Effect of polishing on glycemic index and antioxidant properties of red and white basmati rice

Food Chem. 2017 Dec 15:237:716-723. doi: 10.1016/j.foodchem.2017.06.002. Epub 2017 Jun 3.

Abstract

Four different pigmented dark-red (red) and non-pigmented white basmati rice varieties were tested for their nutrient composition, glycemic index (GI), total phenolic content (TPC), total anthocyanin content (TAC) and antioxidant activity (AOA) at 10% and 100% polished levels. The red basmati had higher content of ash, protein, fat, TPC, TAC and AOA than white basmati. Red and white basmati varieties can be classified as low GI and medium GI rice, respectively. The degree of polishing had no effect on the GI. However, there was a significant negative correlation (r>-0.81; P<0.01) between GI value with amylose, crude fiber, crude fat, crude protein, ash, AOA, TPC and TAC contents of basmati. Relatively higher levels of TPC, TAC and AOA were found in red basmati than white basmati varieties. Therefore, red basmati varieties can serve as low GI sources of functional food.

Keywords: Anthocyanin; Antioxidant; Basmati; Glycemic index; Phenolic content; Rice polishing.

MeSH terms

  • Amylose
  • Anthocyanins
  • Antioxidants / chemistry*
  • Glycemic Index*
  • Oryza*

Substances

  • Anthocyanins
  • Antioxidants
  • Amylose