Glycemic index determination of selected types of rice in Malaysia /
This experimental study was carried out to determine the glycemic index (GI) vaIues of selected rice that commonly consumed by Malaysian. The protocol for GI testing and calculation were based on the standardized methodology by Australian standard®. A total of six types of rice (6) were selected bas...
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| Format: | Thesis Book |
| Language: | English |
| Published: |
2012.
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| Summary: | This experimental study was carried out to determine the glycemic index (GI) vaIues of selected rice that commonly consumed by Malaysian. The protocol for GI testing and calculation were based on the standardized methodology by Australian standard®. A total of six types of rice (6) were selected based on the survey's result that was conducted prior to the GI testing. The rice tested included Fragrant Rice, 5% broken White Rice, Parboiled Rice, Brown Rice, Basmati Rice and Glutinous Rice. A total of eleven (11) healthy subjects (6 males: 5 females, BMI = 21.55±2.13kgm-², age = 22.6±1.2 years) participated in this study. Subjects were studied on nine (9) separate occasions (six tests for test rice and three repeated tests for reference food) after an overnight fasting. In the morning of the testing, subjects were served with either 25 g available carbohydrate of the test foods or the glucose reference in random order. The available carbohydrate for the tested rice was determined using Clegg Anthrone. The GI value of the test rice in descending order were Fragrant Rice-124±16.4, Parboiled Rice-118±15.9: Basmati Rice-111±13.4, Brown Rice-110±16.2, 5% broken White Rice-87±14.4 and Glutinous Rice-81±8.6. There were no significant difference between the G1 values of the rice and the reference food and even among the tested rice (p>0.05). As a conclusion, this study showed that all the test rice were surprisingly categorised as having high GI values ranged from 81±8.6 for the Glutinous Rice to 124 ± 16.4 for the Fragrant Rice where glucose reference, G1=100. Further research is needed to investigate potential factors that are important in influencing the GI value of the rice. |
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| Physical Description: | 47 leaves : ill. ; 30cm. |