Uncooked rice of relatively low gelatinization degree resulted in lower metabolic glucose and insulin responses compared with cooked rice in female college students.
Cooking processes that gelatinize granules or disrupt structure might increase the glucose and insulin responses because a disruption of the structure of starch by gelatinization increases its availability for digestion and absorption in the small intestine. We hypothesized that the uncooked form of rice, which has a relatively low degree of gelatinization even though in powder form, would result in lower metabolic glucose and insulin responses compared with cooked rice (CR). To assess the effects of the gelatinization of rice on metabolic response of glucose and insulin, we investigated the glucose and insulin responses to 3 rice meals of different gelatinization degree in female college students (n = 12): CR (76.9% gelatinized), uncooked rice powder (UP; 3.5% gelatinized), and uncooked freeze-dried rice powder (UFP; 5.4% gelatinized). Uncooked rice powders (UP and UFP) induced lower glucose and insulin responses compared with CR. The relatively low gelatinization degree of UPs resulted in low metabolic responses in terms of the glycemic index (CR: 72.4% vs UP: 49.7%, UFP: 59.8%) and insulin index (CR: 94.8% vs UP: 74.4%, UFP: 68.0%). In summary, UPs that were less gelatinized than CR induced low postprandial glucose and insulin responses.
Jung
Eun Young
EY
Department of Food and Nutrition, Korea University, Seoul, South Korea.
Suh
Hyung Joo
HJ
Hong
Wan Soo
WS
Kim
Dong Geon
DG
Hong
Yang Hee
YH
Hong
In Sun
IS
Chang
Un Jae
UJ
D000328:Adult; D001786:Blood Glucose / Q000378:metabolism*; D003296:Cooking; D005260:Female; D038321:Glycemic Index; D006801:Humans; D007328:Insulin / Q000097:blood*; D009753:Nutritive Value; D012275:Oryza / Q000378:metabolism*; D028321:Plant Preparations / Q000737:chemistry / Q000494:pharmacology*; D013213:Starch / Q000737:chemistry / Q000494:pharmacology*; D055815:Young Adult
D001786:Blood Glucose; D007328:Insulin; D028321:Plant Preparations; D013213:Starch