Article

The Glycemic Index of Rice and Rice Products: A Review, and Table of GI Values

Taylor & Francis
Critical Reviews In Food Science and Nutrition
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Abstract

Abstract Rice is the principle staple and energy source for nearly half the world's population and therefore has significant nutrition and health implications. Rice is generally considered a high glycaemic index (GI) food, however this depends on varietal, compositional, processing and accompaniment factors. Being a major contributor to the glycaemic load in rice eating populations, there is increasing concern that the rising prevalence of insulin resistance is as a result of the consumption of large amounts of rice. Devising ways and means of reducing the glycaemic impact of rice is therefore imperative. This review gathers studies examining the GI of rice and rice products and provides a critical overview of the current state of the art. A table collating published GI values for rice and rice products is also included.

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... Low-carb foods tend to break down slowly during digestion. Thus, it is considered a low-GI food (Kaur et al. 2016). The addition of coconut oil during the cooking process showed that the use of coconut oil does not contribute to the carbohydrate concentration in the rice because it does not contain carbohydrates. ...
... There were significant differences (p<0.05) in the TDF content of WR and BR cooked with different methods. The presence of TDF in the diet is essential to increase the bulk of faeces because it has a laxative effect on the gut (Kaur et al. 2016). Generally, the BR samples have more TDF composition as compared to WR samples. ...
... During the refrigeration process, starch retrogradation occurs, resulting in an increase in TDF content. It happens when the available and digestible starches are converted into resistant starches, which are also considered dietary fibres because they are not broken down into glucose (Kaur et al. 2016). Refrigerated rice contains more Resistant Starch (RS) than unrefrigerated rice (Sanfelice & Temussi 2016). ...
... Based on prior research, high-amylopectin varieties, such as white short-grain rice, are hypothesized to have a higher GI, while high-amylose varieties, such as whole-grain or parboiled rice, are expected to exhibit slower digestion and lower glycemic responses. This study aims to experimentally evaluate these effects under standardized conditions [13][14][15]. The glycemic index of rice is significantly influenced by cooking processes, highlighting their critical role in glycemic response modulation. ...
... This effect positions cooking time as an important factor in glycemic response control, alongside rice selection. For example, whole-grain rice, with a higher amylose content, exhibits slower gelatinization and a lower GI, making it a preferred dietary option for stable glycemic response [7,[13][14][15]. ...
... For example, Fan et al. (2024) found that starch in high-moisture rice becomes more digestible and releases glucose more rapidly into the bloodstream. Similarly, other studies have demonstrated that insufficient moisture inhibits starch expansion, limiting digestibility and maintaining a lower GI [14,28,34,35]. ...
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Effective blood glucose management is essential for individuals with type 1 diabetes, particularly when dietary adjustments involve staple foods like rice. As a primary carbohydrate worldwide, rice significantly influences the glycemic index (GI) based on its type and cooking method. This study investigated the impact of rice type and boiling duration on the GI in healthy adults using an in vivo approach aligned with ISO 2010 standards. The glycemic response to four rice types (white round-grain, parboiled medium-grain, white long-grain, and whole-grain long-grain) was measured through postprandial blood glucose levels under both standard and extended boiling conditions to assess their implications for dietary glycemic control. Ten healthy participants (mean age 25 years, body mass index (BMI) 23.0 ± 1.6 kg/m 2) consumed rice samples containing 50 g of available carbohydrates, prepared under controlled boiling conditions. Postprandial glycemic response was measured at regular intervals over 2 h following ingestion, with glucose solution as a reference food. The GI was calculated based on the incremental area under the glycemic response curve for each rice sample. Extended boiling significantly increased the GI across all rice types. White round-grain rice exhibited the highest relative increase (+15.8%) in the GI, while whole-grain long-grain rice, despite showing a greater percentage increase (+25.4%), maintained the lowest overall GI due to its high amylose and fiber content. Rice types with higher amylopectin content demonstrated faster glycemic responses and higher GI compared to high-amylose types. This study highlights rice type and cooking time as critical factors influencing postprandial glycemic response. Shorter boiling durations may benefit individuals requiring strict glycemic control, particularly those with diabetes, underscoring the importance of personalized dietary guidance for managing glycemic outcomes effectively.
... According to the Food and Agriculture Organization (FAO, 2013), rice is the most importance grain for human consumption, underscoring its vital role in global nutrition and food systems. Nearly 4 billion people globally depend on rice as a staple food, supplying 15% of their protein and 21% of their energy needs (Kaur et al., 2016). As a primary source of carbohydrates, rice delivers essential energy and vital nutrients, making it indispensable in combating hunger and malnutrition. ...
... Rice starch content ranges from 60-80%, depending on the variety (Van Thai et al., 2023). Typically, rice exhibits a medium to high glycemic index (GI) (Kaur et al., 2016). The nutritional profile of rice grains differs among varieties due to variations in both macro and microstructural characteristics, which in turn influence their GI values. ...
... Similarly, analyzed 235 rice varieties, observing a GI range from 48 to 92 and noted that varieties with higher amylose and resistant starch levels generally had lower GIs. Kaur et al. (2016) found that traditional Indian rice varieties such as Swarna had a lower GI (55) compared to modern varieties like IR64 (74), highlighting the impact of breeding and selection on GI values. Hu et al. (2004) reported that Japonica rice, which typically has lower amylose content, showed higher GI values compared to Indica rice, with GI values ranging from 48 to 93. ...
Article
Rice, as a staple food for a significant portion of the global population, plays a crucial role in determining dietary patterns and health outcomes, particularly concerning glycemic response. The digestibility of starch and the glycemic index (GI) of rice are crucial factors affecting its nutritional and health benefits. The rice starch composition, amylose and amylopectin ratios, determines the starch digestibility kinetics and subsequent glucose release profiles. Intrinsic factors such as rice genotype, grain structure and starch granule contributes to variations in starch accessibility and GI. The impact of extrinsic factors, including processing methods (e.g., milling, parboiling), cooking techniques and enzymatic activities during digestion, affects starch hydrolysis and GI. Environmental factors such as soil conditions and climatic variations are also discussed for their potential influence on rice starch composition and metabolic responses. The factors are particularly important for managing diet-related health issues such as diabetes and obesity, as they affect blood glucose levels. This review synthesizes the current knowledge on the multifaceted determinants of starch digestibility and GI in rice. These findings, provides insights into how these variables interact and influence the nutritional profile of rice. Understanding these factors is essential for developing rice-based dietary strategies that promote better health outcomes. Key words : Glycemic index, Starch digestibility, Rice, Amylose, Amylopectin
... Digestibility and glycaemic index of instant rice is an important concern for the people who are suffering from diabetes, hyper-lipidemia and other metabolic disorders (Rewthong et al., 2011). Effect of different methodologies and pre-treatments involved in instantization of rice has been investigated by several authors (Srikaeo & Sopade, 2010;Hsu et al., 2015;Kaur et al, 2016;Ritudomphol & Luangsakul 2019;de Souza Batista et al., 2019). Instant rice has lower glycaemic index and optimum digestibility which are favourable for diabetic patients (Wolever et al., 1986;Rewthong et al., 2011;de Souza Batista et al., 2019). ...
... Ritudomphol & Luangsakul (2019); Kaur et al. (2016) Water volume The higher water volume during cooking results in an increased degree of gelatinization and increased rate of starch digestion. ...
... Ritudomphol & Luangsakul (2019); Kaur et al. (2016) Cooking time Rice cooked for longer time has higher glycemic index. Ranawana et al. (2009) Processing Processing methods such as explosion puffing, extrusion, and instantization increase the starch digestibility. ...
... Digestibility and glycaemic index of instant rice is an important concern for the people who are suffering from diabetes, hyper-lipidemia and other metabolic disorders (Rewthong et al., 2011). Effect of different methodologies and pre-treatments involved in instantization of rice has been investigated by several authors (Srikaeo & Sopade, 2010;Hsu et al., 2015;Kaur et al, 2016;Ritudomphol & Luangsakul 2019;de Souza Batista et al., 2019). Instant rice has lower glycaemic index and optimum digestibility which are favourable for diabetic patients (Wolever et al., 1986;Rewthong et al., 2011;de Souza Batista et al., 2019). ...
... Ritudomphol & Luangsakul (2019); Kaur et al. (2016) Water volume The higher water volume during cooking results in an increased degree of gelatinization and increased rate of starch digestion. ...
... Ritudomphol & Luangsakul (2019); Kaur et al. (2016) Cooking time Rice cooked for longer time has higher glycemic index. Ranawana et al. (2009) Processing Processing methods such as explosion puffing, extrusion, and instantization increase the starch digestibility. ...
... Legumes such as chickpeas and lentils add a nutty and earthy flavour, which can enhance the taste of baked goods and snacks. 89 However, 90 stated that some legume flours may introduce a beany or bitter taste, which can be mitigated by processing methods such as roasting. Additionally, the soaking and germination of legumes can further reduce these undesirable flavours while enhancing the nutritional profile. ...
... The inclusion of legume flours can improve the texture of baked products by increasing their moisture content and crumb softness. 89 Tubers like sweet potato and yam provide a soft and tender texture owing to their elevated starch content, which makes them perfect for creating soft and moist baked goods. 92 The starches in tubers undergo gelatinisation during baking, contributing to a desirable texture. ...
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Pastry foods are popular worldwide due to their taste and convenience. However, traditional pastries made from refined wheat flour have received criticism for their high-calorie content, lack of essential nutrients, and limited availability in some areas. In pursuit of enhancing the nutritional composition of pastry products, nutritional science has turned to composite flours, which consist of a blend of various grain and non-grain flours. This review aims to evaluate the impact of composite flours on pastries' nutritional, bioactive, and sensory characteristics. Specifically, the focus is on how composite flours can increase the nutritional content of pastries while preserving their sensory qualities. The review synthesises findings from published research articles on composite flours, analysing macro and micronutrient profiles, dietary fibre content, antioxidant capacity, glycaemic index, and sensory evaluations of pastries made from these flours. The nutritional value of pastries is significantly enhanced by incorporating composite flours, which blend wheat flour with flours made from legumes, tubers, pseudocereals, and ancient grains. This review showcases improvements in mineral and vitamin content, including B vitamins, iron, zinc, and magnesium, as well as higher levels of unsaturated fatty acids and essential amino acids. The dietary fibre content similarly increases substantially, contributing to improved satiety and digestive health. In addition, pastries made with composite flours exhibit higher antioxidant activity, suggesting potential benefits in combating oxidative stress. These findings indicate composite flours enhance pastries' nutritional and bioactive profiles and maintain acceptable sensory properties. Incorporating alternative flours introduces new flavours and textures, enhancing consumer appeal while promoting a balanced diet. Therefore, composite flours offer a viable strategy for enhancing the nutritional quality of pastry foods. Their utilisation in the pastry industry could support public health initiatives to reduce non-communicable diseases associated with poor dietary choices. By carefully selecting and blending alternative flours, it is possible to produce healthier pastries that appeal to consumers.
... In contrast, amylopectin exhibits a larger molecular weight and a highly branched structure, consisting of straight chains of D-glucopyranosyl units linked by α-(1→4) bonds, with branched chains attached via α-(1→6) bonds. (7) Based on glycemic index (GI) values, foods can be classified into three types: Low GI foods (GI <55), medium GI foods (GI ∼ 56 to 69), and high GI foods (GI > 70). Foods are classified into three categories based on their glycemic load (GL): Low (GL≤10), medium (GL >10 -<20) and high (GL≥20). ...
