A perspective on the benefits of consumption of parboiled rice over brown rice for glycaemic control

A significant reduction in rice starch digestibility and subsequent postprandial blood glucose responses following extended cold treatment (at 4 °C for 24 h) have been demonstrated in both in vitro and in vivo studies, respectively. The impact of cold treatment was more significant for parboiled rice compared to other rice varieties. This study aimed to investigate consumer liking of sensory characteristics that may influence consumer acceptability of three available rice products in the Auckland region (medium grain white, medium grain brown and parboiled rice, which were either freshly boiled or cold-treated and reheated). The consumer liking of sensory characteristics (colour, taste, flavour, and texture) of each rice sample were accessed using visual analogue scales (VAS) in a randomized single blind setting. In the second stage, the participants evaluated their acceptability on VAS after the nutritional value and the characteristics of the rice samples were revealed. Sixty-four rice consumers reported higher likings of sensory characteristics of cold-treated parboiled rice and medium grain brown rice. The effect of cold treatment on the liking of sensory characteristics was more significant for parboiled rice (p < 0.05). Participants who are between 36 and 55 years old and consume rice domestically more than 10 times per month preferred cold-treated brown rice (73.8% of the participants’ population (67.4%, 80.2%)) and parboiled rice (74.3% of the participants’ population (67.9%, 80.7%)) (p < 0.001). As a result, cold-treated reheated parboiled rice received higher likings and acceptability and could be recommended and accepted as a healthier replacement of the daily staple meal.

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Detection of Aflatoxins in Rice Samples

Bangladesh Journal of Scientific and Industrial Research ◽

10.3329/bjsir.v49i3.22134 ◽

2015 ◽

Vol 49 (3) ◽

pp. 189-194 ◽

Cited By ~ 2

Author(s):

A Nisa ◽

N Zahra ◽

S Hina

Keyword(s):

Protein Metabolism ◽

Brown Rice ◽

Dietary Exposure ◽

Parboiled Rice ◽

White Rice ◽

Broken Rice ◽

The World ◽

Rice Samples ◽

Layer Chromatography

Aflatoxins are natural contaminants of cereals and other commodities throughout the world. Chronic dietary exposure even to low doses of aflatoxins is a known risk factor for liver cancer and effect protein metabolism and immunity. The study was carried out on a 1029 samples of brown rice, 1561 samples of white rice, 33 samples of broken rice, 13 samples of Sella rice, 52 samples of parboiled rice of export quality from Pakistan during the years 2006-2010 for determination of Aflatoxin B1, B2, G1 and G2 by Thin Layer Chromatography. 341 (33.13%) samples of white rice, 350 (22.42%) samples of brown rice, 13 (39.39%) samples of broken rice, 25 (24.27%) samples of Sella rice and 14 (26.92%) samples of parboiled rice were found contaminated with B1. B2 was detected in 33 (3.20%) samples of white rice, 23 (1.47%) samples of brown rice and 1(3.03%) samples of broken rice. While G1 is found in 9 (0.8%) samples of white rice, 57 (3.65%) samples of brown rice, 1 (1.5 %) samples of parboiled rice. Aflatoxin G2 was absent in all samples. DOI: http://dx.doi.org/10.3329/bjsir.v49i3.22134 Bangladesh J. Sci. Ind. Res. 49(3), 189-194, 2014

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Effects of Red Raw and Red Parboiled Rice on Glycaemic Control and Lipid Profiles of Type 2 Diabetes Mellitus Patients

10.31357/fmesmst.2014.00097 ◽

2014 ◽

Author(s):

R.A.D.U. Cosman

Keyword(s):

Diabetes Mellitus ◽

Type 2 Diabetes ◽

Type 2 Diabetes Mellitus ◽

Glycaemic Control ◽

Lipid Profiles ◽

Parboiled Rice

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PENURUNAN INDEKS GLIKEMIK BERAS PRATANAK DENGAN BAHAN BAKU GABAH KERING PANEN (GKP)

Jurnal Penelitian Pascapanen Pertanian ◽

10.21082/jpasca.v15n2.2018.106-114 ◽

2019 ◽

Vol 15 (2) ◽

pp. 106

Author(s):

Rahmawati Nurdjannah ◽

Sarah Anita Apriliani ◽

Sri Widowati

Keyword(s):

