The Effect of Rice Variety and Parboiling on <i>in vivo</i> Glycemic Response

Abstract

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.

Rice variety and processing: contribution to glycaemic response

“…Parboiled Nadu elicited a low GI and the data agrees with literature where parboiled rice has elicited lower GI compared to the unparboiled (raw) counterparts [5,6]. The GI of the raw (unparboiled) Bg 352 Nadu is reported to be 67±3 [9].…”

“…Patients with metabolic disorders such as diabetes or hyperlipidaemia are recommended low-GI diets which give rise to a low and slow glycaemic response thus avoiding sudden fluctuations in the glycaemic response [2,3]. Despite being the staple food and the major contributor to carbohydrate intake, little data is available on the GI of local rice varieties [4][5][6][7]. Recently GI data on two imported basmati varieties available in the Sri Lankan market was reported [8].…”

Dietary fibers, starch fractions and nutritional composition of finger millet varieties cultivated in Sri Lanka

“…In addition, average RS content of Ravi, Rawana and Oshadha varieties was approximately more than 2.5 times higher than RS contents of sorghum, wheat, rice and barley. Pathiraje et al (2010) have studied the amylose contents of Sri Lankan rice varieties and according to their findings amylose contents of improved and traditional rice varieties ranged from 21.5 to 29.0% and 27.7 to 29.5%, respectively on dry weight basis. As reported by Yadav et al (2010) amylose percentages of wheat, rice and barley starches were 25.8, 20.7 and 23.8% respectively, on dry weight basis.…”

Estimated effects of white rice consumption and rice variety selection on incidence of type 2 diabetes in Cambodia

“…Cambodia is one of a several countries where rice is a staple food and there is a diversity of rice varieties consumed. The literature suggests that similar effects are likely to be found in other countries such as Sri Lanka, Bangladesh, Indonesia, Malaysia and India (35) where there is a very high incidence of diabetes, rice is a staple food (36,37) and a mixture of low-and high-GI rice varieties is commonly consumed (38)(39)(40)(41)(42) . The results from the present study provide important information on the public health implications of rice consumption, which need to be considered for food production and consumption policies in Cambodia as well as other riceconsuming countries.…”