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

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Title

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

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The University of Auckland Library

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ResearchSpace@Auckland

Description

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-g...

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Format

Research paper

Research format

Journal article

Date created

2017-05

Creator

Lu, Louise Weiwei / Venn, Bernard / Lu, Jun / Monro, John / Rush, Elaine

URL

https://hdl.handle.net/2292/63642

Related subjects

Humans / Blood Glucose / Satiety Response / Taste / Postprandial Period / Particle Size / Adult / Female / Male / Cold Temperature / Hot Temperature / Young Adult / Food Storage / Oryza / blood glucose concentration chewing time / cold-stored / medium-grain white rice / palatability / parboiled rice / reheating / satiety / Nutrition / Metabolic and endocrine / Science & Technology / Life Sciences & Biomedicine / Nutrition & Dietetics / INDEX METHODOLOGY / GLUCOSE RESPONSE / RESISTANT STARCH / FOOD-INTAKE / WHITE RICE / APPETITE / MASTICATION / IMPACT / DIGESTIBILITY / VARIABILITY / 0908 Food Sciences / 1111 Nutrition and Dietetics

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