Postprandial Glucose Response after Consuming Low-Carbohydrate, Low-Calorie Rice Cooked in a Carbohydrate-Reducing Rice Cooker

Effect of milling on in vitro Digestion-Induced release and bioaccessibility of active compounds in rice

To investigate the impact of milling on the active components in rice, this study examined the stability of phenols, vitamin B1 (VB1), and alpha-aminobutyric acid (α-GABA) during cooking and digestion of rice and their distribution in digestive juices and residue by adjusting the degree of milling (DOM). The findings revealed that milling exacerbated the instability of γ-GABA during cooking and VB1 during digestion. Their total losses peaked at 19.76% and 39.53% as DOM respectively reached 6.07% and 8.06%. In vitro digestion combined with release mathematical models demonstrated the impact of milling on their bioaccessibility. This effect increased the small intestinal bioaccessibility of phenols and γ-GABA, whilst reducing that of VB1. This was attributed to milling-induced pre-gastric full release of VB1, which amplifies its intestinal susceptibility and induces its re-entry into digestive residues. In conclusion, this study recommends keeping DOM below 6.07% to optimize the bioaccessibility of these active compounds.

Blood Sugar, Haemoglobin and Malondialdehyde Levels in Diabetic White Rats Fed a Diet of Corn Flour Cookies

The purpose of the study was to analyse the chemical composition of corn cookies containing different types of sugar and fat, and determine their effect on physiological parameters in diabetic rats. The experimental animals were studied using a randomised block design with seven groups of rats. The test groups were as follows: group 1, negative control rats (normal) fed standard; group 2, positive control rats (diabetic) fed standard; group 3, diabetic rats fed wheat cookies; group 4, diabetic rats fed C1 corn cookies; group 5, diabetic rats fed C2 corn cookies; group 6, diabetic rats fed C3 corn cookies; and group 7, diabetic rats fed C4 corn cookies. The tests on the rats revealed that the cookies had significant effects on blood sugar, malondialdehyde (MDA) and haemoglobin levels as well as body weight parameters. Corn cookies containing crystalline coconut sugar and virgin coconut oil (VCO) were effective at lowering blood sugar and MDA levels while increasing haemoglobin and body weight in diabetic rats. Significantly, after four weeks on this diet, rats with diabetes mellitus were in the same overall condition as normal rats. These findings suggest that these cookies may be gluten-free functional foods suitable for diabetics. These findings suggest that diabetics can safely consume maize cookies.