Basmati Rice Metabolic Health: New Study Reveals Surprising Benefits
Kochi: A new study suggests that basmati rice may support ‘basmati metabolic health’ when processed in a specific way. Researchers say the traditional grain could offer benefits for people who monitor blood sugar levels. Scientists from the ‘Kerala University of Fisheries and Ocean Studies’ studied how different processing methods affect basmati rice. Their findings show that combining germination with parboiling can lower the glycaemic index. As a result, rice may become a better option for metabolic health.
Study Finds Promising Results
The research team tested the rice using ‘hyperspectral imaging’. This technology allowed scientists to examine the grain in detail. They also conducted sensory evaluations. Participants checked the rice for taste, aroma, and texture. Importantly, the results showed almost no change in flavour or texture.
Therefore, consumers may enjoy the same eating experience. At the same time, the modified process could improve the rice’s nutritional function.
Why Basmati Rice Matters
Basmati rice is famous for its aroma, long grains, and delicate texture. Farmers mainly produce it in India and Pakistan. One well-known variety is ‘PUSA 1121 basmati rice’, developed by the ‘Indian Agricultural Research Institute’. This variety gained global popularity due to its extra-long grains and excellent cooking quality. In addition, the variety already has a moderate glycaemic index. However, experts stress that portion control remains important for managing blood sugar levels.
New Technology for Food Safety:
Researchers also highlighted the potential of hyperspectral imaging for food testing. Associate professor Maya Raman explained that scientists usually use this technology to analyze soil and sediments.
However, experts now see its value in testing food grains. For example, it could help detect adulteration or molecular changes in food products.
If researchers build a large data bank, testing could become faster and more reliable. Although the technology is costly, it may improve food safety in the future.
