Thesis

Browse

Now showing 1 - 1 of 1

Open Access
Effect of parboiling on glycemic impact and resistant starch in rice (Oryza sativa L.)
(Department of Botany, OUAT, Bhubaneswar, 2021) Behera, Ajit; Kumar, Awadhesh; Singh, Lakshmi; Dash, Debasis; Purohit, Paramita
Rice is consumed by more than half of the world’s population where it is the main source of nutrients and carbohydrates. Rice starch is hydrolyzed by enzymes in the digestive tract and converted into glucose which is the main energy source for metabolic functions. After meeting the energy requirement of the body, the extra calories from starch are stored as glycogen or fats for later use. Thus, rice is known to have higher glycemic index (GI) and glycemic load value. In many countries, parboiled rice is preferably consumed due to its nutritional superiority and lower starch digestibility rate. Processing of rice has an impact on its cooking quality and starch digestibility (GI, GL and resistant starch (RS)). The effect of parboiling on the aforementioned parameters was investigated in twenty rice genotypes with different traits. The cooking quality was improved in parboiled brown (PB) and parboiled milled (PM) rice. Parboiling has significantly (P<0.05) reduced GI in both PB and PM rice with a proportionately increase in RS content. This study provide better insights on rice parboiling to reduce starch digestibility and improve minerals bioavailability which could be beneficial for diabetics and malnurished population.