Factors affecting digestibility and glycemic index of rice
Advances in Food and Nutrition Research, Academic Press , 2026
- Yayın Türü: Kitapta Bölüm / Araştırma Kitabı
- Basım Tarihi: 2026
- Doi Numarası: 10.1016/bs.afnr.2026.08.003
- Yayınevi: Academic Press
- Anahtar Kelimeler: Aging, cooking, Amylose, Glycemic index, Processing technologies, Resistant starch, Rice, Starch digestibility
- Çanakkale Onsekiz Mart Üniversitesi Adresli: Evet
Özet
Rice digestibility and glycemic index are governed by multiple intrinsic and extrinsic factors, making a comprehensive understanding of their individual and interactive effects essential for improving nutrition and public health. This book chapter provides a comprehensive and up-to-date overview of the intrinsic factors governing rice starch digestibility and glycemic index, including rice cultivar, chemical composition, amylose content, starch molecular architecture, resistant starch, and food matrix interactions. It further critically examines the effects of postharvest handling, processing, and preparation practices, including milling degree, grain aging, soaking, germination, enzymatic treatment, fermentation, dry- and moist-heat treatments, parboiling, as well as emerging technologies such as ultrasound, microwave, pulsed electric field, irradiation, and other innovative approaches. The impact of cooking practices and cooling–reheating cycles on starch digestibility, resistant starch formation, and glycemic response is also discussed in light of current scientific evidence. In addition, the chapter discusses the relevance of glycemic index to human health and briefly summarizes the principal approaches used to determine and predict the glycemic index of foods. Overall, it provides a mechanistic framework for understanding the factors controlling rice digestibility and glycemic response and offers valuable insights for food scientists, cereal chemists, nutritionists, healthcare professionals, product developers, and consumers seeking healthier dietary choices.