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

Summary Surge 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 an...

Full description

Saved in:
Bibliographic Details
Published inInternational journal of food science & technology Vol. 59; no. 4; pp. 2763 - 2770
Main Authors Kumar, Awadhesh, Biswal, Monalisha, Sahoo, Upasana, Nayak, Lopamudra, Lal, Milan Kumar, Sah, Rameswar Prasad, Nayak, Amaresh Kumar
Format Journal Article
LanguageEnglish
Published Oxford Wiley Subscription Services, Inc 01.04.2024
Subjects
Amylose
Cooking
cooking quality
Cost analysis
cost effectiveness
diabetes
Diabetes mellitus
Digestibility
digestible carbohydrates
gels
germplasm
glycaemic index
glycemic index
Parameter identification
resistant starch
Rice
Starch
starch digestibility
technology
Water uptake
Online AccessGet full text

Cover

More Information
Summary:Summary Surge 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. Milled rice consumption leads to develop type II diabetes. Low glycaemic index rice produces low blood glucose helps in controlling sugar level in diabetic patients. Resistant starch is an important indicator that helps in lowering starch digestibility. Cooking quality of rice is a good predictor to identify low starch digestibility rice.
Bibliography:ObjectType-Article-1
SourceType-Scholarly Journals-1
ObjectType-Feature-2
content type line 14
content type line 23
ISSN:0950-5423
1365-2621
DOI:10.1111/ijfs.17028