Glycemic Index and glycemic load for different types of cooked rice for healthy volunteers

Abstract

The effect of eating different types of rice was studied, including basmati rice, local amber rice, brown rice and diet rice, in addition to bulgur and mung bean on the glycemic response and glycemic Index values. The effect of eating rice cooked by pressing and Boiled methods on the blood sugar response of healthy volunteers was studied, where the results of the study included ten volunteers. The highest increase in blood sugar level response occurred after consuming amber rice cooked by pressing method, which reached 160.3 (mg / 100 ml). After thirty minutes of eating it, while bulgur rice cooked by Boiled method has raised the level of blood sugar response less than rice of all kinds and at a rate of 121.7 (mg / 100 ml) after eating it by thirty, the study determined the glycemic index and blood sugar load for each sample of raw, mixed and cooked rice (pressing and boiled) in addition to bulgur. The results showed a variation in the values of the glycemic index at the level of (p≥0.05) for different types of rice. The results showed that the highest glycemic index was for amber rice cooked by pressing method with a percentage of (88.8) and the lowest glycemic index was for bulgur cooked by Boiled method by (37). While the glycemic index of white basmati rice in the ways of pressing and Boiled was 66.6 and 53 respectively, and the additions that were added to basmati rice, which included mash, cinnamon and turmeric, had a clear role in reducing the blood sugar index, as the values of the glycemic Index for basmati rice pressed and mixed with mash, cinnamon and turmeric are 60, 56 and 57 respectively, while the values of the glycemic Index for basmati rice mixed with mash, cinnamon and turmeric are 49.2. 48 and 46, respectively.

Full text

INTRODUCTION
Rice is one of the most important basic foods for a wide
segment of the world's population in general and Asian
countries in particular, and it is one of the most important
types of Iraqi table meals. Rice is an important source of
carbohydrates with an originating content ranging from 70-
85% (Fresco, 2005). Several studies have indicated that rice
consumption, especially white rice, is associated with higher
blood sugar and an increased risk of type II diabetes (Hu et
al., 2012). After eating a meal, especially rich in
carbohydrates, there is a rapid rise in blood sugar, followed
by a rapid decline, and this rise and fall leads to a change in
the body's secretion of hormones such as adrenaline, insulin
and cortisol (stress hormone) and the combined effect of these
Dhuha M. Al-Atbi, Nawfal Alhelfi, Abbas A. Mansour. 2024. Glycemic Index and glycemic load for different types of cooked rice for healthy volunteers.
Journal of Global Innovations in Agricultural Sciences12:83-94.
[Received 10 Oct 2023; Accepted 3Jan 2024; Published 16 Mar 2024]
Attribution 4.0 International (CC BY 4.0)
hormones makes a person feel tired and more stressed, while
the body converts more energy into fat, increases the feeling
of hunger and increases inflammation, which in turn can
cause damage to some body systems and organ functions and
may lead to increased pain and the risk of chronic diseases
such as heart disease (Basim et al., 2021). The blood glycemic
index is a way to classify foods based on the extra blood
glucose responses produced by a certain amount of
carbohydrates. The food glycemic Index is the result of action
as a result of digestion and absorption of food, as it leads to a
change in the level of glucose in the blood and is expressed in
the measured area under the blood glucose response curve
after fasting or food under test, attributed to the measured area
under the blood glucose response curve to white bread or
glucose (Raben, 2022). Foods are classified according to the
J. Glob. Innov. Agric. Sci., 2024, 12(1):83-94
ISSN (Online): 2788-4546; ISSN (Print):2788-4538
DOI: https://doi.org/10.22194/JGIAS/24.1116
http://www.jgiass.com 1
Glycemic Index and glycemic load for different types of cooked rice for healthy
volunteers
Dhuha M. Al-Atbi1,*, Nawfal Alhelfi1 and Abbas A. Mansour2
1Department food Sciences, College Agriculture, University of Basra, Basra, Iraq;
2College of Medicine, University of Basra, Iraq
*Corresponding author’s e-mail: Dhuhamohameed96@gmial.com
The effect of eating different types of rice was studied, including basmati rice, local amber rice, brown rice and diet rice, in
addition to bulgur and mung bean on the glycemic response and glycemic Index values. The effect of eating rice cooked by
pressing and Boiled methods on the blood sugar response of healthy volunteers was studied, where the results of the study
included ten volunteers. The highest increase in blood sugar level response occurred after consuming amber rice cooked by
pressing method, which reached 160.3 (mg / 100 ml). After thirty minutes of eating it, while bulgur rice cooked by Boiled
method has raised the level of blood sugar response less than rice of all kinds and at a rate of 121.7 (mg / 100 ml) after eating
it by thirty, the study determined the glycemic index and blood sugar load for each sample of raw, mixed and cooked rice
(pressing and boiled) in addition to bulgur. The results showed a variation in the values of the glycemic index at the level of
(p≥0.05) for different types of rice. The results showed that the highest glycemic index was for amber rice cooked by pressing
method with a percentage of (88.8) and the lowest glycemic index was for bulgur cooked by Boiled method by (37). While the
glycemic index of white basmati rice in the ways of pressing and Boiled was 66.6 and 53 respectively, and the additions that
were added to basmati rice, which included mash, cinnamon and turmeric, had a clear role in reducing the blood sugar index,
as the values of the glycemic Index for basmati rice pressed and mixed with mash, cinnamon and turmeric are 60, 56 and 57
respectively, while the values of the glycemic Index for basmati rice mixed with mash, cinnamon and turmeric are 49.2. 48
and 46, respectively.
