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The effect of rice variety and parboiling on in vivo glycemic response

Pathiraje, P. M. H. D., Madhujith, W. M. T., Chandrasekara, A. and Nissanka, S. P. 2010, The effect of rice variety and parboiling on in vivo glycemic response, Tropical agricultural research, vol. 22, no. 1, pp. 26-33.

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Title The effect of rice variety and parboiling on in vivo glycemic response
Author(s) Pathiraje, P. M. H. D.
Madhujith, W. M. T.
Chandrasekara, A.ORCID iD for Chandrasekara, A. orcid.org/0000-0003-0947-6083
Nissanka, S. P.
Journal name Tropical agricultural research
Volume number 22
Issue number 1
Start page 26
End page 33
Publisher University of Peradeniya
Place of publication Peradeniya, Sri Lanka
Publication date 2010
ISSN 1016-1422
Summary Improved and traditional rice varieties grown in Sri Lanka namely, Bg 300, Bg 352, Bg 358, Bg 406, LD 356, Rathkaral, Wedaheenati and 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.
Language eng
Field of Research 110102 Medical Biochemistry: Carbohydrates
Socio Economic Objective 970111 Expanding Knowledge in the Medical and Health Sciences
HERDC Research category C3.1 Non-refereed articles in a professional journal
Persistent URL http://hdl.handle.net/10536/DRO/DU:30035349

Document type: Journal Article
Collection: School of Medicine
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