... Research indicates that regular consumption of meals with elevated GI and GL levels over an extended duration is correlated with a higher risk of Type II Diabetes (due to insulin resistance & impairment of β -cell function) along with other disorders like dyslipidemia, obesity, breast cancer, endothelial dysfunction, cardiovascular disease and a decline in cognitive functions. (7) Apart from being rich in starch, rice is also a fair sour of essential minerals such as magnesium, manganese, iron, selenium and phosphorous, along with B-complex vitamins. Additionally, rice contains various bioactive compounds like γ-Oryzanol, tocopherol, tocotrienol, amino acids and dietary fiber. ...
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Rice is a staple food for majority of Indians. In today's era, there has been a debate on whether rice should be consumed by Diabetics due to its high GI & GL. According to Ayurveda, consuming warm rice may heighten the risk of diabetes. This study aims to address this uncertainty by examining the contemporary nutritional aspects and Ayurvedic properties of rice. Additionally, the study incorporates a comprehensive evaluation of the organoleptic characteristics, nutritional composition & starch content of 11 rice varieties commonly consumed in India. The rice was cooked by an ancient Ayurvedic method & two samples; freshly cooked and cooled post cooking (at RT) were analyzed. All the samples exhibited excellent organoleptic characteristics. 8 out of the 11 rice varieties exhibited increased protein and starch content in the cooled samples compared to freshly cooked ones, possibly due to protein denaturation and starch retro gradation, respectively. Studies have shown that retrograded starch resists intestinal enzymatic digestion thereby negligibly affecting blood sugar levels. It can thus be concluded that cooled rice after cooking (at RT) can be suggested to diabetics instead of freshly cooked which is in accordance with the Ayurvedic principle. This will ensure there is a steady rise of blood glucose. There is potential for further research to investigate the amylose and amylopectin content, GI and GL of various rice variety samples, providing insights into whether specific rice varieties are suitable for individuals with diabetes.
... Considering the glycemic index (GI) as an indicator of carbohydrate quality (Wibawa et al., 2023), which represents the potential of a carbohydrate food to increase blood glucose (Kaur et al., 2016), the consumption behavior seems to show an increase in the best quality carbohydrate sources and a decrease in the lowest quality ones. For instance, raw sugar, bread, and SSBs, which have the highest level of GI (>70) (Wibawa et al., 2023), were consumed less in 2021 as compared to 2008. ...
... In parallel, fruits, vegetables, and legumes, usually linked to low values in GI, showed increases in the same period (see Fig. S3 in Supporting Information S1). However, other sources of carbohydrates (i.e., rice and potatoes), with a high GI (Kaur et al., 2016;Sagili et al., 2022), remain almost unchanged in Peruvian diets. In general terms, this trend appears to be positive in nutritional and health terms due to the relation between sugar and ultra-processed foods with the prevalence of obesity, type 2 diabetes (Veit et al., 2022), and caries (Giacaman, 2018). ...
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Peru is one of the most diverse countries in the world in terms of food production, but also suffers a wide range of food security challenges, including malnutrition, the impact of natural hazards, and rising food prices. People living in poverty conditions are the main victims of these problems, which trigger undernutrition, obesity, and diet‐related non‐transmittable diseases. Despite these challenges, Peru lacks historical food intake data. Therefore, in the current study, we assess the diet quality evolution in the period 2008–2021 based on apparent household purchases extracted from the National Household Survey. The results reveal significant variations in the consumption of certain food items and groups, and the consequences of these changes are discussed in environmental and human health terms. The consumption of lower environmental impact animal protein, such as chicken, eggs, and marine fish, has increased by 37%, 69%, and 29%, respectively; whereas the consumption of high environmental impact foods, such as beef and other red meat, has decreased. Moreover, consumption of less processed carbohydrate sources (e.g., legumes, fruits, and vegetables) has risen, while refined sugar and sugar‐sweetened beverages have decreased significantly (almost 45%). Regional differences were also visible; hence, cities on the Northern coast and the Amazon basin had similar consumption habits, whereas Central/Southern coastal and Andean cities had closer consumption patterns. On average, this improvement was reflected in the increase in calories (9.9%) and macronutrient intake (up to 15%), but at the socioeconomic level, food inequality persists, with consumption of many food groups below minimum thresholds in lower socioeconomic strata. This article met the requirements for a gold/gold JIE data openness badge described at http://jie.click/badges.
... The hydrolysis rate of starch exhibited an increase with prolonged cooking time [44], aligning with expectations due to the increased availability of starch following the breakdown of starch chains. In its raw form, the samples demonstrated a relatively low total starch hydrolysis rate at 20 min of digestion, ranging from 12.4% to 35.6% (Figure 4a). ...
... The uniform cooking procedure provides insights into the diverse behaviours of various grain types, including water absorption capacity, expansion volume, and consequent grain softening [44]. ...
Article
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Rice is a significant staple food in the basic diet of the global population that is considered to have a high glycaemic index. The study of the physical and chemical parameters in rice that are related to the starch digestion process, which allows us to quickly predict the glycaemic index of varieties, is a major challenge, particularly in the classification and selection process. In this context, and with the goal of establishing a relationship between physicochemical properties and starch digestibility rates, thus shedding light on the connections between quality indicators and their glycaemic impact, we evaluated various commercial rice types based on their basic chemical composition, physicochemical properties, cooking parameters, and the correlations with digestibility rates. The resistant starch, the gelatinization temperature and the retrogradation (setback) emerge as potent predictors of rice starch digestibility and estimated glycaemic index, exhibiting robust correlations of r = −0.90, r = −0.90, and r = −0.70 (p ≤ 0.05), respectively. Among the rice types, Long B and Basmati stand out with the lowest estimated glycaemic index values (68.44 and 68.10), elevated levels of resistant starch, gelatinization temperature, and setback values. Furthermore, the Long B showcases the highest amylose, while the Basmati with intermediate, revealing intriguingly strong grain integrity during cooking, setting it apart from other rice varieties.
... However, depending on the type of product, the analytical method is also different or adjusted to suit actual conditions. A staple food for almost 4 billion people worldwide, rice supplies 15% of protein and 21% of energy per person globally [7]. In South Asia, Southeast Asia, Africa, and Latin America, rice is farmed in a variety of agro-ecosystems. ...
... It is a vital staple food and a good source of macronutrients, contributing to 14% of protein and 2% of fat [9,10]. However, rice is considered to have a medium to high glycemic index in general [7]. The nutritional content of the grains varies among all rice varieties due to differences in appearance at the macro and micro levels, which also lead to differences in the glycemic index value. ...
Article
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Rice is a staple food and energy source for half the world's population. Due to its quick digestion and absorption in the gastrointestinal tract, rice is typically regarded as having a high or medium-high glycemic index (GI); however, this can vary depending on the variety, nutrient composition, processing, and accompanying factors. This report included a table of the glycemic index for rice and rice products in different countries, which could give an overview and fundamental information on the recent GI of different rice varieties. In addition, latest updates about the mechanism effects of rice nutritional profiles and processing techniques on GI were also provided and discussed. The influence of state-of-the-art GI regulation methods was also evaluated. Furthermore, the effectiveness and efficiency of applied technologies were also given. Furthermore, this review offered some aspects about the potential nutraceutical application of rice that food scientists, producers, or consumers might consider. Diverse types of rice are grown under various conditions that could affect the GI of the product. The instinct nutrients in rice could show different effects on the digestion rate of its product. It also revealed that the rice product's digestibility is process-dependent. The postprandial glucose response of the rice products could be changed by modifying processing techniques, which might produce the new less-digestive compound or the inhibition factor in the starch hydrolysis process. Because of the significant importance of rice, this paper also concluded the challenges, as well as some important aspects for future research.
... In addition, all waxy rice varieties with low amylose contents (Kam Lanna, Rai Leum Pua Petchabun, and Kalasin Kaowong). It has been well documented that the lower the amylose content of rice, the lower the resistant starch contents, the less the resistance to digestion, and the higher the glycaemic index [20]. Though the glycaemic index of rice is not only closely related to its amylose and resistance starch contents but also affected by its other starch traits (e.g. ...
... Most rice varieties have been reported to exhibit high glycaemic index. Systematic tabulation using white bread as reference has shown a very diverse range of glycaemic index values between 24 and 160 in rice [20]. A dose response meta-analysis of prospective cohort studies on the relationship between glycaemic index and glycaemic load and risk of type 2 diabetes found that glycaemic index was robustly associated with incident type 2 diabetes [23]. ...
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Glycaemic index of white rice is generally high; however, it varies in brown or pigmented rice. The purpose of this study was to ascertain the glycaemic indices and glycaemic loads of rice varieties registered as Thai geographical indication (GI) rice. Ten Thai GI rice samples, differing in properties and colors; Kum Lanna, Rai Leum Pua Petchabun, Kalasin Kaowong, Hom Mali Phayao, Hom Mali Thung Kula Rong-Hai, Hom Mali Surin, Leuang Patew Chumphon, Rai Dawk Kha Phangnga, Sangyod Muang Phatthalung, and Jek Chuey Sao Hai were analyzed for their glycaemic index responses using the standard in-vivo method. It was found that Thai GI rice varieties exhibited medium to high glycaemic indices and all samples showed high glycaemic load values (>20). The glycamic indices ranged from 62 (Sangyod Muang Phatthalung) to 82 (Kalasin Kaowong). Glycemic indices were discovered to be primarily impacted by variety rather than geography. The findings of this study updated the glycemic index database of special rice types, allowing consumers to select healthier rice.
... Li, Guan, et al., 2021;Rewthong et al., 2011;Ritudomphol & Luangsakul, 2019). In this perspective, both instant rice and conventional rice are associated with a rapid starch digestion rate, high GI, and low RS content (Kaur et al., 2016;Ritudomphol & Luangsakul, 2019;Syahariza et al., 2013). Therefore, it is highly required to find strategies in order to reduce the digestibility of starch in instant rice. ...
... It was supported by the microstructure of instant rice kernels (observed via scanning electron microscope) after cooking at lower volumes of water and higher temperature, which showed a less compact surface and larger voids, facilitating enzymatic accessibility and increasing the starch digestibility. In addition, increasing cooking temperature and lowering the ratio of water to rice during cooking (resulting in a longer cooking time) may increase the leaching of starch molecules during gelatinization (Kaur et al., 2016;H. Li et al., 2017), which in turn increase the susceptibility of starch molecules to enzymatic digestion. ...
Article
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Instant rice is increasingly popular around the world due to its convenience, but it commonly has a high glycemic index, and a frequent consumption might contribute to the occurrence of many chronic diseases. In this review, the main factors determining starch digestibility of instant rice were comprehensively evaluated, aiming to help the rice industry develop instant rice with slow starch digestibility. Starch digestibility in instant rice can be reduced by manipulating its intrinsic and extrinsic nutrients. Processing conditions, including pre‐gelatinization, storage, and reheating are also important for the starch digestibility of instant rice. Individual differences in terms of glycemic response to the same carbohydrate‐based diet should be considered when knowledge is transformed from in vitro method to human conditions. This review contains important information that has the potential to reduce the starch digestibility of instant rice and improve public health.
... Rice is a staple food that is the main consumption of Asian people, such as in Indonesia (Chun et al., 2015). The need for rice is increasing along with the increase in world population (Kaur et al., 2016), therefore the variety of rice is also becoming more diverse. One cultivar of rice is Baroma, which is a type of Basmati rice grown in Indonesian Ministry of Agriculture also stated that the Baroma cultivar has more advantages compared to Basmati from Pakistan, for example it is more pest resistant, has higher productivity, a relatively low glycemic index, and has a distinctive fragrant aroma. ...
