title: A comparative study on starch digestibility, glycemic index and resistant starch of pigmented ('Njavara' and 'Jyothi') and a non-pigmented ('IR 64') rice varieties.
abstract: In vitro starch digestibility and glycemic indices of three rice varieties- 'Njavara', 'Jyothi' (pigmented rice verities) and 'IR 64' (non-pigmented rice) with similar amylose content were studied. Starch digestibility studies showed differences in glycemic response in three types of rice. The rate of starch hydrolysis was maximum (67.3%) in 'Njavara' rice compared to other two rice varieties. 'Njavara' exhibited the lowest kinetic constant (k) indicating inherent resistance to enzymatic hydrolysis. The glycemic load (GL) and glycemic index (GI) of 'Njavara' were similar to 'Jyothi' and 'IR 64'. Resistant starch content was high in pigmented rice varieties compared to 'IR 64'. The resistant starch content of dehusked and cooked rice increased with the storage time at refrigeration temperature (4°C). 'Njavara' is an easily digestible rice and can be used for baby and geriatric foods.
authors.affiliation: Department of Grain Science and Technology, Central Food Technological and Research Institute (Council of Scientific and Industrial Research), Mysore, 570020 India.
authors.forename: G
authors.initials: G
authors.lastname: Deepa
authors.forename: Vasudeva
authors.initials: V
authors.lastname: Singh
authors.forename: K Akhilender
authors.initials: KA
authors.lastname: Naidu
keywords: Glycemic index; Glycemic load; In vitro starch digestibility; Jyothi; Njavara; Resistant starch; Rice