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

References

• Association of analytical Chemists (AOAC). 1995. Official methods of analysis. Arlington, VA: Association of Official Analytical Chemists 991.43 supplement.
   Google Scholar
• Association of Analytical Chemists (AOAC). 2005. Official methods of analysis. Arlington, VA: Association of Official Analytical Chemists pp. 249, 251.
   Google Scholar
• Aston LM, Stokes CS, Jebb SA. 2008. No effect of a diet with a reduced glycaemic index on satiety, energy intake and body weight in overweight and obese women. Intern J Obesity Lond. 32:160–165.
   PubMed Web of Science ®Google Scholar
• Atkinson FS, Foster-Powell K, Brand-Miller K. 2008. International tables of glycemic index and glycemic load values. Diabetes Care. 31:2281–2283.
   PubMed Web of Science ®Google Scholar
• Corpuz HM. 2011. Ways to improve acceptability of brown rice to consumers, Paper presented at policy workshop on mainstreaming brown rice to low and middle income families, Clark Field, Pampanga, 29 Sept 2011, 13 pp [typescript].
   Google Scholar
• FAO-WHO. 1998. Carbohydrates in human nutrition Report of a Joint FAO-WHO Expert Consultation, Rome, 1997. FAO Food Nutr Paper 66. 140pp. Rome: Food and Agriculture Organization of the United Nations.
   Google Scholar
• Felix AdR, Trinidad TP, Juliano BO. Satiety indexes of milled and brown rices differing in apparent amylose content. Philipp Agric Scientist. 2012 (manuscript).
   Google Scholar
• Fitzgerald MA, Rahman S, Resurreccion AP, Concepcion J, Daygon VD, Dipti SS, Kabir KA, Klingner B, Morell MK, Bird AR. 2011. Identification of a major genetic determinant of glycemic index in rice. Rice. 4:66–74.
   Web of Science ®Google Scholar
• Philippine Nutrition Facts and Figures 2008. 2010. Food and Nutrition Research Institute, Department of Science and Technology. Bicutan, Taguig City, Metro Manila 1631 Philippines.
   Google Scholar
• Hu EA, Pan A, Malik V, Sun Q. 2012. White rice consumption and risk of type 2 diabetes: Meta-analysis and systematic review. British Med J. 344:e1451.
   PubMedGoogle Scholar
• Ito Y, Mizukuchi A, Kise M, Aoto H, Yamamoto S, Yoshihara R, Yokoyama J. 2005. Postprandial blood glucose and insulin responses to pre-germinated brown rice in healthy subjects. J Med Invest. 52:159–164.
   PubMedGoogle Scholar
• Jenkins DJA, Thomas DM, Wolever TMS. 1981. Glycemic index of foods: A physiological basis for carbohydrate exchange. Am J Clin Nutr. 34:362–366.
   PubMed Web of Science ®Google Scholar
• Juliano BO. 2010. Grain quality of Philippine rice. Muñoz, Nueva Ecija, Philipp: Philipp Rice Res Inst 70 pp.
   Google Scholar
• Juliano BO, Goddard MS. 1986. Cause of varietal difference in insulin and glycemic response to ingested rice. Qual Plant Plant Foods Hum Nutr. 36:35–41.
   Web of Science ®Google Scholar
• Juliano BO, Perez CM, Blakeney AB, Castillo DT, Kongseree N, Laignelet B, Lapis ET, Murty VVS, Paule CM, Webb BD. 1981. International cooperative testing on the amylose content of milled rice. Starch/Stärke. 33:157–162.
   Web of Science ®Google Scholar
• Juliano BO, Perez CM, Komindr S, Banphotkasem S. 1989. Properties of Thai cooked rice and noodles differing in glycemic index in noninsulin-dependent diabetics. Plant Foods Hum Nutr. 39:369–374.
   PubMed Web of Science ®Google Scholar
• Niwano Y, Adachi T, Kashimura J, Sakata T, Sasaki H, Sekine K, Yamamoto S, Yonekubo A, Kimura S. 2009. Is glycemic index of food a feasible predictor of appetite, hunger and satiety?. J Nutr Sci Vitaminol. 55:2201–2207.
   Web of Science ®Google Scholar
• Panlasigui LN. 1989. Glycemic response to rice, PhD dissertation, Department of Nutritional Sciences, University of Toronto, Canada, 171 pp.
   Google Scholar
• Panlasigui LN, Thompson LU. 2006. Blood glucose lowering effects of brown rice in normal and diabetic subjects. Int J Food Sci Nutr. 57:151–158.
   PubMed Web of Science ®Google Scholar
• Panlasigui LN, Thompson LU, Juliano BO, Perez CM, Yiu SH, Greenberg GR. 1991. Rice varieties with similar amylose content differ in starch digestibility and glycemic response in humans. Am J Clin Nutr. 54:871–877.
   PubMed Web of Science ®Google Scholar
• Resurreccion AP, Tanaka Y, Juliano BO. 1979. Nutrient content and distribution in milling fractions of rice grain. J Sci Food Agric. 30:475–481.
   PubMed Web of Science ®Google Scholar
• Sun Q, Spiegelman D, Van Dam RM, Holmes MD, Malik VS, Willett WC, Hu FB. 2010. White rice, brown rice and risk of type 2 diabetes in US men and women. Arch Int Med. 170:961–969.
   PubMed Web of Science ®Google Scholar
• Trinidad TP, Valdez DH, Loyola AS, Mallillin AC, Askali FC, Castillo JC, Masa DM. 2003. Glycemic index of different coconut (Cocos nucifera) flour products to normal and diabetic subjects. British J Nutr. 90:551–556.
   PubMed Web of Science ®Google Scholar
• Tuaño APP, Umemoto T, Aoki N, Nakamura Y, Sawada T, Juliano BO. 2011. Grain quality and properties of Storch and amylopectin of intermediate – and low-amylose indica rice. Philip Agric Scientist. 94:140–248.
   Web of Science ®Google Scholar
• Wolever TMS, Katzman-Relle L, Jenkins JL, Vuksan V, Josse RG, Jenkins DJA. 1994. Glycemic index of 102 complex carbohydrate foods in patients with diabetes. Nutr Res. 14:651–669.
   Web of Science ®Google Scholar
• Zhang G, Pan A, Zong G, Yu Z, Wu H, Chen X, Tang L, Feng Y, Zhou H, Chen X, Li H, Hong B, Malik VS, Willett WC, Spiegelman D, Hu FB, Lin X. 2011. Substituting white rice with brown rice for 16 weeks does not substantially affect metabolic risk factors in middle-aged Chinese man and women with diabetes or a high risk for diabetes. J Nutr. 141:1685–1690.
   PubMed Web of Science ®Google Scholar