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Rice is one of the staple foods which is the main source nutrition such as carbohydrates, vitamins, minerals, protein, fat and fiber. The various rice cultivars that have been developed have different nutritional variations so that they provide choices according to the wishes of the community. This study aims to compare the profile of the compound content of Baroma rice in different cooking methods. Baroma rice was chosen in the study because the test for the content of compounds had never been carried out considering that the rice cultivar is a new type. The nutrients such as total protein, total fat, total sugar, starch, and calories were measured in the cooking method using stove and magic com with a completely randomized design and repeated 3 times. The results were analyzed using unpaired t-test analysis for the effect of different cooking methods. The result showed that magic com cooking increases fat and protein content while stove cooking elevates calories, starch, and total sugar.
... Rice (Oryza sativa L.), as the primary food crop and energy source for approximately 50% of the world's population (Kaur et al. 2016), is crucial for meeting the ever-increasing demand for food. With the global population expected to reach 9.5 billion by 2050 (Ryan 2023), the pressure on food production is mounting, making the enhancement of crop yields a pivotal objective in crop breeding. ...
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As rice is one of the most crucial staple food sources worldwide, enhancing rice yield is paramount for ensuring global food security. Fulvic acid (FA), serving as a plant growth promoter and organic fertilizer, holds significant practical importance in studying its impact on rice root growth for improving rice yield and quality. This study investigated the effects of different concentrations of FA on the growth of rice seedlings. The results indicated that 0.05 g/L FA could promote the growth of rice seedlings, while 0.5 g/L FA inhibited root growth, reduced cell activity and enzyme activity in the root tips, and accumulated reactive oxygen species in root cells. To further elucidate the molecular mechanisms underlying these effects, we performed transcriptomic analysis and found that auxin (Aux) may be involved in the growth process mediated by FA. Furthermore, transcriptome heatmap analysis revealed a significant upregulation of the Aux/indoleacetic acid (Aux/IAA) gene family after FA treatment, suggesting that this gene family plays a crucial role in the impact of FA on root growth. Additionally, by detecting endogenous Aux content and adding exogenous Aux inhibitors, we confirmed the involvement of FA in rice seedling root growth as well as in the synthesis and transduction pathway of Aux.
... Foods that have a high glycemic index may have a low glycemic load, depending on the size of the consumed portion of the product. GL can be low (< 10), medium (10)(11)(12)(13)(14)(15)(16)(17)(18)(19)(20), or high (> 20) 42 . The results showed significant differences in GL values among the bean-snacks because of its composition, indicating significant differences in their potential decreasing impact on blood sugar levels. ...
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Nutritionists found beans still rarely consumed in Western diet, despite its high nutritional value was proven and recommended by authorities. The study aimed to propose a simple and effective way of manufacturing a new common bean-based product targeted to diabetics. The key components, including important protein (common beans) and antidiabetic (white mulberry) sources, were carefully selected due to their proven properties. The formulated product underwent extensive analysis: composition, sensory and structure attributes, antioxidant and anti-enzymatic activity showing its antidiabetic potential. Additionally, the proposed label information was presented. The results demonstrate that the proposed blend of ingredients yields a product of exceptional nutritional value, with significant levels of both soluble and insoluble dietary fibers (36.66–48.49%) and proteins (21.22–18.25%). Furthermore, the product exhibits notable antiradical and anti-enzymatic properties. Through precise control of ingredient proportions, conventional raw materials can be fortified with a diverse array of plant-based sources renowned for their health benefits, while maintaining a palatable taste for consumers. The designed product, a savory snack with added bioactive compounds, represents an interesting option for consumers, holding promise as a potential dietary option with low glycemic index (40) for diabetics (anti-glucosidase activity ranged 66.72–70.66%). This study emphasizes the potential of plant-protein-rich foods in offering health-promoting benefits and further supports the use of common beans and natural antidiabetic agents in developing innovative food products.
... Thailand was the second-largest rice exporter, with about 8.2 million metric tons of rice worldwide in 2023-2024 [3]. Two of the most popular Thai rice varieties are Jasmine 105, a non-glutinous rice with a pandan-like aroma that contains 20-30% amylose, making it has a soft texture once cooked [4][5][6]; and, San Pa Tong 1, a glutinous rice that offers a superior energy source compared to regular white rice [7]. It contains a lower amylose content (0-2% on a dry basis) and a high amount of amylopectin, which is responsible for the sticky texture of cooked rice [8,9]. ...
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Pulsed electric field (PEF) is one of the emerging technologies that has been applied in many aspects of the food industry. This study examined the impacts of a PEF on the cooking quality, physicochemical properties, nutritional factors, and in vitro protein and starch digestion of two varieties of rice, including Jasmine 105 (white non-glutinous rice) and San Pa Tong 1 (white glutinous rice). Response surface methodology (RSM) and a three-level, three-factor Box–Behnken design were employed to assess the effects of the pulse number, electric field strength, and frequency on cooking time. The findings demonstrated that the number of pulses was a crucial factor influencing cooking time. Under optimal conditions (3347–4345 pulses, electric field strengths of 6–8 kV/cm, and frequencies ranging from 6 to 15 Hz), the rice cooking time was significantly reduced by 40–50% (p < 0.05) when compared to a conventional method. Moreover, PEF-treated rice showed a significant enhancement in in vitro protein and starch digestibility (p < 0.05), as well as retained a higher content of rapidly digestible starch. These results suggested that PEF treatment is a promising green technology for producing a novel quick-cooking rice with an improved eating quality.
... The combination of rice and beans, a staple in many Asian diets, may offer unique nutritional benefits for preventing T2D [27,28]. This is remarkable, as white rice alone, with its high glycemic index, has been linked to a higher risk of T2D [29,30]. Our results highlight the potential benefits of beans, particularly soybeans, in this context. ...
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Background: Dietary factors are well-known modifiable risk factors for type 2 diabetes (T2D), but many studies overlook the interrelationships between these factors, even though foods are often consumed together and contain a variety of nutrients. Objectives: In this study, we employed a diet-wide association study approach to investigate the links between various dietary factors and T2D onset, taking into account complex dietary patterns. Methods: We analyzed 16,666 participants without T2D from three Korean population-based cohorts: the Multi-Rural Communities Cohort (n = 8302), the Atherosclerosis Risk of a Rural Area Korean General Population cohort (n = 4990), and the Kanghwa cohort (n = 3374). A two-step approach was employed. In the first step, robust Poisson regression analysis was used for the initial screening (false discovery rate-adjusted p-values < 0.05). In the second step, a hierarchical cluster analysis was conducted of all dietary factors, followed by mutual adjustment of the screened factors within each cluster to account for interrelationships. Results: The 11 food clusters screened were cooked rice with beans, rice cakes, breads/spreads, bread products, cheese and pizza/hamburger, grain powder, snack/confections, nuts and roasted beans, soy milk, traditional beverages, and non-native fruit. These factors were similarly distributed across three of the seven clusters in each cohort. After mutual adjustment, cooked rice with beans (p-value ≤ 2.00 × 10⁻⁷ in all three cohorts) and non-native fruits (p-value ≤ 5.91 × 10⁻³ in two cohorts) remained significantly associated with lower T2D risk in more than one cohort. Conclusions: The inverse association of cooked rice with beans, not observed with other types of cooked rice, and that of non-native fruits, suggest that incorporating beans into rice and eating various fruits may be an effective strategy for preventing diabetes.
... Complete change in the infant's diet that is either complete cessation of mother's milk or complete transition into the weaning (supplements apart from breast milk) should always be carried out and accomplished gradually over a prolonged period of time, and preferably baby-led. [5] Mothers must increase their knowledge due to the significance of complementary foods and the need for defined guidelines on their composition and quality. Recent studies have demonstrated the benefits of nutrient-rich complementary foods in the growth of a healthy gut microbiome and respiratory system. ...
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A BSTRACT Weaning is a critical phase in an infant’s life, during which there is a transition from exclusive breastfeeding or formula feeding to consuming solid foods. Weaning is a critical step in determining a child’s nutritional status, growth, and general health. India is a multiethnic and culturally diverse nation and has a variety of weaning practices that are affected by local customs, religious beliefs, and socioeconomic concerns. Malnutrition brought on by inadequate weaning methods used in infancy and early childhood may have an impact on cognitive, motor and social, development and productivity of the child, more importantly manifesting in later ages. Weaning customs in India have a long history of being ingrained in both family and cultural traditions. The variety of Indian cuisine is reflected in the meals that are offered to the infant during weaning. Homemade food commonly prepared like mashed fruits and vegetables, lentil soups, and rice porridge are the most popular. However, the inclination by parents toward professionally produced infant foods and formulas has increased because of urbanization and globalization; there have been observable changes in weaning practices over the past few decades because of changing lifestyles and easier access. These foods are frequently thought of as more convenient but may not be as nutrient-dense as homemade alternatives. Not following the medically recommended mandate of an exclusive diet of mother’s breast milk to the infant, many parents often begin introducing complementary foods as early as four months. Still most concerningly also the timing of weaning commencement varies significantly across areas and communities. Overall, this review offers valuable insights into the current trends and practices of weaning in infants across India, underscoring the importance of culturally sensitive and informed strategies to ensure the well-being of the nation’s youngest population.
... Starch, the most abundant macronutrient in rice, provides over 40% of the daily energy needs for humans worldwide, which can largely determine the quality of cooked rice. However, white rice is almost always associated with a rapid starch digestibility and high glycemic index value, 2 and a frequent consumption of white rice is potential contributor to the development of certain chronic diseases such as type 2 diabetes. 3 Therefore, many strategies have been proposed to reduce the rice starch digestibility. ...
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BACKGROUND Rice grain analogues with slow starch digestibility are commonly associated with an unsatisfactory texture, often leading to consumer dissatisfaction. Alginate encapsulation has been applied to reduce the digestibility of corn and potato starch. The fine molecular structures of rice starch can greatly determine its digestibility and texture. However, it remains unclear whether a combination of alginate encapsulation and varied starch molecular structures can be employed to create rice grain analogues that offer both slow starch digestibility and an appealing texture. RESULTS For the first time, the present study constructed alginate‐encapsulated rice beads (as a rice grain analogue). A wide range of starch digestion rates were found among alginate‐encapsulated rice beads prepared with different rice varieties, and only certain rice varieties (e.g. Subei and Nanjing) were able to result in rice beads with slower starch digestibility than their parental rice kernels. More importantly, all rice beads showed a relatively softer texture compared to their parental rice kernels. Correlation analysis showed that starch digestion rate, hardness and stickiness were all positively correlated with the ratio of short‐range amorphous regions in rice bead samples, as obtained from Fourier transform‐infrared spectroscopy, but not with the relative crystallinity. CONCLUSION Collectively, these results suggest that rice beads with slower starch digestion rate and softer texture could be obtained by choosing rice varieties that develop more short‐range ordered structure after cooking. © 2024 Society of Chemical Industry.
... In particular, the so-called stomach emptying is delayed when foods high in fibre, fat, and/or protein, complex carbohydrates are present alone or in combination with them, as well as when foods high in carbs are combined with these (Slavin, 2013). Eating the same amount of carbohydrates in the form of white rice or in the form of white rice mixed with beans or chickpeas (mixed meal) was shown to attenuate GR compared to rice alone (Kaur, Ranawana and Henry, 2016). Thus, the dynamics with in food matrices are critical. ...
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Functional foods are considered the future of nutrition because they benefit human health and environmental sustainability. They offer natural solutions for managing post-prandial glycemia and its long-term consequences. Therefore, understanding the composition and inherent dynamics of the functional food matrix (FM) is crucial. Within the FM, components like proteins, fats, carbohydrates, phenolic compounds, fibres, and minor elements interact dynamically, highlighting how individual components within the system behave. This review highlights the significance of diverse FM interactions in modulating inherent glycemic potential (IGP). These interactions comprise major binary, ternary, quaternary interactions, and minor interactions, in contemporary functional food formulations that include starch-derived additives, biopeptides, and flavouring agents. The starch quality matrix (SQM), a prediction model for customised functional foods with low IGP, has been briefed as a pilot concept. We also investigate the impact of these interactions on gut health, fill in the knowledge gaps, and provide recommendations for further study.
