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 for diabetics.
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| Main Author: | |
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| Format: | Report biblioteca |
| Language: | English |
| Published: |
2021-12-31
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| Subjects: | rice, varieties, development, rural development, processing, blood, systems, cooking, agrifood systems, glucose, paddy, levels, |
| Online Access: | https://hdl.handle.net/10568/122483 |
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