Abstract Developing gluten-free food products is an important direction in the creation of functional and health-oriented foods. The aim of this study was to evaluate the sensory properties, chemical composition (protein, fat, carbohydrates, amino acid profile, antioxidant activity), and energy value of bread produced from white, brown, and black glutinous rice with the addition of asparagus powder. A comparative analysis was performed using control samples and samples fortified with Asparagus officinalis at 3%, 5%, 10%, 15%, and 20% (15 formulations). Based on sensory evaluation, nine formulations (control, 3%, and 5%) were selected for detailed analysis. Black rice bread showed the highest baseline protein content; however, fortification at 3-5% reduced protein by 6.64-10.14%. The highest fat content (1.20 ± 0.006 g) was observed in white rice with 5% supplementation, while other samples ranged from 0.27 to 0.48 g. Carbohydrates increased in white (+32.32%) and black (+5.11%) rice breads at 3%, but decreased in brown rice (−12.07%). Antioxidant activity in-creased significantly in white rice with 5% supplementation (+21.95%). The highest energy value was recorded for white rice with 3% addition (212.71 kcal). Samples with 5% asparagus increased the content of key amino acids, particularly arginine, proline, serine, and alanine.
T. Kurbangaliyeva, A. Amirova, B. Usenbekov et al.· Brazilian Journal of Biology· 0 citations
Rice is a major staple crop worldwide, and variation in starch composition is a key determinant of grain quality, end-use functionality, and breeding value. Among starch components, amylose content (AC) plays a central role in defining the physicochemical properties of rice grains and reflects the coordinated regulation of starch biosynthesis during endosperm development. This review provides an integrated analysis of amylose variation in rice from a genetics–physiology–breeding perspective, based on a structured literature search using PubMed, Scopus, Web of Science, and Google Scholar covering studies published between 2000 and 2026. The analysis synthesizes current knowledge on the molecular regulation of amylose biosynthesis, with emphasis on the Waxy (
Wx
) gene and associated enzymes within the starch biosynthetic network, as well as on grain filling physiology, source–sink carbon partitioning, and environmental modulation of amylose accumulation. In addition, we examine natural genetic variation across rice germplasm and evaluate breeding strategies, including marker-assisted selection, genomic selection, and genome editing approaches, for optimizing amylose content and grain quality. Evidence indicates that amylose accumulation is governed by complex interactions among genetic, physiological, and environmental factors that collectively determine starch structure, grain functionality, and stability across production environments. By linking molecular mechanisms, physiological processes, and breeding strategies, this review provides a framework for the development of rice cultivars with stable amylose profiles, predictable grain quality, and improved adaptation to diverse agroecological conditions.
B. Usenbekov, A. Meldebekova, I. Sartbayeva et al.· Frontiers in Plant Science· 0 citations