... approach [29,[40][41][42][43][44][45]. Methods to reduce the GI of rice have been investigated, and products with a lower GI have been obtained by controlling the processing parameters [46][47][48][49][50] using selected rice varieties and adding ingredients [51][52][53][54]. These trends have pressured the food industry to develop low-GI rice products in Western societies, where health has functioned as an important criterion for individual food choices [55]. ...
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Current consumption drivers, particularly those related to health and wellbeing, have been influencing trends for the lower consumption of cereals, particularly rice, due to their typical high glycaemic index (GIs) and consequent impacts on obesity. To satisfy this consumer concern, more food innovations that promote healthy eating habits are required. Such innovations must be consumer-oriented to succeed, understanding the dynamics of consumer habits and responding to consumer expectations. This study explored these habits, from acquisition to consumption practices, and the expectations of the European market from the perspective of the major European consumer, Portugal, to obtain insights that support the development of low glycaemic index (GI) rice products. A mixed-methods approach was applied. For the first quantitative questionnaire, 256 Portuguese rice consumers aged 18-73 years were recruited. Twenty-four individuals were selected according to their gender and rice consumption profiles for in-depth interviews. The results confirmed that rice was the main side dish for the participants and was mainly consumed at home, cooked from raw milled rice. The drivers of consumption differ according to the provisioning process stage. In the acquisition stage, participants reported benefits from the rice's dynamic market by comparing products on price, brand, and rice types. In the preparation stage, participants reported the adequacy of the recipe and occasion, while in the consumption stage, participants enhanced their sensory preferences, depending on the rice dish. Although the GI concept was unknown to half of the participants, it was perceived as interesting and positive for healthy eating. Consumers showed concern about the taste and naturalness of the product, preferring it to be as close to a homemade dish as possible. The negative perceptions we verified were interpreted to be due to a lack of knowledge about the GI concept. Therefore, awareness actions and informative campaigns are recommended to promote low-GI rice products.
... We focused on 270 functional genes encoding glycosidases (EC 3.2.1), considering that dietary fibers from staple food are not digested by the host and left for microbial fermentation, and the amount and component of dietary fibers in wheat and rice differ significantly 27,28 . The B. adolescentis isolates had a higher number of glycosidases types and genes encoding glycosidases than the B. pseudocatenulatum isolates, indicating a higher capacity of carbohydrate catabolism. ...
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Bifidobacteria are key gut commensals that confer various health benefits and are commonly used as probiotics. However, little is known about the population-level variation in gut bifidobacterial composition and its affecting factors. Therefore, we analyzed Bifidobacterium species with amplicon sequencing of the groEL gene on fecal samples of 1674 healthy individuals, who belonged to eight ethnic groups and resided in 60 counties/cities of 28 provinces across China. We found that the composition of the bifidobacterial community was associated with geographical factors, demographic characteristics, staple food type, and urbanization. First, geography, which reflects a mixed effect of other variables, explained the largest variation in the bifidobacterial profile. Second, middle adolescence (age 14–17) and age 30 were two key change points in the bifidobacterial community development, and a bifidobacterial community resembling that of adults occurred in middle adolescence, which is much later than the maturation of the whole gut microbial community at approximately age 3. Third, each ethnicity showed a distinct bifidobacterial profile, and the remarkable amount of unknown Bifidobacterium species in the Tibetan gut suggested undiscovered biodiversity. Fourth, wheat as the main staple food promoted the flourish of B. adolescentis and B. longum . Fifth, alpha diversity of the bifidobacterial community decreased with urbanization. Collectively, our findings provide insight into the environmental and host factors that shape the human gut bifidobacterial community, which is fundamental for precision probiotics.
... One cross-sectional study performed in United Arab Emirates indicated that participants who consumed more cereals during quarantine were significantly associated with increased weight gain (adjusted OR = 1.50, 95% CI: 1.10, 2.06). 28 A higher consumption of foods with a high glycemic index 29 (glycemic index of rice in China: 63-106) 30 could contribute to weight gain. One prospective study confirmed that increased intake from refined grains (0.8 kg more weight gain per 100 g/day increase) was positively associated with weight gain. ...
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Background The impact of quarantine-induced changes in dietary behavior on weight gain remained unclear. This study aimed to evaluate the association between changes in dietary behavior and body weight during quarantine and to identify the risk factors of weight gain. Methods This was a pilot observational cross-sectional study. All the potential participants were those who underwent body weight management program in one teaching hospital in China from 26th April 2021 to 31st March 2022. An online self-reported questionnaire was sent to collect information on sex, age, self-reported body weight before and after quarantine, dietary quality, meal time, food consumption, physical activities, and sleep quality. Weight gain was defined as an increase of 1 kilogram or more. The study has been performed in accordance with the Declaration of Helsinki and approved by the Ethics Committee (KY2020-204). The participants were informed about the objectives of the study and electronic informed consent was obtained from each participant. Results Finally, 79 participants (22.8% male and 77.2% female, aged 33.3 ± 7.1 years) was included in the analysis. During quarantine, the mean body weight gain was 0.8 (interquartile range: −1.0~3.0) kg. The proportion of weight gain among the participants was 45.6%. Increased cooked white rice (OR=16.93; 95% CI: 2.66–108.00), convenient food (OR=11.69; 95% CI: 2.00–68.26), and snack consumption (OR=5.56; 95% CI: 1.08–28.56), delayed dinner time (OR=6.64; 95% CI: 1.20–36.74) and house working time less than 30 minutes (OR=12.80; 95% CI: 2.01–81.44) were risk factors for body weight gain. Conclusion During the quarantine, weight gain was observed even in participants who were previously on body weight management. Increased consumption of cooked white rice, convenient food, and snack, as well as delayed dinner time and reduced house working time (less than 30 minutes), were found to be associated with body weight gain.
... Rice (Oryza sativa L.) is the principal staple crop and an energy source for approximately 50% of the world's population (Kaur et al., 2016). With rapid growth in the population, approximately 70% more food needs to be produced to meet the demands of 9.5 billion people by 2050 (Ryan, 2023), and increasing grain yield is a long-term goal for crop breeding to meet the demand for global food security (J et al., ...
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Background Rice is one of the most important staple dietary constituents worldwide, so improving cultivated rice yields is crucial for global food security. Fulvic acid (FA) is a plant growth promoter and organic fertilizer, and investigating its effects on rice root growth is of great practical significance for improving rice yield and quality. Results This study examined the effects of different FA concentrations on the growth of rice seedlings. Low FA concentrations (0.05 g/L) promoted rice seedling growth, whereas high FA concentrations (0.5 g/L) inhibited root growth, reduced cell activity and enzyme activity in the root tip, and accumulated reactive oxygen species in root cells. To investigate the underlying molecular mechanisms, we performed transcriptomic analysis and found that auxin (Aux) may participate in FA-mediated growth. Furthermore, transcriptome heatmap analysis showed a significant upregulation of the Aux/indoleacetic acid (Aux/IAA) gene family after FA treatment, suggesting that this gene family plays an important role in the effects of FA on root growth. Moreover, changes in endogenous Aux content and addition of exogenous Aux inhibitors confirmed the involvement of FA in rice seedling root growth and in the synthesis and transduction pathway of Aux. Conclusions This study demonstrated that the effects of FA on rice root growth may be achieved through the Aux synthesis and transduction pathway. We constructed a transcriptome landscape of the Aux synthesis and transduction pathway in FA-treated rice and identified a possible candidate gene family, IAA/Aux. These findings provide valuable clues for further understanding the mechanisms underlying the effects of FA on root growth in rice seedlings and offer new insights into the development of strategies for enhancing rice production.
... Rapidly digestible starch can increase blood glucose levels. Consumption of foods with low GI can reduce the prevalence of type II diabetes, obesity, hyperlipidemia, and cardiovascular disease [11]. ...
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Rice (Oryza sativa L.) is the main source of energy for humans and a staple food of high cultural significance for much of the world's population. Rice with highly resistant starch (RS) is beneficial for health and can reduce the risk of disease, especially type II diabetes. The identification of loci affecting starch properties will facilitate breeding of high-quality and health-supportive rice. A genome-wide association study (GWAS) of 230 rice cultivars was used to identify candidate loci affecting starch properties. The apparent amylose content (AAC) among rice cultivars ranged from 7.04 to 33.06%, and the AAC was positively correlated with RS (R 2 = 0.94) and negatively correlated with rapidly available glucose (RAG) (R 2 = −0.73). Three loci responsible for starch properties were detected on chromosomes 1, 6, and 11. On chromosome 6, the most significant SNP corresponded to LOC_Os06g04200 which encodes granule-bound starch synthase I (GBSSI) or starch synthase. Two novel loci associated with starch traits were LOC_Os01g65810 and LOC_Os11g01580, which encode an unknown protein and a sodium/calcium exchanger, respectively. The markers associated with GBSSI and LOC_Os11g01580 were tested in two independent sets of rice populations to confirm their effect on starch properties. The identification of genes associated with starch traits will further the understanding of the molecular mechanisms affecting starch in rice and may be useful in the selection of rice varieties with improved starch.
... Some bioactivities that have been reported for M. myristica include anti-depressant (Ekeanyanwu et al. 2021), anti-inflammatory, and antinociceptive (Ishola et al. 2016). With these reported bioactivities, the influence of matrix on the bioactive constituents and bioactivities of M. myristica may have important implications on its health benefits, as earlier suggested in other staples (Kaur et al. 2016). Also, understanding food matrix interactions can provide vital information on their functionalities in real food systems (Zhang & Hamaker 2003). ...
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The bioactive compounds in a food matrix can exist either in their free form or bound to other endogenous compounds, which may affect their bioactivities. This study investigated the impact of endogenous proteins and lipids on the phenolics profile, anti-nephrolithiasis, and antioxidant activities of Monodora myristica (African nutmeg) seed. Endogenous proteins and lipids in M . myristica seed flour were removed by deproteinization and defatting, to obtain the deproteinized, defatted, and deproteinized-defatted flours. The native flour served as a control. Phenolics compounds in the flours were quantified using HPLC-DAD, while nephrolithiasis-associated enzymes (xanthine oxidase and urease) inhibitory and antioxidant activities were determined using a spectrophotometer. Nine phenolic compounds (gallic, chlorogenic, caffeic, p -coumaric, ellagic acids, catechin, rutin, quercetin and luteolin) were detected in the native flour, with quercetin as the most abundant. The concentrations of the phenolic compounds, nephrolithiasis-associated enzymes inhibitory, and antioxidant activities of the flour decreased significantly due to deproteinization and defatting. Overall, the native flour had the highest concentrations of phenolics and the most potent enzymes inhibitory and antioxidant activities, followed by the defatted, deproteinized, and deproteinized-defatted flours. Hence, endogenous proteins and lipids may enhance the phenolics profile, anti-nephrolithiasis and antioxidant activities of M. myristica seed. This could have application in the development of functional food products and nutraceuticals targeting nephrolithiasis. Graphical Abstract
... In recent years, RS has become a hot topic in functional rice research and many high-RS rice mutants or varieties have been identified [9][10][11][12][13][14][15][16]. Rice is generally considered to be a high Glycemic index (GI) food [17], the content of RS in high-quality rice is only 0.1-0.5%, and is generally under 3% in hot-cooked rice varieties [18]. Jiangtangdao 1 is a japonica variety rich in RS independently bred by Shanghai Academy of Agricultural Sciences (SAAS). ...
