Effect of Processing Conditions and Cooking Methods on Resistant ...
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Effect of Processing Conditions and Cooking Methods on Resistant ...
However, the cooking methods had no effect on either the composition or GI of rice. Keywords: Dietary fiber, glycemic index, resistant starch, total carbohydrate.
Tropical Agricultural Research Vol. 24 (2): 163 - 174 (2013)
Effect of Processing Conditions and Cooking Methods on Resistant Starch, Dietary Fiber and Glycemic Index of Rice H.D.K. Darandakumbura, D.G.N.G. Wijesinghe1* and B.D.R. Prasantha1
Postgraduate Institute of Agriculture University of Peradeniya Sri Lanka
ABSTRACT. The digestibility and Glycemic Index (GI) of rice starch are partly attributable to the inherent properties of starch. In this study, the composition of rice with respect to moisture content, resistant starch (RS), total carbohydrate, dietary fiber, protein content, ash content and glycemic indices of three popular rice varieties, Bg 300, Bg 358 and At 405 were examined under two processing conditions (raw, parboiled) and three cooking methods (rice cooker method, boiling and straining method and conventional cooking method). The RS content of variety At 405 (7.50 ± 0.37 %) was significantly higher (p
