Nutritional composition in relation to glycemic potential of popular Indian rice varieties

Food Chemistry

Volumn 238, Issue , 2018, Pages 29-34

  Prasad, V S S ^a   Hymavathi, A ^a   Babu, V Ravindra ^b   Longvah, T ^a  

^a NATIONAL INSTITUTE OF NUTRITION   (India)

^b DIRECTORATE OF RICE RESEARCH   (India)

Author keywords

Amylose; Glycemic index; Glycemic load; Lalat; Resistant starch; Tocopherol equivalent (ATE)

Indexed keywords

CYCLODEXTRINS; STARCH;

AMYLOSE; CHEMICAL COMPOSITIONS; GLYCEMIC INDEX; LALAT; MORPHOLOGICAL FEATURES; NUTRIENT COMPOSITION; NUTRITIONAL COMPOSITIONS; RESISTANT STARCH;

NUTRITION;

ALPHA TOCOPHEROL; ALPHA TOCOTRIENOL; AMYLOSE; BIOTIN; CADMIUM; CALCIUM; CARBOHYDRATE; CHROMIUM; COBALT; COPPER; FAT; GAMMA TOCOTRIENOL; LEAD; LITHIUM ION; MAGNESIUM; MANGANESE; MOLYBDENUM; NICKEL; NICOTINIC ACID; PANTOTHENIC ACID; PHOSPHORUS; PHYTATE; PLANT PROTEIN; POTASSIUM; RESISTANT STARCH; RIBOFLAVIN; STARCH; THIAMINE; TOCOPHEROL; UNCLASSIFIED DRUG; ZINC;

AGRONOMIC TRAIT; ARTICLE; ASH; CARBOHYDRATE ANALYSIS; CHEMICAL COMPOSITION; COOKING; DIETARY FIBER; ENERGY; FOOD COMPOSITION; GLYCEMIC INDEX; GLYCEMIC LOAD; GRAIN; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; INDIAN RICE; LIQUID CHROMATOGRAPHY-MASS SPECTROMETRY; MASS SPECTROMETRY; MOISTURE; NONHUMAN; NUTRIENT CONTENT; REVERSED PHASE HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; CARBOHYDRATE DIET; GLUCOSE BLOOD LEVEL; HUMAN; INDIA; ORYZA;

BLOOD GLUCOSE; DIETARY CARBOHYDRATES; GLYCEMIC INDEX; HUMANS; INDIA; ORYZA;

EID: 85016494947     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2017.03.138     Document Type: Article

References (39)