Keywords: Mung bean rice, Amber rice, Glycemic load, Amylose, Glycemic index. Basmati rice, Brown rice, Diet rice,
Glycemic response, Blood sugar load, Cinnamon.

Al-Atbi, Alhelfi & Mansour
2024 | Volume 12 | Issue 1| Page 84
glycemic Index into three groups: foods with a high glycemic
Index ≥ 70%), foods with a low glycemic Index ≤ 55%) and
foods with a (average glycemic Index 55-69%). (Riccardi et
al., 2003). Medium-term studies of diabetes have shown that
replacing carbohydrates with a high glycemic Index such as
white bread and potatoes with low glycemic index values such
as whole grains and legumes will improve blood sugar control
and reduce episodes of hypoglycemia among people treated
with insulin (Pathiwada, 2023). The digestion of
carbohydrates in foods is influenced by many factors,
including the quantity and composition of carbohydrates,
their content of monosaccharides and starch, the method of
cooking or processing food, as well as the presence of other
food components (Hafeel et al., 2016). The study aims to
identify the effect of eating different types of rice on the
glucose response in the blood of healthy volunteers by
estimating the glycemic Index and glycemic load for them
after eating these different types, which would provide
nutritional information for diabetics and healthy people about
the impact of rice consumption of different types and the way
it is prepared on public health, especially in light of the
continuous need to develop healthy food sources.
MATERIALS AND METHODS
This study was conducted at the University of Basra, College
of Agriculture, Department of Food Science for the year 2021,
where four varieties of rice were selected (brown, diet, amber
and basmati) in addition to bulgur and legumes, including
mung bean, as well as the selection of spices from local
markets in Basra. Rice varieties were cooked in two ways
(Boiled and press). The humidity was estimated by weighing
5 g of the studied samples ground in a moisture dish and then
placed in an air oven at a temperature of 105°C, after which
the percentage of humidity was estimated according to the
following equation:
Humidity Celsius % = (Weight of the dish with the sample
before drying - Weight of the dish with the sample after
drying)/ (sample weight) ×100
The percentage of ash was estimated by burning a weight of
2 g of each sample in a ceramic lid and placed in an
incineration furnace at a temperature of 550°C for 6 hours and
the percentage of ash was calculated according to the
following equation:
Ash percentage % = (Sample weight with eyelid before
incineration - Sample weight with eyelid after incineration)/
(sample weight) ×100
The fats were estimated by taking a known weight from each
sample and placing them in the Soxhlet device and the
percentage of fat was estimated according to the following
equation:
Fat Percentage % = (Fat + Decanter) - Empty Decanter
Weight)/ (Sample Weight) ×100
Estimation of total protein of samples based on nitrogen
percentage using Kjeldahl method-Micro . The percentage of
fiber was estimated after fat extraction from Soxhlet device
for samples and calculated accordingly:
Fiber percentage % = (Weight of the eyelid with the sample
after incineration - Weight of the eyelid with the sample
after drying)/ (sample weight) ×100
Estimation of carbohydrates percentage:
The starch was extracted from rice.
1. NaOH solution: by dissolving 4.1 g of sodium hydroxide
with distilled water and then complete the volume to
1000 ml until mark.
2. The starch was extracted from the types of rice by
soaking 500 g. of rice in 1000 ml of sodium hydroxide
solution at a concentration of (N 0.1%) for 18 hours, then
mixed with a blender for 4 minutes and then filtered with
a sieve, centrifuged for 20 minutes several times until the
yellow layer was eliminated and adjusted to (6.5 pH) by
hydrochloric acid (0.1N) and then left to dry at a
temperature of 40°C.
Estimation of amylose percentage: Standard solutions were
prepared as an iodine solution was made by dissolving 1 g of
iodine with 10 g of potassium iodide with distilled water and
then complete the volume to 500 ml. Prepare the standard
amylose solution by dissolving 0.1 g of amylose in 10 ml of
1NOH and complete the volume to 100 ml with distilled
water. The work was done by weighing 0.1 g of natural starch
samples and adding to it 1 ml of methanol alcohol 99% and
10 ml of sodium hydroxide NaOH (1N) and leaving 12 hours
at a temperature of 4 m and then complete the volume to 100
ml with distilled water to the mark, take 2.5 ml of the mixture
and add 20 ml of distilled water and three drops of
phenonophthalene indicator and then add drops of
hydrochloric acid 0.1 HCI N until the pink color disappears,
then add 1 ml of iodine solution The volume was completed
to 50 ml with distilled water and the absorbance was
calculated at a wavelength of 590 nm. The titration curve of
the standard amylose was prepared by taking 0.2, 0.4, 0.6, 0.8
and 1 ml of the standard amylose solution corresponding to
the concentrations of 0.4, 0.8, 1.2, 1.6 and 2 mg / 100 ml and
added 1 ml of iodine for each volume and then completed the
volume to 50 ml with distilled water and calculated the
absorption of the solution at the same wavelength and drew
the titration curve of the standard amylose and then according
to the amylose in the sample, the picture solution was
prepared by taking 1 ml of iodine and completed the volume
to 50 ml water Distilled and calculated the absorbency at the
same wavelength.
Amylose % = ((100/25)* X / 1000* 0.1 gm)* 100
X= mg100/ml of amylose concentration from titration curve
Dilution Factor = 100/2.5
The percentage of amylopectin is calculated from subtracting
the percentage of amylose from 100.