Glycemic Index ◽

Raw Materials ◽

Amylose Content ◽

Brown Rice ◽

Chemical Properties ◽

Parameter Analysis ◽

Raw Material ◽

Component Ratio ◽

Physical Quality ◽

Parboiled Rice

Mayoritas masyarakat Indonesia menyukai beras dengan tekstur pulen yang memiliki kandungan amilosa rendah dan cenderung memiliki Indeks Glikemik (IG) tinggi. Respon glikemik beras selain dipengaruhi oleh sifat fisiko-kimianya, dipengaruhi juga oleh proses pengolahan, penyimpanan, ratio komponen amilosa dan amilopektin pada pangan, indeks gelatinisasi dan ukuran partikel pati, komponen pangan lain, dan asam-asam organik. Proses pratanak terbukti mampu menurunkan nilai indeks glikemik pada beras gabah kering giling (GKG), namun belum pernah dilakukan pada Gabah Kering Panen (GKP), bila dilihat dari kadar airnya dapat mempercepat proses perendaman,dan menghemat biaya produksi. Penelitian dilaksanakan pada bulan Februari-April 2016. Penelitian dilaksanakan di Laboratorium Balai Besar Litbang Pasca Panen. Bahan baku yang digunakan adalah GKP dan GKG dari varietas Inpari 24 (beras merah). Rancangan yang digunakan adalah rancangan acak lengkap faktorial tiga kali ulangan. Faktor pertama adalah bahan baku (GKP dan GKG) dan faktor kedua adalah lama perendaman (3 dan 4 jam). Parameter analisa yang dilakukan adalah mutu fisik beras, proksimat, serat pangan, gula total, pati, amilosa, daya cerna pati, serat kasar dan Indeks Glikemik. Hasil penelitian menunjukkan mutu fisik beras pra tanak dari bahan baku GKP yang direndam selama 4 jam memiliki kadar beras kepala yang lebih tinggi (92,86%) dibandingkan dengan perlakuan yang lain. Beras pratanak yang berasal dari GKP dan GKG yang direndam selama 4 jam memiliki nilai Indeks Glikemik yang sama yaitu 62 yang lebih rendah dari bahan baku (IG GKP: 84, IG GKG: 72). Reducing Glycemic Index on Parboiled Rice with Raw Material from Freshly Harvested PaddyThe majority of Indonesian people liked the rice with a fluffier texture that has a low amylose content and tend to have the Glycemic Index (GI) high. Besides rice glycemic response is influenced by the physic-chemical properties, influenced also by the processing, storage, component ratio of amylose and amylopectin in food, gelatinization index and particle size starch. Parboiled process is proven to reduce the glycemic index value of dried paddy (DP), but it has never been done on wet paddy (WP). The study was conducted in February-April 2016. The research was conducted at the Laboratory of the Indonesian Center for Agricultural Postharvest Research and Development. The raw materials used are DHR and DMR of Inpari 24 (brown rice). The study was conducted on a laboratory scale with a completely randomized factorial design of three replications. The first factor is the raw material (DHR and DMR) and the second factor is the soaking time (3 and 4 hours). Parameter analysis performed is physical quality rice, proximate, dietary fiber, total sugar, starch, amylose, starch digestibility, crude fiber, color and the Glycemic Index. Results showed physical quality of rice parboiled of raw materials DHR soaked for 4 hours had levels higher head rice (92.86%) compared to other treatments. Parboiled rice originating from DHR and DMR soaked for 4 hours to have the same value of the glycemic index was 62 lower than the raw material (IG DHR: 84, IG DMR: 72).

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Wholegrain processing and glycaemic control in type 2 diabetes: a randomised crossover trial

10.2337/figshare.12114120 ◽

2020 ◽

Author(s):

Sebastian Åberg ◽

Jim Mann ◽

Silke Neumann ◽

Alastair B Ross ◽

Andrew N Reynolds

Keyword(s):

Type 2 Diabetes ◽

Glycaemic Control ◽

Crossover Trial ◽

Glucose Monitoring ◽

Brown Rice ◽

Whole Grains ◽

Dietary Advice ◽

Free Living ◽

Glycaemic Variability

Objective: To consider the effects of wholegrain processing, specifically milling, on glycaemic control in free-living adults with type 2 diabetes. Research Design and Methods: Participants of this crossover trial were randomised to two interventions of two-weeks, separated by washout. They were advised to replace the grain foods they normally consumed with intervention foods. Intervention foods were nutrient matched wholegrain products of wheat, oats, and brown rice that differed in their degree of processing. No other lifestyle advice was given. Continuous glucose monitoring systems were worn. Other cardiometabolic risk factors and alkylresorcinols (a biomarker of wholegrain intake) were measured pre and post interventions. Results: 31 adults with type 2 diabetes (63±13 years old, BMI 32.4±7, HbA1c 7.5±3.4% (59±14mmol/mol)) commenced the trial, 28 (90%) completed both interventions. The increase in alkylresorcinols did not differ between interventions and there was no difference in reported energy intake. Postprandial responses were 9% (95%CI 3-15%) lower following breakfast and 6% (95%CI 1-10%) lower following all meals of less processed whole grains when compared with finely milled grains. Day-long glycaemic variability also reduced when measured by 24-hour standard deviation (-0.16mmol/l 95%CI -0.25 to -0.06) and MAGE (-0.36 95%CI -0.65 to -0.08). Mean change in body weight differed by 0.81kg (95%CI 0.62 to 1.05) between interventions, increasing during the finely milled intervention and decreasing during the less processed wholegrain intervention. This was not a mediating factor for the glycaemic variables considered. Conclusions: Consuming less processed wholegrain foods over two weeks improved measures of glycaemia in free-living adults with type 2 diabetes when compared with an equivalent amount of wholegrain foods that were finely milled. Dietary advice should promote the consumption of minimally processed whole grains.

