Influence of parboiling and physico-chemical characteristics of rice on the glycaemic index in non-insulin-dependent diabetic subjects.

@article{Larsen1996InfluenceOP,
  title={Influence of parboiling and physico-chemical characteristics of rice on the glycaemic index in non-insulin-dependent diabetic subjects.},
  author={Hanne Nygaard Larsen and Cramer Christensen and Ole Winther Rasmussen and Inge Tetens and Natasha Choudhury and Shakuntala Haraksingh Thilsted and Kjeld Hermansen},
  journal={European journal of clinical nutrition},
  year={1996},
  volume={50 1},
  pages={22-7}
}
OBJECTIVE To study the influence of parboiling, amylose content and gelatinisation temperature of rice on the postprandial blood glucose and insulin responses in non-insulin-dependent diabetic (NIDDM) subjects. DESIGN AND SUBJECTS Twelve NIDDM subjects ingested high (27%) and low amylose content five test meals of 50 g available carbohydrates as white bread, cooked polished rice with high (27%) and low amylose content (12%) with different gelatinisation temperature and as nonparboiled and… CONTINUE READING

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The Glycemic Index of Rice and Rice Products: A Review, and Table of GI Values.

Critical reviews in food science and nutrition • 2016
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