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Nutrients 2017, 9(5), 475; doi:10.3390/nu9050475

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

1
School of Sport and Recreation, Faculty of Health and Environmental Sciences, Auckland University of Technology, Auckland 1010, New Zealand
2
Human Nutrition Unit (HNU), School of Biological Sciences, University of Auckland, Auckland 1010, New Zealand
3
Department of Human Nutrition, University of Otago, Dunedin 9016, New Zealand
4
School of Science, and School of Interprofessional Health Studies, Faculty of Health and Environmental Sciences, Auckland University of Technology, Auckland 1010, New Zealand
5
The New Zealand Institute for Plant & Food Research, Palmerston North 4474, New Zealand
*
Author to whom correspondence should be addressed.
Received: 24 February 2017 / Revised: 28 April 2017 / Accepted: 5 May 2017 / Published: 10 May 2017
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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. View Full-Text
Keywords: parboiled rice; medium-grain white rice; cold-stored; reheating; blood glucose concentration chewing time; satiety; palatability parboiled rice; medium-grain white rice; cold-stored; reheating; blood glucose concentration chewing time; satiety; palatability
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Lu, L.W.; Venn, B.; Lu, J.; Monro, J.; Rush, E. Effect of Cold Storage and Reheating of Parboiled Rice on Postprandial Glycaemic Response, Satiety, Palatability and Chewed Particle Size Distribution. Nutrients 2017, 9, 475.

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