Effect of Rice Processing towards Lower Rapidly Available Glucose (RAG) Favors <i>Idli</i>, a South Indian Fermented Food Suitable for Diabetic Patients
The Asian food pattern primarily embraces rice and rice-based products, which mainly comprise 90% starch. Among these various food products, <i>Idli</i> is mostly prepared through fermentation. It has high palatability, and the rapid and highly digestible nature of the food product resul...
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| Format: | Article |
| Language: | English |
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MDPI AG
2019-06-01
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| Series: | Nutrients |
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| Online Access: | https://www.mdpi.com/2072-6643/11/7/1497 |
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doaj-895021ab88234b629e011bf739af5f05 |
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| record_format |
Article |
| collection |
DOAJ |
| language |
English |
| format |
Article |
| sources |
DOAJ |
| author |
Ramachandran Chelliah Sangeeta Chandrashekar Kandasamy Saravanakumar Sudha Rani Ramakrishnan Momna Rubab Eric Banan-Mwine Daliri Kaliyan Barathikannan Akanksha Tyagi Fred Kwame Ofosu Xiuqin Chen Se-Hun Kim Fazle Elahi Han NaKyeong Myeong-Hyeon Wang Vijaykumar Raman Usha Antony Deog-Hwan Oh |
| spellingShingle |
Ramachandran Chelliah Sangeeta Chandrashekar Kandasamy Saravanakumar Sudha Rani Ramakrishnan Momna Rubab Eric Banan-Mwine Daliri Kaliyan Barathikannan Akanksha Tyagi Fred Kwame Ofosu Xiuqin Chen Se-Hun Kim Fazle Elahi Han NaKyeong Myeong-Hyeon Wang Vijaykumar Raman Usha Antony Deog-Hwan Oh Effect of Rice Processing towards Lower Rapidly Available Glucose (RAG) Favors <i>Idli</i>, a South Indian Fermented Food Suitable for Diabetic Patients Nutrients rice <i>Idli/</i>Dokala—Indian food product glycemic index heat treatment RAG SAG glucose level |
| author_facet |
Ramachandran Chelliah Sangeeta Chandrashekar Kandasamy Saravanakumar Sudha Rani Ramakrishnan Momna Rubab Eric Banan-Mwine Daliri Kaliyan Barathikannan Akanksha Tyagi Fred Kwame Ofosu Xiuqin Chen Se-Hun Kim Fazle Elahi Han NaKyeong Myeong-Hyeon Wang Vijaykumar Raman Usha Antony Deog-Hwan Oh |
| author_sort |
Ramachandran Chelliah |
| title |
Effect of Rice Processing towards Lower Rapidly Available Glucose (RAG) Favors <i>Idli</i>, a South Indian Fermented Food Suitable for Diabetic Patients |
| title_short |
Effect of Rice Processing towards Lower Rapidly Available Glucose (RAG) Favors <i>Idli</i>, a South Indian Fermented Food Suitable for Diabetic Patients |
| title_full |
Effect of Rice Processing towards Lower Rapidly Available Glucose (RAG) Favors <i>Idli</i>, a South Indian Fermented Food Suitable for Diabetic Patients |
| title_fullStr |
Effect of Rice Processing towards Lower Rapidly Available Glucose (RAG) Favors <i>Idli</i>, a South Indian Fermented Food Suitable for Diabetic Patients |
| title_full_unstemmed |
Effect of Rice Processing towards Lower Rapidly Available Glucose (RAG) Favors <i>Idli</i>, a South Indian Fermented Food Suitable for Diabetic Patients |
| title_sort |
effect of rice processing towards lower rapidly available glucose (rag) favors <i>idli</i>, a south indian fermented food suitable for diabetic patients |
| publisher |
MDPI AG |
| series |
Nutrients |
| issn |
2072-6643 |
| publishDate |
2019-06-01 |
| description |
The Asian food pattern primarily embraces rice and rice-based products, which mainly comprise 90% starch. Among these various food products, <i>Idli</i> is mostly prepared through fermentation. It has high palatability, and the rapid and highly digestible nature of the food product results in a higher post-glucose level in diabetic patients. A heat-treated <i>Idli</i> rice sample was prepared by roasting parboiled rice at the temperature range of 155 to 165 °C for 65 to 75 s. <i>Idli</i>/rice-based Dokala made from heat-treated rice is better when compared to untreated rice in terms of its microbiological profile and physiochemical properties. The proximate composition of heat-treated parboiled rice <i>Idli</i>/Rice Dokala showed slightly higher values than the untreated parboiled rice <i>Idli</i>/Rice Dokala, which reveals that it has marginally higher nutritive value. Determination of the Rapidly Available Glucose (RAG) and Slowly Available Glucose (SAG) values, SEM analysis, resistant starch analysis, microbial assay, and in vivo studies were performed to determine the glycemic index (GI) and glycemic load in normal and diabetic persons. Sensory analysis also proved that heat-treated <i>Idli</i>/Rice Dokala is superior to untreated based on the color, flavor, appearance, taste, and texture. |
