National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
Glycemic index (GI) is an important parameter of food quality which compares the hyperglycemic effect of a tested meal with pure glucose. Glycemic index of different varieties of rice (Oryza sativa) such as Pradhyumna (JGL-17004) and Anjana (JGL-11118) were determined. Clinically healthy adult subjects (n=20) of age 19 - 25 years were selected for the determination of glycemic index of the rice varieties Anjana (JGL-11118) and Pradhyumna (JGL-17004). The mean fasting blood glucose level of the participants was 88.9± 12.1 mg/dl. The mean blood glucose level at 30 min and 60 min after the oral administration of 64 g of glucose were 159±25.5 and 125±30.8. Different varieties of cooked rice (Anjana (JGL-11118) and Pradhyumna (JGL-17004) containing 64 g digestible carbohydrate were administered to the participants, and the peak blood glucose response was obtained at 30 min. The mean glycemic response of Anjana (JGL-11118) and Pradhyumna (JGL-17004) at 30 min ranged between 131±21.3 and 127.6±17.2. Results had shown that GI values for Anjana (JGL-11118) was 52.7 and for Pradhyumna (JGL-17004) rice variety, GI value was 51.3. These differences were non significant and varieties were categorised as low glycemic index rice varieties.
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