Relative effect of apparent amylose content on the glycemic index of milled and brown rice
Issue Date
12-2014
Abstract
In 12 apparently healthy human volunteers, the decrease in glycemic index (GI) from milled rice to brown rice was greatest for glutinous (waxy) and low-apparent amylose content (10-17% AC) rices with high (> 70) GI. Intermediate (17-22%)-AC IR64 with medium (56-69) GI showed lesser drop, but high (> 22%)-AC PSB Rc10 had no significant decrease. GI was again highest for waxy (0-2% AC) rice and lowest for high-AC rice for both rice forms, but the decrease in GI with increasing AC was lower for brown rice than for milled rice. Increasing popularity of low-AC rices with softer cooked rice in the Philippines may aggravate the incidence of type 2 diabetes, but may be offset by switching from milled rice to brown rice.
Source or Periodical Title
Philippine Agricultural Scientist
ISSN
0031-7454
Volume
97
Issue
4
Page
405-408
Document Type
Article
Physical Description
tables, graphs
Language
English
Subject
Alkali spreading value, Apparent amylose content, Available carbohydrates, Brown rice, Cooked rice hardness, Crude protein, Diabetes, Dietary fiber, Gelatinization temperature, Glycemic index, Milled rice
Recommended Citation
Trinidad, T.P., Mallillin, A.C., Sagum, R.S., Felix, A.D.R., Tuaño, A.P.P., Juliano, B.O. (2014). Relative Effect of Apparent Amylose Content on the Glycemic Index of Milled and Brown Rice. The Philippine Agriculturist, 97 (4), 405-408.
Digital Copy
yes