Replication Data for: Screening of Rice Germplasm and Processing Methods to Produce Low Glycemic Rice

The search for low glycemic rice to manage type 2 diabetes is of utmost importance due to the increasing trend in diabetic cases and the importance of rice as a staple worldwide. This study aimed to investigate the effect of combinations of rice varieties and processing regimes on human glycemic index (GI), and elucidate the relationship between physicochemical properties of rice and human GI. Parboiled polished rice recorded the lowest human GI. Parboiled unpolished rice, brown parboiled unpolished and brown parboiled polished rice recorded intermediate human GI while non-parboiled polished and non-parboiled unpolished rice recorded the highest human GI. Weak but significant positive correlations were observed for amylose and protein contents of parboiled polished rice and human GI while a negative correlation was observed for human GI and yellowness of parboiled grain. The varieties (ORYLUX 6, NERICA 11 and TOG 6813) identified as low GI after parboiling and polishing can be promoted as a component of improved parboiling technology when the goal is to produce low GI rice for the market.