Article
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This study investigates the effects of moisture content control on the characteristics, properties, and in vitro starch digestion of roasted rice powder made from natural high-resistant starch (RS) rice varieties. The results demonstrate that adjusting the moisture content before roasting significantly affects the RS content of the roasted rice powder. Among various moisture levels tested, the addition of 15% water (rice-to-water ratio of 85:15) before roasting resulted in the highest RS content, reaching 22.61%. Several key parameters of the rice samples before and after optimal moisture control were analyzed, including thermal stability, chain length distribution, volatile flavor composition, and scanning electron microscopy. Additionally, in vitro digestion properties were measured. The findings revealed that the volatile flavor compounds in the high-RS roasted rice significantly increased compared to non-roasted rice. Moreover, the thermal stability of the rice samples improved, and the chain length distribution exhibited significant changes. The water absorption and expansion properties were significantly lower in the high-RS roasted rice. Furthermore, the in vitro starch digestion of the roasted flour made from high-RS rice showed a significantly lower digestion rate compared to common rice, indicating a lower starch hydrolysis index in high-RS rice with the sbe-rs genotype. Overall, the roasting process of natural high-RS rice modifies its characteristics, increases the RS content, enhances the flavor, and results in a lower starch digestion rate compared to common rice. This study provides valuable data for the food industry to promote the application of high-RS rice varieties with mutations in the SBEIIb gene, such as Youtangdao2 (YTD2).
... We know that the quality and quantity of foods have a pivotal role in order to regulate the levels of postprandial blood glucose and daily insulin requirements in patients with diabetes [41]. Particularly, carbohydrates are the main macronutrient which influence glycemia after a meal [42]. It is well known that carbohydrates do not all have the same structure and properties; consequently, when counting carbohydrates, for the same grams, different glycemic responses may occur [43]. ...
Article
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In children with type 1 diabetes, a healthy lifestyle is important to control postprandial glycemia and to avoid hyperglycemic peaks that worsen the inflammatory state of vessels and tissues. Glycemic index and glycemic load are two important indexes which assess the quality and quantity of foods consumed during meals. The main macronutrients of the diet have a different effect on postprandial blood glucose levels, so it is important that diabetic children consume foods which determine a slower and steadier glycemic peak. In this review, we present the results of the most recent studies carried out in the pediatric population with T1D, whose aim was to analyze the effects of low-glycemic-index foods on glycemic control. The results are promising and demonstrate that diets promoting low-glycemic-index foods guarantee a greater glycemic stability with a reduction in postprandial hyperglycemic peaks. However, one of the main limitations is represented by the poor adherence of children to a healthy diet. In order to obtain satisfactory results, a possibility might be to ensure a balanced intake of low-, moderate- and high-glycemic-index foods, preferring those with a low glycemic index and limiting the consumption of the high- and moderate-glycemic-index types.
... Before the intervention, the respondents had the habit of consuming white rice as their staple food, which has a high glycemic index and can increase glucose intolerance. In addition, consuming white rice as a staple food will have an impact on the glycemic index load because of the dominant portion of white rice (21). ...
Article
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Brown rice, derived from white rice with the removal of the husk, contains higher dietary fiber and a lower glycemic index than regular white rice. These advantages can be an alternative diet for individuals with type 2 diabetes mellitus. Type 2 diabetes mellitus is a metabolic disease ranked as the fourth leading cause of death in the world, often associated with obesity. In addition, insulin insensitivity in individuals with type 2 diabetes leads to increased hunger (polyphagia) and overeating, resulting in increasing BMI and waist circumference. The purpose of this study is to determine the effect of the brown rice diet intervention on BMI and waist circumference of patients with type 2 diabetes. This study was a pre-experimental study without control variables and the sample was not selected randomly, using a one-group pretest-posttest design with a 3-month intervention. Data analysis in this study used the Shapiro-Wilk normality test followed by the paired t-test to determine the difference between two paired samples. The statistical results showed significant changes in BMI and abdominal circumference (p = 0.002 and p = 0.008, respectively). In conclusion, there are differences in BMI and abdominal circumference of patients with type 2 diabetes mellitus before and after the intervention of a brown rice-based diet menu.
... Nearly half of the world's population relies primarily on rice as a food supply and source of energy, which has important consequences for both nutrition and health [68]. One of the most significant historical developments was the domestication of cultivated rice (Oryza sativa L.) [69]. ...
Article
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A key concern in agriculture is how to feed the expanding population and safeguard the environment from the ill effects of climate change. To feed a growing global population, food production and security are significant problems, as food output may need to double by 2050. Thus, more innovative and effective approaches for increasing agricultural productivity (hence, food production) are required to meet the rising demand for food. The world's most widely cultivated grains include corn, wheat, and rice, which serve as the foundation for basic foods. This review focuses on some of the key most up-to-date approaches that boost wheat, rice, corn, barley, and oat yields with insight into how molecular technology and genetics may raise the production and resource-efficient use of these important grains. Although red light management and genetic manipulation show maximal grain yield enhancement, other covered strategies including bacterial-nutrient management, solar brightening, facing abiotic stress through innovative agricultural systems, fertilizer management, harmful gas emissions reduction, photosynthesis enhancement, stress tolerance, disease resistance, and varietal improvement also enhance grain production and increase plant resistance to harmful environmental circumstances. This study also discusses the potential challenges of the addressed approaches and possible future perspectives.
Article
Purpose This study aimed to assess the impact of a culturally targeted lifestyle course on the dietary and weight outcomes of Asian Americans. Design This was an observational study of participants for a culturally targeted lifestyle course taught online by a Nutrition Scientist and Board-Certified Holistic Health Practitioner. Setting From 2021 to 2022, 284 participants were recruited through 4 community organizations in Texas and completed the informed consent. Subjects 140 Chinese Americans finished 3 surveys before, after, and 6 months after the course. Measures Participants’ fruit and vegetable consumption was assessed using the questionnaire from the Behavioral Risk Factor Surveillance System and their physical activities were evaluated by the Godin-Shephard Leisure-Time Exercise Questionnaire. Analysis We conducted repeated measures ANOVA to compare participants’ dietary and weight outcomes before, after, and 6 months after the course. Paired t-tests were performed to investigate how the outcomes differed from the baseline. Results The participants’ weights and BMI values at the 6-month follow-up were significantly lower than the baseline, though the changes were not significant immediately after the course. Rice consumption dropped significantly both after the class and at the 6-month follow-up. Participants also significantly reduced their intake of 100% juice and fried potatoes immediately after the class. Conclusion Community-based Participatory Approaches might be used to improve the dietary and weight outcomes of Asian Americans.
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This study investigated the physicochemical modifications of cooked rice caused by adding various supplements (rapeseed oil, dried wasabi powder, and dried chili pepper powder). The physicochemical and digestive properties of treated cooked rice were analyzed using multiple techniques to determine the impact of supplements on the rice quality, including its starch digestibility. All samples with added supplements showed an increase in surface firmness (0.77–0.95 kg·m/s² (N)) and a decrease in thickness (2.23–2.35 mm) and surface adhesiveness (1.43–7.22 J/m³). Compared to the control group, two absorption peaks at 2856 and 1748 cm⁻¹ and new signals at 1683 and 1435 cm⁻¹ appeared in the Fourier transform infrared (FTIR) spectroscopy. Analysis of FTIR results revealed that the interaction force was mainly through noncovalent interactions. Moreover, adding supplements increased the resistant starch (RS) levels in all samples. Scanning electron microscopy (SEM) suggested that oil-enriched phases, proteins, and polyphenols could cause large agglomeration and loose gel structure. These results suggested the formation of amylose-guest molecule complexes, which may influence starch functionality. Our work could provide insight into the starch–supplement interactions and the key factors affecting starch digestibility.
Article
Aims An assessor-blinded randomized controlled trial was conducted to assess the effect of a culturally tailored low-glycaemic index (GI) dietary educational intervention on body mass index and cardiometabolic risks for Chinese people with obesity in Hong Kong. Methods and results A total of 166 Chinese adults in Hong Kong with obesity were randomized to the intervention group (n = 83) or the control group (n = 83). The intervention group received the culturally sensitive low-GI dietary educational intervention based on the health belief model, consisting of an educational booklet, one individual interactive educational session, and three follow-up telephone calls. The control group received general advice on a healthy diet, including a pamphlet, one individual education session, and three follow-up telephone calls. Outcome measures included body mass index, cardiometabolic risk factors, dietary intake variables, and sense of satiety. Data collection was conducted at baseline and post-intervention at 12 weeks. A generalized estimating equation model was used to compare the difference in changes in outcome variables between groups. Compared with the control group, the intervention group exhibited a significant reduction in dietary glycaemic load (β = −6.963, P = 0.026) at post-intervention. No significant effects were found on other outcomes. Conclusion A 12-week culturally tailored and health belief model-based low-GI dietary educational intervention significantly reduced the dietary glycaemic load and showed the feasibility of the low-GI dietary intervention in Chinese adults in Hong Kong with obesity. A longer intervention period and follow-up might be required to achieve improvements in reducing cardiometabolic risk factors in people with obesity. Registration ClinicalTrials.gov: NCT04152213
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The main purpose of this study is to explore the effect of germination and non-germination on the nutritional and functional properties of rice varieties. In this study, two types of rice—Ahu Kalogoria (germinated) and Ranjit (non-germinated)—and the husk of Ahu variety rice were chosen and described based on their accession numbers. The rice came from Goalpara, Chirang, and Kokrajhar in the Indian state of Assam. Finally, their calorific values and nutritional and functional constituents were examined. Standard and validated experimental protocols are considered for the assessment of all parameters during this study. RC-0648663 (Ranjit rice, Chirang) and LK1-0646984 (Ahu Kalogoria, Goalpara) contain higher calorific values, i.e., 361.24±1.95aKcal/100gm and 356.35±1.32aKcal/100gm, and the Husk LK1-0646984H (Ahu Kalogoria husk, Goalpara) contains 222.51±3.07cKcal/100gm. Mg was found as a potential mineral in all varieties. Optimum total flavonoid content (TFC) and total phenolic content (TPC) were found in LK1-0646984(324.75±0.58amg QE/100gm; 353.7±1.66a mgGAE/100gm), LK1-0646984H (345.82±1.57bmgQE/100gm; 440.12±0.88b mg GAE/100gm) and RC-0648663 (69.375±1.3cmg QE (Quercetin equivalent) /100 gm; 106.79±0.54c mgGAE/100gm) respectively. The DPPH (2, 2-diphenyl 1-picrylhydrazyl) radical scavenging activity of LK1-0646984, LK1-0646984H, and RC-0648663 was determined to be maximum at 63.25±0.43a%, 69.36±0.31b%, and 34.2±0.2c%. Experimental results revealed that vitamin B5 content was higher in LK1-0646984 of 6.52mg/kg in comparison to RC-0648663 (Ranjit rice, Chirang) of 0.96mg/kg. Vitamin B1 was found at its maximum (3.53mg/kg) in LK1-0646984H. Therefore, the germinated rice variety (LK1-0646984) was found to be superior in quality to the non-germinated variety based upon nutritional, functional, and energy assessments, provide significant health benefits, and gain importance in the present socioeconomic scenario.
