Effects of Cooking Techniques on the Nutritional Profile, Glycemic Index, and Sensory Evaluation of Rice: A Systematic Review

Abstract

The consumption of white rice－an important component of diets in many regions, especially in Asia－has been linked to an increased risk of type 2 diabetes mellitus (T2DM). The high glycemic index (GI) of white rice results in a rapid increase in postprandial glucose levels. However, the particular variety and cooking method used considerably impact the glycemic impact of white rice. Particularly, short-grain and glutinous rice varieties, characterized by higher amylopectin-to-amylose ratios, tend to have higher GIs than long-grain varieties. This investigation explored the impact of different cooking techniques on the nutritional composition, GI, and sensory characteristics of rice. A thorough evaluation was conducted through a systematic review of the existing literature, employing databases such as Science Direct, PubMed, Google Scholar, Garuda, IPB Repository, and Brawijaya University Repository, with peer-reviewed articles, conference papers, and other reliable sources being analyzed. The findings reveal complex interactions among rice varieties, cooking methods, and their effects on the GI, nutritional profile, and sensory evaluation of rice. Parboiling and postcooking cooling proved effective for reducing the glycemic response in healthy subjects. However, a critical limitation of the present work is the complete absence of studies involving diabetic patients, despite our focus on T2DM risk reduction. Although our findings provide mechanistic evidence for the formulation of clinical recommendations, randomized controlled trials in diabetic populations must be conducted before clinical recommendations can be established.