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Wholegrain processing and glycaemic control in type 2 diabetes: a randomised crossover trial

10.2337/figshare.12114120.v1 ◽

2020 ◽

Author(s):

Sebastian Åberg ◽

Jim Mann ◽

Silke Neumann ◽

Alastair B Ross ◽

Andrew N Reynolds

Keyword(s):

Type 2 Diabetes ◽

Glycaemic Control ◽

Crossover Trial ◽

Glucose Monitoring ◽

Brown Rice ◽

Whole Grains ◽

Dietary Advice ◽

Free Living ◽

Glycaemic Variability

Objective: To consider the effects of wholegrain processing, specifically milling, on glycaemic control in free-living adults with type 2 diabetes. Research Design and Methods: Participants of this crossover trial were randomised to two interventions of two-weeks, separated by washout. They were advised to replace the grain foods they normally consumed with intervention foods. Intervention foods were nutrient matched wholegrain products of wheat, oats, and brown rice that differed in their degree of processing. No other lifestyle advice was given. Continuous glucose monitoring systems were worn. Other cardiometabolic risk factors and alkylresorcinols (a biomarker of wholegrain intake) were measured pre and post interventions. Results: 31 adults with type 2 diabetes (63±13 years old, BMI 32.4±7, HbA1c 7.5±3.4% (59±14mmol/mol)) commenced the trial, 28 (90%) completed both interventions. The increase in alkylresorcinols did not differ between interventions and there was no difference in reported energy intake. Postprandial responses were 9% (95%CI 3-15%) lower following breakfast and 6% (95%CI 1-10%) lower following all meals of less processed whole grains when compared with finely milled grains. Day-long glycaemic variability also reduced when measured by 24-hour standard deviation (-0.16mmol/l 95%CI -0.25 to -0.06) and MAGE (-0.36 95%CI -0.65 to -0.08). Mean change in body weight differed by 0.81kg (95%CI 0.62 to 1.05) between interventions, increasing during the finely milled intervention and decreasing during the less processed wholegrain intervention. This was not a mediating factor for the glycaemic variables considered. Conclusions: Consuming less processed wholegrain foods over two weeks improved measures of glycaemia in free-living adults with type 2 diabetes when compared with an equivalent amount of wholegrain foods that were finely milled. Dietary advice should promote the consumption of minimally processed whole grains.

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Freshly Prepared or Reheated? The Effect of Cold Storage and Reheating of Parboiled Rice on Consumer Preference and Acceptability in Auckland, New Zealand

10.20944/preprints201711.0036.v1 ◽

2017 ◽

Author(s):

Louise Weiwei Lu ◽

John Monro ◽

Jun Lu ◽

Elaine Rush

Keyword(s):

New Zealand ◽

Consumer Preferences ◽

Brown Rice ◽

Consumer Preference ◽

Starch Digestibility ◽

Rice Varieties ◽

Parboiled Rice ◽

Rice Samples

Background: Previous in vitro and in vivo studies have demonstrated that storage of cooked rice at 4 °C for 24 h and reheating to 65 °C significantly reduced starch digestibility and postprandial glycaemic responses. Moreover, the effect was greater for parboiled rice compared to other rice varieties commonly consumed in New Zealand. This study aimed to evaluate consumer preferences of related sensory attributes and consumer acceptability of several rice varieties freshly cooked or reheated. Method: Sixty-four consumers volunteered and recorded on Visual Analoge Scales their preference and acceptability of freshly prepared or cold-stored and reheated medium grain white, medium grain brown and parboiled rice. Results: All six rice samples were accepted by participants (average 54%). Reheated parboiled rice and reheated medium grain brown rice were both accepted by participants as a preferred staple meal compared to other rice samples. Among all rice samples, the sweetness and the flavour of freshly cooked warm medium-grain white rice were less preferred (scored 42.1% and 45.0% respectively) compared with other samples (P = 0.05). Participants who prepared and consumed brown rice at home regularly (more than 10 times per month), preferred the reheated brown rice (73.8% (67.4, 80.2)) and reheated parboiled rice (74.3% (67.9, 80.7)) (P < 0.001). Conclusions: It is suggested that reheated parboiled rice, with the lowest starch digestibility and glycaemic impact (both in vitro glucose release and in vivo glucose response) could be accepted as a healthier alternative for the daily staple meal.

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