EFFECT OF COMPOSITION AND COOKING METHOD ON GLYCEMIC INDEX AND GLYCEMIC LOAD OF SOUTH INDIAN STAPLE DISH: IDLY

Abstract

The present study was conducted to assess the effect of composition and cooking methods on the glycemic index and glycemic load of the south Indian staple dish: Idly. For this four recipes of different compositions method was developed. Idly were prepared using parboiled rice and brown rice cooked by two different methods (traditional steaming and microwave steaming) were selected for the study. The recipes were standardized for equal carbohydrate content (i.e. 50 g.) Overall four recipes were standardized- Parboiled Steamed (PS), Parboiled Microwave (PM), Brown rice Steamed (BS), Brown rice Microwave (BM).
 The Glycemic Index and Glycemic Load of selected recipes was assessed by following the standard protocol given by WHO (year) in 8 healthy female volunteer. 50 g glucose served as reference food. The results indicated that the Glycemic index of four types of idlies was 57.65 ± 26.71, 46.96 ± 26.37, 50.57 ± 26.44, 36.26 ± 21.47 Of PS, PM, BS, BM respectively. The glycemic index value of parboiled (microwave) was 10.69 points less and value of brown rice (microwave) was 21.39 points less than the traditional Steaming method (i.e. microwave cooking).
 Statistical analysis showed that the microwave cooking had significantly reduced the Glycemic index and Glycemic load of both parboiled and brown rice idlies (p<0.05) whereas significant change was observed in Glycemic index and Glycemic load of parboiled and brown rice idlies (p>0.05)
 Microwave cooking method significantly alters the Glycemic index and Glycemic load as compares to conventional preparation of idly.