KRISHI
ICAR RESEARCH DATA REPOSITORY FOR KNOWLEDGE MANAGEMENT
(An Institutional Publication and Data Inventory Repository)
"Not Available": Please do not remove the default option "Not Available" for the fields where metadata information is not available
"1001-01-01": Date not available or not applicable for filling metadata infromation
"1001-01-01": Date not available or not applicable for filling metadata infromation
Please use this identifier to cite or link to this item:
http://krishi.icar.gov.in/jspui/handle/123456789/51352
Title: | Cooking fat types alter the inherent glycaemic response of niche rice varieties through resistant starch (RS) formation |
Other Titles: | Not Available |
Authors: | Krishnan V., Mondal D., Bollinedi H., Srivastava S., Ramesh S.V., Latha Madhavan, Bejoy Thomas, Anju T. R, Archana Singh, A.K. Singh, Shelly Praveen |
ICAR Data Use Licennce: | http://krishi.icar.gov.in/PDF/ICAR_Data_Use_Licence.pdf |
Author's Affiliated institute: | ICAR::Central Plantation Crops Research Institute ICAR::Indian Agricultural Research Institute |
Published/ Complete Date: | 2020-08-07 |
Project Code: | Not Available |
Keywords: | Pigmented rice, Starch digestibility, Glycaemic response, Lipids Complexing index, Resistant starch |
Publisher: | Not Available |
Citation: | Not Available |
Series/Report no.: | Not Available; |
Abstract/Description: | Studies over the decades highlighted the role of lipids in modulating inherent glycaemic response of rice, still much needed to elucidate how the chain length and saturation of fatty acid (FA) influence this. Hence in this study, we investigated the in vitro glycaemic response, starch-lipid complexing ability and resistant starch (RS) formation in three rice types [white rice (WR), black rice (BR) and red rice (RR)] cooked with four fats [ghee, coconut oil (CO), virgin coconut oil (VCO) and rice bran oil (RBO)], with three cooking conditions (‘before’, ‘during’ and ‘after’). Inherent glycaemic responsewas found least in RR (81.9%) and among the fats used, RBO rich in long chain unsaturated FA (72.6%) further reduced the least glycaemic response with maximum complexing ability and enriched RS content. Cooking conditions also resulted significant variation in the parameters studied, the most significant effect with complexing ability (28.67%) and RS (2.26%) observed when RBO added ‘during’ with RR. FTIR fingerprint within 950 to 1200 cm−1 region validated the complex interactions of amylose among FA, alcohols and acids present in the RBO. This is the first report proposing a ‘lipid induced resistance towards glycaemic response’ model highlighting the importance of FA type towards modulating the molecular configuration, complexing ability and RS-V formation. |
Description: | Not Available |
ISSN: | Not Available |
Type(s) of content: | Article |
Sponsors: | Not Available |
Language: | English |
Name of Journal: | International Journal of Biological Macromolecules |
NAAS Rating: | 11.16 |
Volume No.: | 162 |
Page Number: | 1668–1681 |
Name of the Division/Regional Station: | Not Available |
Source, DOI or any other URL: | https://doi.org/10.1016/j.ijbiomac.2020.07.265 |
URI: | http://krishi.icar.gov.in/jspui/handle/123456789/51352 |
Appears in Collections: | HS-CPCRI-Publication |
Files in This Item:
There are no files associated with this item.
Items in KRISHI are protected by copyright, with all rights reserved, unless otherwise indicated.