Abstract
Staple diet patterns such as white rice consumption play an important part in the occurrence of chronic lifestyle-related disease like diabetes. This study intended to identify pigmented rice cultivars from India as an alternative to white rice. Nine carbohydrate components were quantified in six red and two black pigmented rice varieties. In vitro starch digestibility was also analyzed and the predicted glycemic index (pGI) was estimated. The relationship between the carbohydrate components and the pGI of the rice varieties was analyzed. The rice varieties, Kattuyanam and Chennangi exhibited high levels of insoluble dietary fibre, total dietary fibre and amylose. High soluble dietary fibre contents were observed in Poonghar and Aruvadam kuruvai. The levels of resistant starch and slowly digestible starch were found to be the highest in Karupakavuni. The results indicated Kattuyanam, Chennangi, Karungkuruvai, and Poonghar to be low pGI rice varieties (< 55). The three varieties, Kesari, Karupakavuni, and Aruvadam kuruvai were categorized under the medium pGI category (56-69). Mapillai samba had a high pGI of 70 which could be due to processing (partially milled and parboiled), but had significantly lower pGI than the white rice, Sona masuri (GI – 76). The dietary fibre components, resistant starch, slowly digestible starch, and the amylose content were negatively correlated with the pGI. Among these components, the insoluble dietary fibre, total dietary fibre, and resistant starch with significantly high (p ≤0.01) correlation were found to be the major determining factors of pGI in the studied pigmented rice cultivars. The inclusion of the identified pigmented rice varieties with low to medium glycemic response in the diet could become a key role in the dietary management of diabetes, especially among the rice-eating population.
Highlights
Rice is produced and consumed all over the world, especially in Asia
All the experimental samples had significantly higher total dietary fibre (TDF) content compared to WSm
The insoluble dietary fibre (IDF) content was highest in BKa (7.04 g/ 100 g) followed by RChe (7.02 g/ 100 g) and least in RMs (5.22 g/100 g) among the pigmented rice varieties
Summary
Rice is produced and consumed all over the world, especially in Asia. It is considered as the staple food for the majority of the world’s population. ‘Glycemic index (GI) is defined as the area under the curve of blood glucose level, within 2 hour period, after consuming 50 g of a carbohydrate based test food in comparison with the area following the ingestion of 50 g of carbohydrate-based reference food, usually white bread or glucose.[2] The standardized method of measuring GI with human feeding trials is validated but not practical when it comes to measuring the GI of a large number of samples. A high correlation has been reported between the in vivo glucose response and in vitro pGI based on starch digestibility.[3,4,5]
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