Glycemic effects of different cooked rice
2024 | Volume 12 | Issue 1 | Page 85
Food applications: The rice samples were prepared for
cooking by washing the samples with running water, soaking
and filtering them according to the method (Alshekh et al.,
2014) with some modifications.
Figure 1. Standard amylose curve
Cooking method with boiled:
1- Brown rice: Add 100 g of brown rice to 500 ml of water
and add 1.5 g of table salt in a cooking pot, then kept for
35 minutes, then filtered the water and kept at low heat
until fully cooked, according to the method of (Alshekh
et al., 2014).
2- White rice: This method was followed to prepare each of
(basmati rice, amber rice and diet rice) by adding 100 g
in a cooking pot to 200 ml of water and adding 1 g of
table salt and leaving it for 20 minutes, then filtering the
water and kept on low heat until full maturity according
to the method (Alshekh et al., 2014).
3- Bulgur: Add 100 g of bulgur to 500 ml of water and add
1.5 g of table salt in a cooking pot and leave it for 35
minutes, then filter the water and return on low heat until
fully cooked, according to the method (Alshekh et al.,
2014).
4- Mung bean rice: Add 75 g of rice and 25 g of mash to 500
ml of water and add 1.5 g of table salt and leave it for 20
minutes and then filter the water and re-heat until fully
cooked.
5- Cinnamon rice: Add 90 g of rice and 10 g of cinnamon to
200 ml of water and add 1 g of table salt and leave it for
20 minutes, then filter the water and re-heat until fully
cooked.
6- Turmeric rice: 98 g of rice and 2 g of turmeric were added
to 200 ml of water and add 1 g of table salt and leave it
for 20 minutes, then filtered the water and re-over low
heat until fully cooked.
Cooking method with press:
1- 1-Brown rice: Add 100 g of brown rice after washing and
soak it on 8 g of olive oil in a cooking pot for several
minutes, stirring, then add 500 ml of water and 1.5 g of
table salt and leave for 35 minutes until fully cooked,
according to the method (Alshekh et al., 2014).
2- White rice: I followed the method of Alshekh et al.
(2014) to prepare each of (basmati rice, amber rice and
diet rice) by adding 100 g in a cooking pot to 8 g of olive
oil in a cooking pot for several minutes, stirring, then add
200 ml and 1 g of table salt and then leave for 20 minutes
until fully cooked.
0
0.196
0.314
0.438
0.578
0.692
y = 0.6757x + 0.0318
R² = 0.9929
0
0.1
0.2
0.3
0.4
0.5
0.6
0.7
0.8
0 0.3 0.6 0.9 1.2
Absorbency
Table 1. Ingredients used in cooking and the person's portion intake.
Simple
Rice\gm
Additions
Water volume
Fat\gm
Per person's share intake\gm
Boiled brown rice
100
500
0
191.00
Boiled basmati rice
100
200
0
196.00
Boiled amber rice
100
200
0
158.29
Boiled diet rice
100
200
0
206.19
Boiled mung bean rice
75
25 gm Mung bean
500
0
197.60
Boiled cinnamon rice
90
10 gm Cinnamon
200
0
207.00
Boiled turmeric rice
98
2 gm turmeric
200
0
186.51
Boiled bulgur
100
500
0
268.58
Table 2. Ingredients used in cooking and the person's portion consumed for diabetes screening.
Simple
Rice\gm
Additions
Water volume
Fat\gm
Per person's share intake\gm
Press brown rice
100
500
8
159.40
Press basmati rice
100
200
8
136.51
Press amber rice
100
200
8
132.08
Press diet rice
100
200
8
166.28
Press mung bean rice
75
25 gm Mung bean
500
8
156.46
Press cinnamon rice
90
10 gm Cinnamon
200
8
164.80
Press turmeric rice
98
2 gm turmeric
200
8
148.86
Press bulgur
100
500
8
235.00

Al-Atbi, Alhelfi & Mansour
2024 | Volume 12 | Issue 1| Page 86
3- Bulgur: Add 100 g of bulgur to 8 g of olive oil in a
cooking pot for several minutes, stirring, then add 500ml
of water and 1.5g of table salt and leave for 35 minutes
until full maturity (Alshekh et al., 2014).
4- Mung bean rice: Add 75 g of rice and 25 g of mash to 8
g of olive oil in a cooking pot for several minutes,
stirring, then add 500 ml of water and 1.5 g of table salt
and leave for 20 minutes until fully cooked.
5- Cinnamon rice: Add 90g of rice and 10g of cinnamon to
8g of olive oil in a cooking pot for several minutes,
stirring, then add 500 ml of water and 1 g of table salt and
leave for 20 minutes until fully cooked.
6- Turmeric rice: 98 g of rice and 2 g of turmeric were added
to 8 g of olive oil in a cooking pot for several minutes,
stirring, then add 200 ml of water and add 1 g of table salt
and leave it for 20 minutes until full maturity.
The response of blood glucose to food was with the
participation of (10 volunteers) males and females, after the
body mass (BMI) was determined, the volunteers were
healthy. At the beginning of the experiment, each participant
underwent a glucose tolerance test, where each participant
consumed 50 grams of glucose dissolved in 250 ml of water.
