سامانه پشتیبانی خدمات اطلاعات

  اخبار و اعلانات

 آمار

تعداد نشریات163
تعداد شماره‌ها6,877
تعداد مقالات74,134
تعداد مشاهده مقاله137,824,375
تعداد دریافت فایل اصل مقاله107,228,835
Gautam, Navin, Poudel, Bhoj, Timsina, Prekshya, Panta, Om. (1404). IMPACT OF COOKING TECHNIQUES AND REFRIGERATION STORAGE USING IN VITRO DETERMINATION OF GLYCEMIC INDEX AND RESISTANT STARCH OF COOKED MANSULI RICE. , (), -. doi: 10.22059/jfabe.2025.398481.1208
Navin Gautam; Bhoj Raj Poudel; Prekshya Timsina; Om Prakash Panta. "IMPACT OF COOKING TECHNIQUES AND REFRIGERATION STORAGE USING IN VITRO DETERMINATION OF GLYCEMIC INDEX AND RESISTANT STARCH OF COOKED MANSULI RICE". , , , 1404, -. doi: 10.22059/jfabe.2025.398481.1208
Gautam, Navin, Poudel, Bhoj, Timsina, Prekshya, Panta, Om. (1404). 'IMPACT OF COOKING TECHNIQUES AND REFRIGERATION STORAGE USING IN VITRO DETERMINATION OF GLYCEMIC INDEX AND RESISTANT STARCH OF COOKED MANSULI RICE', , (), pp. -. doi: 10.22059/jfabe.2025.398481.1208
Gautam, Navin, Poudel, Bhoj, Timsina, Prekshya, Panta, Om. IMPACT OF COOKING TECHNIQUES AND REFRIGERATION STORAGE USING IN VITRO DETERMINATION OF GLYCEMIC INDEX AND RESISTANT STARCH OF COOKED MANSULI RICE. , 1404; (): -. doi: 10.22059/jfabe.2025.398481.1208

IMPACT OF COOKING TECHNIQUES AND REFRIGERATION STORAGE USING IN VITRO DETERMINATION OF GLYCEMIC INDEX AND RESISTANT STARCH OF COOKED MANSULI RICE

Journal of Food and Bioprocess Engineering
مقالات آماده انتشار، پذیرفته شده، انتشار آنلاین از تاریخ 17 شهریور 1404
نوع مقاله: Original research
شناسه دیجیتال (DOI): 10.22059/jfabe.2025.398481.1208
نویسندگان
Navin Gautam* 1؛ Bhoj Raj Poudel2؛ Prekshya Timsina1؛ Om Prakash Panta1
1Hattisar
2Department of Chemistry
چکیده
This study investigates the impact of different cooking techniques and refrigeration storage periods on the resistant starch (RS) content and glycemic index (GI) of cooked rice. Aged polished Mansuli rice was cooked using two methods—pressure cooking and conventional cooking on open pan in induction stove at 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) content but a higher glycemic index (GI) compared to rice prepared using conventional cooking. In pressure-cooked rice, RS levels ranged from 1.106% to 5.059% across the four storage durations, whereas in conventionally cooked rice, RS content varied between 2.671% to 7.149%. A consistent increase in RS content was observed with prolonged refrigeration storage. Predicted glycemic index (pGI) of rice showed a steady decline as the refrigeration period increased with the value declining from 75.5 to 62 for pressure cooked rice and from 69.75 to 52.5 for conventionally cooked rice. These findings suggest an inverse relationship between RS content and GI value, highlighting the influence of cooking methods and storage conditions on the starch digestibility of rice.
کلیدواژه‌ها
: Rice؛ cooking techniques؛ storage conditions؛ glycemic index؛ resistant starch
آمار
تعداد مشاهده مقاله: 21





سامانه مدیریت نشریات علمی. قدرت گرفته از سیناوب