Differential rates of energy release from rice and effects on satiety
2003
Tetens, I. | Kabir, K.A. | Parvin, S. | Thilsted, S.H.
Consumers characterize rice varieties based on how "filling" they are, that is, their satiety capacity. As starch provides almost 90% of the energy from rice, the rate of starch digestion and absorption has been suggested as an indicator of satiety of rice. In vitro studies on rice shown that the rate of starch digestion is significantly associated with rice variety and processing methods. In vivo studies measuring the glycaemic index of rice have confirmed that the rate of rice starch digestion and absorption is significantly associated with several of the physical and chemical parameters included in most breeding programs (amyloze content, gelatinization temperature, and minimum cooking time). Studies in healthy humans have suggested that an increased rate of starch digestion and absorption is associated with lessened satiety. A recent study conducted among low-income males in rural Bangladesh suggested that the satiety capacity of rice varieties was measurable. In this study, a high-amylose rice had a significantly (P0.05) higher satiety capacity than a low-amylose rice. Methods to measure satiety capacity of rice need to be validated further in other population groups and for longer periods. To ensure the successful introduction of future high-quality rice varieties, indicators of consumer preferences of satiety capacity should be incorporated in breeding programs.
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