoid and Nutritional Dynamics under Climate Changes View all articles

Path Coefficient Analysis Unraveled Nutrient Factors Directly Impacted the Textural Characteristics of Cooked Whole-Grain Purple Rice

Provisionally accepted
Ekawat Chaichoompu Ekawat Chaichoompu 1,2Siriluck Wattanavanitchakorn Siriluck Wattanavanitchakorn 2Rungtiva Wansuksri Rungtiva Wansuksri 3Wintai -. Kamolsukyeunyong Wintai -. Kamolsukyeunyong 4Siriphat Ruengphayak Siriphat Ruengphayak 2Apichart Vanavichit Apichart Vanavichit 2*
  • 1 Interdisciplinary Graduate Program in Genetic Engineering and Bioinformatics, Kasetsart University, Chatuchak, Bangkok 10900, Thailand
  • 2 Rice Science Center, Kasetsart University, Kamphangsaen, Nakhon Pathom 73140, Thailand
  • 3 Cassava and Starch Technology Research Team, National Center for Genetic Engineering and Biotechnology, National Science and Technology Development Agency, Khlong Nueng, Pathum Thani 12120, Thailand
  • 4 Innovative Plant Biotechnology and Precision Agriculture Research Team, National Center for Genetic Engineering and Biotechnology (BIOTEC), 113 Thailand Science Park, Phahonyothin Road, Khlong Nueng, Pathum Thani 12120, Thailand

The final, formatted version of the article will be published soon.

    Whole-grain pigmented rice (WCP) provides many nutritional benefits compared to non-pigmented varieties. The textural quality of cooked whole-grain rice, particularly its hardness, is crucial for consumers' preferences. We investigated the impact of multiple-grain nutrient components on textural attributes through Pearson Correlation and Path Coefficient Analyses (PCA). From correlation analysis, we found that the dietary fibre index (DFI), soluble and insoluble fibre (SDF and IDF), and amylose/amylopectin contents (AC/AP) influenced hardness (HRD) significantly. Nonetheless, the binary correlation failed to detect the impact of protein on hardness; instead, it strongly affected adhesiveness (ADH). The PCA revealed protein, AC/AP, and DFI significantly impacted HRD and ADH. Furthermore, DFI antagonised protein and AC/AP to define HRD, while AC/AP and DFI opposed the direct effects of protein on ADH. DFI's effects on HRD were more appealing among low AC than high or waxy rice groups. Instead, the effect of protein was more appealing among waxy rice varieties. Based on PCA, rice breeders can now rely on three nutrient factors, protein, DFI, and AC/AP, to redesign whole-grain pigmented rice to achieve consumer acceptance and well-being.

    Keywords: whole-grain pigmented rice (WCP), Path Coefficient Analyses (PCA), dietary fibre index (DFI), Amylose content (AC), amylose/amylopectin contents (AC/AP), soluble and insoluble dietary fibre (SDF and IDF), hardness (HRD), adhesiveness (ADH)

    Received: 04 Sep 2024; Accepted: 16 Oct 2024.

    Copyright: © 2024 Chaichoompu, Wattanavanitchakorn, Wansuksri, Kamolsukyeunyong, Ruengphayak and Vanavichit. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) or licensor are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.

    * Correspondence: Apichart Vanavichit, Rice Science Center, Kasetsart University, Kamphangsaen, Nakhon Pathom 73140, Thailand

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