‘Optimization of low glycemic index rice-based biscuits with potential benefits in diabetes controlling’ Cristiana Pereira1, Regina Menezes2,3, Vanda Lourenço4, Carla Brites 1*METHODOLOGY: REFERENCES Sivamaruthi, B. S., Kesika, P., Chaiyasut, C.(2018). A comprehensive review on antidiabetic property of rice bran. Asian Pacific Journal of Tropical Biomedicine. 8(1), pp. 79-84. Thilakavathy, S. &Pandeeswari, N.K., (2012). The glycemic index - a science based diet Int. J. Pharm. Med. & Bio. Sc. 1(2), pp.259–65. Westermark, P., Andersson, A., Westermark, G.T. (2011). Islet amyloid polypeptide, islet amyloid, and diabetes mellitus. Physiol Rev. 91(3), pp. 795-826. Lageiro, M. M., Castanho, A., Pereira, C., Calhelha, R.C., Ferreira, I.C.F. R., Brites, C. (2020). Assessment of gamma oryzanol variability, an attractive rice bran bioactive compound. Emirates Journal of Food and Agriculture, 32(1),pp. 38-46. Lageiro, M., Pereira, C., Castanho, A., Brites, C. (2019). Quantificação de ácido fítico em sêmeas de variedades de arroz. XII Congresso Iberoamericano de Engenharia dos Alimentos, Universidade do Algarve, Faro INTRODUCTIONMechanisms associated with controlling blood glucose:•Bioacessibility: digestion process simulation and glycemicindex •Inhibitionof α-amylaseandamyloglucosidase•Bioactivity:Accumulation of IAPP and inhibitionofglucose transport•Citotixity: interference in the gut barrier and alterations in membrane permeability •Anti-inflammatoryeffect Consumer's view Valorisation of rice and its by-products through the identification of functional natural bioactive compounds and their incorporation in Rice-based biscuits OBJECTIVE Rice By-products: Bran Rice bran oil Rice proteinγ-oryzanolCOMPOUNDS WITH ANTIDIABETIC-PROPERTIES Tocopherols Phytic acidAlbumin Tocotrienols Aminobutyric acid3.Evaluation of bioactivity of ingredients and digestibility 1. Characterization of different varieties and fractions of rice, at chemical and biochemical level 2. Biscuit trials: development of experimental design for processing the biscuits and Evaluation glycemic index of biscuits Ferulicacid Do the different nutritional and bioactive rice compounds and its by- products influence the lower glycemic index of a product, thus adding value to the use of these by-products as ingredients in functional foods? Do the bioactive compounds present in the rice and its by-products, which are incorporated in the biscuits, have inhibitory effects on the digestion and absorption of carbohydrates, and if so, what is the real bio-accessibility and bioactivity of these compounds in human digestion? Can different commercial rice varieties have specific bioactive composition, glycemic index and impact in diabetic mitigation? Do the bioactive compounds from the rice and bran have anti-diabetic effect? What is their relationship with starch enzymes and glucose transporters and their effect in the reduction of IAPP aggregation, which leads to the improvement of the cellular viability in eukaryotic cell models?•Riceis a stable food, one of the mostly consumed in the world. The rice industry generates large quantities of by-products, without great valorisation Rice•The high incidence of diabetesand the dietary limitations it entails urges the mobilization of R&I for development of target food products Diabetes Mellitus 5. Characterization of rice varieties with different genetic background, that can be incorporated in a future low glycemic index productFINALLY, IT WILL BE POSSIBLE TO ANSWER THEFOLLOWING QUESTIONS: 1 2 34 This PhD plan will be integrated in the activities of 2 projects: TRACE-RICE- Tracing rice and valorizing side streams along mediterranean blockchain; EIT-Food LAB Consumer Engagement Lab Portuguese consortium for the production of new type of "Wellness" biscuits by VIEIRA DE CASTRO S.A and SONAE MC4. Testing anti-diabetic potential of ingredients 1INIAV/UTI- Instituto Nacional de Investigação Agrária e Veterinária, Quinta do Marquês, 2784-505 Oeiras, P