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- Title
Effect of Cold Storage and Reheating of Parboiled Rice on Postprandial Glycaemic Response, Satiety, Palatability and Chewed Particle Size Distribution.
- Authors
Weiwei Lu, Louise; Venn, Bernard; Lu, Jun; Monro, John; Rush, Elaine
- Abstract
Background: Globally, hot cooked refined rice is consumed in large quantities and is a major contributor to dietary glycaemic load. This study aimed to compare the glycaemic potency of hot- and cold-stored parboiled rice to widely available medium-grain white rice. Method: Twenty-eight healthy volunteers participated in a three-treatment experiment where postprandial blood glucose was measured over 120 min after consumption of 140 g of rice. The three rice samples were freshly cooked medium-grain white rice, freshly cooked parboiled rice, and parboiled rice stored overnight at 4 °C. All rice was served warm at 65 °C. Chewing time was recorded. Results: incremental area under the curve (iAUC) of the control rice, freshly cooked medium-grain white rice, was the highest: 1.7-fold higher (1.2,2.6) than reheated parboiled rice (p < 0.001) and 1.5-fold higher (1.0,2.2) than freshly cooked parboiled rice (p = 0.001). No significant difference in postprandial glycaemic response was observed between freshly cooked and reheated parboiled rice samples (p = 0.445). Chewing time for 10 g cold-stored parboiled rice was 6 s (25%) longer and was considered more palatable, visually appealing and better tasting than freshly cooked medium-grain (all p < 0.05). Conclusions: For regular consumers of rice, reheating cooked rice after cold storage would lower the dietary glycaemic load and, in the long term, may reduce the risk for type 2 and gestational diabetes. More trials are needed to identify the significance.
- Subjects
BLOOD sugar; CHEWING gum; COMPARATIVE studies; EXPERIMENTAL design; CARBOHYDRATE content of food; GLYCEMIC index; MASTICATION; TYPE 2 diabetes; PARTICLES; RICE; RECEIVER operating characteristic curves
- Publication
Nutrients, 2017, Vol 9, Issue 5, p475
- ISSN
2072-6643
- Publication type
Article
- DOI
10.3390/nu9050475