Article
Limited studies have been conducted on insulin index/load, with inconsistent results regarding the glycemic index/load in relation to cardiometabolic risk factors among people with diabetes. The present study aimed to reveal the association of dietary glycemic index and load and dietary insulin index and load with cardiometabolic risk factors among people with diabetes. This cross-sectional study was performed on 88 adults with diabetes who enrolled in the Cohort Study of Employees of Shiraz University of Medical Sciences. The scores of dietary glycemic index (DGI), dietary glycemic load (DGL), dietary insulin index (DII), and dietary insulin load (DIL) were measured using a 116-item food frequency questionnaire (FFQ). Multivariate linear regressions were used to associate each dietary score with fasting blood glucose (FBG), triglyceride, total cholesterol (TC), high-density lipoprotein (HDL), low-density lipoprotein (LDL), and systolic and diastolic blood pressure. DGI was significantly associated with serum FBG (β; 0.24, 95% CI; 0.02, 0.46) and triglyceride (β; 0.53, 95% CI; 0.002, 1.06) levels but not TC, HDL, LDL, or blood pressure after adjusting for age, sex, education, marital status, smoking, body mass index, energy intake, physical activity, having other diseases, and family history of diabetes. Neither DGL, DII, nor DIL was significantly associated with each of the cardiometabolic risk factors after controlling for the confounders. A diet with a higher glycemic index accompanied by a higher serum FBG and triglyceride level. Further studies are needed to determine the association of DGL, DII, and DIL with cardiometabolic risk factors.
Article
Chewing ability has a strong effect on food digestion. However, little is known about the relationship between the food mastication degree and the subsequent gastric emptying. This study was to explore the effects of individual chewing ability (strong and weak) on the in vivo oral processing characteristics and in vitro dynamic gastrointestinal starch hydrolysis of three types of rice (japonica rice, indica rice and waxy rice). Results showed that the swallowable bolus in the weak chewing group had larger holes and a looser microstructure with more small rice particles, while the strong chewing ones obtained a bolus with higher saliva content (up to 28%) and starch hydrolysis degree (up to 13.55%). Moreover, the gastric retention and starch hydrolysis of the strong chewing ability group were higher in the artificial gastric dynamic system (AGDS). The indica rice particles with the higher degree of fragmentation contacted enzymes easier and hydrolyzed quicker, thus emptying through the stomach faster (81.76%). However, the oral chewing properties of rice mainly influenced the starch digestion in the stomach and the initial stage of the small intestine (∼5 min). This study suggested that the chewing ability and rice variety can influence the bolus properties, which in turn affected the gastric emptying and the degree of starch hydrolysis during digestion.
Chapter
The germinated brown rice attracted more and more attention for its high GABA content, gamma-oryzanol, phenolic compounds, dietary fiber, free amino acids, vitamins B and E, and minerals. In this part, the germination process of brown rice is introduced, including the factors affecting the germination and the advanced technologies that aid germination. Then, the physicochemical properties of germinated rice (color, texture, functional, thermal, crystalline structure) are discussed. After that, the nutritional properties of germinated rice (macronutrients, micronutrients, GABA, phenolic compounds, etc.) are analyzed.
Article
This study investigated the effect of starch crystallinity on starch reassembly behaviors during the heat-moisture treatment (HMT) using starches with A-type crystal content of 0.00%-19.03%. The results showed that HMT reduced the native starch crystal content from 19.03% to 15.02% and increased starch thermostability, leading to a decrease in rapidly digestible starch (RDS) content from 86.91% to 76.71%. Moreover, starches containing a crystal content of 2.51%-8.11% exhibited significant reassembly during the HMT, and the resulting modified starches had more crystals and less RDS of 63.43%-69.31%. Interestingly, starches lacked A-type crystals but had some helical structures exhibiting A-type crystalline structures and lower digestibility after HMT. These findings verified that starch could significantly reassemble to form crystalline structures during the HMT. Controlling the crystal content of starch granules, particularly between 2.51% and 8.11%, was a promising approach for promoting starch reassembly during HMT and reducing starch digestibility.
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Although the retrogradation of rice starch has been extensively investigated, there remain questions as to how storage temperature affects starch inter- and intramolecular interactions in cooked white rice, and the relationship of these interactions with the digestion rate. To this end, micromorphology, crystallinity polymorphisms, molecular interaction patterns and in vitro starch digestibility of 3 rice varieties kept under 5 different storage temperature programs (room temperature (RT), 4 °C, -18 °C, 4 °C/RT (4 °C for 24 h and then RT for 24 h), -18 °C/RT (-18 °C for 24 h and then RT for 24 h)) were investigated. As expected, a significant variance in starch digestibility was observed for samples after storage at different temperatures. Overall, storage at 4 °C could most effectively decrease the starch digestibility of retrograded rice. The digestion rate constant was for the first time found to be determined by short-range amylopectin intermolecular interactions rather than long-range starch molecular interactions, for all different storage conditions. Furthermore, the digestion extent was determined by both inter- and intramolecular interactions among starch molecules as well as by the long-range order of the retrograded double helices. These results could prove useful to devise storage regimes which use retrogradation to produce cooked rice with lower glycemic index.
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We previously reported that the addition of a specified mulberry fruit extract (MFE) to rice consistently reduces post-prandial glycemic (PPG) and insulinemic (PPI) responses. This research tested whether this effect generalizes to a broad range of rice types, reflecting the wide variation in rice characteristics known to influence glycemic responses. In a randomized, balanced, partial factorial crossover design, Sona Masoori (SM), Bora Saul (BS), Gobindobogh (Gb), and Banskati (Bn) rices were tested with and without 0.37 g MFE. Healthy, normal weight Indian adults (N = 120) each consumed 4 of the 8 possible boiled rice meals, all containing ∼50 g available carbohydrate. The primary outcome was the effect of MFE on PPG, expressed as the percentage change in the positive, incremental area under the curve over 2 hours. The mean effect of MFE on PPG for all rice types combined was -11.4% (p<0.003). The reduction in PPG was in a qualitatively similar range for all rice types (-9.8 to -15.1%), and this was statistically significant for Bn. MFE also reduced the corresponding PPI response to all rice types combined by a mean of 10.1% (p<0.001; range -6.1 to -13.4%), and the reduction in PPI was statistically significant for SM, Gb and BS. In conclusion, addition of 0.37 g MFE modestly reduced PPG and PPI responses to rices in general, and the effects were statistically significant for specific rice types.
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Six subjects with ileostomies consumed five diets containing 61-164 g starch/d of which 0.4-34.8 g was resistant starch (RS). Ileal excretion of starch was 97% of that measured as dietary RS in vitro with no significant difference between RS fed and starch recovered on any of the test diets. Variation in starch excretion between subjects was partly due to differences in mouth-to-stoma transit time. In vitro fermentation of ileal effluent from RS-supplemented diets produced significantly more short-chain fatty acids, a higher molar proportion of butyrate (17% compared with 12%), and a lower concentration of ammonia compared with control subjects. These results indicate that the amount of starch that reaches the large intestine can be predicted from measurements in vitro for a wide range of RS intakes under normal eating conditions. They also support the hypothesis that RS, through fermentation, has distinctive influences on the colonic environment.
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By making the food attractive and palatable through flavour, aroma and colour, spices can reduce the need to use other less healthy ingredients such as salt, fat or sugar. Many health beneficial attributes of these common food adjuncts have been experimentally evidenced in the past few decades. These include: Digestive stimulant action, anti-atherogenic and cardio-protective potential, Antilithogenic property, Protective effect on erythrocyte integrity, Antidiabetic influence, Anti-inflammatory property, and cancer preventive potential. The antioxidant and hypolipidemic properties of spices have far-reaching nutraceutical value. The antioxidant properties of bioactive compounds present in spices are of particular interest in view of the impact of suppression of oxidative stress in the development of degenerative diseases such as cardiovascular disease, neurodegenerative disease, inflammatory disease and cancer. Spices thus deserve to be considered as the natural and necessary component of our daily nutrition, beyond their role in imparting taste and flavour to our food. It is presumed that the additive and synergistic effects of the complex mixture of phytochemicals present in vegetables, fruits, herbs and spices are largely responsible for the health effects offered by Indian and Mediterranean diets which are generally associated with lower incidence rates of some of the chronic diseases of ageing including cardiovascular disease and certain forms of cancer. The liberal consumption of spices is proved to be safe to derive their beneficial effects. Since each of the spices possesses more than one health beneficial property and that there is also a possibility of synergy among them in their action when consumed in combination, a spiced diet is likely to make life not only more `spicy' but more healthy also.
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The aim of this study was to determine the nutrient contents and to evaluate the relationship between amylose and amylopectin content to glycemic index of diet commonly eaten by Malaysian. The food samples consisted of nasi lemak, fried rice, fried rice noodle, fried macaroni, sandwich sardine, doughnut, curry puff and roti canai with dhal. Each sample was prepared based on standard recipe (except doughnut, roti canai with dhal and curry puff were bought from 3 different locations) in two different cycles. Moisture, ash, crude protein and crude fat were analyzed using proximate analysis whereas amount of carbohydrate was calculated "by difference". Total dietary fiber was analyzed using AOAC 991.43. The content of amylose and amylopectin were analyzed using colorimetric method and calculated "by difference", respectively. Our results showed that doughnut contained the highest carbohydrate (49.49 ± 1.24 g/100 g) while nasi lemak had the lowest carbohydrate (25.04 ± 0.56 g/100 g). Roti canai with dhal had the highest total dietary fiber content (3.89 ± 0.43 g/100 g). The highest amylose content was found in roti canai with dhal (11.75 ± 1.38%) while highest amylopectin content was in nasi lemak (94.19 ± 0.48%). The amylose content of tested samples ranged from 5 to 12%. In conclusion, results showed that there was no significant relationship between the ratio of amylose to amylopectin and glycemic index but negative trend existed which indicated increase in amylose content will lower the glycemic index of a food.
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With increasing globalization and East-West exchanges, the increasing epidemic of type 2 diabetes in Asia has far-reaching public health and socioeconomic implications. To review recent data in epidemiologic trends, risk factors, and complications of type 2 diabetes in Asia. Search of MEDLINE using the term diabetes and other relevant keywords to identify meta-analyses, systematic reviews, large surveys, and cohort studies. Separate searches were performed for specific Asian countries. The review was limited to English-language articles published between January 1980 and March 2009; publications on type 1 diabetes were excluded. The prevalence of diabetes in Asian populations has increased rapidly in recent decades. In 2007, more than 110 million individuals in Asia were living with diabetes, with a disproportionate burden among the young and middle aged. Similarly, rates of overweight and obesity are increasing sharply, driven by economic development, nutrition transition, and increasingly sedentary lifestyles. The "metabolically obese" phenotype (ie, normal body weight with increased abdominal adiposity) is common in Asian populations. The increased risk of gestational diabetes, combined with exposure to poor nutrition in utero and overnutrition in later life in some populations, may contribute to the increasing diabetes epidemic through "diabetes begetting diabetes" in Asia. While young age of onset and long disease duration place Asian patients with diabetes at high risk for cardiorenal complications, cancer is emerging as an important cause of morbidity and mortality. Type 2 diabetes is an increasing epidemic in Asia, characterized by rapid rates of increase over short periods and onset at a relatively young age and low body mass index. Prevention and control of diabetes should be a top public health priority in Asian populations.
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The Glycaemic Index (GI) concept ranks foods according to the postprandial glycaemic responses. The in vivo procedure used to determine GI values of food is very laborious and time consuming. Thus, the aim of this study was to analyze the in vitro rate of release of glucose from foods of Sri Lankan origin with the intention of identifying the relationships of the in vitro data with the published in vivo glycaemic responses. The fractions of glucose released and starch hydrolyzed in the in vitro method were classified as rapidly available glucose (RAG), slowly available glucose (SAG), rapidly digestible starch (RDS) and slowly digestible starch (SDS) depending on the time taken for digestion and release of glucose. Basic foods (n=15) prepared with wet and dry heat process were analyzed to determine above fractions. The glucose released from basic foods were then used to calculate the RAG, RDS, SAG, and SDS fractions present in the mixed meals (n=2) containing more than one carbohydrate source. Significant positive correlations were observed with GI and RAG (r=0.513, p=0.025), RDS (r=0.597, p=0.011) and significant negative correlation with SAG/RAG (r=-0.511, p=0.036) ratio of both basic foods and mixed meals. The foods with high GI contain a higher percentage of carbohydrates in a form that can be rapidly hydrolyzed to yield glucose and correspondingly increased postprandial glucose levels.
