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Rice Varieties with Similar Amylose Content Differ in Starch Digestibility and
Glycemic Response in Humans

Article  in  American Journal of Clinical Nutrition · December 1991

DOI: 10.1093/ajcn/54.5.871 · Source: PubMed

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Rice varieties with similar amylose content differ in starch
digestibility and glycemic response in humans13
Leonora N Panlasigui, Lilian U Thompson, Bienvenido 0 Juliano,
Consuelo M Perez, Suk H Yiu, and Gordon R Greenberg

ABSTRACT Three high-amylose rice varieties, 1R42, IR36, Discrepancies in the glycemic responses to rice may be due
and IR62, with similar chemical composition including amylose to differences in the varieties and cooking procedures of the
content (26.7-27.0%), were cooked under the same conditions supposedly same type of rice. However, they also indicate that
and tested for in vitro digestibility as well as blood glucose and amylose content alone may not be a good predictor of starch-
insulin responses in healthy human volunteers. The starch- digestion rate and blood and insulin responses to rice; the phys-
digestion rate and the glycemic and insulin responses were the icochemical properties ofthe starch may also exert an influence.
highest in IR42, followed by IR36 and, then, IR62. The differ- Rice varieties, even those with similar amylose content, were

Downloaded from www.ajcn.org by guest on July 10, 2011

ences were not due to unabsorbed carbohydrate but were related shown to vary widely in their gelling properties when heat treated
to their physicochemical properties, such as gelatinization tem- (21-23).
perature, minimum cooking time, amylograph consistency, and Because rice is a staple food in many parts of the world, it is
volume expansion upon cooking. When the three varieties were important to study the factors that may help predict its glycemic
cooked for their minimum cooking time, they had the same response. Thus, the objective ofthis study was to determine the
degree ofgelatinization and their starch-digestion rates and gly- rate of in vitro starch digestion and the in vivo blood glucose
cemic responses were similar. We conclude that amylose content and insulin responses to three varieties of long-grain, nonwaxy
alone is not a good predictor of starch-digestion rate or glycemic (nonglutinous) rice (IR62, IR36, and IR42), all with a compa-
response. Rice varieties with similar high-amylose contents can rable high-amylose content, and to determine whether the dif-
differ in physicochemical (gelatinization) properties and this, in ferences are related to their physicochemical properties.
turn, can influence starch digestibility and blood glucose
response. Am J Clin Nutr l991;54:87l-7.
Subjects and methods
KEY WORDS High-amylose rice, blood glucose and insulin,
Sample preparation
starch digestibility, starch-gel characteristics
Rough rice samples of 1R62, IR36, and IR42 were obtained
from the International Rice Research Institute farm (Laguna,
Introduction
Philippines). After aging for 4 mo, they were dehulled with a
Starchy foods are known to differ in the rates at which they Satake THU35A dehusker (Satake Engineering Co Ltd, Tokyo).
are digested and at which they elicit blood glucose and insulin The resulting brown rice was then milled in a MC250 Satake
responses. This has been attributed to numerous factors (1-12), one-pass mill and aspirated to produce the white rice used in
including amylose content (13-17). Because ofthe linear struc- this study.
ture of amylose, starch granules rich in amylose are thought to In the first experiment, all white-rice samples (50 g available
have more extensive hydrogen bonding and hence more crys- carbohydrate portion) were boiled with water (172 g) on a Ken-
tallinity in their structure than starch granules with very little more stove (The Robert Simpson Co Toronto) on the high setting
amylose. Consequently, they do not swell or gelatinize as readily
upon cooking and, therefore, are digested more slowly and result
in lower blood glucose and insulin responses than those with I From the Departments ofNutritional Sciences and Medicine, Faculty
low amylose content. For this reason, the intake of high-amylose of Medicine, University of Toronto; the International Rice Research
foods has been considered more desirable for individuals with Institute, Los Banos, Laguna, Philippines; and the Food Research Center,
Agriculture Canada, Ottawa. FRC Contribution 891.
impaired carbohydrate and lipid metabolism (13, 14). However,
2 Supported by the International Development Research Council and
research on blood glucose and insulin responses to rice with
the Natural Sciences and Engineering Research Council of Canada.
similar chemical composition but different amylose content has
3 Address reprint requests to LU Thompson, Department of Nutri-
shown conflicting results (16-20). Rice varieties high in amylose tional Sciences, University ofToronto, Toronto, Ontario, Canada M5S
have been shown to have either lower (16, 17), higher (18), or 1A8.
similar (19, 20) starch-digestion rates and glycemic and insulin Received February 5, 1991.
responses than have rice varieties low in amylose. Accepted for publication April 10, 1991.

