New Low Glycemic U.S. Rice, Its Nutritional Profile, Cooking, and Grain Quality

Herry S. Utomo^1, , Ida Wenefrida¹ and Bob Butcher²

¹H. Rouse Caffey Rice Research Station, LSU AgCenter, Rayne, LA 70578, USA

²Shanghai Farm LLC, Round Ridge, New York, USA

Cite this paper:
Herry S. Utomo, Ida Wenefrida and Bob Butcher. New Low Glycemic U.S. Rice, Its Nutritional Profile, Cooking, and Grain Quality. American Journal of Food and Nutrition. 2021; 9(2):76-81. doi: 10.12691/ajfn-9-2-3

Abstract

Rice (Oryza sativa L.) is generally categorized as a high glycemic index (GI) food source. The cornerstone to manage and prevent diabetes heavily relies on dietary and nutrition management. Low glycemic rice can be used in the diets to minimize the spikes in blood sugar and insulin levels crucial in diabetes management and prevention. Low glycemic rice with a GI of 41±9 has been successfully developed for commercial applications in the United States (U.S.) rice industry. It is a non-GMO long grain rice with cereal chemistry, cooking, and grain characteristics of typical U.S. long grain rice. The low glycemic rice has an amylose (%), calorie (per 100 g white rice), and carbohydrates content (%) of 21.8 ± 1.1, 360 ± 3.2, 79 ± 2.1, respectively, and mills well with a % milling yield of 63 ± 2.1. Its nutritional profile is like that of typical long-grain rice with a total fat (%) of 0.8 ± 0.3, and a total dietary fiber (%) of 0.44 ± 0.12, having a higher protein content (10.5%) than rice in general (6-7%). It has a cooking and physical grain appearance of typical U.S. long grain rice. The overall grain quality specifications of the low glycemic rice are very similar to the grain quality standards recognized by the U.S. long-grain rice consumers and this will help in marketing and may assist rapid adoption of low glycemic rice into the diets of rice consumers who need it.

Keywords:
nutritional profile cereal chemistry low glycemic rice high protein oryza sativa

This work is licensed under a Creative Commons Attribution 4.0 International License. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/

References:

[1]	Saeedi, P., Petersohn, I., Salpea, P., Malanda, B., Karuranga, S., Unwin, N., Colagiuri, S., Guariguata, L., Motala, A.A., Ogurtsova, K., Shaw, J.E., Bright, D., Williams, R. Global and regional diabetes prevalence estimates for 2019 and projections for 2030 and 2045: Results from the International Diabetes Federation Diabetes Atlas, 9th edition. 2019.
[2]	American Diabetes Association. “Statistics About Diabetes”. https://www.diabetes.org/resources/statistics/statistics-about-diabetes. 2021.
[3]	Ricepedia. The global staple http://ricepedia.org/rice-as-food/the-global-staple-rice-consumers. 2021.
[4]	Miller, J.B., Pang, E., and Bramall, L., “Rice: a high or low glycemic index food?” The American Journal of Clinical Nutrition 56(6):1034-1036. 1992.
[5]	Fitzgerald., M.A., Rahman, S., Resurreccion, A.P., Concepcion, J., Daygon, V.D., Dipti, S.S., Kabir, K.A., Klingner, B., Morell, M.K., Bird, A. R., “Identification of a Major Genetic Determinant of Glycaemic Index in Rice”. Rice 4:66-74. 2011.
[6]	Boers, H.M., ten Hoorn, J.S., and Mela, D.J., “A systematic review of the influence of rice characteristics and processing methods on postprandial glycaemic and insulinaemic responses”, British Journal of Nutrition, 114(7):1035-1045. 2015.
[7]	Hu, E.A., Pan, A., Malik, V., and Sun, Q., “White rice consumption and risk of type 2 diabetes: Meta-analyses and systematic review”, British Medical Journal (Clinical Research Ed.) 344: e1454. 2012.
[8]	Harvard Health Publishing. “Glycemic index for 60+ foods: Measuring carbohydrate effects can help glucose management”, https://www.health.harvard.edu/diseases-and-conditions/glycemic-index-and-glycemic-load-for-100-foods. 2020.
[9]	Statista. Leading countries of destination for U.S. rice exports (milled basis) in 2019. https://www.statista.com/statistics/255943/top-countries-of-destination-for-us-rice-exports-2010/. 2020.
[10]	USDA. Trade (U.S. Rice Exports). https://www.ers.usda.gov/topics/crops/rice/trade/#Exports. 2020.
[11]	Bhavadharini, B., Mohan, V., Dehghan, M. et al., “White Rice Intake and Incident Diabetes A Study of 132,373 Participants in 21 Countries”, Diabetes Care 43:2643-2650. 2020.
[12]	Huang, M. and Hu, L-P., “Low glycemic index: The next target for rice production in China?” Journal of Integrative Agriculture 119(0): 2-4. 2020.
[13]	Shobhana, P.P., Murugaiha, J.S., Hrusikesh, P., Epparapalli, S. and Korrapati, D. “Development of low glyemic index rice and its effectiveness in the regulation of postprandrial glucose response in type 2 diabetes”. American Journal of Food and Nutrition 7(4):158-165. 2019.
[14]	Nounmusig, J., Kongkachuichai, R., Sirichakwal, P.P., Yamborisut, U., Charoensiri, R., and Vanavichit, A., “The effect of low and high glycemic index-based rice varieties in test meals on postprandial blood glucose, insulin and incretin hormones response in prediabetic subjects”, International Food Research Journal 25(2):835-841. 2018.
[15]	Fatema, K., Rahman, F., Sumi, N., Kobura, K., and Ali, L., “Glycemic index of three common varieties of Bangladeshi rice in healthy subjects”. African Journal of Food Science 4(8):531-535. 2010.
[16]	Kataoka, M., Venn, B.J., William, S.M., et al., “Glycaemic responses to glucose and rice in people of Chinese and European ethnicity”, Diabetic Medicine 30:101-107. 2013.
[17]	Henry, C.J.K., Lightowler, H.J., Strik, C.M., et al., “Glycaemic index and glycaemic load values of commercially available products in the U.K.”, British Journal of Nutrition 94:922-930. 2005.
[18]	ISO 26642: 2010, Food products — Determination of the glycaemic index (GI) and recommendation for food classification (https://www.iso.org/standard/43633.html). 2010.
[19]	AACC International. “Approved Methods of Analysis, 11th Ed. Method 61–03.01. Amylose content of milled rice. AACC International, St. Paul, MN, U.S.A. Approved October 15, 1997; Reapproved November 3, 1999.
[20]	Tan, Y.F., Li, J.X., Yu, S.B., Xing, Y.Z., Xu, C.G., and Zhang, Q., “The three important traits for cooking and eating quality of rice grains are controlled by a single locus in an elite rice hybrid, Shanyou 63”, Theoretical and applied genetics 99:642-8. 1999.
[21]	Asp, N.G., Johansson, C.G., Hollmer, H., and Siljestram, M., “Rapid enzymatic assay of insoluble and soluble dietary fibers”, Journal of Agricultural and Food Chemistry, 33:476-482. 1983.
