The Effect of Rice Variety and Parboiling on in vivo Glycemic Response (original) (raw)
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The Effect of Rice Variety and Parboiling on in vivo Glycemic Response
2010
Heendikwel were studied for their in vivo glycemic response. Proximate compositions and amylose content of rice were determined according to standard methods and available carbohydrate content was calculated using the difference method. The in vivo glycemic response of selected improved and traditional rice varieties was assessed by determining the glycemic index (GI) using ten healthy subjects. Further, the effect of parboiling of rice on glycemic response was also assessed. The crude protein content was higher in parboiled rice as compared to nonparboiled rice. According to the amylose content, rice varieties studied were classified as intermediate and high amylose rice. The amylose content of Bg 406 was the lowest (20.18% ±0.17) while Rathkaral showed the highest (29%±0.07). The Glycemic index of rice varieties studied ranged from 57±1 to 73± 2. The Wedaheenati variety exhibited the lowest GI while Bg 406 exhibited the highest GI value. Unparboiled Bg 406, LD 356 and parboiled Bg 406 were classified as high GI foods while the rest of the rice varieties studied were categorized as intermediate GI foods. Parboiled rice brought about a reduction in glycemic response in healthy subjects. The maximum reduction of 10% in glycemic index upon parboiling was observed with Bg 352. The traditional rice produced significantly lower (p<0.05) postprandial glycemic effect than did the improved rice. By their low post-prandial glycemic response they could be potentially useful in low GI diets.
Ibrahim Medical College Journal, 2009
To observe the influence of parboiling, amylose content and gelatinization temperature of rice on plasma glucose and insulin responses in type 2 diabetic subjects because diabetic subjects are especially prescribed usage of starchy foods with low glycemic responses. Methods: Seventeen type 2 diabetic subjects ingested five test meals of 50g available carbohydrate as white bread, cooked rice with high (29%) and low amylose content (13%), undergoing different processing and gelatinization temperatures. The diets were taken in a random order after a 10h overnight fast with approximately 7 days interval as wash out period. Results: The glycemic index (GI) of all rice varieties were lower than that of white bread (p<0.001). Furthermore, GI of parboiled rice with a high amylose content was lower than that of parboiled low amylose rice (50±7 vs 71±5, p <0.01). No differences were observed between parboiled rice with high and low gelatinization temperature (50±7 vs 47± 4), nor between non-parboiled and parboiled rice (52±7 vs 50±7). Insulin responses to the five test foods did not differ significantly in the study subjects. Conclusions: In type 2 diabetic subjects the investigated rices were all low glycemic as compared to white bread, independent of parboiling and physico-chemical characteristics. The study showed that the amylose content, but not the gelatinization temperature, may be an useful criteria in selection of low GI rices irrespective of parboiling status.
2017
In quest of screening for low glycemic index (GI) rice varieties in Bangladesh and evaluate the effect of differently processed rice and rice products on GI, released high yielding varieties (HYV) wer experimental rat model using glucose as standard (control). Our data revealed that BR16, BRRI dhan46 and BRRI dhan69 are categorized as low GI rice varieties in addition to 50 varieties are int varieties are high GI in vivo experimental rat model. such as un-parboiled, parboiled, pressure parboiled, double parboiled milled rice and brown rice on glycemic response in an in vivo experimental rat model, we had selected three rice varieties from three scales of GI group namely BR16 (Low GI), BRRI dhan29 (Intermediate GI) and BRRI dhan28 (High GI). We found that GI value reduces at parboiled mill rice than unparboiled one. rice, double parboiled milled rice and the most reduced at the brown rice condition. Due to fiber content brown rice showed the lowest GI among all rice processing method...