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The glycemic index (GI) is an important parameter of food quality which compares the hyperglycemic effect of a tested meal with pure glucose. For most foods in the Middle East, the glycemic index has not been defined yet. The aim of this study is to determine the GI of Iranian rice and to evaluate the type of cooking method on GI value. To determine the GI, measured portions of food containing 50 g of carbohydrates were eaten by 10 healthy volunteers (5 men and 5 women) after an overnight fast. Capillary blood samples were taken at 0 (fasting), 30, 60, 90 and 120 min after the meal. Blood glucose curves were constructed from blood glucose values. The GI was calculated by dividing the incremental area under the curve for the tested food (fluffy rice and steamed rice) by that for the standard food (same amount of glucose) and multiplying by 100. In each volunteer, each food was tested thrice so that 3 GIs were obtained and the average was calculated. The GI for tested food was calculated as the mean from the respective average GIs of the 10 volunteers. The GI values of fluffy rice and steam rice were 55.38±17.16 and 66.25±18.49 respectively. Statistically significant difference was not observed. These results indicate that Iranian rice should be classified as medium GI food.
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Experiments were conducted to examine the effects of parboiling, extrusion, rice variety, rice : water ratio, and cooling after cooking on the resistant starch (RS) content of rice. When uncooked the medium-grain rice (Amaroo) contained less amylose (18.8 g/100 g, P = 0.001), higher fast digestible starch (FDS) content (21.7 g/100 g, P < 0.001), and less RS (0.1 g/100 g, P < 0.001) than the long-grain rice (Doongara) (25.6, 15.9, 0.4, respectively). Parboiled rice had the highest FDS (33.9 g/100 g) and RS (0.72 g/100 g) contents, with an amylose content of 25.4 g/100 g. The effects of rice type, rice : water ratio (1 : 1 or 1 : 2 w/w), and post-cooking interventions (freshly dried or dried after cooling for 24 h at 4°C) on the RS content of rice cooked in an autoclave were examined. The RS contents were significantly different among the rice types (0.6, 1.4, 3.7 g/100 g for Amaroo, Doongara, and parboiled rice, respectively, P < 0.001). Decreasing the rice : water ratio (1 : 2) and cooling (24 h at 4°C) after cooking significantly increased the RS content (P < 0.001). Extrusion decreased the RS content in the high RS rice only (0.42–0.16 g/100 g, P = 0.02). The results indicate that parboiling rice, and the use of a higher-amylose-content rice, a lower rice : water ratio, and cooling after cooking all increase RS content, whereas extrusion decreases the RS content of rice.
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Granule size distribution, the relative crystallinity, morphology and thermal degradation of starches from 10 different non-waxy rice cultivars were measured in present study. The relationships between granular structure and thermogravimetric parameters of tested starches were evaluated using Pearson correlation analysis. The range of median size for rice starches was 6.23–7.81μm. The relative crystallinity of 10 non-waxy rice starches ranged from 20.4% to 33.4%. The range of activation energy from different rice starches was between 155.6 and 201.5kJ/mol. The Pearson correlation results showed that the relative crystallinity was positively correlated (r=0.6750, p
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Glycemic and insulinemic responses to food may depend on several intrinsic factors such as the type of sugar, molecular arrangement, size of starch granules, co-components in the whole food like moisture, fat, protein, fiber, as well as external factors like processing technique and total amount consumed. The postprandial glycemic response to equivalent quantities of test food and standard food is compared using Glycemic Index food (GI food). The incremental area under the curve for blood glucose and insulin at fasting, 30, 60, 90 and 120 min after consumption of different doses (50 and 100 g) of carbohydrate rich foods like rice and chapatti were compared with standard food, white bread. The GI food value for 50 g of chapatti and rice was 44 and 11 respectively. The Insulinemic Index food (II food) values, calculated similarly, for 50 g portion of chapatti and rice were 39 and 6 respectively. Glycemic and insulinemic response showed a dose dependent increase from 50 to 100 g. Both glycemic and insulinemic impact of chapatti were found to be significantly higher than that of rice (p food and II food values will facilitate qualitative and quantitative judgment about the selection of specific foods for effective metabolic control.
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The influence of amylose content, cooking, and storage on starch structure, thermal behaviors, pasting properties, and rapidly digestible starch (RDS), slowly digestible starch (SDS), and resistant starch (RS) in different commercial rice cultivars was investigated. Long grain rice with high-amylose content had a higher gelatinization temperature and a lower gelatinization enthalpy than the other rice cultivars with intermediate amylose content (Arborio and Calrose) and waxy type (glutinous). The intensity ratio of 1047/1022 cm(-1) determined by Fourier Transform Infrared (FT-IR), which indicated the ordered structure in starch granules, was the highest in glutinous and the lowest in long grain. Results from Rapid Visco Analyser (RVA) showed that the rice cultivar with higher amylose content had lower peak viscosity and breakdown, but higher pasting temperature, setback, and final viscosity. The RDS content was 28.1, 38.6, 41.5, and 57.5% in long grain, Arborio, Calrose, and glutinous rice, re-spectively, which was inversely related to amylose content. However, the SDS and RS contents were positively correlated with amylose content. During storage of cooked rice, long grain showed a continuous increase in pasting viscosity, while glutinous exhibited the sharp cold-water swelling peak. The retrogradation rate was greater in rice cultivars with high amylose content. The ratio of 1047/1022 cm(-1) was substantially decreased by cooking and then increased during storage of cooked rice due to the crystalline structure, newly formed by retrogradation. Storage of cooked rice decreased RDS content and increased SDS content in all rice cultivars. However, no increase in RS content during storage was observed. The enthalpy for retrogradation and the intensity ratio 1047/1022 cm(-1) during storage were correlated negatively with RDS and positively with SDS (P <= 0.01).
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To define those patients most likely to benefit from the hypolipidemic effect of low-glycemic-index (GI) traditional starchy foods, 30 hyperlipidemic patients were studied for 3 mo. During the middle month, low-GI foods were substituted for those with a higher GI with minimal change in dietary macronutrient and fiber content. Only in the group (24 patients) with raised triglyceride levels (types IIb, III, and IV) were significant lipid reductions seen: total cholesterol 8.8 +/- 1.5% (p less than 0.001), LDL cholesterol 9.1 +/- 2.4% (p less than 0.001), and serum triglyceride 19.3 +/- 3.2% (p less than 0.001) with no change in HDL cholesterol. The percentage reduction in serum triglyceride related to the initial triglyceride levels (r = 0.56, p less than 0.01). The small weight loss (0.4 kg) on the low-GI diet did not relate to the lipid changes. Low-GI diets may be of use in the management of lipid abnormalities associated with hypertriglyceridemia.
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Postprandial glycemic and insulinemic responses and satiety with various barley products were evaluated in normal subjects. Also studied were the rate of in vitro starch digestion and the content of in vitro resistant starch (RS). Products tested were boiled intact (rice extender) and milled kernels (porridge) from four barley genotypes of Glacier with different amylose-amylopectin ratios (7–44% amy lose). All barley products elicited lower metabolic responses and higher satiety scores when compared with white wheat bread. The lente behavior of the boiled flours was probably due to the viscous properties of the β-glucans. However, the boiled flours produced higher glucose and insulin responses than did the corresponding boiled kernels. The impact of amylose: amylopectin on the metabolic responses was marginal. The high-amylose products released starch more slowly from a dialysis tubing during enzymic incubation of chewed samples compared with the corresponding products with less amylose. The RS content ranged from 0.4% in waxy to 5.6% in the high-amylose flour product (starch basis).
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Pore size distribution was measured for two kinds of rice grains differing in the tendency of digestibility to investigate the relationship between the fine structure and digestibility. The solute exclusion method was used to measure the pore size distribution. The center of the distribution in steeped rice was about 10 Å in diameter and there was little difference between the two kinds of rice. The pore size distribution in swollen steamed rice varied by the conditions of processing, and the tendency was different between the two kinds of rice. The digestibility also varied with the conditions of processing. The relationship between the fine structure and digestibility was considered from these results. © 1988, Japan Society for Bioscience, Biotechnology, and Agrochemistry. All rights reserved.
Article
Pore size distribution was measured for two kinds of rice grains differing in the tendency of digestibility to investigate the relationship between the fine structure and digestibility. The solute exclusion method was used to measure the pore size distribution. The center of the distribution in steeped rice was about 10 Å in diameter and there was little difference between the two kinds of rice. The pore size distribution in swollen steamed rice varied by the conditions of processing, and the tendency was different between the two kinds of rice. The digestibility also varied with the conditions of processing. The relationship between the fine structure and digestibility was considered from these results.
Chapter
Some types of dietary fiber have been shown to reduce the magnitude of hyperglycemia and insulinemia after carbohydrate-containing meals in normal man (Jenkins et al., 1977a) and diabetic man (Jenkins et al., 1976). This effect is not confined to the viscous polysaccharides studied by Jenkins et al. (1976, 1977a); wheat bran has been shown to have a similar though smaller effect (Jeffreys 1974; Jenkins et al., 1978). Subsequent studies, which have been of two types, have suggested a possible therapeutic role for dietary fiber in the management of diabetes. There have been those in which one form of dietary fiber has been added to several food items in an otherwise low-fiber diet and those in which two diets, one high-fiber and one low-fiber, are compared. Studies of the latter type have in some cases inevitably involved comparison of high-fiber, high-carbohydrate diets with low-fiber, “low”-carbohydrate diets, so that the relative roles of fiber and proportion of energy from carbohydrate are difficult to assess, although the combined effect on diabetic control seems to be an improvement (Simpson et al., 1979a,b). Rivellese (1980) compared low-and high-fiber diets of similar carbohydrate content in diabetic patients and concluded that dietary fiber improved blood glucose control, and Miranda and Horwitz (1978), using low- and high-fiber diets, although with slightly less available carbohydrate in the high-fiber diet (Anderson 1980), demonstrated lower post?prandial blood glucose levels in diabetic patients on the high-fiber diets. Others, however, have found high-fiber diets unsatisfactory (Manhire et al., 1981), and the value of dietary fiber has been called into question (Anon, 1981) but stoutly defended (Mann et al., 1981).
Chapter
Paddy, or rough rice, is unique among cereals in that it is, by and large, milled as whole grain, not flour. It is also unique in that milled rice can be of two forms. In most parts of the world it is used as white, or raw (meaning nonparboiled), rice. In other parts, it is used as parboiled rice, obtained by treating paddy rice with water and heat before it is dried and milled. Parboiled rice is the major staple throughout South Asia (the Indian subcontinent), where over 90% of the world's parboiled rice is produced and consumed. All or most of the rice in Bangladesh (Roy, 2001), Sri Lanka (Malkanthi et al, 2001), and many rice-growing states of present-day India is parboiled; 55–60% of India's rice and a substantial portion in Nepal is parboiled (Fig. 1). It also is eaten widely elsewhere, as is discussed below. It is estimated that as much as a fifth of the world's rice is parboiled (Kik and Williams, 1945; Tata, 1962; Gariboldi, 1974). Use of parboiled rice seems to have been increasing in recent times.
