Fig 1.
Moisture contents of differently processed freshly cooked rice (mean±SD).
Fig 2.
Differently processed cooked rice portions containing 50 g of digestible carbohydrate (Goda heenati, Unakola samba, Dahanala, Hangimuththan, Dik wee and, Batapola el respectively).
Table 1.
Moisture, ash contents, protein and crude fat contents (mean± SD) of differently processed cooked rice flour g/100g in dry weight (fresh weight basis within parenthesis).
Table 2.
Digestible starch, resistant starch and total dietary fibre (mean± SD) contents of differently processed cooked rice flour g/100g in dry weight (fresh weight basis within parenthesis).
Table 3.
Portion size for GI, peak blood glucose and % peak reduction compared to glucose.
Table 4.
Glycaemic indices (mean±SEM) and glycaemic loads of differently processed rice.
Fig 3.
Average glucose response of differently processed a) Dik wee (red rice variety) over standard glucose b) Unakola samba (white rice variety) over standard glucose (RP-raw polished; PB- parboiled).
Fig 4.
Correlation between a) Glycaemic index and resistant starch content in the portion given to study the glycaemic index b) Moisture content in the portion given to study the glycaemic index and the portion size.