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RIZK, L., DOSS, H., EL-HISSEWY, A., WASIF, M. (2001). EFFECT OF MILLED RICE AMYLOSE CONTENT ON IN-VITRO DIGESTIBILITY AND GLUCOSE RESPONSES IN RATS. Egyptian Journal of Agricultural Research, 79(3), 1099-1110. doi: 10.21608/ejar.2001.320477
LAILA F. RIZK; HANAA. A. DOSS; AHMED A. EL-HISSEWY; MAHER M. WASIF. "EFFECT OF MILLED RICE AMYLOSE CONTENT ON IN-VITRO DIGESTIBILITY AND GLUCOSE RESPONSES IN RATS". Egyptian Journal of Agricultural Research, 79, 3, 2001, 1099-1110. doi: 10.21608/ejar.2001.320477
RIZK, L., DOSS, H., EL-HISSEWY, A., WASIF, M. (2001). 'EFFECT OF MILLED RICE AMYLOSE CONTENT ON IN-VITRO DIGESTIBILITY AND GLUCOSE RESPONSES IN RATS', Egyptian Journal of Agricultural Research, 79(3), pp. 1099-1110. doi: 10.21608/ejar.2001.320477
RIZK, L., DOSS, H., EL-HISSEWY, A., WASIF, M. EFFECT OF MILLED RICE AMYLOSE CONTENT ON IN-VITRO DIGESTIBILITY AND GLUCOSE RESPONSES IN RATS. Egyptian Journal of Agricultural Research, 2001; 79(3): 1099-1110. doi: 10.21608/ejar.2001.320477

EFFECT OF MILLED RICE AMYLOSE CONTENT ON IN-VITRO DIGESTIBILITY AND GLUCOSE RESPONSES IN RATS

Article 23, Volume 79, Issue 3, September 2001, Page 1099-1110  XML PDF (2.64 MB)
Document Type: Original Article
DOI: 10.21608/ejar.2001.320477
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Authors
LAILA F. RIZK1; HANAA. A. DOSS1; AHMED A. EL-HISSEWY2; MAHER M. WASIF3
1Food Technology Research institute, Agriculture Research Centre, Giza, Egypt
2Rice Technology Training centre, Agriculture Research Centre, Giza, Egypt
3Nutrition Institute, Cairo, Egypt
Abstract
Two rice varieties Giza 175 (high amylose) and Giza 181 (low am-ylose) were used in this investigation. The in vitro and in vivo digestibili-ties of raw, cooked milled rice and cooked parboiled rice of the two va-rieties were studied. The hydrolysis rates with a amylase of high amylose rice (179.14-180.53) were lower than of those with low amylose rice (188.73-209.85). Weight gains of rats differed significantly between groups. High amylose rice caused increase in feed efficiency in diabetic rats. Rice with a higher amylase content, decreased serum glucose lev‌el from (321 to 213-226 mg/100m1 than did low amylose rice (255‌269 mg/100m1), the same trend was observed for serum cholesterol. For cooked high amylose rice, it lowered the serum glucose to 213 against 269mg/100m1 for cooked rice with low amylose, while in cooked parboiled rice, their values were 226 against 255 mg/100m1. 
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