[22]	Osborn, D.R. and Voogt, P., “Calculation of calorific value”, In: The Analysis of Nutrients in Foods. New York, USA Academic Press: 239–240. 1978.
[23]	Appelqvist, L.Å., “Rapid methods of lipid extractions and fatty acid methyl ester preparation for seed and leaf tissue with special remarks on preventing the accumulation of lipids contaminants”. Arkiv För Kemi, Royal Swedish Academy of Science (Kungliga Svenska Vetenskapsakademien), 28(36): 551-570. 1968.
[24]	Little, R.R., Hilder, G.B., and Dawson, E.H., “Differential effect of dilute alkali on 25 varieties of milled white rice”, Cereal Chemistry 35:111-26.1958.
[25]	Juliano, B. 1985. Criteria and test for rice grain quality. Rice chemistry and technology. Saint Paul: American Association of Cereal Chemists (AACC). Pp. 443–513. 1985.
[26]	SAS Institute Inc. Base SAS® 9.3 Procedures Guide. Cary, NC: SAS Institute Inc. 2011.
[27]	Brand-Miller, J., Foster-Powell, K., Wolever, T.M.S., and Calagiuri, S., The new glucose revolution: The authoritative guide to the glycemic index, Marlowe & Company. New York. 2003.
[28]	Opperman, A.M., Venter, C.S. Oosthuizem, W., Thompson, R.L., Vorster, H.H., “Meta-analysis of the health effect of using glycemic index in meal planning”, British Journal of Nutrition 92:367-381. 2004.
[29]	Frost, G., Leeds, A., Trew, G., Margara, R., and Dornhorst, A., “Insulin sensitivity in women at risk of coronary heart disease and the effect of a low glycemic index diet”, Metabolism 47:1245-1251. 1998.
[30]	Wolever, T.M.S. and Mehling, C., High carbohydrate low glycemic index dietary advice improves glucose disposition index in subjects with impaired glucose tolerance. British Journal of Nutrition 87:477-487. 2002.
[31]	Kaur, B., Ranawana, V., and Henry, J., “The Glycemic Index of Rice and Rice Products: A Review, and Table of GI Values”, Critical Reviews in Food Science and Nutrition 56:2, 215-236. 2016.
[32]	Holt, S.H.A. and Miller, J.B., “Increased insulin responses to ingested foods are associated with lessened satiety”, Appetite 24(1): 43-54. 1995.
[33]	Panlasigui, L.N., Thompson, L.U., Juliano, B.O., Perez, C.M., Yiu, S.H., Greenberg, G.R., “Rice varieties with similar amylose content differ in starch digestibility and glycemic responses in humans”, The American Journal of Clinical Nutrition 54:871-877. 1991.
[34]	Utomo, H., Wenefrida, I., and Butcher, B., “Invention of low glycemic rice – New tool to curb obesity and diabetes”, Louisiana Agriculture 64(1):18-19. 2021.
[35]	Pletsch, E.A. and Hamaker, B.R., “Brown rice compared to white rice slows gastric emptying in human”, European Journal of Clinical Nutrition 72(3):367-373. 2018.
[36]	Toutounji, M.R., Farahnaky, A., Santhakumar, A.B., Oli, P., Butardo, V.M. and Blanchard, C.L., “Intrinsic and extrinsic factors affecting rice starch digestibility”, Trends in Food Science & Technology 88(10170):10-22. 2019.
[37]	Donlao, N. and Ogawa, Y., “Impact of postharvest drying conditions on in vitro starch digestibility and estimated glycemic index of cooked non-waxy long-grain rice (Oryza sativa L.)”, Journal of the Science of Food and Agriculture, 97(3):896-901. 2017.
[38]	Mohan, V., Radhika, G., Vijayalakshmi, P., and Sudha, V., “Can the diabetes/cardiovascular disease epidemic in India be explained, at least in part, by excess refined grain (rice) intake” The Indian journal of medical research 131: 369-72. 2010.
[39]	Larsen, H., Rasmussen, O.W., Rasmussen, P.H. et al., “Glycemic index of parboiled rice depends on the severity of processing: study in type 2 diabetic subjects”, European Journal of Clinical Nutrition 54:380-385. 2000.
[40]	Blanche, S.B., Linscombe, S.D., Sha, X., Bearb, K.F., Groth, D.E., White, L.M., Harrell, D., “Registration of ‘Catahoula’ Rice”. Journal of Plant Registrations 3(2):146-149. 2009.
[41]	Conkleton, E. “Carbohydrates in Brown, White, and Wild Rice: Good vs. Bad Carbs”. Healthline, https://www.healthline.com/health/carbs-in-rice. 2019.
[42]	Gladek, E., Roemers, G., Muños, O.S., Kennedy, E., Fraser, M., and Hirsh, P. “The Global Food System: An Analysis”, WWF Netherlands. 179 Pp. (https://www.metabolic.nl/publications/global-food-system-an-analysis-pdf/). 2017.