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Rice is a staple carbohydrate throughout much of the world. Previous work indicated that resistant starch (RS) content of rice consumed in India varied with rice variety and cooking method. This study quantified RS in 4 white rice varieties (jasmine, long grain, medium grain, and short grain) cooked in three manners (oven baked, conventional rice cooker, and pressure cooker), and analyzed for RS content immediately after preparation or after 3 days of refrigeration at 4°C. The rice varieties with the highest and lowest RS content were selected for a pilot-scale trial to characterize postprandial glycemic response and appetite ratings in healthy adults (n=21). Refrigerated long-grain rice cooked in a conventional rice cooker had the highest RS content (HRS, 2.55 g RS/100 g) and refrigerated short-grain rice cooked in a pressure cooker had the lowest RS content (LRS, 0.20 g RS/100 g). These rice samples were served reheated in the clinical trial. Glucose area under the curve (AUC) were significantly lower with HRS and LRS compared to glucose beverage; however, there was no difference between HRS and LRS. Glycemic indices did not differ significantly between HRS and LRS. Subjects reported an overall increased feeling of fullness and decreased desire to eat based on incremental area under the curve (iAUC) for both HRS and LRS compared to control. This study found that RS naturally occurring in rice had minimal impact on the postprandial glycemic response and appetite.
Key Words: resistant starch, rice, glycemic index, appetite, satiety
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INTRODUCTION
Resistant starch (RS) is naturally found in starchy foods such as potato, corn and rice. Due to its chemical nature and low digestibility, RS is considered a type of dietary fiber. Resistant starch is classified into four subtypes based on its physicochemical properties. Type 1 (RS1) is physically inaccessible starch granules, ie seeds. Type 2 (RS2) is native granular starch, such as that found in potato and banana. Type 3 (RS3) is retrograded starch made by cooking/cooling processes on starchy materials. Type 4 (RS4) is chemically modified starch. Foods containing RS3 have relatively reduced digestible carbohydrate content, while dietary fiber content is relatively increased.
Resistant starch escapes digestion in the stomach and small intestine and enters into the large intestine, where it...