Document Type : Original research

Authors

• Navin Gautam ¹
• Bhoj Raj Poudel ²
• Prekshya Timsina ¹
• Om Prakash Panta ¹

¹ Hattisar

² Department of Chemistry

Abstract

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.

Keywords

• : Rice
• cooking techniques
• storage conditions
• glycemic index
• resistant starch

Main Subjects

• Effect of different processes on the functional properties of foods or drinks