After that, the participating volunteers ate the tested food, as
each food contained 50 grams of carbohydrates after fasting
for 12 hours overnight fasting and before eating lunch, blood
samples were taken from the finger of the hand in the zero
time, after which the participants ate the food with 250 ml of
water. Where eating lunch took 5-10 minutes. Blood samples
were taken after eating food from the finger at (15-30-45-90-
60-120) minutes. Each participant also ate all types of food as
well as a standard food (glucose solution) containing 50g
glucose, and there was at least a week between measurements,
and blood samples taken from the participating volunteers
were measured directly using one touch test strips. The
classical index for each food was calculated after the
completion of blood glucose response tests, by calculating the
increase in the area under the glycose response curve for two
hours, the increase in the area under the glycemic response
curve for the same period of the standard food (glucose) and
multiplying the ratio ×100. The area under the glycose
response curve is calculated while ignoring the area below
baseline (below fasting level) FAO (1980). The area under the
curve was calculated arithmetically and using an electronic
calculator, taking into account the standard food glycemic
Index (glucose) = 100. The classical load was measured after
the completion of the classical index measurement through
calculating the classical load:
Glycemic load = Glycemic index × carbohydrate weight in
grams / 100
The data results were analyzed on the basis of a complete
randomized design (CRD) for all experiments. The data were
analyzed using the GenStat, 2009 statistical analysis software
and the significant differences between the averages were
compared with the test of the lowest significant difference
L.S.D. below the level of significance 0.05.
RESULTS AND DISCUSSION
The results in Table 3 showed the chemical composition of
the studied raw samples that the percentage of moisture varied
in the samples, where both basmati and brown rice showed
the highest moisture percentage compared to the rest of the
rice samples, where the moisture percentage was (11.183%)
and (10.579%) for basmati and brown rice respectively, the
lowest moisture percentage was in bulgur compared to the rest
of the samples, where the moisture percentage was (9.648%).
The results of the moisture content of basmati rice agreed with
Upadhyay and Kumarkarn (2018) where it was shown that the
moisture content of raw basmati rice is 11.62% when studying
the nutritional composition and health benefits of brown rice.
In addition, the results showed that the percentage of fat
content varied in the studied rice samples, where brown rice
showed the highest percentage of fat content compared to
other samples, where the percentage of fat content (2.741%)
for brown rice The results were similar to what Oko and
Ugwu (2011) found, where he showed that the percentage of
fat in white rice ranges between (0.5-3.5%) and the reason for
the low fat content in the types of white rice compared to
brown rice is due to the process of processing rice by
removing the outer layer of the grain that reduces the fat
content of rice grains because the fat is concentrated in this
layer (Otemuyiwa et al., 2018). The results of the same table
showed a variation in the ash percentages of the studied
samples, where the mung bean showed the highest ash
percentage compared to other types, where the ash percentage
was (2.6070%), which is lower than what was reached by
Table 3. Chemical composition of raw samples used in the study.
Test simple
Moisture
content %
Fat content %
Ash amount %
Fiber content
%
Protein content
%
Carbohydrate
content %
Brown rice
10.579
2.741
1.3963
3.004
8.683
73.59
Diet rice
10.124
1.018
0.6967
2.531
11.424
74.21
Basmati rice
11.183
1.463
0.7243
1.477
8.071
77.07
Amber rice
10.134
1.890
0.5120
1.550
7.799
78.11
Bulgur
9.648
1.434
1.2983
11.800
11.577
64.24
Mung bean
10.228
1.499
2.6070
11.316
24.641
50.29

Glycemic effects of different cooked rice
2024 | Volume 12 | Issue 1 | Page 87
(Zafar et al., 2023). The ash percentages range between (-0.88
1.67%) for the different types of rice used in his study. The
results in Table 3 showed that the percentage of fiber content
in bulgur (11.800%) was the highest compared to other
studied samples. The percentage of mash fiber was
(11.316%), which is higher than that of (Zafar et al., 2023),
which ranged between) 6.17-6.76%. The percentage of
protein content of the studied samples in the mung bean and
bulgur was (24.641% and 11.577%) respectively, and the
percentage of protein in the mash was close to what was
reached by the mechanism of Sen Gupta et al., (2022)
compared to the rest of the species. Another study showed that
the crude protein content was higher than 9% in all red and
white basmati varieties tested, which is within the limits of
the average content of The crude protein of rice mentioned in
previous studies, which was in the range of 11-7% (Naveed et
al., 2022), which is similar to what was stated in this study,
the percentage of carbohydrate content in amber rice was
(78.11%) and was higher than the rest of the studied types.
The results showed in Table 4 the percentage of extraction of
starch from the types of rice used in the study, where the
results showed that the extraction rate varied in the samples,
where amber rice showed the highest extraction rate with
significant differences at the level of (p>0.05) by (53.72%)
compared to brown rice, basmati rice and diet rice by
percentages of (45.07%, 48.39% and 40.85%) The reason is
due to differences in the genetic makeup of grain species and
different environmental conditions (Shi et al., 1994). The
results also show a variation in the percentage of amylose in
diet rice (33.433%) compared to amber, basmati and brown
rice by (27.783%, 28.730% and 30.227%) respectively. These
results were similar to the findings of Alzaidi and Alhashmi,
2018, as it was found that the percentage of amylose for the
emergence of natural rice reached 30.10% variation in
amylopectin content in amber rice (72.233%) Compared to
brown rice, diet and basmati (69.773%, 66.567% and
71.270%). Amylopectin levels were higher than amylose
levels in all rice studied. Also, the highest levels of amylose
were found in diet rice (33.433%) and the highest percentage
of amylopectin in amber rice (72.233%). High-amylose
cooked rice has slower digestion, giving nutritional benefits
including sugar regulation in people with diabetes, but rice
has poor qualities (Tao et al., 2019).
