dc.contributor.author |
Lu, Louise Weiwei |
|
dc.contributor.author |
Venn, Bernard |
|
dc.contributor.author |
Lu, Jun |
|
dc.contributor.author |
Monro, John |
|
dc.contributor.author |
Rush, Elaine |
|
dc.coverage.spatial |
Switzerland |
|
dc.date.accessioned |
2023-04-17T03:36:26Z |
|
dc.date.available |
2023-04-17T03:36:26Z |
|
dc.date.issued |
2017-05 |
|
dc.identifier.citation |
(2017). Nutrients, 9(5), E475-. |
|
dc.identifier.issn |
2072-6643 |
|
dc.identifier.uri |
https://hdl.handle.net/2292/63642 |
|
dc.description.abstract |
Background: Globally, hot cooked refined rice is consumed in large quantities and is a major contributor to dietary glycaemic load. This study aimed to compare the glycaemic potency of hot- and cold-stored parboiled rice to widely available medium-grain white rice. Method: Twenty-eight healthy volunteers participated in a three-treatment experiment where postprandial blood glucose was measured over 120 min after consumption of 140 g of rice. The three rice samples were freshly cooked medium-grain white rice, freshly cooked parboiled rice, and parboiled rice stored overnight at 4 °C. All rice was served warm at 65 °C. Chewing time was recorded. Results: incremental area under the curve (iAUC) of the control rice, freshly cooked medium-grain white rice, was the highest: 1.7-fold higher (1.2, 2.6) than reheated parboiled rice (p < 0.001) and 1.5-fold higher (1.0, 2.2) than freshly cooked parboiled rice (p = 0.001). No significant difference in postprandial glycaemic response was observed between freshly cooked and reheated parboiled rice samples (p = 0.445). Chewing time for 10 g cold-stored parboiled rice was 6 s (25%) longer and was considered more palatable, visually appealing and better tasting than freshly cooked medium-grain (all p < 0.05). Conclusions: For regular consumers of rice, reheating cooked rice after cold storage would lower the dietary glycaemic load and, in the long term, may reduce the risk for type 2 and gestational diabetes. More trials are needed to identify the significance. |
|
dc.format.medium |
Electronic |
|
dc.language |
eng |
|
dc.publisher |
MDPI |
|
dc.relation.ispartofseries |
Nutrients |
|
dc.rights |
Items in ResearchSpace are protected by copyright, with all rights reserved, unless otherwise indicated. Previously published items are made available in accordance with the copyright policy of the publisher. |
|
dc.rights.uri |
https://researchspace.auckland.ac.nz/docs/uoa-docs/rights.htm |
|
dc.rights.uri |
https://creativecommons.org/licenses/by/4.0/ |
|
dc.subject |
Humans |
|
dc.subject |
Blood Glucose |
|
dc.subject |
Satiety Response |
|
dc.subject |
Taste |
|
dc.subject |
Postprandial Period |
|
dc.subject |
Particle Size |
|
dc.subject |
Adult |
|
dc.subject |
Female |
|
dc.subject |
Male |
|
dc.subject |
Cold Temperature |
|
dc.subject |
Hot Temperature |
|
dc.subject |
Young Adult |
|
dc.subject |
Food Storage |
|
dc.subject |
Oryza |
|
dc.subject |
blood glucose concentration chewing time |
|
dc.subject |
cold-stored |
|
dc.subject |
medium-grain white rice |
|
dc.subject |
palatability |
|
dc.subject |
parboiled rice |
|
dc.subject |
reheating |
|
dc.subject |
satiety |
|
dc.subject |
Nutrition |
|
dc.subject |
Metabolic and endocrine |
|
dc.subject |
Science & Technology |
|
dc.subject |
Life Sciences & Biomedicine |
|
dc.subject |
Nutrition & Dietetics |
|
dc.subject |
INDEX METHODOLOGY |
|
dc.subject |
GLUCOSE RESPONSE |
|
dc.subject |
RESISTANT STARCH |
|
dc.subject |
FOOD-INTAKE |
|
dc.subject |
WHITE RICE |
|
dc.subject |
APPETITE |
|
dc.subject |
MASTICATION |
|
dc.subject |
IMPACT |
|
dc.subject |
DIGESTIBILITY |
|
dc.subject |
VARIABILITY |
|
dc.subject |
0908 Food Sciences |
|
dc.subject |
1111 Nutrition and Dietetics |
|
dc.title |
Effect of Cold Storage and Reheating of Parboiled Rice on Postprandial Glycaemic Response, Satiety, Palatability and Chewed Particle Size Distribution. |
|
dc.type |
Journal Article |
|
dc.identifier.doi |
10.3390/nu9050475 |
|
pubs.issue |
5 |
|
pubs.begin-page |
E475 |
|
pubs.volume |
9 |
|
dc.date.updated |
2023-03-26T20:00:47Z |
|
dc.rights.holder |
Copyright: The authors |
en |
dc.identifier.pmid |
28489031 (pubmed) |
|
pubs.author-url |
https://www.ncbi.nlm.nih.gov/pubmed/28489031 |
|
pubs.publication-status |
Published |
|
dc.rights.accessrights |
http://purl.org/eprint/accessRights/OpenAccess |
en |
pubs.subtype |
IM |
|
pubs.subtype |
research-article |
|
pubs.subtype |
Journal Article |
|
pubs.elements-id |
649628 |
|
pubs.org-id |
Bioengineering Institute |
|
pubs.org-id |
Science |
|
pubs.org-id |
Biological Sciences |
|
dc.identifier.eissn |
2072-6643 |
|
dc.identifier.pii |
nu9050475 |
|
pubs.number |
ARTN 475 |
|
pubs.record-created-at-source-date |
2023-03-27 |
|
pubs.online-publication-date |
2017-05-10 |
|