Impact of cooking techniques and refrigeration storage using in vitro determination of glycemic index and resistant starch of cooked Mansuli rice
نویسندگان
1 Department of Food Technology, Central Campus of Technology, Sunsari, Nepal
2 Department of Food Technology, Central Campus of Technology, Sunsari, Nepal
3 Department of Food Technology, Central Campus of Technology, Sunsari, Nepal
4 Department of Chemistry, Trichandra Campus, Kathmandu, Nepal
doi
10.22059/jfabe.2025.398481.1208چکیده
This study investigated the impact of different cooking techniques and refrigeration storage periods on the resistant starch (RS) content and glycemic index (GI) of cooked rice. Mansuli rice was cooked using two methods-pressure cooker and stainless steel pot in induction stove adjusted manually using power setting at a temperature of 800 °C. Cooked rice was stored in refrigerator at 4 °C for 0, 12, 24, and 48 h. Rice cooked in a pressure cooker had a lower resistant starch (RS) but a higher predicted glycemic index (pGI) compared to rice prepared on stainless steel pot. Pressure-cooker cooked rice, RS levels ranged from 1.106% to 5.059% across the four storage durations, whereas stainless steel pot cooked rice, RS content varied between 2.671% to 7.149%. A consistent increase in RS was observed with prolonged refrigeration storage. The predicted glycemic index (pGI) of rice consistently decreased as the refrigeration time extended, dropping from 75.5-62 for rice cooked on pressure-cooker and from 69.75-52.5 for rice cooked in a stainless steel pot. These findings suggest an inverse relationship between RS and GI, highlighting the influence of cooking methods and storage conditions on the starch digestibility of rice.
