The effect of 3-O-methyl-D-chiro-inositol (D-pinitol), purified from soybean, on the postprandial blood glucose response in patients with type 2 diabetes mellitus was examined. Fifteen Korean subjects with type 2 diabetes mellitus (seven men, eight women; 60.3 +/- 3.1 years old) ingested cooked white rice containing 50 g of available carbohydrate with or without prior ingestion of soy pinitol. ...

The manufacturing processes used determined the physicochemical properties of the three kinds of rice food, garaeduk, bagsulgi, and cooked rice. The initial rate of hydrolysis by porcine pancreatic alpha-amylase (PPA) was affected by the food form. The firmer structure of garaeduk was apparently responsible for the difficulty in maceration, resulting in less digestion than with easily digestibl...

Introduction: Type 2 diabetes in which India is the second largest globally, characterized by hyperglycemia resulting from defects insulin action. Rice staple food of over half world’s population, having multiple Nutritional Benefits. Objective: To see effect white rice with ghee cooking an open vessel on blood sugar level diabetic patients.
 Materials and Methods: Experimental study Clini...

A gas chromatography mass spectrometry with spike calibration curve method was used to quantify three carbamate pesticides residue in cooked white rice and to estimate the reduction percentage of the cooking process duration. The selected pesticides are three carbamate pesticides including carbaryl and pirimicarb that their MRL is issued by “The Institute of Standards of Iran” and propoxur whic...

An appropriate in vitro starch digestion model is necessary to comparatively evaluate the digestibility of starch samples and to help predict the in vivo glycemic responses of starchy foods. In the present study, the effect of trypsin and chymotrypsin on in vitro digestion of rice starch was studies for the first time. Inclusion of the trypsin and chymotrypsin in the digestion protocols, to mor...

We investigated the growth characteristics and analyzed the physicochemical properties of a doubled haploid population derived from a cross between "Cheongcheong" and "Nagdong" to breed a rice variety that tastes good after cooking and to detect quantitative trait loci (QTLs) associated with the taste of cooked rice. The results showed that these compounds also represent a normal distribution. ...

There are several methods in assessing the traits of rice including destructive and non-destructive method. The objective of this study is to evaluate the amylose content (AC) on seven types of rice grain in Malaysia market by using the Near-Infrared (NIR) Spectroscopy. AC is one of the main criteria to determine cooked rice quality. Total of samples are 210, there are including two types of br...

in recent years, heavy metal contamination of rice in different parts of the world has raised concerns about its safety and provoked crisis in it's global production and trade. in iran, also some studies have reported on the heavy metal contamination of native products. however, the concentration of heavy metals in rice grain could be influenced through preparation and cooking. this study aimed...

A method of growing Rhizopus oligosporus on cooked rice as the inoculum for the fermentation of soybeans into tempeh was described and evaluated. Isolated R. oligosporus spores on glass beads survived best at low temperature and intermediate humidity. The activity of the rice-grown inoculum to ferment soybeans into tempeh did not decrease appreciably when stored desiccated for one year at 4 C o...