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A comparative study on starch digestibility, glycemic index and resistant starch of pigmented (‘Njavara’ and ‘Jyothi’) and a non-pigmented (‘IR 64’) rice varieties

Deepa, G. and Vasudeva, Singh and Akhilender Naidu, K. (2010) A comparative study on starch digestibility, glycemic index and resistant starch of pigmented (‘Njavara’ and ‘Jyothi’) and a non-pigmented (‘IR 64’) rice varieties. Journal of Food Science and Technology, 47 (5).

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Abstract

In vitro starch digestibility and glycemic indices of three rice varieties- ‘Njavara’, ‘Jyothi’ (pigmented rice verities) and ‘IR 64’ (non-pigmented rice) with similar amylose content were studied. Starch digestibility studies showed differences in glycemic response in three types of rice. The rate of starch hydrolysis was maximum (67.3%) in ‘Njavara’ rice compared to other two rice varieties. ‘Njavara’ exhibited the lowest kinetic constant (k) indicating inherent resistance to enzymatic hydrolysis. The glycemic load (GL) and glycemic index (GI) of ‘Njavara’ were similar to ‘Jyothi’ and ‘IR 64’. Resistant starch content was high in pigmented rice varieties compared to ‘IR 64’. The resistant starch content of dehusked and cooked rice increased with the storage time at refrigeration temperature (4°C). ‘Njavara’ is an easily digestible rice and can be used for baby and geriatric foods.

Item Type: Article
Uncontrolled Keywords: Rice . Njavara . Jyothi . Resistant starch . In vitro starch digestibility . Glycemic index . Glycemic load
Subjects: 600 Technology > 08 Food technology > 21 Cereals > 01 Rice
500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 30 Starch Chemistry
Divisions: Grain Science and Technology
Dept. of Biochemistry
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 10 Nov 2010 11:06
Last Modified: 28 Dec 2011 10:19
URI: http://ir.cftri.com/id/eprint/9754

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