Search Results - "Glycemic index"

Rice variety (NSIC RC278) with intermediate glycemic index by CGIAR Research Program on Rice

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Rice variety (NSIC RC 280) with intermediate glycemic index by CGIAR Research Program on Rice

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Properties of Thai Cooked Rice and Noodles Differing in Glycemic Index in Noninsulin-Dependent Diabetics: Erratum by Juliano, Bienvenido O., Perez, Consuelo M., Komindr, Surat, Banphotkasem, Sermsri

Subjects: “…glycemic index…”
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Low glycemic index rice-a desired trait in starchy staples by Jukanti, Aravind Kumar, Pautong, Putlih Adzra, Liu, Qiaoquan, Sreenivasulu, Nese

“…Most rice varieties are of high glycemic index (GI), a food quality inferenced to contribute to the health problems surrounding high-calorie intake and dysregulated glucose metabolism. …”
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Novel phenotyping method to assess the glycemic index (GI) of cooked rice samples by CGIAR Research Program on Rice

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Extruded Rice Noodles: Starch Digestibility and Glycemic Response of Healthy and Diabetic Subjects with Different Habitual Diets by Panlasigui, Leonora N., Thompson, Lilian U., Juliano, Bienvenido O., Perez, Consuelo M., Jenkins, David J.A., Yiu, Suk H.

Subjects: “…glycemic index…”
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Low glycemic index rice: a healthier diet for countering diabetes epidemic in Asia by Tiozon, Rhowell Jr, Lenaerts, Bert, Kor, Sakshi, Demont, Matty, Fernie, Alisdair, Sreenivasulu, Nese

“…Hence, it is essential to consume low glycemic index (GI) food. Here, we review the potential of low GI and high resistant starch (RS) of rice to mitigate diabetes risk. …”
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Evaluation of in vitro digestion methods and starch structure components as determinants for predicting the glycemic index of rice by Pautong, Putlih Adzra, Añonuevo, Joanne Jerenice, Guzmán, Maria Krishna de, Sumayao, Rodolfo, Henry, Christiani Jeyakumar, Sreenivasulu, Nese

“…Mainstreaming the low glycemic index (GI) trait in breeding programs is constrained by low-throughput and high-cost clinical GI phenotyping. …”
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Superior haplotypes towards development of low glycemic index rice with preferred grain and cooking quality by Selvaraj, Ramchander, Singh, Arun Kumar, Singh, Vikas Kumar, Abbai, Ragavendran, Habde, Sonali Vijay, Singh, Uma Maheshwar, Kumar, Arvind

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Identification of a major genetic determinant of glycaemic index in rice by Fitzgerald, M.A., Rahman, S., Resurreccion, A.P., Concepcion, J., Daygon, V.D., Dipti, S.S., Kabir, K.A., Klingner, B., Morell, M.K., Bird, A.R.

Subjects: “…glycemic index…”
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Multiomics of a rice population identifies genes and genomic regions that bestow low glycemic index and high protein content by Badoni, Saurabh, Pasion-Uy, Erstelle A., Kor, Sakshi, Kim, Sung-Ryul, Tiozon, Rhowell N., Misra, Gopal, Buenafe, Reuben James Q., Labarga, Luster May, Ramos-Castrosanto, Ana Rose, Pratap, Vipin, Slamet-Loedin, Inez, Steimker, Julia von, Alseekh, Saleh, Fernie, Alisdair R., Kohli, Ajay, Khush, Gurudev S., Sreenivasulu, Nese

“…To counter the rising incidence of diabetes and to meet the daily protein needs, we created low glycemic index (GI) rice varieties with protein content (PC) surpassing 14%. …”
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Are consumers willing to trade off sensory quality for health benefits? Experimental evidence from low glycemic index rice by Custodio, Marie Claire, Ynion, Jhoanne, Buenafe, Reuben James, Sreenivasulu, Nese, Demont, Matty, De Steur, Hans

“…Efforts to reduce NCD risks include the development of low glycemic index (GI) rice. However, the firmer texture associated with low-GI rice may hinder uptake in market segments where softer texture is preferred, such as in Southeast Asia. …”
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Evaluation of starches digestibility and glycemic index of commonly consumed staple foods from selected varieties of cassava (Manihot sp.) and yam (Dioscorea sp.) by Eyinla, T.A.

