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Effect of Different Cooking Methods on Glycaemic Index of Indian and Pakistani Basmati Rice Varieties

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dc.contributor.author Gunathilaka, M.D.T.L.
dc.contributor.author Ekanayake, S.
dc.date.accessioned 2017-02-20T04:47:09Z
dc.date.available 2017-02-20T04:47:09Z
dc.date.issued 2015-06
dc.identifier.citation Gunathilaka, M.D.T.L., & Ekanayake, S. (2015). Effect of Different Cooking Methods on Glycaemic Index of Indian and Pakistani Basmati Rice Varieties. Ceylon Medical Journal, 60(2), 57-61. en_US, si_LK
dc.identifier.issn 2386-1274
dc.identifier.uri http://dr.lib.sjp.ac.lk/handle/123456789/3978
dc.description.abstract Introduction: Glycaemic index (GI) reflects the blood glucose response after ingestion of a 50g digestible carbohydrate portion. Many factors affect the GI, including degree of starch gelatinization. Methods: The objective was to determine the GI and the effect of different cooking methods on GI of a Pakistani basmati rice (PBR) and an Indian basmati rice (IBR) frequently purchased by Sri Lankans. This was a crossover study. Participants were ten healthy individuals aged 20-30 years whose BMI range was 18.5-23.5 kgm-2. Proximate composition, [carbohydrate, protein, fat, soluble dietary fibre (SDF), insoluble dietary fibre (IDF) and ash], amylose content and GI of the two rice varieties were determined by using standard methods. Rice was cooked separately in a rice cooker and a microwave by adding 1 cup of rice (110 g) and 1 cup of water (150 ml)). Glucose was used as the standard. GI values were expressed as the average value of 10 participants. Results Fat, total dietary fibre (TDF), SDF and IDF contents were significantly (p<0.05) higher in IBR when compared to PBR. The GI values of IBR and PBR cooked in a rice cooker (GI=54 SD=8; GI=64 SD=12) or microwave (GI=43 SD=28; GI=56 SD=12) belonged to low and medium GI categories respectively. A percentage reduction in GI values was seen in PBR (12.5%) and IBR (20.4%) when cooked in a microwave oven compared to a rice cooker. Conclusions Irrespective of the method of cooking PBR had medium GI and IBR had low GI. en_US, si_LK
dc.language.iso en en_US, si_LK
dc.publisher The Sri Lanka Medical Association, Colombo 07 en_US, si_LK
dc.subject GI en_US, si_LK
dc.subject IBR en_US, si_LK
dc.subject PBR en_US, si_LK
dc.subject rice cooker en_US, si_LK
dc.subject microwave en_US, si_LK
dc.title Effect of Different Cooking Methods on Glycaemic Index of Indian and Pakistani Basmati Rice Varieties en_US, si_LK
dc.type Article en_US, si_LK


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