Microwave cooking enhances glycaemic potential of rice: An in vitro study

Kaur Bhupinder, . and Lim Joseph, . and Chusak Charoonsri, . and Henry Christiani Jeyakumar, . Microwave cooking enhances glycaemic potential of rice: An in vitro study. pp. 117-128. ISSN 1394-035X

Introduction: Rice is the principle staple and energy source for nearly half the worlds population and has significant nutrition and health implications. Most rice varieties are considered high glycaemic index (GI) foods. With rice being a major contributor to the glycaemic load in Asian populations there is increasing concern of its impact on the development of type 2 diabetes. Devising ways to reduce the glycaemic impact of rice is therefore imperative. Rice is cooked in a variety of ways such as over an open fire electric cooker or microwave. We evaluated the impact of the electric cooker and microwave cooking methods on starch digestibility in a variety of rice commonly consumed in Asia. Methods: Nine rice varieties of varying GIs were cooked in an electric cooker and microwave oven and the starch digestibility of cooked rice measured using an in vitro digestion method. Results: High GI white rice (WR) had reduced starch digestibility after microwave cooking compared to electric cooker (p0.05). There was a significant reduction in incremental area under the curves (iAUC) and rapidly digestible starch of WR cooked using microwave rather than electric cooker (p0.05). Interestingly even for low GI rice varieties such as iddly rice and extra long basmati rice microwaving increased slowly digestible starch. Conclusion: The results provide indicative data that the glycaemic impact of rice can be reduced when cooked using a microwave oven. These observations have nutritional implications that need to be substantiated using in vivo studies. Microwaving may provide a simple method of reducing the postprandial glycaemia of high GI rice.

Full text available from: Official URL: https://nutriweb.org.my/mjn/publication/26-1/Vol26...

Abstract

Introduction: Rice is the principle staple and energy source for nearly half the worlds population and has significant nutrition and health implications. Most rice varieties are considered high glycaemic index (GI) foods. With rice being a major contributor to the glycaemic load in Asian populations there is increasing concern of its impact on the development of type 2 diabetes. Devising ways to reduce the glycaemic impact of rice is therefore imperative. Rice is cooked in a variety of ways such as over an open fire electric cooker or microwave. We evaluated the impact of the electric cooker and microwave cooking methods on starch digestibility in a variety of rice commonly consumed in Asia. Methods: Nine rice varieties of varying GIs were cooked in an electric cooker and microwave oven and the starch digestibility of cooked rice measured using an in vitro digestion method. Results: High GI white rice (WR) had reduced starch digestibility after microwave cooking compared to electric cooker (p0.05). There was a significant reduction in incremental area under the curves (iAUC) and rapidly digestible starch of WR cooked using microwave rather than electric cooker (p0.05). Interestingly even for low GI rice varieties such as iddly rice and extra long basmati rice microwaving increased slowly digestible starch. Conclusion: The results provide indicative data that the glycaemic impact of rice can be reduced when cooked using a microwave oven. These observations have nutritional implications that need to be substantiated using in vivo studies. Microwaving may provide a simple method of reducing the postprandial glycaemia of high GI rice.

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Item Type:	Article
AGROVOC Term:	Rice
AGROVOC Term:	Oryza sativa
AGROVOC Term:	Varieties
AGROVOC Term:	Cooking
AGROVOC Term:	Microwave cooking
AGROVOC Term:	Starch
AGROVOC Term:	Digestibility
AGROVOC Term:	Glycaemia
AGROVOC Term:	Diabetes
AGROVOC Term:	Nutritional value
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:54
URI:	http://webagris.upm.edu.my/id/eprint/9071

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