1. AOAC (1984), Officials methods of analysis (14th ed.). 1984, Association of Official Analytical Chemists, Arlington, VA, USA.
2. Asp, N.G., Van Amelsvoort, J.M.M., Hautvast, J.G.A.J., Nutritional implications of resistant starch. Nutrition Research Reviews 9:01 (1996), 1–31.
3. Azeke, M.A., Egielewa, S.J., Eigbogbo, M.U., Ihimire, I.G., Effect of germination on the phytase activity, phytate and total phosphorus contents of rice (Oryza sativa), maize (Zea mays), millet (Panicum miliaceum), sorghum (Sorghum bicolor) and wheat (Triticum aestivum). Journal of Food Science and Technology 48:6 (2011), 724–729.
4. Behall, K.M., Scholfield, D.J., Canary, J., Effect of starch structure on glucose and insulin responses in adults. The American Journal of Clinical Nutrition 47:3 (1988), 428–432.
5. Bloom, D.E., Fonseca, C.E.T., Candeias, V., Adashi, E., Bloom, L., Gurfein, L., Saxena, A., Economics of non-communicable diseases in India. 2014, World Economic Forum, Harvard School of Public Health, Cambridge, MA.
6. Bonvehi, J.S., Coll, F.V., Rius, I.A., Liquid chromatographic determination of tocopherols and tocotrienols in vegetable oils, formulated preparations, and biscuits. Journal of AOAC International 83:3 (2000), 627–634.
7. Bryant, R.J., Dorsch, J.A., Peterson, K.L., Rutger, J.N., Raboy, V., Phosphorus and mineral concentrations in whole grain and milled low phytic acid (lpa) 1–1 rice. Cereal Chemistry 82:5 (2005), 517–522.
8. Chiu, Y.T., Stewart, M.L., Effect of variety and cooking method on resistant starch content of white rice and subsequent postprandial glucose response and appetite in humans. Asia Pacific Journal of Clinical Nutrition 22:3 (2013), 372–379.
9. Consultative Group for International Agricultural Research, CGIAR. (2016). http://ricepedia.org/india Accessed 21.09.16.
10. Deepa, G., Singh, V., Naidu, K.A., Nutrient composition and physicochemical properties of Indian medicinal rice–Njavara. Food Chemistry 106:1 (2008), 165–171.
11. FAO, WHO, Carbohydrates in human nutrition: report of a joint FAO/WHO expert consultation. FAO Food and Nutrition Paper 66 (1998), 1–140.
12. Fitzgerald, M.A., Rahman, S., Resurreccion, A.P., Concepcion, J., Daygon, V.D., Dipti, S.S., Bird, A.R., Identification of a major genetic determinant of glycaemic index in rice. Rice 4:2 (2011), 66–74.
13. Foster-Powell, K., Holt, S.H., Brand-Miller, J.C., International table of glycemic index and glycemic load values: 2002. The American Journal of Clinical Nutrition 76:1 (2002), 5–56.
14. Holler, U., Wachter, F., Wehrli, C., Fizet, C., Quantification of biotin in feed, food, tablets, and premixes using HPLC–MS/MS. Journal of Chromatography B 831:1 (2006), 8–16.
15. Hu, E.A., Pan, A., Malik, V., Sun, Q., White rice consumption and risk of type 2 diabetes: meta-analysis and systematic review. British Medical Journal, 344, 2012, e1454.
16. Hu, P., Zhao, H., Duan, Z., Linlin, Z., Wu, D., Starch digestibility and the estimated glycemic score of different types of rice differing in amylose contents. Journal of Cereal Science 40:3 (2004), 231–237.
17. International Diabetes Federation, IDF (2016). IDF Diabetes Atlas (6th ed.), International Diabetes Federation. Diabetes Atlas. http://www.idf.org/diabetesatlas, Accessed 09.08.16.
18. Jenkins, D.J.A., Wolever, T.M.S., Jenkins, A.L., Josse, R.G., Wong, G.S., The glycemic response to carbohydrate foods. The Lancet 18 (1984), 388–391.
19. Jones, D.B., Factors for converting percentages of nitrogen in foods and feeds into percentages of proteins. 1931, U.S. Department of Agriculture, Washington, D.C., 1–21 Circ No.183.
20. Larsen, H.N., Rasmussen, O.W., Rasmussen, P.H., Alstrup, K.K., Biswas, S.K., Tetens, I., Hermansen, K., Glycaemic index of parboiled rice depends on the severity of processing: study in type 2 diabetic subjects. European Journal of Clinical Nutrition 54:5 (2000), 380–385.
