کد مقاله کد نشریه سال انتشار مقاله انگلیسی ترجمه فارسی نسخه تمام متن
5132662 1492054 2018 6 صفحه PDF سفارش دهید دانلود کنید
عنوان انگلیسی مقاله ISI
Nutritional composition in relation to glycemic potential of popular Indian rice varieties
ترجمه فارسی عنوان
ترکیبات غذایی در ارتباط با پتانسیل گلیسمی گونه های معمولی برنج هند
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی


- RS and GI were significantly and negatively correlated (r = −0.674; p ≤ 0.05).
- Resistant starch significantly (45.5%) contributed for the GI variability.
- Most rice varieties (7) elicited GI of 70-80 while Lalat instigated the lowest GI of 50.
- Lalat is relatively rich in riboflavin and iron with 0.04 and 1.21 mg/100, respectively.

Diabetes, a chronic hyperglycemic disorder, is a public health concern in India. High glycemic carbohydrate foods are linked to higher risk of diabetes. The chemical composition and in vivo glycemic potential of popular Indian rice varieties namely Jaya, Lalat, NDR-97, PR-113, Salivahana, Sasyasree, Savithri, Tellahamsa, Triguna, Varalu and one hybrid DRRH-3, having wide agronomical and grain morphological features were studied. Nutrient composition varied prominently among different varieties. Resistant starch (RS) content (2.03-2.91%) correlated negatively with the glycemic index (GI) (r = −0.674; p ≤ 0.05) and contributed for 45.5% of GI variability. Lalat, an aromatic traditional rice variety, with 2.91% RS and 27.9% amylose was the only one eliciting low GI of 50 and glycemic load (GL) of 13 while the rest exhibited GI ranging from 70 by Savitri to 80 by Salivahana. Identification of Lalat as a low GI variety is of significance in the dietary prevention and management of diabetes.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 238, 1 January 2018, Pages 29-34
نویسندگان
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