The Effect of Rice Variety and Parboiling on in vivo Glycemic Response

their in vivo glycemic response. Proximate compositions and amylose content of rice were determined according to standard methods and available carbohydrate content was calculated using the difference method. The in vivo glycemic response of selected improved and traditional rice varieties was assessed by determining the glycemic index (GI) using ten healthy subjects. Further, the effect of parboiling of rice on glycemic response was also assessed. The crude protein content was higher in parboiled rice as compared to nonparboiled rice. According to the amylose content, rice varieties studied were classified as intermediate and high amylose rice. The amylose content of Bg 406 was the lowest (20.18 % ±0.17) while Rathkaral showed the highest (29%±0.07). The Glycemic index of rice varieties studied ranged from 57±1 to 73 ± 2. The Wedaheenati variety exhibited the lowes