Cooking fat types alter the inherent glycaemic response of niche rice varieties through resistant starch (RS) formation

Author:

Krishnan Veda,Mondal Debarati,Bollinedi Haritha,Srivastava Sudhir,SV Ramesh,Madhavan Latha,Thomas Bejoy,R Anju T.,Singh Archana,Singh A.K.,Praveen Shelly

Funder

ICAR

Ministry of Agriculture and Farmers Welfare

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference69 articles.

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2. A comparative study on starch digestibility, glycemic index and resistant starch of pigmented (‘Njavara’ and ‘Jyothi’) and a non-pigmented (‘IR 64’) rice varieties;Deepa;J. Food Sci. Technol.,2010

3. The glycemic potential of white and red rice affected by oil type and time of addition;Kaur;J. Food Sci.,2015

4. Role of nutraceutical starch and pro-anthocyanidins of pigmented rice in regulating hyperglycemia: enzyme inhibition, enhanced glucose uptake and hepatic glucose homeostasis using in vitro model;Krishnan;Food Chem.,2020

5. Starch structure influences its digestibility: a review;Magallanes;J. Food Sci.,2017

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