Cover

Abstract

On the cover

A new super-hard rice cultivar, ‘Chikushi-kona 85’ (center right), showed higher content of resistant starch than the normal non-glutinous rice cultivar, ‘Nishihomare’ (center left). Grain appearance of ‘Chikushi-kona 85’ (lower right) was opaque, which differed from the translucent appearance of normal non-glutinous rice cultivar, ‘Nishihomare’ (lower left). Consumption of processed cookies made of Chikushi-kona 85 flour (lower center) showed distinctive effect in controlling blood sugar levels. Thus, ‘Chikushi-kona 85’ may be a novel genetic source to develop new products made of rice, which may reduce calorie intake and provide additional health benefits (This issue, p. 278–283).

(T. Wada: Fukuoka Agriculture and Forestry Research Center)