Glycemic Index and Glycemic Load of Selected Omani Rice Dishes

Abstract

Rice (Oryza sativa) is one of the most important cereal grains that is popularly consumed globally as a staple food. A number of rice dishes are prepared and consumed in Oman. Representative samples of four different types of cooked rice dishes (White rice, Brown rice, Kabuli rice, and Biryani rice) and two traditional dishes (Arsiya and Harees) were collected from local restaurants. The aim of this study was to evaluate the proximate composition, glycemic index (GI) and glycemic load (GL) of these dishes. The results indicated significant (P<0.05) differences in the proximate composition, GI, and GL values of differently cooked rice dishes as well as for Arsiya and Harees. With the exception of white rice which showed the highest glycemic index value (77.3), all other three rice dishes as well as Arsiya and Harees were within the medium GI category (59.5 to 62.9). Similarly, the white rice showed the highest glycemic load value (20.9), whereas the other three rice dishes were within the medium GL category (10.7 to 16.7). The Arsiya and Harees were within low GL category (5.4 to 6.2). The method of cooking appears to affect the proximate composition, starch gelatinization, release of glucose and glycemic index of these dishes. We are reporting for the first time the GI and GL values of these Omani dishes. The results will help in developing appropriate dietary management strategies in meal planning by using the concept of GI and GL for both the normal and diabetic subjects to reduce their risk of chronic diseases.