Attached
Introducton G lycaem jc index (Gl) reflects the blood
glucose response after ingestion of a 50g digestible
carbohydrate portion. Many factors affect the Gl, including
degree of starch gelatinization. I
Methods The objective was to determine'the Gl and the
effect of different cooking methods on Gl of a Pakistani
basmati rice (PBR) and an Indian basmati rice (IBR)
frequently purchased by Sri Lankans. This was a crossover study. Participants were ten healthy individuals
aged 20-30 years whose BMI range was 18.5-23.5 kgnv2.
Proximate composition, (carbohydrate, protein, fat, soluble
dietary fibre (SDF), insoluble dietary fibre (IDF) and ash],
amylose content and Gl of the two rice varieties were
determined by using standard rnethods. Rice was cooked
separately in a rice cooker and a microwave by adding 1
cup of rice (110 g) and 1 cup of water (150 ml)). Glucose
was used as the standard. G l values were expressed as
the average value of 10 participants.
Results Fat, total dietary fibre (TD F), S D F and IDF
contents were significantly (p<0.05) higher in IBR when
compared to P B R . The G l values of IB R and P B R
cooked in a rice cooker (Gl=54 SD=8; Gl=64 SD=12) or
microwave (Gl=43 SD=28; Gl=56 SD=12) belonged to
low and medium Gl categories respectively. A percentage
reduction in Gl values was seen in PB R (12.5%) and IBR
(20.4%) when cooked in a microwave oven compared to
a rice cooker.
Conclusions Irrespective of the method, of cooking: PBR
had medium Gl and IBR had low Gl.