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The glycaemic index (GI) is a measure of the ability of a food to raise blood sugar. Written by one of the co-inventors of the term, this is a clear and balanced review of current knowledge on this controversial concept. The book explores all the key issues of the definition of the GI, how to measure the GI of a food, how to apply GI information to meals and diets, the reasons why foods have different GI values and the impact of altering a diet GI on health and disease. The book highlights the benefits and the problems surrounding the GI concept, whilst encouraging readers to think critically about the issues involved.
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Objective: For the purpose of creating a database on the glycaemic index (GI) of common Malaysian foods we determined the GI of rice, banana, sweet potato and rice noodle. Design: An experimental study involving the measurement of the glycaemic responses of participants to the ingestion of rice, banana, sweet potato and rice noodle. Materials and Methods: Twelve healthy adults with a mean body mass index of 21.6 ± 1.6 participated in this study. GI was determined using a standard method recommended by FAO/WHO with white bread and adjusted relative to glucose. Results: The results showed that the mean GI of rice was 90 ± 12, rice noodle was 85 ± 15, sweet potato was 77 ± 12 and banana was 55 ± 12. There was significant difference in the mean incremental area under the curve (IAUC) values between the foods (P < 0.05) and also between the subjects (P < 0.01), although there was significant difference in GI within the subjects (P < 0.01), there was no significant difference between the foods (P = 0.09). However there was significant heterogeneity among the mean GI values (P < 0.05), but that the only individual means, which differed from each other, were banana versus rice. Conclusion: We conclude that rice, rice noodle and sweet potato as high GI foods, whereas banana as a low GI food. This is the first study done to determine the GI of common Malaysian foods.
Article
To define those patients most likely to benefit from the hypolipidemic effect of low-glycemic-index (GI) traditional starchy foods, 30 hyperlipidemic patients were studied for 3 mo. During the middle month, low-GI foods were substituted for those with a higher GI with minimal change in dietary macronutrient and fiber content. Only in the group (24 patients) with raised triglyceride levels (types IIb, III, and IV) were significant lipid reductions seen: total cholesterol 8.8 ± 1.5% (p < 0.001), LDL cholesterol 9.1 ± 2.4% (p < 0.001), and serum triglyceride 19.3 ± 3.2% (p < 0.001) with no change in HDL cholesterol. The percentage reduction in serum triglyceride related to the initial triglyceride levels (r = 0.56, p < 0.01). The small weight loss (0.4 kg) on the low-GI diet did not relate to the lipid changes. Low-GI diets may be of use in the management of lipid abnormalities associated with hypertriglyceridemia.
Article
The glycemic index was proposed in 1981 as an alternative system for classifying carbohydrate-containing food. Since then, several hundred scientific articles and numerous popular diet books have been published on the topic. However, the clinical significance of the glycemic index remains the subject of debate. The purpose of this review is to examine the physiological effects of the glycemic index and the relevance of these effects in preventing and treating obesity, diabetes, and cardiovascular disease.
Article
Phosphorus content of rice starch granules prepared by DoBS extraction of milled rice protein was lowest and was mainly 6-phosphoglucose for 2 waxy rices. For 6 nonwaxy rices it was highest and predominantly phospholipid P based on choline content. Defatting with water-saturated butanol reduced both choline and P content of nonwaxy rice starch. Once recrystallized amylose of 7 rices had 72–84% β-amylolysis limit, DP 532–793 glucose units per reducing end, CL 101–157 glucose units per nonreducing end and 3.4–7.5 branches/molecule. Phosphor und Amyloseverzweigung in Reisstärkekörnern. Der Phosphorgehalt von Reisstärkekörnern, die durch Natrium-Dodecyl-Benzolsulfonat-Extraktion (DoBS) des gemahlenen Reisproteins vorbehandelt wurden, war am niedrigsten und lag bei 2 wachsigen Reissorten überwiegend in Form von Glucose-6-phosphat vor. Bei 6 nicht-wachsigen Reissorten war er am höchsten und basierte als Phosphorlipid-Phosphor vorwiegend auf dem Cholingehalt. Die Entfettung mit wassergesättigtem Butanol verminderte sowohl den Cholin-als auch den Phosphorgehalt der nicht-wachsigen Reisstärke. Die einmal rekristallisierten Amylosen von sieben Reissorten hatten β-Amylolysegrenzen von 72–84%, Polymerisationsgrade (DP) von 532–793 Glucoseeinheiten je reduzierendem Ende, mittlere Kettenlängen (CL) von 101–157 Glucoseeinheiten je nicht-reduzierendem Ende und 3,4–7,5 Verzweigungen je Molekül.
Article
Context Dietary composition may affect insulin secretion, and high insulin levels, in turn, may increase the risk for cardiovascular disease (CVD).Objective To examine the role of fiber consumption and its association with insulin levels, weight gain, and other CVD risk factors compared with other major dietary components.Design and Setting The Coronary Artery Risk Development in Young Adults (CARDIA) Study, a multicenter population-based cohort study of the change in CVD risk factors over 10 years (1985-1986 to 1995-1996) in Birmingham, Ala; Chicago, Ill; Minneapolis, Minn; and Oakland, Calif.Participants A total of 2909 healthy black and white adults, 18 to 30 years of age at enrollment.Main Outcome Measures Body weight, insulin levels, and other CVD risk factors at year 10, adjusted for baseline values.Results After adjustment for potential confounding factors, dietary fiber showed linear associations from lowest to highest quintiles of intake with the following: body weight (whites: 174.8-166.7 lb [78.3-75.0 kg], P<.001; blacks: 185.6-177.6 lb [83.5-79.9 kg], P = .001), waist-to-hip ratio (whites: 0.813-0.801, P = .004; blacks: 0.809-0.799, P = .05), fasting insulin adjusted for body mass index (whites: 77.8-72.2 pmol/L [11.2-10.4 µU/mL], P = .007;blacks: 92.4-82.6 pmol/L [13.3-11.9 µU/mL], P = .01) and 2-hour postglucose insulin adjusted for body mass index (whites: 261.1-234.7 pmol/L [37.6-33.8 µU/mL], P = .03; blacks: 370.2-259.7 pmol/L [53.3-37.4 µU/mL], P<.001). Fiber was also associated with blood pressure and levels of triglyceride, high-density lipoprotein cholesterol, low-density lipoprotein cholesterol, and fibrinogen; these associations were substantially attenuated by adjustment for fasting insulin level. In comparison with fiber, intake of fat, carbohydrate, and protein had inconsistent or weak associations with all CVD risk factors.Conclusions Fiber consumption predicted insulin levels, weight gain, and other CVD risk factors more strongly than did total or saturated fat consumption. High-fiber diets may protect against obesity and CVD by lowering insulin levels.
Article
Nutrient content and distribution in a low-protein (7.5%) rice and a high-protein (10.8 %) rice were studied by analysing successive abrasive milling fractions of brown rice. Non-starch constituents decreased from the surface to the centre of the grain in both rices, except that the highest protein fraction in high-protein rice was the sub-aleurone layer. Starch and amylose contents of starch increased progressively from the surface to the centre of the grain and were lower in high-protein grain. Although this low-protein rice had lower total ash content than the high-protein rice, other samples of the same low-protein rice had comparable ash content to the high-protein rice. Glutelin accounted for 87–93% of milled rice protein. Protein and protein bodies of the sub-aleurone layer and inner endosperm have similar amino-grams, and electrophoretic patterns using analytical and SDS-polyacrylamide disc gels.
Article
Objective. —To examine prospectively the relationship between glycemic diets, low fiber intake, and risk of non—insulin-dependent diabetes mellitus.Desing. —Cohort study.Setting. —In 1986, a total of 65173 US women 40 to 65 years of age and free from diagnosed cardiovascular disease, cancer, and diabetes completed a detailed dietary questionnaire from which we calculated usual intake of total and specific sources of dietary fiber, dietary glycemic index, and glycemic load.Main Outcome Measure. —Non—insulin-dependent diabetes mellitus.Results. —During 6 years of follow-up, 915 incident cases of diabetes were documented. The dietary glycemic index was positively associated with risk of diabetes after adjustment for age, body mass index, smoking, physical activity, family history of diabetes, alcohol and cereal fiber intake, and total energy intake. Comparing the highest with the lowest quintile, the relative risk (RR) of diabetes was 1.37 (95% confidence interval [CI], 1.09-1.71, Ptrend=.005). The glycemic load (an indicator of a global dietary insulin demand) was also positively associated with diabetes (RR=1.47; 95% CI, 1.16-1.86, Ptrend=.003). Cereal fiber intake was inversely associated with risk of diabetes when comparing the extreme quintiles (RR=0.72,95% CI, 0.58-0.90, Ptrend=.001). The combination of a high glycemic load and a low cereal fiber intake further increased the risk of diabetes (RR=2.50, 95% CI, 1.14-5.51) when compared with a low glycemic load and high cereal fiber intake.Conclusions. —Our results support the hypothesis that diets with a high glycemic load and a low cereal fiber content increase risk of diabetes in women. Further, they suggest that grains should be consumed in a minimally refined form to reduce the incidence of diabetes.
Article
The present study aimed to compare the chemical compositions and physicochemical properties of Jasmine brown rice (Oryza sativa cultivar Kao Dok Mali 105). Brown rice was cooked by various cooking methods, namely electric cooker, microwave oven, steaming, and conventional method. The results indicated that the conventional cooking method significantly reduced protein and fat content. The lowest degree of gelatinization was observed in rice cooked by steaming method. The water to rice ratio of 2:1 showed significantly higher on the hardness, chewiness, and cohesiveness, but lower on the degree of gelatinization than those of other cooking methods.
Article
In order to examine the effects of different alleles on the gene expression at the waxy locus, the Wx gene product which controls the synthesis of amylose was isolated from endosperm starch of rice plants and analysed by electrophoretic techniques. The major protein bound to starch granules was absent in most of waxy strains and increased with the number of Wx alleles in triploid endosperms, suggesting that the major protein is the Wx gene product. In addition to wx alleles which result in the absence or drastic reduction of the Wx gene product and amylose, differentiation of Wx alleles seemed to have occurred among nonwaxy rice strains. At least two Wx alleles with different efficiencies in the production of the major protein as well as amylose were detected. These alleles are discussed in relation to regulation of the gene expression.
Article
The in vitro and in vivo resistant-starch (measured in growing rats) levels were low in five raw rice cultivars differing in apparent amylose content, and the values were correlated positively with amylose content. Cooked and cooked parboiled rices generally had higher resistant-starch contents than raw rices, particularly those with intermediate gelatinization temperature starches, but waxy rice had very low values. Values for undigestible energy, which is mainly in the form of unfermented energy and undigestible protein, were similar in raw rices, but increased with processing, particularly in the higher-amylose rices. In vivo resistant starch was not correlated significantly with undigestible energy and undigestible protein, but undigestible energy and protein were correlated with each other. Parboiling was calculated to increase the resistant-starch content of cooked rice by not more than 1%. Thus, cultivar differences in cooked-starch digestibility were reflected less in levels of resistant starch than in the rate of starch digestion as indicated by glycaemic and insulin response.
Article
Molecular structures of amyloses and amylopectins from three varieties of Japanese wheat, Chihoku, Horoshiri, and Norin-61, and two wheat classes, Australian standard white (ASW) and Western white (WW), were characterized. WW amylose was the largest (number-average degree of polymerization , 1570) and Chihoku amylose was the smallest ( 830). ASW and Chihoku amyloses had higher amounts of branched molecules (∼42% by mole) with lower average numbers of chains (), than those of others (∼28% by mole, ). The structural features of amylopectins by iodine affinity and chainlength distribution were also characterized by varieties and classes. The amylose contents of the starches were in the range of 21·7–27·4% for ASW and WW, respectively. A lower amylose content and a higher amount of the branched amylose molecule with a lower may produce better quality Japanese-type noodle.