Am J C/in Nuir 1991;54:87l-7. Printed in USA. © 1991 American Society for Clinical Nutrition 871
872 PANLASIGUI ET AL

for 4 mm, on setting 5 for 3 mm, on setting 3 for 5 mm, on The subjects also collected breath samples before and at hourly
setting 2 for 5 mm, and on the low setting for 5 mm, for a total intervals up to 12 h after the test meal by using a modified
cooking time of 22 mm. In the second experiment, all rice sam- Haldane-Priestley tube (8). These samples were analyzed for hy-
ples were cooked in an electronic rice cooker (Sanyo Canada drogen by use of a gas chromatograph (Gow Mac Instrument
Inc, Markham, Ontario) at their minimum cooking time as es- Co, Shannon, Ireland) with molecular sieve 5A 60-80-mesh col-
tablished in the first experiment, ie, 20, 19, and 14 mm for IR62, umn at 75 #{176}C
with argon carrier gas at a flow rate of 20 mL/
IR36, and IR42, respectively. With the rice cooker, the water mm). The total breath hydrogen was equal to the sum of all
boiled immediately after the power was turned on, permitting hourly breath hydrogen concentrations over 12 h. The total un-
good control ofcooking time. In both experiments, white bread absorbed carbohydrate was estimated by comparing the breath
was prepared from all-purpose white flour (334 g bleached, en- hydrogen from the test meals with that from lactulose, a totally
riched, Monarch brand, Maple Leaf Mills, Toronto), water (312 unabsorbed carbohydrate.
mL), sucrose (7 g), NaCI (4 g), and active dry yeast (5.5 g) by To minimize possible confounding factors, the subjects were
using a standard method of mixing, fermenting 1 h at 40 #{176}C, asked to conform to the same daily activities throughout the
and baking at 12 1 #{176}C
for 50 mm. One recipe contained 250 g study. To reduce error in breath hydrogen measurements, they
available carbohydrates. were required on the test days to consume a standard lunch of
white rolls, skim-milk cheese, instant vegetable soup, and the
In vitro digestibility test
same beverage they consumed with the test meal. An afternoon
In both experiments 1 and 2, freshly cooked rice samples (2
snack of three arrowroot biscuits was provided and the subjects
g available carbohydrate portion) were mixed with pooled human
were asked to delay supper until the final hydrogen sample was
saliva (10 mL), made up to volume (35 mL) with distilled water,
taken.
and incubated in a dialysis bag (12 000 MW cutoff) suspended
The protocol in this study was approved by the human subjects

