The effect of apparent amylose content and dietary fibre on the glycemic response of different varieties of cooked milled and brown rice

Abstract

Brown rice is a good source of dietary fibre (DF) and contains higher vitamins/minerals than milled rice. The study determined the effect of amylose content (AC) and DF on glucose response (GR) from different varieties of milled and brown rice. Milled and brown rice were used as test foods. They were fed to 9–10 human volunteers containing 50 g available carbohydrate after an overnight fast. GR and the glycemic index (GI) were determined. Results found that Sinandomeng with the lowest AC had a high GI = 75, while PSBRc10 with the highest AC had a low GI = 50. Sinandomeng with a low DF had GI = 75, while its brown rice had GI = 55. Brown rice (IR64) with 23% AC and DF of 2.5 g/100 g had low GI = 51. In conclusion, the GR and GI of the different varieties of cooked milled and brown rice varied depending on its AC and DF contents.

Keywords::

• apparent amylose content
• dietary fibre
• glycemic response
• milled and brown rice

Acknowledgements

We thank Marco P. de Leon, Zoilo B. Villanueva, Paz S. Lara and Ryan Mark Q. Ibardaloza of FNRI, Arvin Paul P. Tuaño, A.D. Peñaloza and A.R. Agarin of PhilRice Los Baños and Anna Ruby B. Macahiya of UPLB for their technical assistance and preparation of test food.

Declarations of interest: The study was funded in part by PhilRice through UPLB.The authors report no conflicts of interest. The authors alone are responsible for the content and writing of the paper.