Short-Term Satiety of Cooked Philippine Rices of Varying Apparent Amylose Content and Glycemic Index
Seven kinds of milled rice representing four types of apparent amylose content (AC) were cooked at varying water-rice ratio to yield comparable cooked rice hardness. Water-rice ratio increased with AC. Cooked rice was then subjected to estimation of satiety in nine normal subjects after measurement of their glycemic index (GI). Results validated the inverse relationship between AC and GI among the non- waxy rice varieties, but did not indicate association of AC with satiety indexes, namely, satiety quotient and 2 h post-meal intake of common cooked rice. Variation in cooked rice satiety was due to difference in dry matter content and not to the same weight of the test rice samples. Further satiety study with longer feeding period using the same rice as the test meal for the post-meal period is recommended to verify effects of AC on energy intake.
Key Words: apparent amylose content, available carbohydrates, cooked rice hardness, cooked rice intake, glycemic index, satiety quotient for hunger, starch, water-rice ratio
Abbreviations: AC – apparent amylose content, BU – Brabender Units, CHO – carbohydrates, GI – glycemic index, GT – gelatinization temperature, n – number of samples, PCR – polymerase chain reaction, RVA – Rapid Visco- Analyser, RVU – Rapid Visco Units, SQ – satiety quotient, VAS – visual analogue scale