欧州実験生物学ジャーナル オープンアクセス

抽象的な

Effect of cooking on amylose content of rice

Ashish Jain, Sughosh M Rao, Sarika Sethi, Abhinav Ramesh, Swapnil Tiwari, Sanjeeb Kumar Mandal, Nishant kumar Singh, Ashish Singhal, Naisarg Modi, Vibhav Bansal and Chitra Kalaichelvani

In diabetes type 2, there is a deficiency of insulin which results in improper/ slow breakdown of food. This results in sugar level spikes immediately after a meal, which can be harmful. Hence, diabetics must have food stuffs which have a slow release rate so as to not cause any spikes. In order to find out the most suitable method of cooking rice for diabetic patients, we found out the amylose content of rice cooked by different methods and co-related it with Glycemic Index (GI). Glycemic Index is release of glucose in the blood by the breakdown of carbohydrates. Higher the glycemic index, faster breakdown of food and thereby more release of glucose in the blood, so immediate requirement of insulin, which can be toxic for diabetic patients. Glycemic index and amylose content are inversely proportional to each other. There is a wide variation in the amylose content of rice depending on the way it is cooked. In this paper, the effect of cooking on amylose content of rice is described using various experimental approaches. Various method of cooking involves traditional method, microwave and steam cooked method. The amylose content of the rice is then co-related with its glycemic index.