Effect of processing on resistant starch content of Indian rice varieties (Sona Masuri and Mogra) and its impact on postprandial blood glucose levels
https://doi.org/10.31246/mjn-2022-0139
- Author:
Sakshi Mishra
1
;
Madhvi Awasthi
1
;
Mahak Sharma
1
Author Information
1. Department of Nutrition and Dietetics, School of Allied Health Sciences, Manav Rachna International Institute of Research and Studies, Faridabad (Haryana), India 121001
- Publication Type:Journal Article
- Keywords:
blood glucose, processing, resistant starch, rice
- From:
Malaysian Journal of Nutrition
2023;29(No.3):519-527
- CountryMalaysia
- Language:English
-
Abstract:
Introduction: Resistant starch has elicited new possibilities around the globe due
to its plausible health benefits and functional properties. This research aimed to
evaluate the effect of processing on the resistant starch content in selected Indian
rice varieties and its effect on postprandial blood glucose levels. Methods: Two
Indian rice varieties (Sona Masuri and Mogra) were evaluated for resistant starch
in raw form, after boiling, steaming, and refrigeration. Thereafter, the increment
in resistance starch content by different processing methods was validated by oral
glucose tolerance test (OGTT) on ten healthy participants. Results: Among the two
rice varieties, raw Sona Masuri had a higher resistance starch content (10.86%).
After processing, resistant starch was observed to be high in steamed Mogra variety
(3.52%). In the boiling process, Sona Masuri developed a higher resistant starch
content (2.44%) as compared to Mogra variety (1.05%). The assessment done after
refrigeration revealed a slight increase in resistant starch content in both rice
varieties. Mogra variety had higher resistant starch (3.68%) than the other rice
variety (2.56%) after refrigeration. Validation of increase in resistant starch content
and its effect on blood glucose responses done through OGTT revealed that Mogra
rice (test food) did not cause a swift spike in blood glucose level compared to glucose
(reference food). Differences in blood glucose responses by test and reference food at
0, 30, 60, 90, and 120 minutes were statistically significant. Conclusion: Steamed
and refrigerated Mogra rice did not cause significant increase in blood glucose.
- Full text:4.2023my0634.pdf
