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<p>Rice (<i>Oryza sativa</i>) is a staple food that provides more than half of the world’s population with the calories they need each day. Peoples in Southeast Asia, relying heavily on rice cultivation, are at an elevated susceptibility to the onset of type II diabetes. Traditional rice varieties found in these regions are classified as genotypes with a low glycemic index, yet they are underutilized due to current consumer preferences. To address this, the study measured the glycemic index of three types of rice flakes: those made from traditional white rice and two varieties, red kavuni and kattuyanam. These flakes were produced at a roller pressure of 145&#xa0;kg/cm² and a temperature of 75&#xa0;°C. Participants consumed the flakes, and they were measured for levels of blood glucose using a glucometer with the finger prick method. Glycemic responses were assessed using the comparison of the area under the 2-hour response curve of glucose to that of glucose alone. The study found that traditional rice flakes led to a higher postprandial glucose level after 90&#xa0;min, while red kavuni flakes peaked earlier, at 30&#xa0;min. Traditional rice varieties offer superior nutritional properties and provide prolonged satiety. According to this study, milled rice discharges more energy than regular rice flakes.</p>

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Impact of rice flake varieties on postprandial glucose levels: a comparative study of traditional and specialty rice

  • 期刊论文

  • 发表日期：

    2025年3月1日

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  • G. Amuthaselvi,
  • G. Anand,
  • R. Vijayalakshmi,
  • Preetha Palanisamy,
  • M. Balakrishnan,
  • Peratchi Selvi Shanmugam,
  • R. Pandiselvam

摘要

Rice (Oryza sativa) is a staple food that provides more than half of the world’s population with the calories they need each day. Peoples in Southeast Asia, relying heavily on rice cultivation, are at an elevated susceptibility to the onset of type II diabetes. Traditional rice varieties found in these regions are classified as genotypes with a low glycemic index, yet they are underutilized due to current consumer preferences. To address this, the study measured the glycemic index of three types of rice flakes: those made from traditional white rice and two varieties, red kavuni and kattuyanam. These flakes were produced at a roller pressure of 145 kg/cm² and a temperature of 75 °C. Participants consumed the flakes, and they were measured for levels of blood glucose using a glucometer with the finger prick method. Glycemic responses were assessed using the comparison of the area under the 2-hour response curve of glucose to that of glucose alone. The study found that traditional rice flakes led to a higher postprandial glucose level after 90 min, while red kavuni flakes peaked earlier, at 30 min. Traditional rice varieties offer superior nutritional properties and provide prolonged satiety. According to this study, milled rice discharges more energy than regular rice flakes.