The International Rice Research Institute is working to develop kinds of white rice whose starch is released more slowly.

VOA: special.2010.06.30

But in a joint statement they say the enzyme that breaks down starch could harm the taste of their products.

VOA: special.2011.03.08

Qi Sun explains that the loss of the fiber-rich outer layer allows starch to be absorbed more quickly into the body.

VOA: standard.2010.06.25

To address this issue, the International Rice Research Institute,or IRRI, is working towards developing varieties of white rice whose starch is released slowly.

VOA: standard.2010.06.25

IRRI researcher Melissa Fitzgerald says finding the genes which control starch release is just the first step toward creating a grain that people will accept as part of their diet.

VOA: standard.2010.06.25

However, white rice is essentially a starch.

VOA: standard.2010.06.25

"The outer layers will slow down the penetration of digestive enzyme into the starch part so that the release of the sugar into the bloodstream will be slow for brown rice in comparison with white rice."

VOA: standard.2010.06.25