The Effect of Rice Variety and Parboiling on <i>in vivo</i> Glycemic Response
Improved and traditional rice varieties grown in Sri Lanka namely, Bg 300, Bg 352, Bg 358, Bg 406, LD 356, Rathkaral, Wedaheenati and Heendikwel were studied for their in vivo glycemic response. Proximate compositions and amylose content of rice were determined according to standard methods and avai...
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| Format: | Article |
| Language: | English |
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Postgraduate Institute of Agriculture, University of Peradeniya
2011-01-01
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| Series: | Tropical Agricultural Research |
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| Online Access: | https://tar.sljol.info/articles/2667 |
| _version_ | 1818012246148644864 |
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| author | PMHD Pathiraje WMT Madhujith A Chandrasekara SP Nissanka |
| author_facet | PMHD Pathiraje WMT Madhujith A Chandrasekara SP Nissanka |
| author_sort | PMHD Pathiraje |
| collection | DOAJ |
| description | Improved and traditional rice varieties grown in Sri Lanka namely, Bg 300, Bg 352, Bg 358, Bg 406, LD 356, Rathkaral, Wedaheenati and 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. <br /><br /><strong>Key words:</strong> Amylose; Glycemic index (GI); Parboiling; Rice. <br /><br />DOI: 10.4038/tar.v22i1.2667<br /><br /><em>Tropical Agricultural Research</em> Vol. 22 (1): 26-33 (2010) |
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| issn | 1016-1422 |
| language | English |
| last_indexed | 2024-04-14T06:18:46Z |
| publishDate | 2011-01-01 |
| publisher | Postgraduate Institute of Agriculture, University of Peradeniya |
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| series | Tropical Agricultural Research |
| spelling | doaj.art-3dae86953a074bd8b0868228d93230012022-12-22T02:08:07ZengPostgraduate Institute of Agriculture, University of PeradeniyaTropical Agricultural Research1016-14222011-01-01221263310.4038/tar.v22i1.26672257The Effect of Rice Variety and Parboiling on <i>in vivo</i> Glycemic ResponsePMHD Pathiraje0WMT Madhujith1A Chandrasekara2SP Nissanka3Department of Food Science and Technology Faculty of Livestock, Fisheries and Nutrition Wayamba University of Sri LankaDepartment of Food Science and Technology Faculty of Livestock, Fisheries and Nutrition Wayamba University of Sri LankaDepartment of Food Science and Technology Faculty of Livestock, Fisheries and Nutrition Wayamba University of Sri LankaDepartment of Food Science and Technology Faculty of Livestock, Fisheries and Nutrition Wayamba University of Sri LankaImproved and traditional rice varieties grown in Sri Lanka namely, Bg 300, Bg 352, Bg 358, Bg 406, LD 356, Rathkaral, Wedaheenati and 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. <br /><br /><strong>Key words:</strong> Amylose; Glycemic index (GI); Parboiling; Rice. <br /><br />DOI: 10.4038/tar.v22i1.2667<br /><br /><em>Tropical Agricultural Research</em> Vol. 22 (1): 26-33 (2010)https://tar.sljol.info/articles/2667aamyloseglycemic index (gi)parboilingrice |
| spellingShingle | PMHD Pathiraje WMT Madhujith A Chandrasekara SP Nissanka The Effect of Rice Variety and Parboiling on <i>in vivo</i> Glycemic Response Tropical Agricultural Research aamylose glycemic index (gi) parboiling rice |
| title | The Effect of Rice Variety and Parboiling on <i>in vivo</i> Glycemic Response |
| title_full | The Effect of Rice Variety and Parboiling on <i>in vivo</i> Glycemic Response |
| title_fullStr | The Effect of Rice Variety and Parboiling on <i>in vivo</i> Glycemic Response |
| title_full_unstemmed | The Effect of Rice Variety and Parboiling on <i>in vivo</i> Glycemic Response |
| title_short | The Effect of Rice Variety and Parboiling on <i>in vivo</i> Glycemic Response |
| title_sort | effect of rice variety and parboiling on i in vivo i glycemic response |
| topic | aamylose glycemic index (gi) parboiling rice |
| url | https://tar.sljol.info/articles/2667 |
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