Table 4. Extraction ratio and percentage of amylose and
amylopectin in extracted starch.
Simple
Extraction
ratio %
Amylose
ratio %
Amylopectin
ratio %
Brown rice
45.07
30.227
69.773
Diet rice
40.85
33.433
66.567
Amber rice
53.72
27.783
72.233
Basmati rice
48.39
28.730
71.270
L.S.D
0.681
0.4169
0.4222
For the purpose of studying the effect of consumption of
cooked rice on blood sugar, the following were selected:
1- Body mass index for volunteers: This study included ten
volunteers, the volunteers included five males and five
females, all of whom have good health and a normal
blood sugar level. The volunteers ranged in age from 20
to 40 with a BMI of 18.86 to 22.58 kg/m².
2- The effect of consumption of rice types cooked by
pressing and boiled method on the rate of blood sugar
response of volunteers: Figure (2) illustrates the effect of
consumption of studied samples (bulgur, brown rice,
basmati rice, diet rice and amber) cooked by pressing
method on changing the level of blood sugar response of
volunteers compared to changing the level of blood sugar
response to them after eating glucose. Where the highest
rise in the blood sugar level response occurred after
eating amber rice, which reached 160.3 (mg / 100 ml)
after thirty minutes of eating it, while the lowest rise in
the level of blood sugar response occurred after eating
diet rice, where the level of sugar response 122.5
(mg/100ml), a slight difference from bulgur, which
reached 125.6 (mg/100ml) thirty minutes after
consuming them.
Figure 2. Effect of consumption of rice samples cooked by
pressing method on changing the level of blood
sugar response within 120 minutes
Figure 3 showed the effect of consumption of studied samples
(bulgur, brown rice, basmati rice, diet rice and amber) cooked
by puncture method on the change in the level of response of
volunteers' blood sugar compared to the change in their blood
sugar response level after eating glucose. The results showed
that bulgur rice raised the level of blood sugar response less
than the rest of the types and at a rate of 121.7 (mg / 100 ml)
thirty minutes after eating it, while the boiled amber rice
showed the highest increase in the level of blood sugar
response of volunteers thirty minutes after eating it at a rate
of 152 (mg / 100 ml).

Al-Atbi, Alhelfi & Mansour
2024 | Volume 12 | Issue 1| Page 88
Figure 3. Effect of consumption of rice samples cooked by
boiled method on changing the level of blood
sugar response within 120 minutes.
Figures 4 and 5 showed the effect of consuming mung bean,
cinnamon, turmeric and basmati cooked by pressing and
boiled methods on changing the level of blood sugar response
within 120 minutes compared to changing the level of blood
sugar response to them after eating glucose. Where the results
show that cinnamon rice has raised blood sugar to 142.9 after
thirty minutes of eating and its effect was less than the effect
of other types, as turmeric rice, mung bean rice and basmati
rice raised blood sugar to (145.6, 147.8 and 152.8 mg / 100
ml) thirty minutes after eating it. In addition, the effect of
cinnamon rice on blood sugar was lower than the rest of the
other types (basmati, turmeric and mung bean) cooked by
boiled method thirty minutes after eating these types, the
sugar response rate of cinnamon rice was 135.9, while the
response rates for the rest of the types (145.5, 137 and 140.
mg/100ml) respectively
Figure 4. Effect of consumption of mung bean, cinnamon,
turmeric and basmati cooked by pressing
method on changing the level of blood sugar
response within 120 minutes.
Figure 5. Effect of consumption of mung bean, cinnamon,
turmeric and basmati cooked by boiled method
on changing the level of blood sugar response
within 120 minutes.
Figure 6 illustrates the effect of consumption of diabetic rice
samples cooked by boiled method and pressing method on the
change in the level of blood sugar response of volunteers
compared to the change in their blood sugar response level
after eating glucose. The results showed that the press diet rice
raised the level of glycemic response by 134.7
(milligram/100ml) forty-five minutes after eating it compared
to the boiled diet rice, which raised the level of glycemic
response by 133.7 (milligram/100 ml) forty-five minutes after
eating it.
Figure 6. Effect of consumption of cooked diet rice by
pressing and boiled method on changing the
0
50
100
150
200
050100150 glucose Basmati
Turmeric rice cinnamon rice
mung bean rice
0
50
100
150
200
050100150
glucose Boiled basmati
Boiled turmeric rice Boiled cinnamon rice
Boiled mung bean rice
0
20
40
60
80
100
120
140
160
180
050100150 glucose Boiled diet rice diet rice

Glycemic effects of different cooked rice
2024 | Volume 12 | Issue 1 | Page 89
level of blood sugar response within 120
minutes.
Figure 7 shows the effect of consumption of amber rice
samples cooked by boiled method and pressing method on the
change in the level of response of the volunteers' blood sugar
compared to the change in the level of their glycemic response
after eating glucose. The results showed that amber rice raised
the level of blood sugar response by 160.3 (mg / 100 ml) thirty
minutes after eating it when cooked by pressing method,
while the blood sugar response level was raised by 152 (mg /
100 ml) thirty minutes after eating it when cooking it by
boiled method.
Figure 7. Effect of consumption of amber rice cooked by
pressing and puncture method on changing the
level of blood sugar response within 120
minutes.
