Physical Properties and Glycemic Index Studies of Singaraja White Rice Grown by Conventional and Organic Methods in Denpasar Bali Indonesia

2018 ◽  
Vol 8 (5) ◽  
pp. 2256
Author(s):  
Sagung Putri Risa Andriani ◽  
Mohamad Hasnul Naim Abdul Hamid ◽  
Mohamad Sazuan Sahrom ◽  
Bohari Mohd Yamin
Keyword(s):  
Physical Properties ◽  
Glycemic Index ◽  
White Rice

scholarly journals Glycemic index of single and mixed meal foods among common Japanese foods with white rice as a reference food

2003 ◽  
Vol 57 (6) ◽  
pp. 743-752 ◽  
Author(s):  
M Sugiyama ◽  
A C Tang ◽  
Y Wakaki ◽  
W Koyama
Keyword(s):  
Glycemic Index ◽  
Mixed Meal ◽  
White Rice

scholarly journals Glycemic Index of a Novel High-Fiber White Rice Variety Developed in India—A Randomized Control Trial Study

2016 ◽  
Vol 18 (3) ◽  
pp. 164-170 ◽  
Author(s):  
Viswanathan Mohan ◽  
Ranjit Mohan Anjana ◽  
Rajgopal Gayathri ◽  
Mookambika Ramya Bai ◽  
Nagrajan Lakshmipriya ◽  
...  
Keyword(s):  
Glycemic Index ◽  
Randomized Control Trial ◽  
Rice Variety ◽  
White Rice ◽  
High Fiber ◽  
Randomized Control

Physical Properties and Glycemic Index of Organic and Conventional Black Rice Grown in Bali Indonesia

2020 ◽  
Vol 10 (4) ◽  
pp. 1688
Author(s):  
Sagung Putri Risa Andriani ◽  
Mohamad Hasnul Naim Abd Hamid ◽  
Mohamad Sazuan Sahrom ◽  
Mohd Syukri M Yusof ◽  
Bohari M Yamin
Keyword(s):  
Physical Properties ◽  
Glycemic Index ◽  
Black Rice

Dynamics of Texture Change and in Vitro Starch Digestibility with High-Pressure, Freeze-Thaw Cycle, and Germination-Parboiling Treatments of Brown Rice

2021 ◽  
Vol 64 (1) ◽  
pp. 103-115
Author(s):  
Hao Wang ◽  
Songming Zhu ◽  
Hosahalli S. Ramaswamy ◽  
Yang Du ◽  
Yong Yu ◽  
...  
Keyword(s):  
High Pressure ◽  
Glycemic Index ◽  
Amylose Content ◽  
Brown Rice ◽  
In Vitro Digestibility ◽  
White Rice ◽  
Freeze Thaw ◽  
Thaw Cycle ◽  
Freeze Thaw Cycle

HighlightsFreeze-thaw cycle (FTC) treated brown rice texture was much closer to white rice texture.Both high-pressure (HP) and FTC treatment helped to moderate the bran layer of brown rice.FTC treatment of brown rice resulted in higher conversion to resistant starch.The glycemic index of treated rice correlated positively with the amylose/amylopectin ratio.Abstract. High-pressure (HP), freeze-thaw cycle (FTC), and germination-parboiling (GP) treatments were used to improve the texture characteristics and in vitro digestibility of starch in brown rice (BR). The texture of FTC-treated BR was the closest to the texture of white rice. Improved water absorption ratio, HP and FTC induced modification of the bran layer, and GP induced partial starch gelatinization were considered to be responsible for improving the texture of BR. All treatments improved the in vitro digestibility of BR starch, and FTC < HP < GP with respect to the order of increase. FTC treatment also resulted in the minimal glycemic index (GI), while GP treatment resulted in higher GI. In general, the amylose content was lower for untreated BR than for treated BR. Further, the HP, GP, and FTC treatments showed improved amylose/amylopectin ratios. HP and GP decreased the gelatinization enthalpy, while FTC increased it. GI had a positive correlation with amylose content and amylose/amylopectin ratio, while gelatinization enthalpy had a negative correlation. Keywords: Brown rice, Freeze-thaw cycle, Germination-parboiling, High pressure, Starch in vitro digestibility, Texture.

scholarly journals Physical properties and estimated glycemic index of protein-enriched sorghum based chips

