In Vivo Glycaemic response to selected commonly consumed Sri Lankan rice– based foods prepared using three long-grain rice varieties

Somaratne, G.M.Wijesekara, S.P.Gunasekara, D.C.S.Chandrasekara, A.Bhagya, G.S.K.Abeysiriwardena, D.S.D.Z.2025-11-182025-11-182025-08-28Proceedings of the Peradeniya University International Research Sessions (iPURSE) – 2025, University of Peradeniya, P.162https://ir.lib.pdn.ac.lk/handle/20.500.14444/6720Sri Lankans heavily rely on rice-based diets. However, the Glycaemic index (GI) values of many local rice-based dishes have been underexplored. This study aimed to investigate the Postprandial Glycaemic Responses (PGRs) elicited by selected rice- based dishes prepared using different cooking methods, from three long grain rice varieties [CIC Savandara Mix, CIC Red Fragrant (Broken) and CIC Super Kernel]. Selected dishes, namely milk rice, Diyabath, rice porridge, fried rice and string hoppers (served as a mixed meal with coconut gravy) were prepared following standard recipes and analysed for proximate composition. In vivo GI values of plain cooked rice and dishes were determined following the ISO 26642:2010 procedure, in a randomized clinical trial, using a healthy human clinical panel of twenty-five volunteers. Each portion of test meals contained 50 g of available carbohydrates. Pure glucose (50 g) dissolved in 250 ml of water was served as the reference. Savandara Mix rice reported a medium GI (58 ± 8.4) whereas milk rice (51±5.0) and Diyabath (40 ± 5.8) prepared from the same rice reported low GI values. Fried rice prepared from Super Kernel rice exhibited a low GI value (40 ± 5.0). Red Fragrant (Broken) rice (67 ± 6.8) and derived dishes; rice porridge (62 ± 10.6) and string hopper mixed meal (59 ± 9.1) were categorized as medium GI food. Additionally, milk rice prepared from Savandara Mix, when served with a minimal sufficient amount (15 g) of a commercially available accompaniment (Katta Sambal) elicited a GI of 50 ± 6.5 indicating no statistically significant difference (p < 0.05) when compared with milk rice served alone. The results indicate that method of preparation and addition of fat, protein and fibre can help optimize the PGR of rice-based dishes. Furthermore, it depicts potential use of commercially available Katta Sambal as a carrier food during GI testing. Moreover, each dish tested can be tailored to specific health needs.en-USRiceGlycaemic responseRice-based dishesSri Lankan foodIn Vivo Glycaemic response to selected commonly consumed Sri Lankan rice– based foods prepared using three long-grain rice varietiesArticle