Nutrition Research, 1986
The glycemic responses of rice processed in different ways and cooked for different lengths of time have been studied in diabetic subjects. The mean glycemlc index (GI) of regular long grain white rice (83+5) in 5 IDDM and 13 NIDDM patients was significantly below that of white bread (I00, p<0.01), and slgniflcantly greater than that of long grain white parboiled rice (67+5, p<0.Ol). In additional tests on the 13 NIDDM patients, instant rice had a lower GI (65+5, p<0.01) than regular rice. Undercooklng rice reduced the glycemic response of regular (GI of 58+4, p<0.01) but not parboiled rice (GI of 54+4, NS). GI values for the 7 NIDDM subjects with fasting blood glucose (FBG) levels below 8.3 mmol/l were not significantly different from those for the 6 NIDDM subjects with FBG above 8.3 mmoi/l (r=0.911, n=8, p<0.01). It is concluded that differences in the glycemic response to rice reported in the literature are largely explained by the differences in GI for regular and parboiled rices. The glycemlc responses to rice were similar in all groups of diabetic subjects studied.
Glycemic index of three common varieties of Bangladeshi rice in healthy subjects
African Journal of Food Science, 2010
in the management and prevention of diabetes and metabolic syndrome) vary from population to population, we have measured these parameters in healthy Bangladeshi subjects with 3 commonly consumed rice (BR-14, BR-29 and BR-44). Participants consisted of ten healthy subjects (male 5, female 5, age 28.6 years, BMI 22.5) were studied under a cross-over design. The test meals contained 50 g of total carbohydrate and were given to the participants for ingestion within 10 min with 200 ml water. Serum levels of glucose were estimated at 0, 30, 60, 90 and 120 min respectively. Serum glucose was measured by glucose-oxidase and C-peptide was used as the marker of insulin and was measured by chemiluminescent ELISA method. Classification of GI was taken from the international GI: High 70, Medium 56 -69 and low 55; GL: High 20, Medium 11 -19 and low 10). All the varieties of rice showed significantly lower serum glucose response compared to that of the reference food (that is, Glucose) [iAUC (M ± SD): 316.4 ± 151.6 in Glucose vs 154.8 ± 51.8 in BR-14, 155.6 ± 78.3 in BR-29 and 109.4 ± 59.3 in BR-44; p < 0.05 and 0.015 respectively]. The GI of BR-14, BR-29 and BR-44 were 54.5 ± 16.1, 50.3 ± 19.3 and 43.1 ± 38.4 respectively. The basal values of serum c-peptide among the 4 groups did not differ with each other. The postprandial serum c-peptide value of BR-14, BR-29 and BR-44 were significantly lower at all time points [120 min; (4.3 ± 1.4), (4.3 ± 1.0) and (4.2 ± 1.3); p < 0.015 and 0.001 respectively] compared to the reference food (6.2 ± 1.1).The GL of BR-14, BR-29 and BR-44 were 25, 22
Glycemic Index of Rice by Several Processing Methods
Amerta Nutrition
Background: In diabetes mellitus patients, one of the efforts to control normal blood glucose levels is to eat low glycemic index foods. Rice is an Indonesian staple food that contains carbohydrates. Several methods of processing could affect the glycemic index of rice. Objectives: To analyze the glycemic index of rice processed by several methods. Methods: The design used was quasi-experimental. A total of ten people with criteria of healthy, aged 19-29 years, having normal body mass index and blood glucose levels were used in this study. Subjects were given five treatments. Treatment: 1) was given glucose as a reference, 2) was given rice that was traditionally processed and just cooked, 3) was given rice that was traditionally processed and had been stored at room temperature (25°C) for 12 hours, 4) was given rice that was electronically processed and just cooked, and 5) was given rice that was processed in a modern way and had been stored for 12 hours in magic com at hot tempe...
Diabetes technology & therapeutics, 2016
White rice, a common Indian staple, has a high glycemic response and is associated with high risk of type 2 diabetes. The aim of this study was to compare the Glycemic Index (GI) of a newly developed high-fiber white rice (HFWR) with that of commercial white rice (WR). HFWR was developed using biochemical screening approaches and classical plant breeding techniques. The GI of HFWR was determined using a validated protocol in 30 healthy participants in the year 2013 and repeated in a subsample of 15 participants in the year 2014; the results were compared with the value for WR. The incremental area under the curve was calculated geometrically by applying the trapezoid rule for both reference food (glucose) and the test foods (HFWR and WR). Proximate principles along with dietary fiber, resistant starch, and amylose content were analyzed using standardized methods. The dietary fiber content of HFWR was fivefold higher (8.0 ± 0.1 vs. 1.58 ± 0.17 g%), resistant starch content was 6.5-fo...