2018 ◽  
Vol 55 (3) ◽  
pp. 891-898 ◽  
Author(s):  
Hongrui Jiang ◽  
Navam S. Hettiararchchy ◽  
Ronny Horax
Keyword(s):  
Physical Properties ◽  
Glycemic Index ◽  
Estimated Glycemic Index

scholarly journals The Effect of Adding Gellan Gum to White Rice on the Starch Hydrolysis and Glycemic Index

2021 ◽  
Vol 5 (Supplement_2) ◽  
pp. 571-571
Author(s):  
Norah Alshammari ◽  
Syahrizal Muttakin ◽  
Qingsu Liu ◽  
Ourania Gouseti ◽  
Jaber Alyami ◽  
...  
Keyword(s):  
Glycemic Index ◽  
Gellan Gum ◽  
Starch Hydrolysis ◽  
Rice Starch ◽  
Starch Digestion ◽  
White Rice ◽  
Increased Risk ◽  
Jasmine Rice ◽  
Starchy Foods

Abstract Objectives High consumption of starchy foods has been linked to increased risk of type 2 diabetes. Addition of food hydrocolloids gums to food has previously been shown to reduce the digestibility of food. Gellan gum, a polysacchairde produced by sphingomonas eldea is one of many available food hydrocolloid gums. The aim of the present study was to examine the effect of adding gellan gum to white rice during cooking on the starch digestibility and related in-vitro glycemic index(GI). Methods A static in-vitro digestion model was used based on the protocol from the INFOGEST static in-vitro simulation of gastrointestinal food digestion model (Brodkorb et al, .2019). Four different samples were prepared: (A) Cooked Jasmine rice; (B) Cooked Jasmine rice + 1% low acyl gellan gum, LAGG (KELCOGEL F, CPKelco); (C) Cooked long grain rice and (D) Cooked long grain rice + 1% LAGG. The oral phase was simulated by adding 5 ml of simulated salivary fluid containing human salivary amylase, followed by gastric phase and an intestinal phase. Glucose release was determined by Sugar Reduction Assay(PAHBAH) and compared to a maltose standard curve at consecutive time points for 2 hours. Results The addition of LAGG inhibited starch hydrolysis for both Jasmine and long grain rice. The greatest effect was observed for Jasmine rice. Starch digestion was reduced with the addition of LAGG to Jasmine rice by 27% and with the addition to long grain rice by 21% at 120 minutes. The GI was calculated using the area under curve and white bread as reference. The addition of LAGG to Jasmine rice reduced the GI value by 8% whilst the effect on long grain rice was less pronounced. Conclusions The addition of gellan gum to rice during cooking reduced starch digestion in white rice and the in-vitro glycemic index. This might be an effective way to reduce the glycemic response to starchy foods in human. Funding Sources Ministry of Education, Saudi Arabia Acknowledgment: We thank Neil Cruttenden at CPKelco for the kind gift of gellan gum.

INFLUENCE OF SUGAR SUBSTITUTES AND DIETARY FIBER ON THE TEXTURAL PROPERTIES OF GLUTEN-FREE DOUGH AND COOKIES

2021 ◽  
Author(s):  
А.К. СТРЕЛКОВА ◽  
И.Б. КРАСИНА ◽  
Е.В. ФИЛИППОВА ◽  
А.В. ЛЫСЕНКО
Keyword(s):  
Physical Properties ◽  
Dietary Fiber ◽  
Glycemic Index ◽  
Control Sample ◽  
Textural Properties ◽  
Caloric Content ◽  
Gluten Free ◽  
Complete Replacement ◽  
Sugar Substitutes ◽  
Sugar Replacement