Figure 8 showed the effect of consumption of brown rice
samples cooked by boiled method and pressing method on
changing the level of blood sugar response of volunteers
compared to changing the level of blood sugar response to
them after eating glucose, where the results showed that
brown rice cooked by pressing method raised the level of
blood sugar response to 138.8 (mg / 100 ml) thirty minutes
after eating it, which had a higher effect than brown rice
cooked by boiled method, which raised the level of glycemic
response to 125.6 (mg/100ml) Thirty minutes after eating.
Figure 9 illustrates the effect of consumption of bulgur
samples cooked by boiled method and pressing method on the
change in the level of response of the volunteer blood sugar
compared to the change in the level of their glycemic response
after eating glucose. Like the rest of the results, press-cooked
bulgur raised the glycemic response by 132.8 (mg/100ml)
forty-five minutes after ingestion, while boiled bulgur raised
the glycemic response level by 127.7 mg / 100ml forty-five
minutes after consumption.
Figure 8. Effect of consumption of brown rice cooked by
pressing and puncture method on changing the
level of blood sugar response within 120
minutes.
Figure 9. Effect of consumption of bulgur cooked by
pressing and boiled method on changing the
level of blood sugar response within 120
minutes.
Figure 10 illustrated the effect of consumption of basmati rice
samples cooked by boiled method and pressing method on the
change in the level of blood sugar response of volunteers
compared to the change in the level of blood sugar response
to them after eating glucose. The glycemic response level
increased to 145.5 and 152.8 mg (100ml) thirty minutes after
eating boiled and pressing basmati rice, respectively.
0
50
100
150
200
050100150
glucose Boiled amber rice amber rice
60
80
100
120
140
160
180
050100150
glucose Boiled brown rice brown rice
60
80
100
120
140
160
180
050100150
glucose Boiled bulgur bulgur

Al-Atbi, Alhelfi & Mansour
2024 | Volume 12 | Issue 1| Page 90
Figure 10. Effect of consumption of basmati rice cooked
by pressing and boiled method on changing the
level of blood sugar response within 120
minutes.
Figure 11 illustrates the effect of consumption of mung bean
rice samples cooked by boiled method and pressing method
on the change in the level of response of volunteers' blood
sugar compared to the change in the level of blood sugar
response to them after eating glucose. The results show that
pressed mung bean rice raised the blood sugar response level
to 147.8 mg / 100 ml after thirty minutes of eating compared
to the boiled mung bean rice, which raised the blood sugar
response level to 140.1 mg / 100 ml thirty minutes after
eating.
Figure 11. Effect of consumption of cooked mash rice by
pressing and boiled method on changing the
level of blood sugar response within 120
minutes.
Figure (12) shows the effect of consumption of basmati rice
samples cooked with turmeric by boiled method and pressing
method on the change in the level of blood sugar response of
volunteers compared to the change in the level of blood sugar
response to them after eating glucose. The results showed that
the level of blood sugar response increased thirty minutes
after eating turmeric rice by pressing and boiled method to
145.6 and 137 (mg/100 ml) respectively.
Figure 12. Effect of consumption of basmati rice with
turmeric cooked by pressing and boiled
method on changing the level of blood sugar
response within 120 minutes.
Figure 13 shows the effect of consumption of basmati rice
samples cooked with cinnamon by boiled method and
pressing method on the change in the level of blood sugar
response of volunteers compared to the change in their blood
sugar response level and glucose intake. The results showed
that cinnamon rice by pressing method increased the level of
blood sugar response by a higher score than cinnamon rice by
boiled method by 141.9 and 135 (mg/100 ml) respectively
after thirty minutes of consuming.
Figure 13. Effect of consumption of basmati rice with
cinnamon cooked by pressing and boiled
method on changing the level of blood sugar
response within 120 minutes.
60
80
100
120
140
160
180
050100150
glucose Boiled basmati rice basmati rice
0
50
100
150
200
050100150
glucose mung bean rice Boiled mung bean rice
60
80
100
120
140
160
180
050100150
glucose Turmeric rice Boiled turmeric rice
0
50
100
150
200
050100150 glucose cinnamon rice Boiled cinnamon rice

Glycemic effects of different cooked rice
2024 | Volume 12 | Issue 1 | Page 91
Rice is one of the most important main dishes on the table of
most people, and the effect of its consumption on the health
of these people consuming it is due to the increased load of
blood sugar in them. Therefore, the low glycemic index of rice
contributes to reducing the glycemic load (Atkinson et al.,
2021). Through the results shown in figures 2 to 12, it is clear
that the pressing method has raised the level of blood sugar in
most types and mixtures of rice consumed compared to the
boiled method, and the reason may be due to the low
carbohydrate content in the boiled method, in addition to the
role of the boiled process in getting rid of starchy materials.
