Classification of rice’s glycemic index (GI) group (polished, phenotypic, random forest)

This classification model predicts the glycemic index (GI) superclass of pigmented rice by analyzing its phenotypic properties derived from viscosity analysis through a Rapid Visco Analyzer (RVA) and chain length distribution analysis through size exclusion chromatography (SEC). The model requires the proportion of resistant starch, amylose, short- and medium-chain amylopectin, chalkiness, and the various viscosity parameters.

Rice Properties

Enter the data for the following properties:

Resistant starch content

The portion of starch not digested in the small intestine, known to lower GI.

Amylose Content

The proportion of unbranched starch, known to be a resistant starch.

Short-chain amylopectin (region 1)

Amylopectin chains with the shortest degree (approx. 6 – 12) of polymerization.

Medium-chain amylopectin

Amylopectin chains with intermediate degree of polymerization.

Trough viscosity

The measure of the viscosity after hitting peak viscosity, usually due to cooling.

Breakdown viscosity

The measure of the degree of disintegration of the granules or paste stability.

Setback viscosity

The measure of the degree between peak and final viscosity, reflecting the firmness of cooked rice.

Retrogradation viscosity

The measure of viscosity after cooling, reflecting amylose chain crystalization.

Chalkiness (10 – 25%)

The percentage of rice grains that have a chalky appearance on 10 – 25 percent of each grain.

Chalkiness (10 – 25%)

The percentage of rice grains that have a chalky appearance on 25 – 50 percent of each grain.