Актуальной тенденцией развития пищевых технологий является поиск ингредиентов для замены или снижения содержания сахара, соли и жира при одновременном увеличении содержания пищевых волокон в продукте. Исследовано влияние мальтита (М) и инулина (И) при замене сахара в рецептуре безглютенового печенья на текстуру и физические свойства теста и изделия, приготовленного на основе мучной смеси из амаранта, киноа и гречихи в соотношении 0,3 : 0,45 : 0,25 соответственно. Составлено пять образцов рецептур печенья, в которых сахар частично (50%) или полностью (100%) заменяли М и/или И. В рецептуре контрольного образца в качестве подсластителя использовали сахар. При приготовлении теста для безглютенового печенья количество воды для всех образцов было одинаковым. Установлено, что полная замена сахара М и И повышает показатели твердости, вязкости и адгезивности безглютенового теста, что затрудняет его обработку. В образцах, где 50% сахара заменяли М или сахар был полностью заменен М и И в равных количествах, липкость уменьшалась. Включение М в рецептуру безглютенового печенья существенно не повлияло на его физические свойства – диаметр, высоту, расплываемость, яркость цвета. Образцы печенья, выпеченные из теста с включением И, были темнее и тоньше, чем контрольный образец, и лучше сохраняли свои хрустящие свойства. Внесение М и И существенно не повлияло на твердость изделий, однако образцы печенья с полной заменой сахара М, с 50%-й заменой сахара И, а также содержащие М и И в равных количествах характеризовались значительной хрупкостью. При замене в рецептуре 50% сахара М или 100% сахара И получено мягкое и менее хрупкое печенье, привлекательное для потребителя. Таким образом, при полной замене сахара смесью М и И в равных количествах можно получить безглютеновое тесто и печенье с хорошей текстурой. Полная замена сахара в сочетании с использованием пищевых волокон с пребиотическими свойствами наряду с мукой псевдозлаковых культур позволяет создать полезный для здоровья продукт с потенциально более низким гликемическим индексом и сниженной калорийностью. The search for ingredients to replace or reduce the content of sugar, salt and fat while increasing the content of dietary fiber in the product is an actual trend in the development of food technologies. The influence of maltitol (M) and inulin (I) when replacing sugar in the formulation of gluten-free cookies on the texture and physical properties of the dough and the product prepared on the basis of a flour mixture of amaranth, quinoa and buckwheat in a ratio of 0.3 : 0.45 : 0.25 respectively was studied. Five samples of cookie formulations were compiled, in which sugar was partially (50%) or completely (100%) replaced by M and/or I. In the formulation of the control sample, sugar was used as a sweetener. When preparing the gluten-free cookie dough, the amount of water for all samples was the same. It was found that the complete replacement of sugar M and I increases the hardness, viscosity and adhesiveness of gluten-free dough, which makes it difficult to process it. In samples where 50% of the sugar was replaced by M or the sugar was completely replaced by M and I in equal amounts, the stickiness was reduced. Adding M to the formulation of gluten-free cookies did not significantly affect its physical properties – diameter, height, blurring, and color brightness. The cookie samples baked from the dough with the inclusion of I were darker and thinner than the control sample, and better preserved their crispy properties. The addition of M and I did not significantly affect the hardness of the products, but the samples of cookies with a complete replacement of sugar M, with a 50% replacement of sugar I, as well as containing M and I in equal quantities, were characterized by significant brittleness. When replacing 50% of the sugar M in the formulation, or 100% of the sugar I, a soft and less brittle cookie is obtained, which is attractive to the consumer. Thus, if you completely replace the sugar with a mixture of M and I in equal amounts, you can get a gluten-free dough and cookies with a good texture. Complete sugar replacement combined with the use of dietary fiber with prebiotic properties, along with the flour of pseudo-cereals, allows you to create a healthy product with a potentially lower glycemic index and reduced caloric content.

scholarly journals A preparation of β-glucans and anthocyanins (LoGiCarb™) lowers the in vitro digestibility and in vivo glycemic index of white rice

RSC Advances ◽  
2020 ◽  
Vol 10 (9) ◽  
pp. 5129-5133
Author(s):  
Jaslyn Jie Lin Lee ◽  
Barnabas Chan ◽  
Cui Chun ◽  
Kalpana Bhaskaran ◽  
Wei Ning Chen
Keyword(s):  
Glycemic Index ◽  
In Vitro Digestibility ◽  
White Rice

A blend of β-glucans and anthocyanins lowers the digestibility and glycemic index of white rice.

scholarly journals Characterization of Physical Properties of Flour and Starch Obtained from Gamma-Irradiated White Rice

2005 ◽  
Vol 57 (10) ◽  
pp. 480-487 ◽  
Author(s):  
Jinsong Bao ◽  
Zihua Ao ◽  
Jay-lin Jane
Keyword(s):  
Physical Properties ◽  
White Rice ◽  
Gamma Irradiated
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