Han and Lim (2009) noted that soluble starches, especially
amylose, often leak from rice after soaking and leak more
after boiling rice. The above figures also showed that sugar
rice was the best type of rice to lower the glycemic response
due to the fact that these effects occur due to differences in
physical and chemical properties and the processing and
cooking time of rice varieties. In addition, the reason may be
that sugar rice contains the highest amylose content among
the types used as shown in Table 4 by 33.433% compared to
other varieties. The results also showed that bulgur had
outperformed all types of rice in the study in the blood sugar
response because it contains a high percentage of fiber as
shown in Table 3. Bulgur is a nutrient-rich food product made
from fiber-rich whole wheat grains and is a rich source of
vitamins, minerals, proteins and other active substances It is
one of the healthy foods that have proven its nutritional and
therapeutic properties in many studies that it is one of the
foods that reduce the risk of chronic diseases, including
diabetes, and also helps in weight loss, increased digestion
and intestinal health, and that eating it may cause a slight
increase in blood glucose (Shah et al., 2022). Rice is a starchy
diet where nutrients and fiber are stripped of it, leading to high
blood sugar. The mung bean is classified as having a low
glycemic Index As shown in Table 5 and the fiber content is
very high and the carbohydrate content is low, mixing mung
bean with rice in addition to its role in improving the
nutritional value of the meal and increasing the proportions of
proteins, fats, fiber and other nutrients, it helps in controlling
the high level of glucose in the blood and is a good alternative
in healthy diets. (Basim et al., 2021). It is also clear from the
results of the study that brown rice was better than white rice
in controlling the rise in the percentage of blood glucose
response, and the reason for this is due to the fact that brown
rice contains a high percentage of 3.004% compared to white
rice and a high percentage of amylose, which was shown in
Table 4 by 30.227%, and these results are consistent with one
of the studies that found that replacing white rice with brown
rice, may reduce the risk of type II diabetes through its effect
on Lowering blood glucose and improving insulin response
among adult study participants In this study . The study also
showed that white basmati rice has caused a significant rise in
blood sugar response and may be due to the fact that it
contains less fiber than other varieties studied. Saronee et al.
(2019) found that turmeric has the ability to reduce blood
sugar in a group of mice with diabetes After taking low doses
of it, the glycemic effect of turmeric was inferred in its
interpretation to the chemical composition of turmeric, as it
contains many active compounds such as triterpenoids,
glycosides, flavonoids, tannins, curcumin and sterol
compounds, where compounds play an important role
contributing to alleviating diabetes-related complications by
stimulating insulin from the remaining beta cells, promoting
the transport of glucose to the tissues of the body, and
inhibiting the absorption of glucose by the digestive system.
The results also showed that cinnamon rice has reduced the
blood sugar response. Compared to rice The reason is
attributed to the sugar-lowering role of cinnamon. The
mechanisms that explain the role of cinnamon in lowering
glucose and improving insulin resistance are not entirely
clear, but laboratory, animal and human studies have
suggested a range of possibilities, including that cinnamon
contains a high percentage of (proanthocyanidin), as a plant
metabolite product that has antioxidant activity. Moreover,
cinnamon bark extracts prevented the formation of advanced
glucose end products (AGEs) in vitro that contribute to
diabetes complications, and the results of the study showed
that the consumption of Iraqi amber rice has caused a clear
increase in the level of glucose sugar response compared to
the rest of the rice varieties, which may be due to the low
percentage of fiber. The high percentage of carbohydrates as
shown in Table 3 by 78% in addition to the quality of starch
that had a high content of amylopectin as shown in Table 4. It
can also be attributed to the change in the quality of starch
after cooking. Table 5 shows the glycemic index and blood
sugar load for each sample of raw, mixed and cooked rice
(boiled and pressing) in addition to bulgur. The results
showed a variation in the values of the glycemic index at the
level of (p≥0.05) for different types of rice. The results
showed that the highest index of blood sugar was for amber
rice cooked by pressing and boiled methods at rates of (88.8
and 73.5) respectively, which was superior with significant
differences at the level of (p>0.05) compared to all types of
rice studied, while the lowest significant value was at the level
of (p>0.05) of the glycemic index, which amounted to 37 was
after eating bulgur cooked by boiled method. While the
glycemic index of basmati white rice by pressing and
puncture methods reached 66.6 and 53 respectively, which
significantly exceeded the level of (p>0.05) with all types of
rice and additives except amber rice. The additions added to
basmati rice, which included mung bean, cinnamon and
turmeric, had a clear role in reducing the blood sugar index,
as the values of the glycemic Index for pressed basmati rice
mixed with mung bean, cinnamon and turmeric were 60, 56
and 57 respectively, while the values of the glycemic Index
for boiled basmati rice mixed with mung bean, cinnamon and
turmeric were 49.2, 48 and 46, respectively. Through these
results, it is clear that the highest glycemic index for the types

Al-Atbi, Alhelfi & Mansour
2024 | Volume 12 | Issue 1| Page 92
of rice studied was when eating Iraqi amber rice, and the
reason for this may be due to the nature of the chemical
composition of this type of rice and its content of nutrients
and the high percentage of carbohydrates in it One of the
researches in which the correlation coefficient between the
glycemic index and the additional area under the curve with
the nature of nutrients and energy in some diets indicated that
there is a weak negative correlation between the glycemic
index and the additional area under the curve with the
percentage of moisture and the content of the meal from and
a negative correlation medium to strong with the amount of
protein, fat, total dietary fiber and soluble dietary fiber in the
meal and a weak positive correlation with The amount of
carbohydrates and minerals and that increased blood glucose
can be prevented after eating in the management of diet for
type II diabetes by considering the type of diet, the amount of
protein, fat, and total and soluble dietary fiber (Hakimah et
al.2020). The study also showed the glycemic index after
eating raw basmati rice cooked by pressing method was also
high and that the boiled process had reduced the value of the
index. The glycemic index decreases with the amylose
content in basmati rice (Naveed et al., 2022). The two
scientists also explained that the protein content also affects
the glycemic response index of both brown and white rice.
One study also confirmed that eating white rice is positively
associated with the risk of type II diabetes, while reducing the
intake of type II diabetes While eating brown rice reduces the
risk of developing this disease, replacing white rice with
brown rice or whole grains can be a successful strategy in
improving diet quality and reducing the risk of type II
diabetes. (Yu et al., 2022) The difference in the values of the
glycemic index between the types of rice in the study may also
be attributed to the effect of the different varieties and
geographical areas in which these varieties are cultivated on
the physical and chemical properties of rice grains, which will
contribute to the difference in the values of the glycemic
index. Cooking methods also differ on the glycemic index.