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in a beaker containing distilled water (800 mL) maintained at
committee of the University of Toronto.
37 #{176}C
(8). Aliquot samples (5 mL) ofthe dialysate were removed
every hour for 3 h and analyzed for individual sugars released
Chemical composition
(glucose, maltose, and maltotriose) by high-pressure liquid
chromatography (Waters HPLC system, with WISP automatic Raw milled rice was ground with a UDY cyclone mill (UDY
injector, model 6000 A pump, radial compression module, re- Corp, Boulder, CO) with a 60-mesh screen and analyzed in du-
fractive index detector, Dextropac column, and water as mobile plicate for proximate composition (27) and dietary fiber (28).
phase at 0.5 mL/min; Millipore Corp, Waters Chromatography Available carbohydrate was estimated from the difference be-
Division, Milford, MA). tween the total carbohydrate and dietary fiber values. Amylose
was analyzed by iodine colorimetry at 608 nm by use of an
In vivo tests amylose-amylopectin mixture standard (29) and nonstarch and
In the first experiment, 1 1 healthy subjects (four males, seven starch lipids by a previously described method (17).
females; 23-44 y old; 100 ± 10% ideal body weight) participated.
In the second experiment, 1 1 healthy subjects (three males, eight Physicochemical and microscopic properties
females; 23-50 y old; 100 ± 10% ideal body weight) participated.
All physicochemical properties were determined at least in
After a 10-12-h fast, subjects took, in random order, breakfast
duplicate according to the standard methods used at the Inter-
test meals containing a 50-g-available-carbohydrate portion of
national Rice Research Institute (30). To index starch-gelatini-
the freshly cooked rice samples. Each subject also took at least
zation temperature, milled rice was analyzed for alkali-spreading
one test meal of white bread as a control and a test meal of
value (1 = less disintegrated; 7 = most disintegrated), which was
white bread plus 1 5 g lactulose (Merrill Pharmaceuticals, Con-
observed after dispersion of rice in 10 mL 1.7% KOH and in-
cord, Ontario) for the estimation of unabsorbed carbohydrate.
All test meals were taken over a 10-15-mm period with the cubation at 30 #{176}C
for 23 h (31). Gel consistency (32), photometric
final starch gelatinization temperature (33), and minimum
same volume (600 mL) of water, tea, or coffee without milk.
The beverage was determined by individual preference and was cooking time (34) were also determined. Minimum cooking time
constant for a given individual. For palatability, the test meals was estimated as the time when 90% ofthe cooked rice grains
for four subjects were served with raw tomato (50 g); previous were no longer opaque and thus had fully cooked centers.
work showed that this has no significant effect on blood glucose Amylograph viscosity was determined by using a Brabender
response (8). Viscoamylograph VA1 (CW Brabender Instruments, Inc, Hack-
Finger-prick blood samples were collected with autolet lancets ensack, NJ) with a 700-g . cm cartridge, heating from 30 to 95
(Owen Mumford Ltd, Woodstock, Oxford, England) before and #{176}C
at 1.5 #{176}C/min, cooking 20 mm at 95 #{176}C,
and cooling to 50
at 15, 30, 45, and 60 mm after the start of the test meal and #{176}C
at 1 .5 #{176}C/min(35). Peak viscosity refers to the maximum
analyzed for glucose by the glucose oxidase method (YSI 23 AM viscosity obtained during heating. Setback is viscosity after cool-
Glucose Analyzer, Yellow Spring Instruments, Yellow Springs, ing to 50 #{176}C,
minus peak viscosity. Consistency is viscosity after
OH) and insulin by radioimmunoassay (24). Incremental blood cooling to 50 #{176}C,
minus final viscosity on cooking at 95 #{176}C.
glucose and plasma insulin responses were calculated geomet- Percent volume expansion was measured as the difference
rically (25). The glycemic index (GI) of the rice meal was de- between the volume of raw and cooked rice grains divided by
termined by dividing the incremental blood glucose area for rice the volume of the raw rice, multiplied by 100. The volume was
by the incremental blood glucose area for equivalent available determined by the xylene-displacement method. The samples
carbohydrate as white bread, and multiplying that by 100 (26). were also examined with light microscopy.
 GLYCEMIC RESPONSE TO RICE 873

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0.5 1R 36 -4
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00 .,
0 15 30 45 60

TIME (hr) TIME (mm)

FIG 1. In vitro rate of starch digestion in high-amylose rice varieties FIG 2. Mean change in blood glucose after intake of high-amylose
cooked under the same conditions. Asterisk means significantly different rice varieties cooked under the same conditions. Asterisk means signif-
(P < 0.05). icantly different (P < 0.05).

(Fig I, Table 1). However, the rates were significantly different

Statistical analysis
only at the third hour (P
0.05), when the sugars released
< in
The results are presented as mean ± SEM and the significance 1R36 and IR62 were 15-17% lower than in 1R42.
ofthe difference was calculated by one-way analysis of variance Blood glucose responses to the different rice samples showed
followed by Student’s t test for paired (in vivo study) and un- significantly higher values (P < 0.05) for IR42 than the other
paired (in vitro study) data. In vitro and in vivo results were two rice varieties at 30 and 60 mm but not at the other times
correlated with the physicochemical properties ofthe rice samples (Fig 2). The incremental blood glucose area was also significantly
by using linear regression. The StazisticalAnalysis System (SAS higher (P < 0.05) in IR42 than in IR62 (Table 1), in general
Institute Inc, Cary, NC) was used for these analyses. agreement with the in vitro data. When GI was calculated by
comparison with the glycemic area for white bread (93.9
Results mmol . L’ - min’), a similar relationship was seen (Table 1).
IR42 had a GI that was 30% and 19% higher than IR62 and
Experiment 1 IR36, respectively. However, no significant differences in plasma
The in vitro rate of sugar release during the 3-h digestion insulin (Fig 3) or insulin area (Table 1) were observed, although
period was faster in 1R42 than in the other two rice varieties the highest values were seen for IR42.

