Physicochemical properties, eating and cooking quality and genetic variability: a comparative analysis in selected rice varieties of South India

Table 4 Starch digestibility, Glycemic index and Glycemic load of cooked rice varieties at 75–77% moisture content

Parameters	Jaya	Matta	Rakthasali	Kuruva	Pokkali
RDS*	9.1 ± 1.2^c**	10.8 ± 1.6^a**	9.9 ± 1^b**	8.4 ± 0.5^d**	8.4 ± 0.8^d**
SDS*	10.8 ± 1.3^a**	9.8 ± 1.3^c**	10.1 ± 1.1^bc**	10.4 ± 1.2^ab**	10.3 ± 1.2^b**
DS*	19.9 ± 2.5^b**	20.6 ± 2.8^a**	20.0 ± 2.7^b**	18.8 ± 2.4^c**	18.7 ± 2.1^c**
RS*	0.6 ± 0.0^ab**	0.4 ± 0.1^c**	0.5 ± 0.0^c**	0.6 ± 0.0^ab**	0.8 ± 0.1^a**
GI	57.1 ± 0.6^c**	58.6 ± 0.5^a**	57.8 ± 0.6^b**	53.6 ± 0.4^d**	51.1 ± 0.4^e**
GL	28.6 ± 0.3^c**	29.3 ± 0.2^a**	28.9 ± 0.3^b**	26.8 ± 0.2^d**	25.5 ± 0.2^e**

RDS Rapidly digestible starch, SDS Slowly digestible starch, DS Digestible starch, RS Resistance starch, GI Glycemic index, GL Glycemic load, **Treatments with same letters are not significantly different (p < 0.05)

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