Pokkali, Kuruva have lowest glycemic index, says study
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Kochi: While it is known that brown rice has a lower glycemic index (GI) than white rice, a study by a team of researchers at Kerala Fisheries University (Kufos) shows that germinating the paddy before parboiling could ensure a healthy rice meal.
The team examined nearly 20 South Indian rice varieties before narrowing down to five commercially significant types — Pokkali, Kuruva, Kattuyanam, Jyothi and Uma. They studied the combined effects of germination and parboiling on starch digestibility, nutrient bioavailability and GI. "We looked at the changes in the content of phenolics, flavonoids, and gamma-aminobutyric acid (GABA) to understand the glycemic index.
These were induced by germination, followed by parboiling. We also carried out clinical trials on volunteers to understand changes in taste and flavour," said Kufos food technology department associate professor Maya Raman.
Pokkali had the lowest GI, thus validating the significance of using Pokkali rice in glycemic control and diabetic management through dietary interventions. Employing the germination process with parboiling in Pokkali and Kuruva gave a tasty product acceptable to all, the study found.
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Pokkali, Jyothi, and Uma were collected from the Rice Research Station, Ernakulam while Kuruva and Kattuyanam samples were collected from local farms in Perumbavoor. Each sample was thoroughly examined visually for any kind of contamination or spoilage and stored in airtight containers under refrigerated conditions for further studies. The modifications in cooking and eating quality were also investigated.
The oral glucose tolerance test in a healthy population was carried out to validate the predicted GI.
The sensory evaluation showed high overall acceptability for all varieties except for Kattuyanam, possibly because the latter had an inherent sticky nature and suboptimal cooked appearance. All samples exhibited an improved flavour, reduced hardness and stickiness after germination, which may be attributed to the hydrolysis of the carbohydrates and proteins.
The parboiling process after germination enhanced the appearance, which may be attributed to the stabilised starch structure during parboiling and its aesthetic appearance upon cooking. The parboiling process retained the structural integrity during cooking, thus mitigating the adverse effects of starch disintegration typically seen in germinated rice alone.
Pokkali showed the lowest GI, thus validating the significance of using Pokkali rice in glycemic control and diabetic management through dietary interventions. "We suggest that we focus on optimising germination conditions to maximise glycemic benefits and investigate consumer acceptance, which would aid in promoting broader dietary recommendations and enhancing the public health impact of germinated rice," she said.
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