Uncooked rice of relatively low gelatinization degree resulted in lower metabolic glucose and insulin responses compared with cooked rice in female college students

Impact of the degree of cooking on starch digestibility of rice – An in vitro study

“…So far, there are several reports on the production of GI control rice products, e.g., by polishing (Miller, Pang, & Bramall, 1992), milling (O'dea, Snow, & Nestel, 1981), the addition of a non-starch polysaccharide (Chung, Liu, & Lim, 2007), cooking (Rewthong, Soponronnarit, Taechapairoj, Tungtrakul, & Prachayawarakorn, 2011;Sagum & Arcot, 2000), or by combination with other foods (Hettiaratchi, Ekanayake, & Welihinda, 2012;Sugiyama, Tang, Wakaki, & Koyama, 2003). Zhang, Ao, & Hamaker (2006a), Zhang, Venkatachalam, & Hamaker (2006b) and Jung et al (2009) reported that the consumption of raw starch or semi-cooked starch can be considered as a low GI food resource to manage the diet for patients, as the GI is readily changed by starch gelatinisation (Jaiboon, Prachayawarakorn, Devahastin, Tungtrakul, & Soponronnarit, 2011). However, there are few reports in previous studies that estimate the effect of cooking degree of the rice grain on its starch digestibility.…”

Relationship between Processing Method and the Glycemic Indices of Ten Sweet Potato (Ipomoea batatas) Cultivars Commonly Consumed in Jamaica

“…Excess consumption of high glycemic index foods can lead to hyperinsulinemia, insulin resistance, weight gain, and possibly obesity, leading to insulin-resistant syndrome [8–10]. Recent studies have shown a positive correlation between the consumption of foods with high glycemic index and increased risk of chronic diseases such as type 2 diabetes, cardiovascular diseases, and cancer [11, 12]. …”

Food quality, effects on health and sustainability today: a model case report

“…As a matter of fact, the results here described are of value since they suggest that rice produced in this model system may maintain characteristics able to improve its impact on health (Food Chain Evaluation Consortium 2014). The insulinemic response could also be considered relatively low with respect to previously published data on the topic (Jung et al 2009;Lin et al 2010;Tan et al 2015).…”