Relationship between Physicochemical and Cooking Quality Parameters with Estimated Glycaemic Index of Rice Varieties

Rice is a significant staple food in the basic diet of the global population that is considered to have a high glycaemic index. The study of the physical and chemical parameters in rice that are related to the starch digestion process, which allows us to quickly predict the glycaemic index of variet...

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Bibliographic Details
Published in:Foods 2023-12, Vol.13 (1), p.135
Main Authors: Pereira, Cristiana L, Sousa, Inês, Lourenço, Vanda M, Sampaio, Pedro, Gárzon, Raquel, Rosell, Cristina M, Brites, Carla
Format: Article
Language:English
Subjects:
Amylose
Biometrics
Chemical composition
Cooking
cooking parameters
Digestibility
Enzymes
Food
glycaemic index
Glycemic index
Grain
Methods
Parameter estimation
physicochemical parameters
Physicochemical properties
Proteins
Quality control
Rice
rice commercial types
Starch
Viscosity
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Summary:Rice is a significant staple food in the basic diet of the global population that is considered to have a high glycaemic index. The study of the physical and chemical parameters in rice that are related to the starch digestion process, which allows us to quickly predict the glycaemic index of varieties, is a major challenge, particularly in the classification and selection process. In this context, and with the goal of establishing a relationship between physicochemical properties and starch digestibility rates, thus shedding light on the connections between quality indicators and their glycaemic impact, we evaluated various commercial rice types based on their basic chemical composition, physicochemical properties, cooking parameters, and the correlations with digestibility rates. The resistant starch, the gelatinization temperature and the retrogradation (setback) emerge as potent predictors of rice starch digestibility and estimated glycaemic index, exhibiting robust correlations of r = -0.90, r = -0.90, and r = -0.70 ( ≤ 0.05), respectively. Among the rice types, Long B and Basmati stand out with the lowest estimated glycaemic index values (68.44 and 68.10), elevated levels of resistant starch, gelatinization temperature, and setback values. Furthermore, the Long B showcases the highest amylose, while the Basmati with intermediate, revealing intriguingly strong grain integrity during cooking, setting it apart from other rice varieties.
ISSN:2304-8158
2304-8158
DOI:10.3390/foods13010135