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dc.contributor.authorLu, LWen_NZ
dc.contributor.authorVenn, Ben_NZ
dc.contributor.authorLu, Jen_NZ
dc.contributor.authorMonro, Jen_NZ
dc.contributor.authorRush, Een_NZ
dc.date.accessioned2017-07-25T23:20:31Z
dc.date.available2017-07-25T23:20:31Z
dc.date.copyright2017-05-10en_NZ
dc.identifier.citationNutrients, 9(5), 475.
dc.identifier.issn2072-6643en_NZ
dc.identifier.urihttp://hdl.handle.net/10292/10681
dc.description.abstractBackground: 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-grain white rice, freshly cooked parboiled rice, and parboiled rice stored overnight at 4°C. All rice was served warm at 65°C. Chewing time was recorded. Results: incremental area under the curve (iAUC) of the control rice, freshly cooked medium-grain white rice, was the highest: 1.7-fold higher (1.2, 2.6) than reheated parboiled rice (p < 0.001) and 1.5-fold higher (1.0, 2.2) than freshly cooked parboiled rice (p = 0.001). No significant difference in postprandial glycaemic response was observed between freshly cooked and reheated parboiled rice samples (p = 0.445). Chewing time for 10 g cold-stored parboiled rice was 6 s (25%) longer and was considered more palatable, visually appealing and better tasting than freshly cooked medium-grain (all p < 0.05). Conclusions: For regular consumers of rice, reheating cooked rice after cold storage would lower the dietary glycaemic load and, in the long term, may reduce the risk for type 2 and gestational diabetes. More trials are needed to identify the significance.en_NZ
dc.publisherMDPI
dc.relation.urihttp://www.mdpi.com/2072-6643/9/5/475
dc.rightsThis is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).
dc.subjectParboiled rice; Medium-grain white rice; Cold-stored; Reheating; Blood glucose concentration chewing time; Satiety; Palatability
dc.titleEffect of Cold Storage and Reheating of Parboiled Rice on Postprandial Glycaemic Response, Satiety, Palatability and Chewed Particle Size Distributionen_NZ
dc.typeJournal Article
dc.rights.accessrightsOpenAccessen_NZ
dc.identifier.doi10.3390/nu9050475en_NZ
aut.relation.issue5en_NZ
aut.relation.volume9en_NZ
pubs.elements-id280477
aut.relation.journalNutrientsen_NZ


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