Rice and the Glycemic Index

Chang, Un Jae; Hong, Yang; Jung, Eun Young; Suh, Hyung Joo

doi:10.1016/b978-0-12-401716-0.00027-1

Cited by 14 publications

(16 citation statements)

References 57 publications

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“…Due to the higher percentage of total starch, Cw also presented the highest amylopectin content. These values are expected for Carolino rice varieties, since this variety belongs to Oryza sativa subspecies Japonica rice, categorised as sticky variety (Chang et al 2014).…”

Section: Rice Propertiesmentioning

confidence: 70%

“…Rice consumption can significantly raise blood glucose levels (Chang et al 2014), being generally described as a high glycemic index (GI) food. The GI of a food is a kinetic parameter which is determined as the increment in the blood sugar concentration after the consumption of that food compared with a standard food (normally white bread) (Jenkins et al 2002).…”

Section: Introductionmentioning

confidence: 99%

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Rice in vitro digestion: application of INFOGEST harmonized protocol for glycemic index determination and starch morphological study

et al. 2019

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Starch is the main sugar source present in staple foods. Understanding starch hydrolysis during digestion and the resulting glucose release can be important to strategically modulate starch digestion and glucose absorption. In vitro digestion methodologies are fundamental to evaluate starch hydrolysis length and rate, but the lack of uniformity between protocols prevent the comparison of results. In this context, three different Carolino rice varieties (i.e., Carolino white-Cw, Carolino brown-Cb and Carolino Ariete brown-CAb) were submitted to the INFOGEST harmonized in vitro digestion protocol for the evaluation of starch hydrolysis and subsequent glycemic index (GI) determination, and starch granules morphological study. Samples of Carolino rice presented total starch percentages between 64.52 (for Cb) to 71.52% (for Cw) with low amylose content (16.19-19.95%, varying in the following order Cb \ Cab & Cw). During digestion, between 39.43 (for CAb) to 44.48% (for Cb) of starch was hydrolyzed, classifying samples as medium GI foods (61.73-69.17). Starch hydrolysis was accompanied by a decrease of starch granules dimensions. For all samples, area decrease was higher than 59%, perimeter decrease was higher than 37%, feret diameter decrease was higher than 39% and minimum feret diameter decrease was higher than 32%. This work provides new insights to describe, both qualitatively and quantitatively, the fate of rice during digestion, and allowed establishing a comparative basis for the development of rice-based recipes with a lower GI.

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Section: Rice Propertiesmentioning

confidence: 70%

Section: Introductionmentioning

confidence: 99%

Rice in vitro digestion: application of INFOGEST harmonized protocol for glycemic index determination and starch morphological study

et al. 2019

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“…Based on their rates of digestion, Englyst, Kingman, and Cummings, classified starch into three fractions: rapidly digestible starch (RDS), slowly digestible starch (SDS), and resistant starch (RS). The rate of starch digestion and absorption of glucose influence the glycemic index (GI) of food (Chang, Hong, Jung, & Suh, ; Englyst, Veenstra, & Hudson, ). GI is a scale that ranks carbohydrate foods by how much they raise blood glucose levels (Jenkins et al., ).…”

Section: Introductionmentioning

confidence: 99%

“…Chang et al. () showed that brown rice had a lower GI than white rice due to its higher content of dietary fiber, which acts as a barrier to enzymatic digestion. Svihus et al.…”

Section: Introductionmentioning

confidence: 99%

“…During cooking, water penetrates to the rice kernels that causes swelling of starch granules and loss of their semi‐crystalline structure (Li, Wen, Wang, & Sun, ). This disruption of the starch structure increases the accessibility of enzymes, resulting in increased starch digestibility and higher GI (Chang et al., ). With increases in cooking temperature, there is a higher rate of water diffusion into rice kernels (Briffaz, Mestres, Escoute, Lartaud, & Dornier, ), which impacts starch digestibility (Hsu et al., ).…”

Section: Introductionmentioning

confidence: 99%

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Optimization of Processing Condition of Instant Rice to Lower the Glycemic Index

Ritudomphol

Luangsakul

2018

Journal of Food Science

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White rice is classified as having a low to high glycemic index (GI) depending on its amylose:amylopectin ratio. High GI food can be detrimental to diabetics since they can rapidly increase the glucose level in blood during digestion. Instant rice is increasing in popularity and is produced by dehydrating whole grain cooked rice, therefore, to make it more suitable for diabetics, the effect of the processes involved in the production on GI were tested. The objective was to optimize cooking temperature and the ratio of water to rice to reduce in vitro starch digestibility and GI of instant rice made from three Thai rice cultivars (Hom Mali (KDML105), Pathumthani Fragrant (PT) and Sao Hai (SH)) that had different amylose contents. Response surface methodology (RSM) was used to optimize the cooking conditions. The rapidly digestible starch (RDS) content and estimated glycemic index (eGI) decreased as cooking temperature decreased and the ratio of water to rice increased. The decrease in RDS content was associated with the increase in both slowly digestible starch (SDS) and resistant starch (RS) contents. The microstructure of instant rice kernels after cooking at higher temperature or lower volumes of water showed larger voids and a less compact surface, which facilitated enzymatic accessibility and increased starch digestibility. Rice cooked at higher temperature (90 °C) showed lower peak viscosity and breakdown in pasting properties, compared with lower temperature 82 °C. The optimal cooking condition for producing lower GI instant rice was cooking at 82 °C with 1.9‐fold water volume. Practical Application Rice has a high glycemic index (GI) that makes it unsuitable for consumption by many people with type 2 diabetes and obesity. Therefore, preparation of an instant rice product with a lower GI would ensure the product was beneficial to a wider range of the population.

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In vitro glycemic index, acrylamide content, and some physicochemical and sensorial properties of special dried bread (Peksimet) enriched with einkorn wheat (Tiriticum monococcum L.) flour

Yuksel,

Çağlar

2024

J Food Sci Technol

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In the present study, einkorn wheat flour (Tiriticum monococcum L.) was incorporated into a special dried bread (peksimet) formulation produced from sourdough breads at different concentrations (0–10–20–30–40 and 50 g 100 g−1) and some physicochemical and nutritional (total dietary fiber, resistant starch, glycemic index, acrylamide content) characteristics and sensory properties of the samples were investigated. The total dietary fiber content of the bread samples ranged from 3.00 to 6.17 g 100 g−1. The highest acrylamide content (247.54 µg/kg) was obtained using an einkorn flour level of 40 g 100 g−1. Einkorn wheat flour resulted in a significant decrease (from 94.61 to 89.23) in the glycemic index level of the bread samples (p < 0.05). Bread enriched with einkorn wheat flour (50.0 g 100 g−1) received the highest overall acceptability score. In conclusion, einkorn wheat flour could be used in a special dried bread formulation to enhance its nutritional quality.

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Rice and the Glycemic Index

Cited by 14 publications

References 57 publications

Rice in vitro digestion: application of INFOGEST harmonized protocol for glycemic index determination and starch morphological study

Rice in vitro digestion: application of INFOGEST harmonized protocol for glycemic index determination and starch morphological study

Optimization of Processing Condition of Instant Rice to Lower the Glycemic Index

In vitro glycemic index, acrylamide content, and some physicochemical and sensorial properties of special dried bread (Peksimet) enriched with einkorn wheat (Tiriticum monococcum L.) flour

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