Effect of polishing on glycemic index and antioxidant properties of red and white basmati rice

•Fat, ash, fiber and antioxidant activity are higher in red basmati than white basmati.•Rice polishing levels do not affect the rate of blood glucose release.•Red basmati varieties show lower GI values than white basmati varieties.•Ash, fiber and antioxidant activity negatively correlate with GI.•Th...

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Veröffentlicht in:Food chemistry 2017-12, Vol.237, p.716-723
Hauptverfasser: Somaratne, G.M., Prasantha, B.D.R., Dunuwila, G.R., Chandrasekara, A., Wijesinghe, D.G.N.G., Gunasekara, D.C.S.
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Sprache:eng
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Zusammenfassung:•Fat, ash, fiber and antioxidant activity are higher in red basmati than white basmati.•Rice polishing levels do not affect the rate of blood glucose release.•Red basmati varieties show lower GI values than white basmati varieties.•Ash, fiber and antioxidant activity negatively correlate with GI.•The degree of rice polishing has no direct effect on the GI. Four different pigmented dark-red (red) and non-pigmented white basmati rice varieties were tested for their nutrient composition, glycemic index (GI), total phenolic content (TPC), total anthocyanin content (TAC) and antioxidant activity (AOA) at 10% and 100% polished levels. The red basmati had higher content of ash, protein, fat, TPC, TAC and AOA than white basmati. Red and white basmati varieties can be classified as low GI and medium GI rice, respectively. The degree of polishing had no effect on the GI. However, there was a significant negative correlation (r>−0.81; P
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2017.06.002