Glycemic Index Values of Rice Varieties that are Commonly Available in Markets in Bangladesh

Kabir, Enamul; Hossain, Tofazzal; Hossain, Mohammad Anowar; Ray, Shuma Rani; Bhuiyan, Muhammad Javidul Haque

doi:10.25182/jgp.2021.16.1.31-38

Cited by 4 publications

(4 citation statements)

References 19 publications

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“…HCY had the highest GI compared to the other pigmented rice samples. Kabir et al (2021) stated that there is an inverse relationship between GI and amylose, which was supported by the current results as the amylose contents of the red rice (HHB), brown rice (HCY) and purple rice (RB) were 25%, 20.5% and 23.3% respectively (Ascheri et al, 2012;Thongkaew and Singthong, 2020;Farooq et al, 2021).…”

Section: Nutritional Propertiessupporting

confidence: 83%

Optimization of flour mix from three pigmented rice varieties to produce blended instant mixed rice using response surface methodology

2022

ANRES

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Importance of the work: Pigmented rice has been proven to have superior nutrition, nutraceutical and hypoallergenic characteristics. The development of specialty food products from pigmented rice is of high interest in response to people's shifting lifestyles and the increasing trends toward improved health and nutrition. Objectives: To optimize the formulation of three pigmented rice flour types to produce blended instant mixed rice using response surface methodology to evaluate its quality attributes. Materials & Methods:The pigmented rice was processed and prepared into flour using a drum dryer and formulated using a mixture design (d-optimal) with three center points, namely, Hom Hua Bon (18.2-54.5%), Hom Chai Ya (18.2-54.5%) and Riceberry (18.2-36.4%), representing red rice, brown rice and purple rice, respectively. Results: The regression analysis indicated that the mix of the three pigmented rice varieties significantly affected the bulk density, tapped density and peak viscosity. The optimum amounts of Hom Hua Bon, Hom Chai Ya and Riceberry were 54.5%, 18.2% and 27.3%, respectively, with the optimum response values being 0.55 g/cm 3 for bulk density, 0.61 g/cm 3 for tapped density and 1,886.34 cp for peak viscosity. Main finding: Hom Hua Bon (red rice) provided an acceptable bulk density, tapped density and peak viscosity making it suitable as an ingredient in instant products, such as a cereal beverage that is desirable in the market.

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Section: Nutritional Propertiessupporting

confidence: 83%

Optimization of flour mix from three pigmented rice varieties to produce blended instant mixed rice using response surface methodology

2022

ANRES

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“…(2022), Haldipur & Srividya (2020) and Kabir et al . (2021). Among all the GI evaluated rice germplasm, IC 576972, IC 332767 and EC 966576 with low GI showed higher RS content than other rice genotypes.…”

Section: Resultsmentioning

confidence: 99%

Cooking quality of rice is a potential predictor to identify low starch digestibility rice

Kumar,

Biswal,

Sahoo

et al. 2024

Int J of Food Sci Tech

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SummarySurge in diabetes cases and its expensive management cost are major constraints leading to reduced rice consumption. Therefore, screening of low glycaemic index (GI) rice along with better cooking quality is a cost‐effective approach for diabetes management. In 103 diverse rice germplasms analysed for starch digestibility parameters, GI was observed between 52.72 (EC 966576) and 73.46 (IC 200559), whereas resistant starch (RS) and amylose content (AC) were found in the range of 0.31–2.26% and 3.52–22.31%, respectively. On the other hand, water uptake (WU), gel consistency (GC) and alkali spreading value (ASV) were estimated to check possible linkage between these cooking quality parameters and starch digestibility. A significant positive correlation (r = 0.84, r = 0.95) was found between GI and ASV, WU. However, GC showed a significant negative correlation (r = −0.90) with GI. These cooking quality parameters can be used as an alternative approach to identify low‐starch digestibility rice.

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“…The GI of cooked rice ranges from 37 to 151, depending on variety, processing, and recipe factors [ 14 , 15 , 16 , 17 ]. Among milled (white) rice, the rice with the lowest GI are Basmati, Doogara , and some hybrid rice [ 18 , 19 ]. Rice from the Japonica subspecies (local rice) has the highest GI, with Portuguese varieties Ronaldo and Ariete having GIs of 89 and 151, respectively [ 16 ].…”

Section: Introductionmentioning

confidence: 99%

“…Rice from the Japonica subspecies (local rice) has the highest GI, with Portuguese varieties Ronaldo and Ariete having GIs of 89 and 151, respectively [ 16 ]. Brown (whole grain) rice and parboiled rice (rice pre-treated with steam prior to milling) tend to have the lowest GI compared to their polished forms [ 18 , 20 ].…”

Section: Introductionmentioning

confidence: 99%

Conceptualization of Rice with Low Glycaemic Index: Perspectives from the Major European Consumers

Cabral

Fonseca

Moura

et al. 2022

Foods

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Rice and cereal consumption has become a concern for consumers due to usually high glycaemic indexes (GI), which is a critical issue for a balanced and healthy diet. Therefore, the development of new products with low GI is an important target of the industry, particularly in countries with high consumption. This study assesses consumers’ perceptions about “rice” and “rice with low GI” and evaluates the effect of consumers’ rice consumption profiles through the application of a free word association technique in a structured self-administered electronic questionnaire with 256 Portuguese consumers (the European market with the highest per capita consumption of rice by far). The frequency of rice consumption was evaluated, and the consumption profile was determined through a hierarchical cluster analysis, with 9% identified as daily consumers. The response words were categorized by the triangulation technique, and the association between the word categories and dimensions, sociodemographic characteristics, and consumption profile were determined. Respondents most frequently associated “rice” with rice dishes, its sensory attributes, and nutrition, highlighting the satisfaction of nutritional and hedonic needs. Consumers revealed positive expectations in relation to the functionality of “rice with low GI”. The consumers’ rice consumption profiles, sex, age, and educational levels influenced their perception towards “rice“ and “rice with low GI”. This study provides important insights for the industry to develop a consumer-oriented, low GI rice product.

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Glycemic Index Values of Rice Varieties that are Commonly Available in Markets in Bangladesh

Cited by 4 publications

References 19 publications

Optimization of flour mix from three pigmented rice varieties to produce blended instant mixed rice using response surface methodology

Optimization of flour mix from three pigmented rice varieties to produce blended instant mixed rice using response surface methodology

Cooking quality of rice is a potential predictor to identify low starch digestibility rice

Conceptualization of Rice with Low Glycaemic Index: Perspectives from the Major European Consumers

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