The effect of apparent amylose content and dietary fibre on the glycemic response of different varieties of cooked milled and brown rice

Issue Date

7-2012

Abstract

Brown rice is a good source of dietary fibre (DF) and contains higher vitamins/minerals than milled rice. The study determined the effect of amylose content (AC) and DF on glucose response (GR) from different varieties of milled and brown rice. Milled and brown rice were used as test foods. They were fed to 9-10 human volunteers containing 50 g available carbohydrate after an overnight fast. GR and the glycemic index (GI) were determined. Results found that Sinandomeng with the lowest AC had a high GI = 75, while PSBRc10 with the highest AC had a low GI = 50. Sinandomeng with a low DF had GI = 75, while its brown rice had GI = 55. Brown rice (IR64) with 23% AC and DF of 2.5 g/100 g had low GI = 51. In conclusion, the GR and GI of the different varieties of cooked milled and brown rice varied depending on its AC and DF contents. © 2012 Informa UK, Ltd.

Source or Periodical Title

International Journal of Food Sciences and Nutrition

ISSN

0963-7486

Volume

64

Issue

1

Page

89-93

Document Type

Article

Physical Description

tables, graphs

Language

English

Subject

Apparent amylose content, Dietary fibre, Glycemic response, Milled and brown rice

Identifier

doi:10.3109/09637486.2012.700922.

Digital Copy

yes

Link to Full Text

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