Path coefficient analysis unraveled nutrient factors directly impacted the textural characteristics of cooked whole-grain purple rice

IntroductionWhole-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.Materials and MethodsWe investigated the impact of multiple-grain nut...

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Bibliographic Details
Main Authors:	Ekawat Chaichoompu, Siriluck Wattanavanitchakorn, Rungtiva Wansuksri, Wintai Kamolsukyeunyong, Siriphat Ruengphayak, Apichart Vanavichit
Format:	Article
Language:	English
Published:	Frontiers Media S.A. 2024-10-01
Series:	Frontiers in Nutrition
Subjects:	whole-grain pigmented rice path coefficient analyses dietary fiber index amylose content amylose/amylopectin contents soluble and insoluble dietary fiber
Online Access:	https://www.frontiersin.org/articles/10.3389/fnut.2024.1490404/full
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Path coefficient analysis unraveled nutrient factors directly impacted the textural characteristics of cooked whole-grain purple rice

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