Impact of starch profile on glycemic index of coloured and non-pigmented genotypes of rice (Oryza sativa L.)

Rice serves as a crucial staple food, supplying energy and nutrients to roughly half the global population. Consumers prefer to take mostly the white rice, but pigmented rice is enriched with anthocyanin and has potential health benefits. The study of 27 rice genotypes consisting of eight non-pigmented and 19 pigmented genotypes were estimated for protein content, antioxidant activity and starch profile including total starch (TS), Resistant Starch (RS), Slowly Digestible Starch (SDS), Rapidly Digestible Starch (RDS), Amylose content (AC), and Glycemic Index (GI). This study shows that RS and SDS levels have a negative correlation with GI, whereas RDS has a positive association with the glycemic index. The starch content and amylose content were not showing any direct relation with the GI. There was minimal variation in the glycemic index between pigmented and non-pigmented rice varieties.