| Titles |
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English :
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Effect of amylose content and pre-germinatedbrown riceon serum blood glucose and lipids in experimental animal
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Arabic :
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تأثير محتوى الاميلوز والأرز البني المنقوع على مستوى سكر ودهون سيرم الدم فى حيوانات التجارب
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| Abstract |
To study the effect of amylose content and pre- germinated brown rice (PGBRL) on blood glucose and lipids , streptozotocin induced diabetic rats were fed on two cooked Egyptian rice varieties giza 175 high amylose 42.49 % for brown and 29.63% for white and giza 181 low amylose 18.18%for brown and 21.07% for white . pre-germinated brown rice (PGBRL) prepared from rice low amylose by immersing in water for 3 and 24 h before cooking and bread making from rice low amylose . the body white loss was observed in the rats fed on cooked brown rice high amylose , PGBRL 3 h and rice bread . serum blood glucose and lipids lowering effect was observed in fed cooked rice high amylose compared to diabetic control rats . these results suggest that the feeding with cooked rice high amylose instead of cooked rice low amylose may be effective to control serum blood glucose and lipids . cooked (PGBRL) ameliorated the elevation of serum blood glucose and lipids
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| Publication year |
2010
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| Pages |
114-121
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| Organization Name |
Food Technology Research Institute (FTRI)
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| serial title |
Australian journal of Basic and Applied sciences
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| Author(s) from ARC |
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| Publication Type |
Journal
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