Journal ArticleDOI
The Glycemic Potential of White and Red Rice Affected by Oil Type and Time of Addition
TLDR
Assessment of starch digestibility of white and red rice prepared with 2 oil types added at 3 different time points suggests how a single technique of adding fat in the cooking of rice at certain time points may be a useful method in providing taste and lowering glycemia.Abstract:
UNLABELLED Limited research exists on how different oil types and time of addition affect starch digestibility of rice. This study aimed to assess the starch digestibility of white and red rice prepared with 2 oil types: vegetable oil (unsaturated fat) and ghee (clarified butter, saturated fat) added at 3 different time points during the cooking process ("before": frying raw rice in oil before boiling, "during": adding oil during boiling, and "after": stir-frying cooked rice in oil). Red rice produced a slower digestion rate than white rice. White rice digestibility was not affected by oil type, but was affected by addition time of oil. Adding oil "after" (stir-frying) to white or red rice resulted in higher slowly digestible starch. Red rice cooked using ghee showed the lowest amount of glucose release during in vitro digestion. The addition of ghee "during" (that is boiling with ghee) or "before" (that is frying rice raw with ghee then boiling) cooking showed potential for attenuating the postprandial glycemic response and increasing resistant starch content. This is the first report to show healthier ways of preparing rice. White rice with oil added "after" (stir-fried) may provide a source of sustained glucose and stabilize blood glucose levels. Boiling red rice with ghee or cooking red rice with ghee pilaf-style may provide beneficial effects on postprandial blood glucose and insulin concentrations, and improve colonic health. The encouraging results of the present study justify extending it to an in vivo investigation to conclusively determine the effect of time of addition of fat when rice is cooked on blood glucose homeostasis. PRACTICAL APPLICATION Rice is a predominant source of energy in most of Asia with excessive consumption of rice being implicated in the rise of type 2 diabetes. Stir-frying white rice can be a source of sustained glucose and provide a stabilizing effect on blood glucose levels. Boiling red rice with ghee or cooking red rice with ghee pilaf-style may provide beneficial effects on postprandial blood glucose and insulin concentrations. This suggests how a single technique of adding fat in the cooking of rice at certain time points may be a useful method in providing taste and lowering glycemia.read more
Citations
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Journal ArticleDOI
Reducing the glycemic impact of carbohydrates on foods and meals: Strategies for the food industry and consumers with special focus on Asia.
TL;DR: This review identifies actionable strategies and opportunities across foods and meals that can be considered by food manufacturers or consumers, and optimizing eating behavior, preloading or co-ingestion of other macronutrients, and meal sequence and history.
Journal ArticleDOI
Low glycemic index rice—a desired trait in starchy staples
Aravind Kumar Jukanti,Putlih Adzra Pautong,Putlih Adzra Pautong,Putlih Adzra Pautong,Qiaoquan Liu,Nese Sreenivasulu +5 more
TL;DR: A multidisciplinary approach of introducing low to moderate GI property to modern varieties of rice through genetic manipulations and diet-based diversification solutions in a healthy plate of well-balanced portions of macronutrients with low GI food matrix together with elevated nutrient density and dietary fibre offers a sustainable solution to address the growing concern in meeting double burden nutritional challenges.
Journal ArticleDOI
A Review of Rice Starch Digestibility: Effect of Composition and Heat‐Moisture Processing
TL;DR: The role of starch and non-starch compounds in determining rice starch digestibility has been reviewed in this article, where the role of nonstarch components and their interactions with starch has been investigated.
Journal ArticleDOI
Rice with pulses or cooking oils can be used to elicit lower glycemic response
Awadhesh Kumar,Sonali Sahoo,Sujatarani Sahu,Lopamudra Nayak,Umakanta Ngangkham,C. Parameswaran,LK Bose,Sanghamitra Samantaray,Gaurav Kumar,S. G. Sharma +9 more
TL;DR: The findings emphasize the need to identify and develop rice with high RS and low GI, which can be further reduced by combining with suitable pulses and oil/fat.
Journal ArticleDOI
Impact of Clitoria ternatea (butterfly pea) flower on in vitro starch digestibility, texture and sensory attributes of cooked rice using domestic cooking methods.
Charoonsri Chusak,Jowynn Ang Yu Ying,Joseph Lim Zhien,Porntip Pasukamonset,Christiani Jeyakumar Henry,Sathaporn Ngamukote,Sirichai Adisakwattana +6 more
TL;DR: The results show that CTE is a useful ingredient to incorporate with cooked rice for reduction of starch digestibility and sensory evaluation of cooked rice with CTE given by panelists demonstrated a good overall acceptability.
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