TABLE 1
In vitro starch digestion and in vivo responses to three rice varieties cooked under the same conditions

1R62 IR36 IR42

In vitro study
Total sugars released in 3 h (giL) 0.38 ± 0.Ola 0.39 ± 0.02k 0.46 ± 0.0 lb
In vivo study
Glycemic area (mmol/L . mm) 55.22 ± 6.46a 64.70 ± 388c 8 1.02 ± 762b

Glycemic index 61 ± 9S 72 ± l0” 91 ± 12b

Insulin area (pmol/L. mm) 9240 ± 1340 7131 ± 1633 9415 ± 1390
Total H2 production (ppm) 22.2 ± 7.2 19.0 ± 12.5 17.9 ± 6.0
Carbohydrate unabsorbed (g) 2.58 ± 1.29 1.17 ± 0.85 1.08 ± 0.86
Carbohydrate unabsorbed (%) 5.16 ± 2.58 2.34 ± 1.70 2.18 ± 1.72

S SEM. Means in the same row followed by different letters are significantly different (P < 0.05).
 874 PANLASIGUI ET AL

Microscopic examination indicated the same degree of swelling

and hydration in the starch granules of the three rice samples
(data not shown).

Discussion

-J This study showed that differences can exist in the in vitro

rate of starch digestion and blood glucose response to rice va-
a
E rieties with similar amylose content and cooked under the same
a.
‘F conditions. The amount of unabsorbed carbohydrate was too
z small to account for the large differences in blood glucose re-
-a sponse. On the other hand, variability in the physicochemical
U) (gelatinization) properties ofthe rice varieties suggests that those
z
properties may be responsible for the observed differences.
4
The cooking of starchy foods, such as rice, normally results
Cl) in the gelatinization of starch granules. Gelatinization is char-
4
-4 acterized by irreversible granule swelling, loss of birefringent
properties, and increase in viscosity as the order and crystallinity
ofthe starch molecules are broken down by heat and more water
penetrates and hydrates the granules (35). The gelatinization
characteristics ofstarches may differ, and these can be examined

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0 15 3 0 4 5 60 by several physicochemical methods such as those used in this
study.
TIME (mill)
The higher alkali-spreading value of IR42 rice indicates that
FIG 3. Mean change in plasma insulin after intake of high-amylose it disperses and gels more easily and at a lower temperature
compared with IR36 and IR62. The higher amylograph peak,
rice varieties cooked under the same conditions.
setback, and consistency values ofIR42 compared with the other
two samples also indicate its greater degree of hydration when
heated under the same conditions. This view was supported by
Both the hydrogen produced and the equivalent unabsorbed
the microscopic data and the higher volume expansion and in-
carbohydrate from the three rice varieties were quite small and
crease in weight after cooking of the IR42 compared with the
did not differ significantly (Table 1). The percent unabsorbed
IR36 and 1R62 rice varieties. Because IR42 has a lower gelatini-
carbohydrate ranged from 2. 18% to 5.16%.
zation temperature and hydrates faster, its lower minimum
The three rice varieties had very similar chemical compositions
cooking time compared with the other varieties may be expected.
(Table 2) but they differed significantly in physicochemical
Gelatinization temperature and degree of hydration of the
properties (Table 3). Compared with IR62 and 1R36, IR42
starch are generally affected by granule size, relative porosity of
showed the highest values for alkali spreading, amylograph peak,
endosperm, nature and amounts of nonstarch components,
setback, consistency, and percent volume expansion and the
amylose-amylopectin ratio, and molecular weight and structure
lowest values for minimum cooking time, gel consistency, and
ofthese carbohydrates (35). Because the three rice varieties have
final starch-gelatinization temperature. On the basis of the gel-
about the same granular size and chemical composition, in-
consistency data, IR42 may be classified as a hard gel, IR36 as
cluding amylose content, the differences in their gelatinization
a medium gel, and 1R63 as a soft gel (32).
The in vitro digestibility data, glycemic area, and GI had neg-
ative relationships, ie, r values, with gel consistency, final-starch-
TABLE 2
gelatinization temperature, and minimum cooking time, but
Chemical composition of three high-arnylose rice varieties
positive relationships with alkali-spreading value, amylograph
viscosity (peak, setback, and consistency), volume expansion, IR62 1R36 IR42
and weight increase after cooking (Table 3). Even so, only the
correlations with minimum cooking time, amylograph consis- %
tency, and percent volume expansion were significant (P < 0.05). Moisture 12.41 11.24 11.24
The cooked rice samples differed in the degree of hydration Ash 0.44 0.65 0.86
as indicated by the size and number of water spaces between Protein 9.28 8.11 8.30
the starch granules (Fig 4). IR42 appeared to be more hydrated Totallipids 1.33 1.15 1.51
than IR36 and IR62. Starch 0.92 0.75 0.87
Nonstarch 0.4 1 0.40 0.64
Experiment 2 Totalcarbohydrates 76.54 78.85 78.09
Dietary fiber 1.05 2.00 1.73
When the rice samples were cooked for their minimum cook- Available carbohydrate 75.49 76.85 76.36
ing time, as established in the first experiment, the total sugars Amylose 27.00 26.70 26.70
released after 3 h of digestion and the mean blood glucose re-
sponses did not differ significantly from each other (Table 4). * Percent-wet basis except amylose, which was percent-dry basis.
 GLYCEMIC RESPONSE TO RICE 875

