The Glycemic Potential of White and Red Rice Affected by Oil Type and Time of Addition

Journal of Food Science
Bhupinder KaurC Jeya K Henry

Abstract

Limited research exists on how different oil types and time of addition affect starch digestibility of rice. This study aimed to assess the starch digestibility of white and red rice prepared with 2 oil types: vegetable oil (unsaturated fat) and ghee (clarified butter, saturated fat) added at 3 different time points during the cooking process ("before": frying raw rice in oil before boiling, "during": adding oil during boiling, and "after": stir-frying cooked rice in oil). Red rice produced a slower digestion rate than white rice. White rice digestibility was not affected by oil type, but was affected by addition time of oil. Adding oil "after" (stir-frying) to white or red rice resulted in higher slowly digestible starch. Red rice cooked using ghee showed the lowest amount of glucose release during in vitro digestion. The addition of ghee "during" (that is boiling with ghee) or "before" (that is frying rice raw with ghee then boiling) cooking showed potential for attenuating the postprandial glycemic response and increasing resistant starch content. This is the first report to show healthier ways of preparing rice. White rice with oil added "after" (stir-fried) may provide a source of sustained glucose and stabilize blood gluc...Continue Reading

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Citations

Nov 26, 2019·Journal of Food Science·Mookambika RamyaBaiVasudevan Sudha
Feb 16, 2020·Foods·Ng C F Grace, Christiani Jeyakumar Henry
Dec 17, 2020·Comprehensive Reviews in Food Science and Food Safety·May S M Wee, Christiani Jeyakumar Henry
Apr 11, 2021·International Journal of Biological Macromolecules·Veda KrishnanShelly Praveen

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