“…Consumption of high Glycemic Index (GI) foods is a risk factor for increasing prevalence of metabolic related non-communicable diseases. …”
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Appropriate parboiling steaming time at atmospheric pressure and variety to produce rice with weak digestive properties by Zohoun, E.V., Ndindeng, S.A., Soumanou, M.M., Tang, E.N., Bigoga, J., Manful, J., Sanyang, S., Akissoe, N.H., Futakuchi, K.

“…NERICA7 steamed for 35 min recorded both low glycemic and weak digestive properties because the glycemic index was lowest 120 min and increased steadily up to 180 min after feeding. …”
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The genetics underlying metabolic signatures in a brown rice diversity panel and their vital role in human nutrition by Brotman, Yariv, Llorente-Wiegand, Cindy, Oyong, Glenn, Badoni, Saurabh, Misra, Gopal, Anacleto, Roslen, Parween, Sabiha, Pasion, Erstelle, Tiozon, Rhowell N., Anonuevo, Joanne J., deGuzman, Maria K., Alseekh, Saleh, Mbanjo, Edwige G. N., Boyd, Lesley A., Fernie, Alisdair R., Sreenivasulu, Nese

“…These variants were associated with a low glycemic index, higher catechin levels, elevated total flavonoid contents, and heightened antioxidant activity in the whole grain with elevated anti‐cancer properties being confirmed in cancer cell lines. …”
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Instant Rice Semolina Upma Mix: Quick, Authentic and Nutritious Breakfast by Kumari, Resham, Wismen, Bendula, Thilsted, Shakuntala

“…Experience the authentic flavors of South India with IRRI’s low Glycemic Index (GI) instant rice semolina upma mix. This gluten-free, 5-minute breakfast delight contains no artificial flavors, colors, or preservatives, and is rich in micronutrients. …”
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How do rice consumers trade off sustainability and health labels? Evidence from Vietnam by Ong Quoc Cuong, Connor, Melanie, Demont, Matty, Sander, Björn Ole, Nelson, Katherine

“…The results showed that consumers were willing to pay a price premium for all certification labels, with the highest marginal utility assigned to low glycemic index rice.…”
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Healthier harvests: How Odisha is leading the way by mainstreaming nutritious rice by Tiwari, Ankita

“…The Specialty Rice Project, a collaboration between the Government of Odisha, IRRI, and ICAR, promotes adoption of nutritionally enhanced rice varieties rich in zinc and protein and with low glycemic index. Targeting 5,000 lead farmers across four districts, the project integrates varietal demonstrations, mini-kit trials, women-led Nutri-cafeterias, local seed production, and consumer awareness campaigns. …”
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Slowly digestible starch: a biochemical engineering perspective on functional food development and metabolic health by Raghunathan, Rakesh, Farahnaky, Asgar, Majzoobi, Mahsa, Chandrapala, Jayani, Brennan, Charles, Eri, Rajaraman, Rustagi, Sarvesh, Pandiselvam, R.

“…Incorporating SDS into foods can slow gastric emptying and reduce the glycemic index, offering numerous health advantages. Understanding the molecular mechanisms behind SDS is essential given the increasing demand for functional foods. …”
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Comparative study of physicochemical, nutritional, phytochemical, and sensory properties of bread with plantain and soy flours partly replacing wheat flour by Udomkun, Patchimaporn, Masso, C., Swennen, Rony L., Romuli, S., Innawong, B., Fotso Kuate, A., Akin-Idowu, P.E., Alakonya, A., Vanlauwe, Bernard

“…Composite bread with PLF and SF together lowered the hydrolysis index (HI) and glycemic index (GI) as compared with whole wheat flour. …”
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