IR42 1R36 1R62

. ‘S,.

., -‘ ,

d’.’ ..

- -

FIG 4. Microscopic appearance ofrice samples 1R42, IR36, and 1R62 cooked under the same conditions (magnified
l58X).

properties may be due to the differences in the molecular weight amylose content but also to the formation of an amylose-lipid

Downloaded from www.ajcn.org by guest on July 10, 2011

and structure of their amylose and amylopectin contents. The complex that is resistant to digestion (16). However, a later study
average chain length of amylose in IR42 has been shown to be suggests that the differences are due more to the differences in
shorter (250 glucose units) compared with IR36 rice (370 glucose amylograph-cooked-paste viscosity than to starch lipids (17). Our
units) (36, 37). present study shows that, even in rice varieties with the same
There was a high negative correlation between minimum amylose content, amylograph viscosities can be predictors of the
cooking time and the in vitro, as well as in vivo, results (Table rate of starch digestion.
3), although only the relationship with in vitro digestibility was We conducted a further experiment with the rice samples
statistically significant. This suggests that IR42, with the shortest cooked only up to their minimum cooking time. Microscopic
minimum cooking-time requirement ( 14 mm), was digested the examination of the rice samples cooked under this condition
fastest because it was likely the most gelatinized at the cooking showed similar structural changes and degree of swelling and
time used for all samples (22 mm). hydration in the starch granules, ie, they have a similar degree
Amylograph consistency
was positively correlated with diges- of gelatinization. Neither the total sugars released after in vitro
tibility values, indicating
that samples that are easy to hydrate, digestion nor the blood glucose responses to the three rice va-
such as IR42 (hard gel), digest faster than those harder to hydrate, rieties differed significantly from each other, further establishing
such as IR36 (medium gel) and IR62 (soft gel). In a study of the significance of gelatinization characteristics of rice in pre-
rice varieties differing in amylose content, differences in blood dicting the starch digestibility and glycemic response in humans.
glucose and insulin responses were attributed not only to the A previous study on purified wheat starch showed a significant

TABLE 3
Physicochemical properties of three high-amylose rice varieties

Rice variety* rt

IR62 IR36 1R42 GI GR In vitro

Alkali-spreading value 5.0 ± a 4 1 ± 0. l 7.0 ± 0’ 0.89 0.89 0.91

Gel consistency (mm) 65.0 ± 1.44’ 34.0 ± 04b 28.0 ± 0 -0.87 -0.87 -0.83
Final starch gelatinization temperature (#{176}C) 72.0 ± a 735 0.4k 65.0 ± 1#{149}4b -0.86 -0.86 -0.96
Minimum cooking time (mm) 20 ± 0 19 ± a 14 ± 0b -0.98 -0.98 -0.999
Amylograph viscosity (Brabender units)
Peak 655 ± 7 863 ± 12k’ 870 ± 35b 0.81 0.81 0.63
Setback 88 ± 22’ 13 ± l2’ 425 ± 25C 0.85 0.85 0.96
Consistency 268 ± 12’ 305 ± 4 630 ± 42b 0.96 0.96 0.999
Volume expansion (%) 200 ± a 205 ± 0b 220 ± 0 0.99 0.99k 0.992
Weight increase after cooking (%) 184 ± 2.0& 179 ± 2. 1’ 190 ± 1.6 0.66 0.66 0.83