| topic |
rice <i>Idli/</i>Dokala—Indian food product glycemic index heat treatment RAG SAG glucose level |
| url |
https://www.mdpi.com/2072-6643/11/7/1497 |
| work_keys_str_mv |
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doaj-895021ab88234b629e011bf739af5f052020-11-25T02:33:12ZengMDPI AGNutrients2072-66432019-06-01117149710.3390/nu11071497nu11071497Effect of Rice Processing towards Lower Rapidly Available Glucose (RAG) Favors <i>Idli</i>, a South Indian Fermented Food Suitable for Diabetic PatientsRamachandran Chelliah0Sangeeta Chandrashekar1Kandasamy Saravanakumar2Sudha Rani Ramakrishnan3Momna Rubab4Eric Banan-Mwine Daliri5Kaliyan Barathikannan6Akanksha Tyagi7Fred Kwame Ofosu8Xiuqin Chen9Se-Hun Kim10Fazle Elahi11Han NaKyeong12Myeong-Hyeon Wang13Vijaykumar Raman14Usha Antony15Deog-Hwan Oh16Department of Food Science and Biotechnology, College of Agriculture and Life Science, Kangwon National University, Chuncheon 24341, KoreaDepartment of Physiology, Bharath Institute of Higher Education and Research, Chennai 600 073, IndiaDepartment of Medical Biotechnology, College of Biomedical Sciences, Kangwon National University, Chuncheon 24341, KoreaSchool of Food Science and Biotechnology, Kyungpook National University, Daegu 41566, KoreaDepartment of Food Science and Biotechnology, College of Agriculture and Life Science, Kangwon National University, Chuncheon 24341, KoreaDepartment of Food Science and Biotechnology, College of Agriculture and Life Science, Kangwon National University, Chuncheon 24341, KoreaDepartment of Food Science and Biotechnology, College of Agriculture and Life Science, Kangwon National University, Chuncheon 24341, KoreaDepartment of Food Science and Biotechnology, College of Agriculture and Life Science, Kangwon National University, Chuncheon 24341, KoreaDepartment of Food Science and Biotechnology, College of Agriculture and Life Science, Kangwon National University, Chuncheon 24341, KoreaDepartment of Food Science and Biotechnology, College of Agriculture and Life Science, Kangwon National University, Chuncheon 24341, KoreaDepartment of Food Science and Biotechnology, College of Agriculture and Life Science, Kangwon National University, Chuncheon 24341, KoreaDepartment of Food Science and Biotechnology, College of Agriculture and Life Science, Kangwon National University, Chuncheon 24341, KoreaDepartment of Food Science and Biotechnology, College of Agriculture and Life Science, Kangwon National University, Chuncheon 24341, KoreaDepartment of Medical Biotechnology, College of Biomedical Sciences, Kangwon National University, Chuncheon 24341, KoreaDepartment of Physiology, Bharath Institute of Higher Education and Research, Chennai 600 073, IndiaDepartment of Biotechnology and food technology, Anna University, Chennai 600 025, IndiaDepartment of Food Science and Biotechnology, College of Agriculture and Life Science, Kangwon National University, Chuncheon 24341, KoreaThe Asian food pattern primarily embraces rice and rice-based products, which mainly comprise 90% starch. Among these various food products, <i>Idli</i> is mostly prepared through fermentation. It has high palatability, and the rapid and highly digestible nature of the food product results in a higher post-glucose level in diabetic patients. A heat-treated <i>Idli</i> rice sample was prepared by roasting parboiled rice at the temperature range of 155 to 165 °C for 65 to 75 s. <i>Idli</i>/rice-based Dokala made from heat-treated rice is better when compared to untreated rice in terms of its microbiological profile and physiochemical properties. The proximate composition of heat-treated parboiled rice <i>Idli</i>/Rice Dokala showed slightly higher values than the untreated parboiled rice <i>Idli</i>/Rice Dokala, which reveals that it has marginally higher nutritive value. Determination of the Rapidly Available Glucose (RAG) and Slowly Available Glucose (SAG) values, SEM analysis, resistant starch analysis, microbial assay, and in vivo studies were performed to determine the glycemic index (GI) and glycemic load in normal and diabetic persons. Sensory analysis also proved that heat-treated <i>Idli</i>/Rice Dokala is superior to untreated based on the color, flavor, appearance, taste, and texture.https://www.mdpi.com/2072-6643/11/7/1497rice<i>Idli/</i>Dokala—Indian food productglycemic indexheat treatmentRAGSAGglucose level |