EFFECT OF MILLED RICE AMYLOSE CONTENT ON IN-VITRO DIGESTIBILITY AND GLUCOSE RESPONSES IN RATS | ||
Egyptian Journal of Agricultural Research | ||
Article 23, Volume 79, Issue 3, September 2001, Pages 1099-1110 PDF (2.64 M) | ||
Document Type: Original Article | ||
DOI: 10.21608/ejar.2001.320477 | ||
Authors | ||
LAILA F. RIZK1; HANAA. A. DOSS1; AHMED A. EL-HISSEWY2; MAHER M. WASIF3 | ||
1Food Technology Research institute, Agriculture Research Centre, Giza, Egypt | ||
2Rice Technology Training centre, Agriculture Research Centre, Giza, Egypt | ||
3Nutrition Institute, Cairo, Egypt | ||
Abstract | ||
Two rice varieties Giza 175 (high amylose) and Giza 181 (low am-ylose) were used in this investigation. The in vitro and in vivo digestibili-ties of raw, cooked milled rice and cooked parboiled rice of the two va-rieties were studied. The hydrolysis rates with a amylase of high amylose rice (179.14-180.53) were lower than of those with low amylose rice (188.73-209.85). Weight gains of rats differed significantly between groups. High amylose rice caused increase in feed efficiency in diabetic rats. Rice with a higher amylase content, decreased serum glucose level from (321 to 213-226 mg/100m1 than did low amylose rice (255269 mg/100m1), the same trend was observed for serum cholesterol. For cooked high amylose rice, it lowered the serum glucose to 213 against 269mg/100m1 for cooked rice with low amylose, while in cooked parboiled rice, their values were 226 against 255 mg/100m1. | ||
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