Figure 1.

Correlation among in vitro glycemic index (GI), eating (amylose content; AC) and cooking (final viscosity; FV) qualities of 305 rice germplasm lines. The scatter plots showed (a) the weak correlation of AC with GI (Pearson's r ² = 0.2809), (b) practically no meaningful relationship between GI and FV and (c) correlation between AC and FV with r ² = 0.30. Genotypes that had low GI values (GI ≤ 55) were shown as red dots whereas lines with GI value between 56 and 60 (intermediate GI) were randomly selected and plotted as blue dots. All three data sets (GI, AC and FV) were transformed into a distribution with normally distributed residuals that had mean 0 and unit variance prior to genetic analysis without regard to their raw data distribution. (d and e) represent the plots for in vivo GI evaluation of two landraces GQ02522 and GQ02497 identified to be low GI based on cohort studies of at least 10 human subjects with reference to control (glucose solution, blue line). (f) Overlaid sensory and texture profiling of three low GI lines using 14 textural attributes representing the characteristic variations in the radar graph. Fourteen attributes in case of the three accessions were evaluated in comparison to ‘Dinorado’ a popular rice variety in the Philippines (depicted by grey areas, wideness of which corresponds to the differences between the profiles generated in the two sessions of sensory test).