Abstract:
Rice is a staple food for majority of Indians. In today’s era, there has been a debate on whether
rice should be consumed by Diabetics due to its high GI & GL. According to Ayurveda,
consuming warm rice may heighten the risk of diabetes. This study aims to address this
uncertainty by examining the contemporary nutritional aspects and Ayurvedic properties of rice.
Additionally, the study incorporates a comprehensive evaluation of the organoleptic
characteristics, nutritional composition & starch content of 11 rice varieties commonly
consumed in India. The rice was cooked by an ancient Ayurvedic method & two samples; freshly
cooked and cooled post cooking (at RT) were analyzed. All the samples exhibited excellent
organoleptic characteristics. 8 out of the 11 rice varieties exhibited increased protein and starch
content in the cooled samples compared to freshly cooked ones, possibly due to protein
denaturation and starch retro gradation, respectively. Studies have shown that retrograded
starch resists intestinal enzymatic digestion thereby negligibly affecting blood sugar levels. It
can thus be concluded that cooled rice after cooking (at RT) can be suggested to diabetics
instead of freshly cooked which is in accordance with the Ayurvedic principle. This will ensure
there is a steady rise of blood glucose. There is potential for further research to investigate the
amylose and amylopectin content, GI and GL of various rice variety samples, providing insights
into whether specific rice varieties are suitable for individuals with diabetes.
