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Influence of the liquid phase composition on the glycemic index of boiled rice

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dc.contributor.author VIRLAN, Anna
dc.contributor.author COSCIUG, Lidia
dc.contributor.author SIMINIUC, Rodica
dc.date.accessioned 2019-07-19T12:58:59Z
dc.date.available 2019-07-19T12:58:59Z
dc.date.issued 2018
dc.identifier.citation VIRLAN, Anna, COSCIUG, Lidia, SIMINIUC, Rodica. Influence of the liquid phase composition on the glycemic index of boiled rice. In: Modern technologies, in the food industry–2018: proc. of the intern. conf., October 18–20, 2018. Chişinău, 2018, pp. 115-118. ISBN 978-9975-87-428-1. en_US
dc.identifier.isbn 978-9975-87-428-1
dc.identifier.uri http://repository.utm.md/handle/5014/3680
dc.description.abstract The present study aimed to explore the influence of the composition of the liquid phase (water, water-milk, milk) used for the boiling of rice groats on the GI value of the finished product. The results obtained proved that the rice boiled in the milk is a product with moderate glycemic index (IG 57), and the rice boiled in water or in a mixture of water and milk with a ratio of 1:1 - products with high glycemic index -respectively GI 95 and GI 85. The data obtained match with the result of researchers regarding the overboiling coefficient and the swelling degree of boiled rice samples, as well as with results regarding the satiety period after the consumption of the products. The understanding of the GI is important for the prevention of diabetes and obesity. en_US
dc.language.iso en en_US
dc.publisher Tehnica–Info en_US
dc.rights Attribution-NonCommercial-NoDerivs 3.0 United States *
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/3.0/us/ *
dc.subject boiled rice en_US
dc.subject glycemic index en_US
dc.subject orez fiert en_US
dc.subject indice glicemic en_US
dc.title Influence of the liquid phase composition on the glycemic index of boiled rice en_US
dc.type Article en_US


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