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Addition of Pulses, Cooking Oils, and Vegetables Enhances Resistant Starch and Lowers the Glycemic Index of Rice (Oryza sativa L.)
Starch ( IF 2.6 ) Pub Date : 2020-02-11 , DOI: 10.1002/star.201900081 Awadhesh Kumar 1 , Puja Archana Panda 1 , Milan Kumar Lal 2 , Umakanta Ngangkham 3 , Chandrasekhar Sahu 1 , Khela Ram Soren 4 , Hata Nath Subudhi 1 , Sanghamitra Samantaray 1 , Srigopal Sharma 5
Starch ( IF 2.6 ) Pub Date : 2020-02-11 , DOI: 10.1002/star.201900081 Awadhesh Kumar 1 , Puja Archana Panda 1 , Milan Kumar Lal 2 , Umakanta Ngangkham 3 , Chandrasekhar Sahu 1 , Khela Ram Soren 4 , Hata Nath Subudhi 1 , Sanghamitra Samantaray 1 , Srigopal Sharma 5
Affiliation
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Rice exhibits relatively high glycemic index (GI) value compared to other carbohydrate rich foods. Eating rice as a staple food and leading sedentary life style may lead to obesity and type‐II diabetes. National Rice Research Institute (ICAR‐NRRI), Cuttack, India released varieties were analyzed for low GI and high resistant starch (RS) content. Large variations were observed in the GI (57.5–76.4) and RS content (0.28–2.94%) among the varieties. The rice Shaktiman had the lowest GI (57.50) with relatively high RS content (2.11%) while Gayatri had the highest RS (2.94%) with relatively low GI (60.31) value. Addition of pigeon pea to rice resulted in lowering of GI and increased RS content compared to other pulses. Addition of ghee (clarified butter) to rice during cooking resulted in lowering of GI and increase in RS content. The effect was not so pronounced with vegetable oils. Addition of vegetables like fenugreek and cauliflower to rice caused much more lowering of GI as compared to other vegetables. The findings emphasize the importance of identifying and developing rice with low GI and high RS content. This also highlights the importance of formulating food combinations of rice with other edible commodities that suit diabetics.
中文翻译：
添加豆类，食用油和蔬菜可增强稻米的抗淀粉性并降低其血糖指数（Oryza sativa L.）
与其他富含碳水化合物的食物相比，大米具有较高的血糖指数（GI）。以大米为主食和久坐不动的生活方式可能会导致肥胖和II型糖尿病。印度Cuttack的国家水稻研究所（ICAR‐NRRI）对释放的品种进行了低GI和高抗性淀粉（RS）含量分析。品种之间的GI（57.5–76.4）和RS含量（0.28–2.94％）差异很大。Shaktiman大米的GI最低（57.50），RS含量相对较高（2.11％），而Gayatri的RS最高（2.94％），GI值相对较低（60.31）。与其他豆类相比，在木豆中添加木豆会导致GI降低和RS含量增加。在煮饭时向大米中添加酥油（澄清的黄油）会导致GI降低和RS含量增加。植物油的效果不那么明显。与其他蔬菜相比，将胡芦巴和花椰菜等蔬菜添加到大米中可大大降低GI。这些发现强调了鉴定和开发低GI和高RS含量的水稻的重要性。这也凸显了将大米与其他适合糖尿病患者的可食用商品的食品组合配制的重要性。
更新日期：2020-02-11
中文翻译：
添加豆类，食用油和蔬菜可增强稻米的抗淀粉性并降低其血糖指数（Oryza sativa L.）
与其他富含碳水化合物的食物相比，大米具有较高的血糖指数（GI）。以大米为主食和久坐不动的生活方式可能会导致肥胖和II型糖尿病。印度Cuttack的国家水稻研究所（ICAR‐NRRI）对释放的品种进行了低GI和高抗性淀粉（RS）含量分析。品种之间的GI（57.5–76.4）和RS含量（0.28–2.94％）差异很大。Shaktiman大米的GI最低（57.50），RS含量相对较高（2.11％），而Gayatri的RS最高（2.94％），GI值相对较低（60.31）。与其他豆类相比，在木豆中添加木豆会导致GI降低和RS含量增加。在煮饭时向大米中添加酥油（澄清的黄油）会导致GI降低和RS含量增加。植物油的效果不那么明显。与其他蔬菜相比，将胡芦巴和花椰菜等蔬菜添加到大米中可大大降低GI。这些发现强调了鉴定和开发低GI和高RS含量的水稻的重要性。这也凸显了将大米与其他适合糖尿病患者的可食用商品的食品组合配制的重要性。
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