Vol. 6, Issue 5 (2018)
Effect of cooking and ageing on total glycemic index of rice, under in vitro conditions
Author(s): Beenish, Pooja Dutt and BP Panda
Abstract: The glycemic index ranks carbohydrates or carbohydrate containing foods on how quickly they raise blood sugar response. The Glycemic Index (GI) of two varieties of Indian rice (Parmal sella and Golden sella) was analyzed, after cooking. Also, the effect of ageing on GI of rice was observed. The consequence of ageing and cooking on GI of rice, was experimentally evaluated using the calculations of Hydrolysis Index (HI), Area under curve (AUC), Reducing sugars released (RSR) and Total available carbohydrates (TAC). In vitro starch digestibility was carried out using a multi-enzyme dialysis system. GI of four samples of rice was calculated. TAC/100g of sample was highest in Golden Sella followed by Parma Sella. In both the varieties TAC followed a decreasing trend after cooking. Among other food groups pulses expressed a highest TAC count.GI of Parma Sella was low among the two varieties. When both the two varieties were cooked the glycemic index was more in Golden sella old rice while as low in parmal sella old rice.
Pages: 603-606 | 444 Views 79 Downloads
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How to cite this article:
Beenish, Pooja Dutt, BP Panda. Effect of cooking and ageing on total glycemic index of rice, under in vitro conditions. Int J Chem Stud 2018;6(5):603-606.