During cooking, heat and water soften the solid, compact
starch grains, causing the water to absorb, swell and
eventually tea. As a result. Another study suggested that the
way rice is prepared and the thermal processes it is exposed
to may affect the glycemic response index. In addition, the
manufacturing processes to which raw rice is exposed, such
as removing the husk, blending, grinding or mashing,
contribute to reducing the size of the grains and increasing the
surface area of the grains, making them vulnerable to
amylose-degrading enzymes and thus reducing the percentage
of amylose and affecting the glycemic response index (Singh
et al., 2021). From examining the results of the study, we note
the preference of the puncture method for cooking rice over
the pressing method for cooking rice in reducing the glycemic
Index in rice, which makes the use of this method of health
importance compared to the traditional cooking method. As
for the effect of the additives that were added to basmati rice,
the study showed that the additives contributed significantly
to reducing the values of the blood glycemic Index, as mung
bean rice showed low glycemic Index values compared to raw
basmati rice, which may return the effect of fiber in mung
bean in reducing its value, as other additions to cinnamon rice
and turmeric showed an effect almost similar to mung bean A
study by Anusha et al. (2018) also showed that turmeric has
the ability to lower the glycemic response index and may be
due to the fact that it contains some active ingredients. The
study showed that all types of rice studied raised the blood
sugar index higher than bulgur, which showed a low sugar
index, which may be due to containing a high fiber
percentage, as Table 5 shows the blood sugar load for each
sample of raw, mixed and cooked rice samples (boiled and
pressing) in addition to bulgur. The results showed a variation
in the values of blood sugar load at the level of (p≥0.05) for
different types of rice. The results showed that the highest
blood sugar load was for amber rice cooked by pressing and
boiled methods at rates of (44.4 and 6.75) respectively, which
was superior with significant differences at the level of
(p>0.05) compared to all types of rice studied, while the
lowest significant value was at the level of (p>0.05) of blood
sugar load, which amounted to 18.5 after eating bulgur
cooked by boiled method. The additions added to basmati
rice, which included mung bean, cinnamon and turmeric, had
a clear role in reducing the blood sugar load, as the glycemic
load values for pressed basmati rice mixed with mung bean,
cinnamon and turmeric were 30, 28 and 28.5 respectively,
while the glycemic load values for boiled basmati rice mixed
with mung bean, cinnamon and turmeric were 24.6, 24 and 23
respectively. The lowest value of sugar load was for bulgur
cooked by boiled method by 18.5 through the results show
that amber rice high glycemic load and bulgur average
glycemic load.
Table 5. Index and glycemic load of the studied rice and
bulgur samples (boiled and pressing).
Simple
Cooking method
Glycemic
Index
Glycemic
load
Amber rice
Pressing
88.8
44.40
Boiled
73.5
36.75
Basmati rice
Pressing
66.6
33.30
Boiled
53.0
26.50
Pressing with cinnamon
56.0
28.00
Boiled with cinnamon
48.0
24.00
Pressing with turmeric
57.0
28.50
Boiled with turmeric
46.0
23.00
Pressing with mung bean
60.0
30.00
Boiled with mung bean
49.2
24.60
Brown rice
Pressing
62.0
31.00
Boiled
52.0
27.00
Diet rice
Pressing
54.7
27.35
Boiled
46.5
23. 25
Bulgur
Pressing
49.0
24.50
Boiled
37.0
18.50
L.S.D
3.72
1.86

Glycemic effects of different cooked rice
2024 | Volume 12 | Issue 1 | Page 93
Conclusion: The results showed that the highest glycemic
index was for amber rice cooked by pressing method with a
percentage of (88.8) and the lowest glycemic index was for
bulgur cooked by Boiled method by (37). While the glycemic
index of white basmati rice in the ways of pressing and Boiled
was 66.6 and 53 respectively, and the additions that were
added to basmati rice, which included mung, cinnamon and
turmeric, had a clear role in reducing the blood sugar index,
as the values of the glycemic Index for basmati rice pressed
and mixed with mung, cinnamon and turmeric are 60, 56 and
57 respectively, while the values of the glycemic Index for
basmati rice mixed with mash, cinnamon and turmeric are
49.2. 48 and 46, respectively.
Acknowledgement: The research is derived from the master's
thesis of the first researcher, in Barahh University.
Authors' contributions: Dhuha M. Al-Atbi; Nawfal Alhelfi
and Abbas A. Mansour: conceived and designed the
experiments, Dhuha M. Al-Atbi; Nawfal Alhelfi and Abbas
A. Mansour: performed the experiments, analyzed the data.
Dhuha M. Al-Atbi; Nawfal Alhelfi and Abbas A. Mansour.
wrote the paper, and reviewed the manuscript. All authors
read and approved the final manuscript.
Funding: by Authors
Ethical statement: This article does not contain any studies
with human participants or animal performed by any of the
authors .
Availability of data and material: We declare that the
submitted manuscript is our work, which has not been
published before and is not currently being considered for
publication elsewhere
Acknowledgement: I extend my Acknowledgment to everyone
who contributed to this research
Code Availlability: Not applicable
Consent to participate: All authors are participating in this
research study.
Consent for publication: All authors are giving the consent
to publish this research article in JGIAS
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