21. Li, C.Y., Park, D.S., Won, S.R., Hong, S.K., Ham, J.K., Choi, J.K., Rhee, H.I., Food chemical properties of low-phytate rice cultivar, Sang-gol. Journal of Cereal Science 47:2 (2008), 262–265.
22. Longvah, T., Babu, V.R., Viraktamath, B.C., Nutrient diversity within rice cultivars (Oryza sativa L.) from India. Burlingame, B., Dernini, S., (eds.) Sustainable diets and biodiversity. Directions and solutions for policy, research and action, 2012, FAO, Rome, 151–162.
23. Merrill, A.L., & Watt, B. K. (1973). Energy Value of Foods-Basis and Derivation (pp.105).U.S. Department of Agriculture Handbook. No. 74.
24. Nanri, A., Mizoue, T., Noda, M., Takahashi, Y., Kato, M., Inoue, M., Tsugane, S., Rice intake and type 2 diabetes in Japanese men and women: The Japan Public Health Center–based Prospective Study. The American Journal of Clinical Nutrition 92:6 (2010), 1468–1477.
25. Oo, K.T.T., Htay, H., Glycemic indices of Myanmar rice. Myanmar Medical Journal 45:3–4 (2001), 81–86.
26. Panlasigui, L.N., Thompson, L.U., Juliano, B.O., Perez, C.M., Yiu, S.H., Greenberg, G.R., Rice varieties with similar amylose content differ in starch digestibility and glycemic response in humans. The American Journal of Clinical Nutrition 54:5 (1991), 871–877.
27. Psaltopoulou, T., Ilias, I., Alevizaki, M., The role of diet and lifestyle in primary, secondary, and tertiary diabetes prevention: a review of meta-analyses. The Review of Diabetic Studies 7 (2010), 26–35.
28. Ranawana, D.V., Henry, C.J.K., Lightowler, H.J., Wang, D., Glycaemic index of some commercially available rice and rice products in Great Britain. International Journal of Food Sciences and Nutrition 60:4 (2009), 99–110.
29. Regand, A., Chowdhury, Z., Tosh, S.M., Wolever, T., Wood, P., The molecular weight, solubility and viscosity of oat beta-glucan affect human glycemic response by modifying starch digestibility. Food Chemistry 129:2 (2011), 297–304.
30. Ren, X.L., Liu, Q.L., Fu, H.W., Wu, D.X., Shu, Q.Y., Density alteration of nutrient elements in rice grains of a low phytate mutant. Food Chemistry 102:4 (2007), 1400–1406.
31. Singh, N., Singh, H., Kaur, K., Bakshi, M.S., Relationship between the degree of milling, ash distribution pattern and conductivity in brown rice. Food Chemistry 69:2 (2000), 147–151.
32. Thomas, R., Bhat, R., Kuang, Y.T., Composition of amino acids, fatty acids, minerals and dietary fiber in some of the local and import rice varieties of Malaysia. International Food Research Journal 22:3 (2015), 1148–1155.
33. Venn, B.J., Wallace, A.J., Monro, J.A., Perry, T., Brown, R., Frampton, C., Green, T.J., The glycemic load estimated from the glycemic index does not differ greatly from that measured using a standard curve in healthy volunteers. The Journal of Nutrition 136:5 (2006), 1377–1381.
34. Wolever, T.M., Jenkins, D.J., Kalnusky, J., Jenkins, A., Giordano, C., Guidici, S., Wong, G.S., Comparison of regular and parboiled rices: explanation of discrepancies between reported glycemic responses to rice. Nutrition Research 6:4 (1986), 349–357.
35. Woollard, D.C., Indyk, H.E., Christiansen, S.K., The analysis of pantothenic acid in milk and infant formulas by HPLC. Food Chemistry 69:2 (2000), 201–208.
36. World Health Organization, WHO, Global report on Diabetes. http://www.who.int, 2016 Accessed 12.08.16.
37. Yemm, E.W., Willis, A.J., The estimation of carbohydrates in plant extracts by anthrone. Biochemical Journal, 57(3), 1954, 508.
38. Yu, L., Li, G., Li, M., Xu, F., Beta, T., Bao, J., Genotypic variation in phenolic acids, vitamin E and fatty acids in whole grain rice. Food Chemistry 197 (2016), 776–782.
39. Zhu, L.J., Liu, Q.Q., Wilson, J.D., Gu, M.H., Shi, Y.C., Digestibility and physicochemical properties of rice (Oryza sativa L.) flours and starches differing in amylose content. Carbohydrate Polymers 86:4 (2011), 1751–1759.