European Journal of Clinical Nutrition, 2000
Objective: To study the in¯uence of parboiling and the severity of the process on glycaemic and insulinaemic responses to rice in type 2 diabetes. Moreover, to examine changes in starch structure related to parboiling, which may affect the metabolic responses and digestibility. Design: Nine type 2 diabetic subjects ingested four test meals: white bread (WB) and three meals of cooked polished rice of the same variety being non-parboiled (NP), mildly traditionally parboiled (TP) and severely pressure parboiled (PP). The participants ingested the test meals (50 g available carbohydrates) on separate occasions after an overnight fast.
Glycemic Index of Selected Indian Rice Varieties
International Research Journal of Pure and Applied Chemistry
Aims: For prevention and management of type II diabetes among rice eating population, consumption of rice with lower Glycemic Index (GI) is highly desirable as low GI food decreases plasma glucose levels and plasma insulin demand. As there is paucity of information on the GIs of commonly consumed rice varieties in India, the aim of this study was to determine GI of selected five rice varieties, and to find relationship of GI with their cooking and eating quality traits. Study Design, Place and Duration: In vivo experiment was conducted at PG&RC, PJTS Agricultural University, Hyderabad, India, during March, 2017 to February, 2018. During this period, cooking and eating quality traits of selected rice varieties were determined in ICAR- Indian Institute of Rice Research, Hyderabad, India. Methodology: GIs were determined by feeding10 fasted human subjects a fixed portion of foods and subsequently measuring plasma glucose of their blood samples at specific interval of time and GIs were ...
Hypoglycemic activity of some Indonesian Rice Varieties and their physicochemical properties
Indonesian …, 2008
Diabetes mellitus is a spectrum of inherited and acquired disorders characterized by elevating blood glucose levels. Diabetes is an abnormal carbohydrate metabolism, therefore, diet therapy for diabetics plays a key role in the management of the disease. Most Indonesian people consume rice as source of energy and protein. Generally, diabetics consume very limited rice because they believe that rice is the one of hyperglycemic food, even though different rice varieties have large range of glycemic index. The study aimed to evaluate hypoglycemic properties by using rat assay and chemical characteristics of 10 Indonesian rice varieties, i.e. Pandan Wangi, Rojolele, Bengawan Solo, Cenana Bali, Memberamo, Celebes, Ciherang, Batang Piaman, Cisokan, and Lusi. Taj Mahal, an herbal ponni imported rice, was used as a comparison. Male Sprague Dawley rats (150-200 g body weight) were used for hypoglycemic assay. The rats were fasted overnight before the blood glucose was measured in the morning. The rats were then feed with 4.5 g rice per kg body weight by oral administration, followed by 1 ml of 10% glucose solution in the next 30 minutes. The blood glucose was measured for the next 30, 60, 90, and 120 minutes. Changes in blood glucose concentrations (mg dl-1) before and after the oral administrations were calculated for each rice variety tested. Results showed that Cisokan and Batang Piaman were categorized as low glycemic responses and Ciherang as high glycemic response, while the other varieties (Memberamo, Cenana Bali, Lusi, Bengawan Solo, Pandan Wangi, Celebes, and Rojo Lele) showed moderate glycemic responses. As the best hypoglycemic activity, Cisokan contained high amylose (27.6%), fat (0.87%), total dietary fiber (6.24%), resistant starch (2.02%), and lowest starch digestibility (52.2%), which are ideal for diabetic's consumption. Ciherang as the worst hypoglycemic activity had low resistant starch (1.78%), low total dietary fiber (4.52%), and medium amylose (23.0%). This study implies that Cisokan variety is suitable for diabetic's consumption.