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.
RIZK, L. F., DOSS, H. A., EL-HISSEWY, A. A., & WASIF, M. 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
MLA
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
HARVARD
RIZK, L. F., DOSS, H. A., EL-HISSEWY, A. A., WASIF, M. 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
VANCOUVER
RIZK, L. F., DOSS, H. A., EL-HISSEWY, A. A., WASIF, M. 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
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