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Author: search.filters.author.Luangsakul, NaphatrapiSubject: search.filters.subject.Glycemic index

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    The effects of ultrasound – assisted recrystallization followed by chilling to produce the lower glycemic index of rice with different amylose content
    (2020-09-01)
    Kunyanee, Kannika
    ;
    Luangsakul, Naphatrapi
    White rice is a major source of carbohydrates, but its high glycemic index makes it unsuitable for diabetics. The objective of this study was to lower the expected glycemic index (eGI) of two white rice cultivars, ‘KDML105’ (low amylose content) and ‘CN1’ (high amylose content), using ultrasound, chilling treatments, or the combination of both. Ultrasound was applied by ultrasonic bath with varied amplitude and duration; chilling was performed at 4 °C for 24 h. Fourier transform infrared spectroscopy, X-ray diffraction, and gelatinization assays revealed that ultrasound treatment induced changes in grain crystallinity These changes affected the eGI, increasing it for ‘KDML105’, and lowering it for ‘CN1’. The combination of ultrasound and chilling contributed to rearrangement of starch molecules, causing a decrease in the eGI of both cultivars. Therefore, the combination of ultrasound and chilling treatment strongly promoted lowering the eGI of both rice cultivars.