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Glycaemic Index of Rice Starch- 1994

Nurul Hoque Choudhury
Chief Scientific Officer and Head
Grain Quality and Nutrition Division

Khandaker Aminul Kabir
Principal Scientific officer
Grain Quality and Nutrition Division

Sunil Kumar Biswas
Senior Scientific Officer
Grain Quality and Nutrition Division

Abstract/ Executive Summary:

Twelve non-insulin dependent diabetic subjects were given 5 test meals (white bread and 4 different rice’s) on spate occasions. Blood glucose and insulin responses to the test meals were measured over a period of 180 minutes. The investigated rice’s were allowed of glycaemic index in comparison to white bread. The study showed no effect of parboiling on glycaemic index. A high amylose content was found to decrease the glycarmic index of parboiled rice, whereas no effect of gelatinization temperature was observed.

Keywords: Rice, Invitro and glycemic index

Location: Grain Quality and Nutrition Division laboratory, BRRI HQ

Start Date: 00-00-1993

End Date: 00-00-1994

Program Area: Quality and Nutrition

Commodity: Rice

Objectives:

To focused on the digestion and absorption rate of Bangladeshi rice starch varying in physicochemical properties and processing treatment.

Methodology:

Bangladeshi rice varieties BR2, BR4 and BR16 were used in the study. The first variety had low and the later varieties had high amylose content. Twelve non-insulin patients participated in the study. BR16 rice was used both as parboiled and unbarboiled. Other varieties were used as parboiled rice. White bread was used as reference food. Blood glucose was analyzed by the glucose oxydase method and insulin concentration was determined by specific radiommuno assay.

Source of Information: BRRI Annual Report 1993-1994

Article Link (Online Journal):

Funding Source:

1. Government

Budget:

Total Budget (Tk.) :

Achievement/Findings:

The mean incremental blood glucose response area to rice was lower compared with white bread and mean incremental blood insulin response area also showed similar tendency. The blood glucose fluctuation in response to white bread was delayed compared to rice, but increased at a greater rate. The level rose to a significantly higher peak value and decreased faster than rice. The blood glucose response to high amylose rice differed markedly from low amylose rice. While no significant difference between the insulin response areas was found. Also the peak blood glucose value was significantly lower for high amylose rice (BR16) than low amylose rice (BR2). Indeed, all the investigated rice’s regardless of their physic-chemical properties as well as parboiling resulted in lower glycaemic responses and GI values than white bread.

Knowledge Management: Report/Proceedings