TY - JOUR
T1 - Relationship between Physicochemical and Cooking Quality Parameters with Estimated Glycaemic Index of Rice Varieties
AU - Pereira, Cristiana L.
AU - Sousa, Inês
AU - Lourenço, Vanda M.
AU - Sampaio, Pedro
AU - Gárzon, Raquel
AU - Rosell, Cristina M.
AU - Brites, Carla
N1 - Publisher Copyright:
© 2023 by the authors.
PY - 2023/12/30
Y1 - 2023/12/30
N2 - 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 (p ≤ 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.
AB - 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 (p ≤ 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.
KW - cooking parameters
KW - glycaemic index
KW - physicochemical parameters
KW - rice commercial types
UR - http://www.scopus.com/inward/record.url?scp=85181947924&partnerID=8YFLogxK
U2 - 10.3390/foods13010135
DO - 10.3390/foods13010135
M3 - Article
C2 - 38201163
AN - SCOPUS:85181947924
SN - 2304-8158
VL - 13
JO - Foods
JF - Foods
IS - 1
M1 - 135
ER -