Low glycemic rice product
The effect of pre-cooking rice processing on human GI was investigated. Varieties were subjected to different processing, eaten and test subjects’ blood glucose levels monitored for 2 hours. Across varieties, rice that had been parboiled as paddy then polished had the lowest GI (< 27) and is best fo...
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| Format: | Informe técnico |
| Language: | Inglés |
| Published: |
2021
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| Online Access: | https://hdl.handle.net/10568/122483 |
| _version_ | 1855520969320300544 |
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| author | CGIAR Research Program on Rice |
| author_browse | CGIAR Research Program on Rice |
| author_facet | CGIAR Research Program on Rice |
| author_sort | CGIAR Research Program on Rice |
| collection | Repository of Agricultural Research Outputs (CGSpace) |
| description | The effect of pre-cooking rice processing on human GI was investigated. Varieties were subjected to different processing, eaten and test subjects’ blood glucose levels monitored for 2 hours. Across varieties, rice that had been parboiled as paddy then polished had the lowest GI (< 27) and is best for diabetics. |
| format | Informe técnico |
| id | CGSpace122483 |
| institution | CGIAR Consortium |
| language | Inglés |
| publishDate | 2021 |
| publishDateRange | 2021 |
| publishDateSort | 2021 |
| record_format | dspace |
| spelling | CGSpace1224832023-03-14T11:51:06Z Low glycemic rice product CGIAR Research Program on Rice rice varieties development rural development processing blood systems cooking agrifood systems glucose paddy levels The effect of pre-cooking rice processing on human GI was investigated. Varieties were subjected to different processing, eaten and test subjects’ blood glucose levels monitored for 2 hours. Across varieties, rice that had been parboiled as paddy then polished had the lowest GI (< 27) and is best for diabetics. 2021-12-31 2022-10-06T13:59:19Z 2022-10-06T13:59:19Z Report https://hdl.handle.net/10568/122483 en Open Access application/pdf CGIAR Research Program on Rice. 2021. Low glycemic rice product. Reported in Rice Annual Report 2021. Innovations. |
| spellingShingle | rice varieties development rural development processing blood systems cooking agrifood systems glucose paddy levels CGIAR Research Program on Rice Low glycemic rice product |
| title | Low glycemic rice product |
| title_full | Low glycemic rice product |
| title_fullStr | Low glycemic rice product |
| title_full_unstemmed | Low glycemic rice product |
| title_short | Low glycemic rice product |
| title_sort | low glycemic rice product |
| topic | rice varieties development rural development processing blood systems cooking agrifood systems glucose paddy levels |
| url | https://hdl.handle.net/10568/122483 |
| work_keys_str_mv | AT cgiarresearchprogramonrice lowglycemicriceproduct |