Texture and Digestion Properties Based on Amylose Content and Gel Consistency in Landraces and Recently-Released Cultivars of Indica Rice in China

Round 1

Reviewer 1 Report

 

Dear Authors, the idea of the article is a very good one and of interest in the current conditions, being an interest topic for the actual context of food security.

Probably, this paper type is Communication, not Article, as appear in the manuscript.

This research studied the differences in texture and digestion properties of Indica rice in China from landraces and recently-released cultivars (2019,2020,2021). Amylose content (AC), gel consistency (GC), hardness (Hd), and starch digestion rate (SDR) are the characteristics analyzed from a statistical point of view.

I recommend to authors to give the minimum and maximum values of the obtained results include the results obtained for amylose content and gel consistency.

I consider that the Equations (1) şi (2) need to be established based on the data collected in this study. For what reason the authors used the data from Hu et al. [27]? Probably, the author used the equations established for Hu et al. Please revise the formulation of line 88. The authors had Hu et al. [27] permission to establish equation 1?

The article can be improved if the methods mentioned in the text were carried out by you on certain varieties of rice. You can include the methods presented in the text (amylose content (AC), gel consistency (GC), hardness (Hd), and starch digestion rate (SDR), and also a physicochemical analysis must be performed. Then a correlation between physico-chemical, pasting and textural parameters, would be useful to better understand the intrinsic phenomenon of rice compounds.

Also, in the discussion section, it should be mentioned if the obtained results were in agreement or in disagreement with the results reported in other studies. Anyway considering also the field of research of this journal the work is valuable, but I think that the results and discussions section can be improved.

Line 63-64: .... in AC and GC and ..... SDR ... Please write the full name for AC, GC, and SDR, and between brackets the abbreviation.

Author Response

Probably, this paper type is Communication, not Article, as appear in the manuscript.

Answer: The paper type has been changed to Communication (line 1).

 

This research studied the differences in texture and digestion properties of Indica rice in China from landraces and recently-released cultivars (2019,2020,2021). Amylose content (AC), gel consistency (GC), hardness (Hd), and starch digestion rate (SDR) are the characteristics analyzed from a statistical point of view.

I recommend to authors to give the minimum and maximum values of the obtained results include the results obtained for amylose content and gel consistency.

Answer: The range for each parameter have been added in the abstract (lines 16-23).

 

I consider that the Equations (1) şi (2) need to be established based on the data collected in this study. For what reason the authors used the data from Hu et al. [27]? Probably, the author used the equations established for Hu et al. Please revise the formulation of line 88. The authors had Hu et al. [27] permission to establish equation 1?

The article can be improved if the methods mentioned in the text were carried out by you on certain varieties of rice. You can include the methods presented in the text (amylose content (AC), gel consistency (GC), hardness (Hd), and starch digestion rate (SDR), and also a physicochemical analysis must be performed. Then a correlation between physico-chemical, pasting and textural parameters, would be useful to better understand the intrinsic phenomenon of rice compounds.

Answer: The first/corresponding author of the present manuscript (Min Huang) is also the corresponding author of Hu et al. [27]. Min Huang is the Ph.D. supervisor of the first author of Hu et al. [27]. The method (equation) used in this study is actually from our own lab.

 

Also, in the discussion section, it should be mentioned if the obtained results were in agreement or in disagreement with the results reported in other studies. Anyway considering also the field of research of this journal the work is valuable, but I think that the results and discussions section can be improved.

Answer: The following statement has been added in the discussion section:

This finding is consistent with our recent studies [25, 28], which showed that the development of soft-texture rice with low AC can result in an acceleration in the rate of digestion of starch into glucose of cooked rice (lines 144-147).

 

Line 63-64: .... in AC and GC and ..... SDR ... Please write the full name for AC, GC, and SDR, and between brackets the abbreviation.

Answer: Abbrevations including AC, GC, and SDR have been defined at the first mentioned (lines 14-15, 45-46, 62-63).

Reviewer 2 Report

This “Communication” type manuscript measured the amylose content and gel consistency of landrace and recently-released rice cultivars. The authors estimated the hardness and starch digestion rate of cooked rice using procedure previously published. Interesting findings were presented regarding recently-released cultivars of rice, having lower amylose content and higher gel consistency (to meet the consumers demand), however, these trends were associated with higher digestion rate of starch (a human health risk factor). A short coming of this manuscript is the estimation, not the actual measurement, of the starch digestion rate and hardness of cooked rice (authors also mentioned this on lines 167-171)

The abstract is short, and results of amylose content and gel consistency which are the only actual measurements of this work have not been presented.

Table 2. what does the W stand for? Variables presented in the first column, should be defined in the table footnote.

Fig 1. quality is poor.

Supplementary materials should have been included in the review version.

Author Response

The abstract is short, and results of amylose content and gel consistency which are the only actual measurements of this work have not been presented.

Answer: The results of amylose content and gel consistency have been added in the abstract (lines 16-20).

 

Table 2. what does the W stand for? Variables presented in the first column, should be defined in the table footnote.

Answer: The mean of W has been defiend in the table footnote (line 107).

 

Fig 1. quality is poor.

Answer: The two figures have been redraw.

 

Supplementary materials should have been included in the review version.

Answer: The supplementary material has been provided.

Round 2

Reviewer 1 Report

Dear authors,

Congratulations for the work done.

The authors responded to most of my comments and revised the manuscript.