Effect of Cold Storage and Reheating of Parboiled Rice on Postprandial Glycaemic Response, Satiety, Palatability and Chewed Particle Size Distribution

Lu, Liangqun; Venn, Bernard; Lu, Jun; Monro, John; Rush, Elaine

doi:10.3390/nu9050475

Cited by 30 publications

(27 citation statements)

References 33 publications

(52 reference statements)

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“…Sonia et al [25] found lower blood glucose levels and AUC after consumption of reheated rice, compared with control rice, and suggested this was most likely attributable to higher RS, which would decrease the available carbohydrate content. A similar result was obtained by Lu et al [26], when comparing freshly cooked white rice with reheated cold-stored parboiled rice and in vitro digestion studies showed that freshly cooked warm rice was digested more rapidly than cold-stored and reheated rice and minced-reheated parboiled rice was more resistant to digestion [27].…”

Section: Discussionsupporting

confidence: 80%

Method of Food Preparation Influences Blood Glucose Response to a High-Carbohydrate Meal: A Randomised Cross-over Trial

Hodges

Archer

Chowdhury

et al. 2019

Foods

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The aim of this study was to establish the blood glucose response to different cooking methods of pasta. Participants consumed three identical meals in a random order that were freshly cooked (hot), cooled and reheated. Blood glucose concentrations were assessed before, and every 15 min after ingestion of each meal for 120 min. There was a significant interaction between temperature and time (F ( 8.46 – 372.34 ) = 2.75, p = 0.005), with the reheated (90 min) condition returning to baseline faster than both cold (120 min) and hot conditions. Blood glucose area under the curve (AUC) was significantly lower in the reheated (703 ± 56 mmol·L−1·min−1) than the hot condition (735 ± 77 mmol·L−1·min−1, t ( 92 ) = −3.36, pbonferroni = 0.003), with no significant difference with the cold condition (722 ± 62 mmol·L−1·min−1). To our knowledge, the current study is the first to show that reheating pasta causes changes in post-prandial glucose response, with a quicker return to fasting levels in both the reheated and cooled conditions than the hot condition. The mechanisms behind the changes in post-prandial blood glucose seen in this study are most likely related to changes in starch structure and how these changes influence glycaemic response.

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Section: Discussionsupporting

confidence: 80%

Method of Food Preparation Influences Blood Glucose Response to a High-Carbohydrate Meal: A Randomised Cross-over Trial

Hodges

Archer

Chowdhury

et al. 2019

Foods

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show abstract

“…Retrogradation that occurs after parboiling led to changes in the amorphous state of starch granules to a crystalline state. This crystallized starch form can resist enzymatic degradation in the small intestine for up to three hours and spontaneously lower the concentration of digestible starch in cooked rice [34]. B-type starch has a structure of double helices with hexagonal unit cell which is harder to be digested compared to A-type starch that has monocyclic unit cell [35].…”

Section: Effect On Glycemic Index (Gi) and In Vitro Starch Digestibilitymentioning

confidence: 99%

Effect of Preparation Method on Chemical Property of Different Thai Rice Variety

Isnaini¹,

Pathomrungsiyounggul²,

Konsue³

2019

JFNR

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Improving benefits and reducing risk of staple food consumption are of interest among researchers nowadays. Rice is the major staple foods consumed in Asia. It has been reported that rice consumption has a positive association with the risk of chronic diseases. The effects of rice variety and preparation process on chemical characteristics of rice were investigated in the current study. Three Thai rice varieties, Khao Dok Mali 105 (KDML 105), Sao Hai (SH) and Riceberry (RB), underwent parboiling or non-parboiling as well as polishing or nonpolishing prior to chemical property analysis. It was found that parboiling process possessed greater content of mineral as indicated by ash content as well as fiber and total phenolic content (TPC) and 2,2-diphenyl-1picrylhydrazyl (DPPH) radical scavenging activity when compared to non-parboiling treatments, whereas the reduction in amylose and TAC content, GI value and starch digestibility were observed in this sample. On the other hand, polishing process led to reduction in ash, amylose, fiber, TPC and TAC content and DPPH values. GI value and starch digestibility of non-parboiled rice were lowest in SH, RB and KDML 105, respectively. However, with parboiling treatment, GI values among rice varieties were not significantly different. It can be concluded that natural composition of each rice variety is different and it affects human health. However, preparation process can alter the chemical property of rice as well as influence health benefit of rice.

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“…Studies have shown that consumption of cooled rice after cooking (whether reheated or not) results in lower postprandial blood glucose responses compared to freshly cooked rice (Lu, Venn, Lu, Monro, & Rush, 2017;Sonia, Witjaksono, & Ridwan, 2015), and similar effects were seen for potatoes (Tahvonen, Hietanen, Sihvonen, & Salminen, 2006). Without using alternative ingredients or adding other ingredients, it is possible to manipulate the structure of the food matrix and its subsequent digestibility via processing methods and conditions.…”

Section: Changing Processing Methods and Conditionsmentioning

confidence: 99%

Reducing the glycemic impact of carbohydrates on foods and meals: Strategies for the food industry and consumers with special focus on Asia

Wee

Henry

2020

Comp Rev Food Sci Food Safe

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Type 2 diabetes is increasingly prevalent in Asia, which can be attributed to a carbohydrate‐rich diet, consisting of foods in the form of grains, for example, rice, or a food product made from flours or isolated starch, for example, noodles. Carbohydrates become a health issue when they are digested and absorbed rapidly (high glycemic index), and more so when they are consumed in large quantities (high glycemic load). The principal strategies of glycemic control should thus aim to reduce the amount of carbohydrate available for digestion, reduce the rate of digestion of the food, reduce the rate of glucose absorption, and increase the rate of glucose removal from blood. From a food perspective, the composition and structure of the food can be modified to reduce the amount of carbohydrates or alter starch digestibility and glucose absorption rates via using different food ingredients and processing methods. From a human perspective, eating behavior and food choices surrounding a meal can also affect glycemic response. This review therefore identifies actionable strategies and opportunities across foods and meals that can be considered by food manufacturers or consumers. They are (a) using alternative ingredients, (b) adding functional ingredients, and (c) changing processing methods and parameters for foods, and optimizing (a) eating behavior, (b) preloading or co‐ingestion of other macronutrients, and (c) meal sequence and history. The effectiveness of a strategy would depend on consumer acceptance, compatibility of the strategy with an existing food product, and whether it is economically or technologically feasible. A combination of two or more strategies is recommended for greater effectiveness and flexibility.

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Effect of Cold Storage and Reheating of Parboiled Rice on Postprandial Glycaemic Response, Satiety, Palatability and Chewed Particle Size Distribution

Cited by 30 publications

References 33 publications

Method of Food Preparation Influences Blood Glucose Response to a High-Carbohydrate Meal: A Randomised Cross-over Trial

Method of Food Preparation Influences Blood Glucose Response to a High-Carbohydrate Meal: A Randomised Cross-over Trial

Effect of Preparation Method on Chemical Property of Different Thai Rice Variety

Reducing the glycemic impact of carbohydrates on foods and meals: Strategies for the food industry and consumers with special focus on Asia

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