Relationship between amylose content and glycemic index of commonly consumed white rice
This study was conducted to analyze the amylose content of two types of white rice commonly consumed by Malaysians and determine its relationship with the glycemic index (GI) value. The two samples of rice namely White Rice 5% Broken (WR5%) and Fragrant White Rice (FWR). Nutrient compositions of the...
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| Format: | Article |
| Language: | English |
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International Organization of Scientific Research
2014
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| Online Access: | http://psasir.upm.edu.my/id/eprint/35200/ http://psasir.upm.edu.my/id/eprint/35200/1/Relationship%20between%20amylose%20content%20and%20glycemic%20index%20of%20commonly%20consumed%20white%20rice.pdf |
| _version_ | 1848847988211843072 |
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| author | Subramaniam, Jeevetha Mohd Yusof, Barakatun Nisak Ngan, Hui Beng Ismail, Amin Azlan, Azrina |
| author_facet | Subramaniam, Jeevetha Mohd Yusof, Barakatun Nisak Ngan, Hui Beng Ismail, Amin Azlan, Azrina |
| author_sort | Subramaniam, Jeevetha |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | This study was conducted to analyze the amylose content of two types of white rice commonly consumed by Malaysians and determine its relationship with the glycemic index (GI) value. The two samples of rice namely White Rice 5% Broken (WR5%) and Fragrant White Rice (FWR). Nutrient compositions of the rice were analyzed. Amylose content of the rice was determined using colorimetric assay. The GI values of the rice were determined using a standardized protocol. Both types of rice had comparable nutrient composition. The amylose content of the WR5% (12.5±0.4%) wascomparable to FWR (11.6±0.5%), as the difference was not significant. GI value of FWR (124±16.4) appeared to be comparable to the WR5% (87±14.4), as the difference was not significant. This study may show that white rice categorized as lowamylose may have high GI value. |
| first_indexed | 2025-11-15T09:27:21Z |
| format | Article |
| id | upm-35200 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T09:27:21Z |
| publishDate | 2014 |
| publisher | International Organization of Scientific Research |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-352002016-01-26T00:56:08Z http://psasir.upm.edu.my/id/eprint/35200/ Relationship between amylose content and glycemic index of commonly consumed white rice Subramaniam, Jeevetha Mohd Yusof, Barakatun Nisak Ngan, Hui Beng Ismail, Amin Azlan, Azrina This study was conducted to analyze the amylose content of two types of white rice commonly consumed by Malaysians and determine its relationship with the glycemic index (GI) value. The two samples of rice namely White Rice 5% Broken (WR5%) and Fragrant White Rice (FWR). Nutrient compositions of the rice were analyzed. Amylose content of the rice was determined using colorimetric assay. The GI values of the rice were determined using a standardized protocol. Both types of rice had comparable nutrient composition. The amylose content of the WR5% (12.5±0.4%) wascomparable to FWR (11.6±0.5%), as the difference was not significant. GI value of FWR (124±16.4) appeared to be comparable to the WR5% (87±14.4), as the difference was not significant. This study may show that white rice categorized as lowamylose may have high GI value. International Organization of Scientific Research 2014-09 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/35200/1/Relationship%20between%20amylose%20content%20and%20glycemic%20index%20of%20commonly%20consumed%20white%20rice.pdf Subramaniam, Jeevetha and Mohd Yusof, Barakatun Nisak and Ngan, Hui Beng and Ismail, Amin and Azlan, Azrina (2014) Relationship between amylose content and glycemic index of commonly consumed white rice. IOSR Journal of Agriculture and Veterinary Science, 7 (9). pp. 12-18. ISSN 2319-2372; ESSN: 2319-2380 http://iosrjournals.org/iosr-javs/pages/7%289%29Version-3.html 10.9790/2380-07931218 |
| spellingShingle | Subramaniam, Jeevetha Mohd Yusof, Barakatun Nisak Ngan, Hui Beng Ismail, Amin Azlan, Azrina Relationship between amylose content and glycemic index of commonly consumed white rice |
| title | Relationship between amylose content and glycemic index of commonly consumed white rice |
| title_full | Relationship between amylose content and glycemic index of commonly consumed white rice |
| title_fullStr | Relationship between amylose content and glycemic index of commonly consumed white rice |
| title_full_unstemmed | Relationship between amylose content and glycemic index of commonly consumed white rice |
| title_short | Relationship between amylose content and glycemic index of commonly consumed white rice |
| title_sort | relationship between amylose content and glycemic index of commonly consumed white rice |
| url | http://psasir.upm.edu.my/id/eprint/35200/ http://psasir.upm.edu.my/id/eprint/35200/ http://psasir.upm.edu.my/id/eprint/35200/ http://psasir.upm.edu.my/id/eprint/35200/1/Relationship%20between%20amylose%20content%20and%20glycemic%20index%20of%20commonly%20consumed%20white%20rice.pdf |