Agricultural Research Management Information System

Home
Research Summary
Search
About Us
- ARMIS
- Brochure
Contact Us
Report
User Request
Data Input
Help
- Operation Manual
  - PDF
  - Video
- Program Area & Commodity
We have reached 37600 number of research entries at this moment.

- Logout

Research Detail

Home
Research
Detail

In Vivo Experiment on Glycemic Index (gi) of Differently Processed Rice

M A Siddiquee
CSO
GQN, BRRI

H B Shozib
Senior Scientific Officer
GQN, BRRI

Abstract/ Executive Summary:

we had selected three rice varieties from three scales of GI group namely BR16 (Low GI), BRRI dhan29 (Intermediate GI) and BRRI dhan28 (High GI). Later on we had compared these methods with unparboiled milled rice regarding GI value changes. GI of unparboiled milled rice reduces towards parboiled mill rice then pressure parboiled mill rice then double parboiled milled rice and the lowest is in the brown rice. Our data reveals that thermal and pressuring process lowering GI value than original because of possible retrogradative changes in starch composition. Due to fiber content brown rice showed the lowest GI among all rice processing methods. High GI value rice BRRI dhan28 (GI 70.96 at unparboiled milled rice condition) become intermediate GI grouped rice (GI 65.01 at parboiled mill rice condition) due to temperature effect (forming a kind of resistant starch). In addition we also investigated GI of rice based products i.e. flattened, popped and puffed rice and found rice products posses higher GI than rice itself because of lesser solid matters. Starch viscosity related further experiments may help us to reveal actual mechanism of intrinsic factors which affect GI in starch metabolism.

Keywords: Glycemic index, In vivo, BRRI variety

Location: GQN lab, BRRI, Gazipur

Start Date: 01-07-2015

End Date: 30-05-2016

Program Area: Quality and Nutrition

Commodity: Rice

Objectives:

To account the effect of differently processed rice such as un-parboiled, parboiled, pressure parboiled and double parboiled rice on glycemic response in rat model

Methodology:

In an in vivo GI survey was conducted on 72 BRRI HYV in 2015 (Shozib,2015) at GQN Division, BRRI. A total number of three variety named BR16, BRRI dhan46 and BRRI dhan69 were grouped as low GI (≤55) rice followed by 50 varieties were grouped as intermediate (56-69) and 19 varieties were grouped as high GI (70+) at unparboiled milled rice condition (Atap). In this experiment we would like to account the effect of differently processed rice such as un-parboiled, parboiled, pressure parboiled and double parboiled milled rice on glycemic response in an in vivo experimental rat model. We had selected three rice varieties from three GI group namely BR16 (Low GI), BRRI dhan29 (Intermediate GI) and BRRI dhan28 (High GI) and processed all three varieties in different methods i.e. parboiled mill rice, pressure parboiled mill rice and double parboiled mill rice. Later on we have compared these methods with unparboiled milled rice regarding GI value changes.

Source of Information: BRRI Annual Report, 2015-16

Article Link (Online Journal):

Funding Source:

1. Government

Budget:

Total Budget (Tk.) :

Achievement/Findings:

The amount of amylose in proportion to amylopectin, basically determines the physical-chemical nature of rice and their nutritional impact on human. The proportion of amylose / amylopectin can vary from one rice variety to other. In order for starches to be absorbed and enter our bloodstream, they have to be broken down into glucose. This decomposing process is the work of our digestive enzymes. Digestion of starch normally begins in the mouth where an enzyme, salivary amylase, is secreted, catalyzing the break up of the starch by hydrolysis. After a quick passage through our stomachs, additional breakdown of starch occurs in the small intestine with pancreatic amylase secreted from the pancreas. Glycemic Index (GI) corresponds to carbohydrates potential to raise blood sugar levels. In other words, GI tell us the degree to which certain carbohydrates make our bodies secrete insulin. Insulin is a hormone secreted by the pancreas that regulates glucose levels in the blood. Without insulin, cells cannot use the energy from glucose to carry out functions within the body. Since human volunteers are inadequate for much screening, experimental rat model is refereed world wide as scientific practices of measuring GI. A total of 72 (Seventy two) BRRI

Knowledge Management: Report/Proceedings