IMC Journal of Medical Science https://www.imcjms.com/ Ibrahim Medical College Journal of Medical Science <![CDATA[EFFECTS OF PARBOILING AND PHYSICO-CHEMICAL CHARACTERISTICS OF RICE ON THE GLYCEMIC AND INSULINEMIC INDICES IN TYPE 2 DIABETIC SUBJECT]]> Shahana ParvinQamrul HasanKnud Erik Bach KnudsenLiaquat Ali https://www.imcjms.com/registration/journal_full_text/109 2016-10-08 14:37:18 Original Article Ibrahim Med. Coll. J. 2008; 2(1): 12-16 61 mm); Length/breath ratio: long grain (³3.1), medium grain (2.1-3.0), short grain (£2.0) Table-3: Metabolic responses to test meals (n = 17 type 2 diabetic patients) WB BR16pb BR32pb 756±65a 391±69b 361±48b 100a 50 ± 7b 47 ± 4b 20184±1643 12811±1505 13011±1949 Results are expressed as mean ± SD. P<0.05 was taken as the level of significance. iAUC: Incremental area under cure; GI: glycemic index; WB: white bread. Means in the same row followed by different superscript letters are significantly different. Gelatinization Temperature (GT)   Rice is suitable for use as low glycemic diets in the dietary management of type 2 diabetic subjects. Interestingly it is widely believed particularly in Asia like Bangladesh that diabetic subjects should limit their rice intake due to a positive association between a high intake of rice and the risk of developing diabetes. As starch is the principal component of rice, the physicians and dieticians advise diabetics as well as cardiovascular patients with substantial restriction of this major carbohydrate source. To rationalize the advice, it is important to know their physicochemical properties and their biological responses. The substitution of calories and other nutrients may then be done on the basis of patient’s choice, socioeconomic capability and availability in the market. The low GI of rice may be due to a delayed enzymatic hydrolysis of the whole grains, a process that can be accelerated by grinding11. In contrast Miller et al. found high GI to a number of Australian rice varieties4. These discrepancies may be due to differences in the physico-chemical characteristics, processing and/or cooking time of the rice varieties. Differences in the cooking time may influence the degree of gelatinization of the rice starch and the glycemic responses12. In the present study, the minimum cooking time for the rice was estimated and applied, ensuring that ³90% of the rice kernels have full cooked centers. Thus, the low GI of rice in type 2 diabetic subjects found in the present study cannot be explained by the cooking time. The study found no effect of parboiling on plasma glucose and insulin responses as well as in the GI values. This is in accordance with the results of Miller, but in contrast to Casiragi4, 14. One explanation for the varying effects may be ascribed to the parboiling process used. In our study, a traditional parboiling process, adapted from BRRI, was applied. This method may be regarded as a relatively mild procedure compared to the parboiling process used in the industrial trade, e.g. pressure parboiling. The severity of parboiling has been shown to affect some of the physico-chemical properties of rice starch15. Panlasigui et al. suggested that GT might be a useful parameter to predict the variation in the metabolic responses observed for rices with similar amylose content12. From the study we found no differences in the plasma glucose and insulin responses in the study subjects after ingestion of parboiled rice with low and high GT. A number of reasons may explain this result. We cooked the rice samples to the estimated minimum cooking time. It is also possible that the parboiling process reduced a possible effect of GT on the glycemic and insulinemic responses. Finally, the two rice varieties varied in gel consistency, which may have acted as a confounding factor. Conclusions   1.  Choudhury OH. 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Ellenberg and Rifkin’s Diabetes Mellitus. 5th ed. Stamford Connecticut: Appleton and Lange 1996; 1097–1104. 15.Biswas SK and Juliano BO. Laboratory parboiling procedures and properties of parboiled rice from varieties differing in starch properties. Cereal Chemists 1988; 65: 417-423. 17.Sowbhagya CV, Ramesh BS and Ali SZ. Hydration, Swelling and solubility behavior of rice in relation to other physico-chemical properties. J Sci Food Agric 1994; 64: 1-7.]]> 2024 Ibrahim Medical College. All rights reserved.