Abstract
The Asian food pattern primarily embraces rice and rice-based products, which mainly comprise 90% starch. Among these various food products, Idli is mostly prepared through fermentation. It has high palatability, and the rapid and highly digestible nature of the food product results in a higher post-glucose level in diabetic patients. A heat-treated Idli rice sample was prepared by roasting parboiled rice at the temperature range of 155 to 165 °C for 65 to 75 s. Idli/rice-based Dokala made from heat-treated rice is better when compared to untreated rice in terms of its microbiological profile and physiochemical properties. The proximate composition of heat-treated parboiled rice Idli/Rice Dokala showed slightly higher values than the untreated parboiled rice Idli/Rice Dokala, which reveals that it has marginally higher nutritive value. Determination of the Rapidly Available Glucose (RAG) and Slowly Available Glucose (SAG) values, SEM analysis, resistant starch analysis, microbial assay, and in vivo studies were performed to determine the glycemic index (GI) and glycemic load in normal and diabetic persons. Sensory analysis also proved that heat-treated Idli/Rice Dokala is superior to untreated based on the color, flavor, appearance, taste, and texture.
Highlights
Diabetes has developed into a chronic disease in humans, affecting approximately 200 million adults globally and almost 15 million Americans in 2000
Fermentation and cooking cause a reduction in oligosaccharides of 40% and result in a Fermentation and cooking cause a reduction in oligosaccharides of 40% and result in a reduction in reduction in levelness of the product based on the substitution of other grains such as pulses levelness of the product based on the substitution of other grains such as pulses (kidney beans, black; depending on the gram,composition, broad bean, soybean, and lentil); depending on the composition, theof starch thechickpea, starch digestibility—indirectly responsible for our understanding of the context digestibility—indirectly responsible for our understanding of the context of type diabetes—differs type 2 diabetes—differs [5]
This rice provides bulk, that is, to satiety, but most is not absorbed and it does not lead to an increase in blood glucose level
Summary
Diabetes has developed into a chronic disease in humans, affecting approximately 200 million adults globally and almost 15 million Americans in 2000. Apart from the glycemic index, the resistant starch (RS) content is measured based on been established to alleviateof thegradually quantity of blood sugar and(GDS). The level of rice is increased by heat treatment methods, and it has been reported that highalleviate the quantity of blood sugar and to produce aids to human health [6]. Is increased by heat treatment methods, and it has been reported that high-pressure heating Lowered enzymatic vulnerability occur heating at 84–140 C for 15 min to 16 h [7] It leads to gelatinization of the rice product due to a lower during. RS has been initiated to regulate the quantity of blood sugar towards better health and welfare [6]
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