Predicted Glycaemic Index Values of Rice Prepared with Different Cooking Methods

Abstract

The current study investigated how the preparation methods impact the nutritional composition and estimated Glycaemic Index (eGI) of the white and brown rice samples. The analysis of proximate and eGI was conducted after the white and brown rice were prepared through these cooking methods: (1) cooking rice without additional coconut oil and not being refrigerated (control); (2) cooking rice without additional coconut oil and being refrigerated (XCOR); (3) cooking rice with additional coconut oil and not being refrigerated (COXR); and (4) cooking rice with additional coconut oil and being refrigerated (COR). The result showed that the COR method recorded the lowest calorie for both white and brown rice (223.93 kcal and 169.90 kcal per 100 g, respectively). Meanwhile, the COR method also recorded the lowest eGI for both white rice (2.31, 6.36, 6.07, 4.55, 3.02, 2.22 nm/min) and brown rice (1.44, 1.92, 1.92, 1.36, 0.66, 0.27 nm/min) at 20, 30, 60, 90, 120, and 180 min, respectively. In conclusion, consuming refrigerated rice that has been cooked with coconut oil can be used as an alternative preparation technique to lower both calorific value and glycaemic index for the preparation of healthier rice meals for health-conscious individuals.