{"title":"Nutritional and glycemic properties of brown and white rice flakes “upma”","authors":"S. Shobana, Viswanathan Gopinath, V. Kavitha, N. Kalpana, P. Vijayalakshmi, Rajagopal Gayathri, Mookambika Ramya Bai R, Raman Ganeshjeevan, N. Malleshi, R. Unnikrishnan, R. Anjana, C. Henry, Kamala Krishnaswamy, V. Sudha, V. Mohan","doi":"10.4103/jod.jod_91_21","DOIUrl":null,"url":null,"abstract":"Background and Objectives: Beaten or flattened rice (flakes) is very popular in India for preparing the meal “upma.” Commonly marketed rice flakes are fiber depleted, starchy, and may be nutritionally poor. Hence, this study aimed at preparing brown rice flakes (BRF) for such “upma” preparation and compared the nutritional and glycemic properties of it with those of white rice flakes (WRF). Materials and Methods: Flakes were prepared from brown rice (BR, ADT-45 variety) by steaming and flattening using a roller flaker. The BRF and commercial WRF were analyzed for nutrient composition, and upma prepared from both the flakes was evaluated for glycemic index (GI) in normal healthy volunteers by using a validated protocol. Results: BRF contained significantly higher (6.2 g%) dietary fiber as compared with WRF (1.8 g%, P < 0.001). Stereo-zoom microscopic examination of BRF revealed retention of bran and germ. BRF was thicker, firmer, and had a lower surface area compared with WRF. BRF upma exhibited medium GI (63.3 ± 6.2), whereas WRF upma showed high GI (70.4 ± 5.6), though the GI values were not statistically significant. Interpretation and Conclusions: BRF upma, a medium GI category meal choice, could be considered a healthier option compared to high GI WRF upma considering the nutritional profile. The BRF described in the study is easy to cook and suitable enough to replace WRF. More trials are required to design and devise innovative protocols for the preparation of BRF with significantly lower glycemic properties.","PeriodicalId":15627,"journal":{"name":"Journal of Diabetology","volume":"44 10 1","pages":"49 - 55"},"PeriodicalIF":0.0000,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Diabetology","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.4103/jod.jod_91_21","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
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Abstract

Background and Objectives: Beaten or flattened rice (flakes) is very popular in India for preparing the meal “upma.” Commonly marketed rice flakes are fiber depleted, starchy, and may be nutritionally poor. Hence, this study aimed at preparing brown rice flakes (BRF) for such “upma” preparation and compared the nutritional and glycemic properties of it with those of white rice flakes (WRF). Materials and Methods: Flakes were prepared from brown rice (BR, ADT-45 variety) by steaming and flattening using a roller flaker. The BRF and commercial WRF were analyzed for nutrient composition, and upma prepared from both the flakes was evaluated for glycemic index (GI) in normal healthy volunteers by using a validated protocol. Results: BRF contained significantly higher (6.2 g%) dietary fiber as compared with WRF (1.8 g%, P < 0.001). Stereo-zoom microscopic examination of BRF revealed retention of bran and germ. BRF was thicker, firmer, and had a lower surface area compared with WRF. BRF upma exhibited medium GI (63.3 ± 6.2), whereas WRF upma showed high GI (70.4 ± 5.6), though the GI values were not statistically significant. Interpretation and Conclusions: BRF upma, a medium GI category meal choice, could be considered a healthier option compared to high GI WRF upma considering the nutritional profile. The BRF described in the study is easy to cook and suitable enough to replace WRF. More trials are required to design and devise innovative protocols for the preparation of BRF with significantly lower glycemic properties.
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糙米和白米“upma”的营养和升糖特性
背景和目的:碾碎或压扁的米(米片)在印度很受欢迎,用来准备“upma”餐。通常市场上销售的米片缺乏纤维,淀粉含量高,可能营养不良。因此,本研究旨在为这种“upma”制备糙米片(BRF),并将其与白米片(WRF)的营养和升糖特性进行比较。材料与方法:以糙米(BR, ADT-45品种)为原料,经蒸煮、压平,用滚片机制得糙米片。分析了BRF和商业WRF的营养成分,并使用经过验证的方案评估了由这两种薄片制备的upma在正常健康志愿者中的血糖指数(GI)。结果:BRF的膳食纤维含量(6.2 g%)显著高于WRF (1.8 g%, P < 0.001)。立体变焦显微镜检查发现BRF保留了麸皮和胚芽。与WRF相比,BRF更厚、更结实,表面积更小。BRF upma的GI值为中等(63.3±6.2),WRF upma的GI值为高(70.4±5.6),但GI值无统计学意义。解释和结论:考虑到营养状况,与高GI WRF upma相比,中等GI类别的膳食选择BRF upma可被视为更健康的选择。研究中描述的BRF易于烹饪,足以取代WRF。需要更多的试验来设计和设计具有显著降低血糖特性的BRF制备的创新方案。
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