Rice is an important starchy staple food and generally, rice varieties are known to have a
higher glycemic index (GI). Over the years, the significance of GI on human health is being …

Parboiled rice is preferably consumed in many countries due to its nutritional superiority and
lower starch digestibility. Parboiling affects rice cooking quality, starch digestibility and phytic …

The effect of various soaking mediums, viz. water (control), 3% NaCl and 0.2% acetic acid,
and without soaking on the physicochemical properties of parboiled selected glutinous …

The effects that two preparation methods (parboiling with different degrees of gelatinization
and parboiling with enzymatic hydrolysis) have on the qualities of brown glutinous rice were …

Parboiling improves rice carbohydrate quality, which is beneficial for diabetes management
in Asia. However, parboiling drastically alters cooked rice texture, making it unappealing for …

Processing methods affect starch hydrolysis, digestibility, absorption and glycaemic index
(GI) of food. Although some studies have reported on the effect of boiling, frying, roasting …

Lifestyle modification, including a healthy diet, is of paramount importance in the
management of obesity and type 2 diabetes (T2DM). People who lead a sedentary lifestyle …

The loss of stickiness of aged glutinous rice is one of the quality issues. This thesis
examined the various factors that could affect the loss of stickiness of glutinous rice and …

Pusa Basmati 1121 (PB1121) rice (longest milled grain in the world), raw and parboiled,
was dehusked and milled at 6 different degrees of milling (DOM) varied from 5–10 per cent …

Processing operations affect starch hydrolysis, digestibility, absorption and glycaemic index
(GI) of food. Although some studies have reported on the effect of boiling, frying, roasting …