Impact of processing techniques on the glycemic index of rice

Abstract

Rice is an important starchy staple food and generally, rice varieties are known to have a higher glycemic index (GI). Over the years, the significance of GI on human health is being better understood and is known to be associated with several lifestyle disorders. Apart from the intrinsic characteristics of rice, different food processing techniques are known to have implications on the GI of rice. This work details the effect of domestic and industrial-level processing techniques on the GI of rice by providing an understanding of the resulting physicochemical changes. An attempt has been made to relate the process-dependent digestion behavior, which in turn reflects on the GI. The role of food constituents is elaborated and the various in vitro and in vivo approaches that have been used to determine the GI of foods are summarized. Considering the broader perspective, the effect of cooking methods and additives is explained. Given the significance of the cereal grain, this work concludes with the challenges and key thrust areas for future research.

Keywords:

• Rice
• glycemic index
• processing
• starch
• digestion
• in vitro
• in vivo

Disclosure statement

The authors declare no conflicts of interest.

Author contributions

All authors contributed equally for the manuscript to critically review all previous works on the present topic, to draft the manuscript, and to prepare the tables and figures. The review was conceptualized and prepared under the supervision of the corresponding author.

Additional information

Funding

The first author gratefully acknowledges the financial support from the Department of Science and Technology (DST), Govt. of India, (Grant No: IF180587).