THE EFFECT OF COLD TREATMENT OF PARBOILED RICE WITH LOWERED GLYCAEMIC POTENCY ON CONSUMER LIKING AND ACCEPTABILITY

The Effect of Cold Treatment of Parboiled Rice with Lowered Glycaemic Potency on Consumer Liking and Acceptability

A significant reduction in rice starch digestibility and subsequent postprandial blood glucose responses following extended cold treatment (at 4 °C for 24 h) have been demonstrated in both in vitro and in vivo studies, respectively.The impact of cold treatment Butcher Knives was more significant for parboiled rice compared to other rice variet

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