Sri Lankan traditional parboiled rice: A panacea for hyperglycaemia?

The research aimed to scientifically prove that parboiled Sri Lankan traditional rice elicits lower glycaemic responses comparative to raw unpolished or polished rice. Thus the proximate composition and glycaemic indices (GI) of raw, raw polished, and parboiled traditional Sri Lankan rice (Oryza sat...

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Main Authors: T P A U Thennakoon, S Ekanayake
Format: Article
Language:English
Published: Public Library of Science (PLoS) 2022-01-01
Series:PLoS ONE
Online Access:https://doi.org/10.1371/journal.pone.0273386
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author T P A U Thennakoon
S Ekanayake
author_facet T P A U Thennakoon
S Ekanayake
author_sort T P A U Thennakoon
collection DOAJ
description The research aimed to scientifically prove that parboiled Sri Lankan traditional rice elicits lower glycaemic responses comparative to raw unpolished or polished rice. Thus the proximate composition and glycaemic indices (GI) of raw, raw polished, and parboiled traditional Sri Lankan rice (Oryza sativa L.) varieties Godaheenati, Batapola el, Dik wee, Dahanala, Unakola samba, and Hangimuththan were studied as comparative data are not available. Cooked parboiled rice contained significantly high moisture (P<0.05) than raw or raw polished. Mineral content was low (<1.5%) regardless of processing. Crude protein was comparatively high (5.8-11.0% DM) with 2.1-5% (DM) fat with raw unpolished and parboiled having higher contents. Digestible starch of raw polished was highest compared to parboiled or raw unpolished (68.8-90.5% DM). Resistant starch was significantly (P<0.05) high in parboiled rice (1.1-7.2%) with the least total dietary fibre in raw polished rice. All varieties of parboiled and raw polished were found to elicit low GI and high GI respectively. High moisture, high resistant starch, and low starch in cooked parboiled rice contributed to low GI compared to raw unpolished or raw polished rice.
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spelling doaj.art-87ba40d5ccca4fb5bd41216d977f4e542022-12-22T04:25:57ZengPublic Library of Science (PLoS)PLoS ONE1932-62032022-01-01179e027338610.1371/journal.pone.0273386Sri Lankan traditional parboiled rice: A panacea for hyperglycaemia?T P A U ThennakoonS EkanayakeThe research aimed to scientifically prove that parboiled Sri Lankan traditional rice elicits lower glycaemic responses comparative to raw unpolished or polished rice. Thus the proximate composition and glycaemic indices (GI) of raw, raw polished, and parboiled traditional Sri Lankan rice (Oryza sativa L.) varieties Godaheenati, Batapola el, Dik wee, Dahanala, Unakola samba, and Hangimuththan were studied as comparative data are not available. Cooked parboiled rice contained significantly high moisture (P<0.05) than raw or raw polished. Mineral content was low (<1.5%) regardless of processing. Crude protein was comparatively high (5.8-11.0% DM) with 2.1-5% (DM) fat with raw unpolished and parboiled having higher contents. Digestible starch of raw polished was highest compared to parboiled or raw unpolished (68.8-90.5% DM). Resistant starch was significantly (P<0.05) high in parboiled rice (1.1-7.2%) with the least total dietary fibre in raw polished rice. All varieties of parboiled and raw polished were found to elicit low GI and high GI respectively. High moisture, high resistant starch, and low starch in cooked parboiled rice contributed to low GI compared to raw unpolished or raw polished rice.https://doi.org/10.1371/journal.pone.0273386
spellingShingle T P A U Thennakoon
S Ekanayake
Sri Lankan traditional parboiled rice: A panacea for hyperglycaemia?
PLoS ONE
title Sri Lankan traditional parboiled rice: A panacea for hyperglycaemia?
title_full Sri Lankan traditional parboiled rice: A panacea for hyperglycaemia?
title_fullStr Sri Lankan traditional parboiled rice: A panacea for hyperglycaemia?
title_full_unstemmed Sri Lankan traditional parboiled rice: A panacea for hyperglycaemia?
title_short Sri Lankan traditional parboiled rice: A panacea for hyperglycaemia?
title_sort sri lankan traditional parboiled rice a panacea for hyperglycaemia
url https://doi.org/10.1371/journal.pone.0273386
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