UNASSIGNED: Limited research exists on how different oil types and time of addition affect starch digestibility of @entity579 . This study aimed to assess the starch digestibility of white and @entity23420 prepared with 2 oil types: vegetable oil (unsaturated fat) and ghee (clarified butter, saturated fat) added at 3 different time points during the cooking process ("before": frying raw @entity579 in oil before boiling, "during": adding oil during boiling, and "after": stir-frying cooked @entity579 in oil). @entity23420 produced a slower digestion rate than white @entity579 . White @entity579 digestibility was not affected by oil type, but was affected by addition time of oil. Adding oil "after" (stir-frying) to white or @entity23420 resulted in higher slowly digestible starch. @entity23420 cooked using ghee showed the lowest amount of @entity413 release during in vitro digestion. The addition of ghee "during" (that is boiling with ghee) or "before" (that is frying @entity579 raw with ghee then boiling) cooking showed potential for attenuating the postprandial glycemic response and increasing resistant starch content. This is the first report to show healthier ways of preparing @entity579 . White @entity579 with oil added "after" (stir-fried) may provide a source of sustained @entity413 and stabilize blood @entity413 levels. Boiling @entity23420 with ghee or cooking @entity23420 with ghee pilaf-style may provide beneficial effects on postprandial blood @entity413 and insulin concentrations, and improve colonic health. The encouraging results of the present study justify extending it to an in vivo investigation to conclusively determine the effect of time of addition of fat when @entity579 is cooked on blood @entity413 homeostasis.

The Glycemic Potential of White and XXXX Affected by Oil Type and Time of Addition.

@entity579 :: ('4530', 'Species') :: ['rice'] @entity23420 :: ('4529', 'Species') :: ['red rice', 'Red rice'] @entity413 :: ('MESH:D005947', 'Chemical') :: ['glucose']
@entity23420 :: (4529,Species) :: ['Red Rice']
