The impact of hydrothermal treatments on the glycemic index of round grain rice groats

Abstract

This study examines the impact of hydrothermal treatments on the glycemic index (GI) of porridge made from different types of rice: brown, round grain, long grain, and parboiled long grain. Given the rising incidence of diabetes mellitus, identifying methods to reduce the GI of foods has become a priority. Rice, one of the most consumed cereals worldwide, can significantly impact blood glucose levels depending on how it is processed. The results indicated significant variations in the GI among the different types of rice. Round grain rice recorded the highest GI (94.75±2.09), while brown rice had the lowest GI (61.48±2.05). These differences can be explained by the variation in the amylopectin and amylose content in rice. For instance, round grain rice contains a higher percentage of amylopectin (88%) compared to long grain rice (77%), which promotes a higher degree of gelatinization, leading to faster digestion and a higher GI. Brown rice, with its higher dietary fiber content (3.4 g/100 g), exhibits a slower absorption of starch, resulting in lower blood glucose levels. The study demonstrates that hydrothermal treatments and rice types significantly influence the GI of final products. Brown rice, due to its fiber and amylose content, can be considered a more favorable option for individuals looking to maintain better glycemic control. Additionally, parboiled long grain rice has a lower GI than round grain rice but a higher GI than brown rice. These findings provide an important basis for developing dietary recommendations to help manage diabetes and other metabolic disorders. This information contributes to understanding how rice and preparation methods can affect metabolic health and provides a basis for developing dietary strategies to reduce the glycemic impact of foods.