* I ± SEM. Means for rice varieties followed by different letters are significantly different (P < 0.05).
t Correlation coefficient between the physicochemical properties and glycemic index (GI), glycemic area (GR), or in vitro starch digestibility (in
vitro).
t Significant at P < 0.01.
§ Significant at P < 0.05.
876 PANLASIGUI ET AL

TABLE 4
In vitro starch digestion and in vivo response to three rice varieties cooked for their minimum cooking time

IR62 IR36 1R42

In vitro study
Total sugars released in 3 h (giL) 0.6 1 ± 0.24 0.56 ± 0. 18 0.52 ± 0.00
In vivo study
Glycemicarea(mmol/L#{149}min) 110.80± 11.99 118.02± 11.19 110.39± 10.44
Glycemic index 75 ± 4 78 ± 5 81 ± 5
Total H2 production (ppm) 5 1.45 ± 1 1 .56 48.27 ± 8.37 59 ± 23.14
Carbohydrate unabsorbed (g) 4.36 ± I .39 3.59 ± 0.85 5.26 ± 2.71
Carbohydrate unabsorbed (%) 5.40 ± 1.70 4.69 ± 1.25 6.55 ± 3.23

* I ± SEM. No significant difference between rice varieties (P > 0.05).

correlation between the degree of gelatinization, achieved 4. Snow P, O’Dea K. Factors affecting the rate of hydrolysis of starch
through increasing heat treatment, and the plasma glucose and in food. Am J Gin Nutr l981;34:272l-7.
the plasma insulin responses in rats, as well as between the degree 5. Wursch P, Del Vedovo 5, Koellreutter B. Cell structure and starch
nature as key determinants ofthe digestion rate ofstarch in legume.
of gelatinization and the rate of in vitro starch hydrolysis with
Am J Gin Nutr 1986;43:25-9.
a-amylase (10). Our results on rice agree with those but the
6. O’Dea K, Nestel PJ, Antonoff L. Physical factors influencing post-
additional significance of our work lies in the observation that

Downloaded from www.ajcn.org by guest on July 10, 2011

prandial glucose and insulin responses to starch. Am J Gin Nutr
food samples with similar chemical composition and amylose l980;33:760-5.
content can still differ in gelatinization properties. Therefore, 7. Collier G, O’Dea K. Effect ofphysical forms ofcarbohydrate on the
similar heat treatment alone may not necessarily result in the postprandial glucose, insulin, and gastric inhibitor polypeptide re-
same degree of gelatinization, digestion rate, and glycemic re- sponse in type 2 diabetics. Am J Gin Nutr l982;36:lO-4.
sponse. 8. Thompson LU, Button CL, Jenkins DJA. Phytic acid and calcium
Researchers have suggested that starchy foods that are digested affect the in vitro rate ofstarch digestion and blood glucose response
in humans. Am J Gin Nutr 1987;46:467-73.
slowly and result in low blood glucose are more beneficial to
9. Crapo PA, Insel J, Sperling M, Kolterman 00. Comparison of serum
health and in the management of diabetes and hyperlipidemia
glucose, insulin, and glucagon responses to different types of complex
(38-41) than are starchy foods that are digested rapidly and result
carbohydrate in non-insulin-dependent diabetic patients. Am J Clin
in high blood glucose. Hence, the identification of foods with Nutr 198 1;34: 184-90.
low GIs and the factors influencing the GIs should be of con- 10. Holm J, Lundquist I, Bjorck I, Eliasson AC, Asp NG. Degree of
tinuing research interest. Regardless of cooking time, the high- starch gelatinization, digestion rate ofstarch in vitro, and metabolic
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sponses that were lower than that of white bread; hence, they 1 1. Rea R, Thompson LU, Jenkins DJA. Lectins in foods and their
may be ofsome long-term health benefit to people with impaired relation to starch digestibility. Nutr Res 1985;5:9l9-29.
12. Hughes TA, Atchison J, Hazelrig, Boshell BR. Glycemic responses
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Am J Clin Nutr l989;49:658-66.
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13. Behall KM, Scholfield DJ, Canary J. Effect of starch structure on
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In conclusion, we demonstrated with rice that amylose content 428-32.
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