Despite the general recognition about the beneficial effects of parboiled rice in lowering
glycemic response, there are contradictory studies regarding the negligible effect of …

Background: Globally, hot cooked refined rice is consumed in large quantities and is a major
contributor to dietary glycaemic load. This study aimed to compare the glycaemic potency of …

The aim of this study was to establish the blood glucose response to different cooking
methods of pasta. Participants consumed three identical meals in a random order that were …

This study examined the effects of low-temperature storage on the microstructural,
absorptive, and digestive properties of cooked rice. Cooked rice was refrigerated and stored …

Background It was suggested that low salivary-amylase activity (SAA) and cooling or stir-
frying cooked starch decreases its digestibility and glycemic index. Objective We determined …

Current research frequently concentrates on a restricted range of rice cultivars or
predominantly investigates indica rice varieties, resulting in a scarcity of data concerning the …

With an increasing prevalence of diabetes worldwide, effective dietary strategies for blood
glucose control are crucial. As carbohydrates make up approximately 50% of the diet, it is …

This pilot study investigated the effects of chilling and reheating a pasta-based meal on the
postprandial glycaemic response. In this single-blind crossover study, 10 healthy volunteers …

Nowadays, consumers are increasingly likely to choose alternatives to cow's milk due to
several factors such as lactose intolerance, cow's milk allergy, hypercholesterolemia …

A significant reduction in rice starch digestibility and subsequent postprandial blood glucose
responses following extended cold treatment (at 4° C for 24 h) have been demonstrated in …