Low glycemic index rice-a desired trait in starchy staples
| dc.creator | Jukanti, Aravind Kumar | |
| dc.creator | Pautong, Putlih Adzra | |
| dc.creator | Liu, Qiaoquan | |
| dc.creator | Sreenivasulu, Nese | |
| dc.date | 2020-12 | |
| dc.date | 2024-12-19T12:53:50Z | |
| dc.date | 2024-12-19T12:53:50Z | |
| dc.date.accessioned | 2026-06-27T04:16:01Z | |
| dc.description | The global shift in food consumption patterns accompanied by a sedentary lifestyle has been driving the upsurge of non-communicable diseases, projected to remain as a global health challenge for the coming decades. Sustainable food-centric interventions should be developed and strengthened to mitigate the growing health concerns with huge socio-economic implications. Milled white rice is typically starch-rich, serves as the major daily caloric source for a majority of the world population especially in Asia. Most rice varieties are of high glycemic index (GI), a food quality inferenced to contribute to the health problems surrounding high-calorie intake and dysregulated glucose metabolism. Manipulation of GI through various approaches will significantly help in the fight against diabetes and related diseases. A multidisciplinary approach of (a) introducing low to moderate GI property to modern varieties of rice through genetic manipulations, and (b) diet-based diversification solutions in a healthy plate of well-balanced portions of macronutrients with low GI food matrix together with elevated nutrient density and dietary fibre (DF) offers a sustainable solution to address the growing concern in meeting double burden nutritional challenges. | |
| dc.identifier | https://hdl.handle.net/10568/164391 | |
| dc.identifier.uri | http://hdl.handle.net/123456789/27102 | |
| dc.language | en | |
| dc.publisher | Elsevier | |
| dc.rights | Open Access | |
| dc.source | Jukanti, Aravind Kumar; Pautong, Putlih Adzra; Liu, Qiaoquan and Sreenivasulu, Nese. 2020. Low glycemic index rice-a desired trait in starchy staples. Trends in Food Science and Technology, Volume 106 p. 132-149 | |
| dc.subject | biotechnology | |
| dc.subject | food science | |
| dc.title | Low glycemic index rice-a desired trait in starchy staples | |
| dc.type | Journal Article |