Original paper

Effect of variety and cooking method on resistant starch content of white rice and subsequent postprandial glucose response and appetite in humans.

Volume: 22, Issue: 3, Pages: 372 - 9
Published: Jan 1, 2013
Abstract
Rice is a staple carbohydrate throughout much of the world. Previous work indicated that resistant starch (RS) content of rice consumed in India varied with rice variety and cooking method. This study quantified RS in 4 white rice varieties (jasmine, long grain, medium grain, and short grain) cooked in three manners (oven baked, conventional rice cooker, and pressure cooker), and analyzed for RS content immediately after preparation or after 3...
Paper Details
Title
Effect of variety and cooking method on resistant starch content of white rice and subsequent postprandial glucose response and appetite in humans.
Published Date
Jan 1, 2013
Journal
Volume
22
Issue
3
Pages
372 - 9
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